Smoked Pulled Pork Recipe

Enjoy the smoky, tender goodness of this Smoked Pulled Pork Recipe. Slow-cooked to perfection, this mouthwatering dish is packed with rich flavors that melt in your mouth!

5 from 1 vote

Prep Time: 10

Cook Time: 8

Additional Time: 8

Total Time: 16 10

Author: Heather Painchaud

Servings: 12

Ingredients

5 pound pork butt
2 cups apple cider vinegar
1 1/2 cups barbecue sauce
1/2 cup dry rub of choice

Instructions

Trim excess fat from the pork roast.
Pat dry with a paper towel.
Cover the front and back of the pork in a solid layer of rub.
Place the pork in a baking dish and add enough apple cider to cover.
Cover in plastic wrap and refrigerate overnight, for at least 8 hours.
Preheat the Traeger to 165 degrees F.
Drain the cider from the pork, pat dry and cover in dry rub again.
Place the pork butt on the bottom grill grate, fat side down.
Smoke for at least eight hours or until internal temperature reaches 160 degrees F and meat is very tender.
During the cook baste the whole pork roast with BBQ sauce twice.
Remove from the grill to a disposable aluminum pan and let the meat rest for 15 minutes.
Shred with forks and then add 1 cup BBQ sauce to the shredded pork.
Serve with your favorite coleslaw on hoagie buns.

Notes

We love to use our own rub, so be sure to check out this homemade dry rub recipe. It's made with brown sugar and a combination of savoury spices.

For this pork loin, we used our delicious homemade barbecue sauce recipe but you may use your favourite BBQ sauce of choice.

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