Entree - Smoked pork butt on traeger recipes

Author: Antonio Nicoletti  

Pork butt (Boston butt, pork shoulder) normally These delicious Traeger Smoked Pork Carnitas are a fantastic recipe made from pork roast that is seasoned with Mexican flavors, slow roasted, shredded and caramelized in the citrus broth for flavorful meat that is great in tacos, salads and so much more! Turn your smoked pork shoulder into sliced smoked pork or smoked pulled pork.

Five Hour Smoked Pork Butt

In this tutorial, I will show you how to do the five hour smoked pork butt.. that's right, in only 5 hours. Pork butt (Boston butt, pork shoulder) normally
Provided by: Jeff Phillips
Total time: 310 minutes
Cook time: 300 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Barbecue
Number of ingredients: 3

Ingredients:

• 1 Each Pork Butt ((5 to 8 lbs is normal))
• 2 to 3 Tbsp Yellow mustard
• 1/4 Cup Jeff's original rub

How to cook:

1. Apply yellow mustard all over the outside of the meat to help the rub to stick better.
2. Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
3. Cover/wrap the pork butt and place it in the fridge overnight if possible
4. Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
5. Place pork butt on grate fat side down and close lid/door.
6. When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
7. Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
8. Remove the meat from the heat and let it rest for at least 30 minutes.
9. Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
10. Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
11. Enjoy!

Notes: Smoked Pork Butt, Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f. Increase the smoker's temperature to 225f. Begin spritzing the pork with root beer or your desired spritz every 45-60 minutes until it reaches 175f for sliced pork or 198 - 203f for pulled pork.

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pork butt smoked pork shoulder smoked pork butt smoked pork shoulder smoked pork butt on traeger

Traeger Smoked Pork Butt Recipe for

Pulled pork is one of our favorite things to make on our Traeger Pellet Grill. This recipe to smoke a pork butt is easy …

Smoked Pork Butt On The Traeger

Smoked Pork Butt On The Traeger - Smoked Pulled PorkToday I'm going to make my first smoked bone-in pork butt using the Traeger Pellet Smoker. My plan for th

Traeger Smoked Pork Carnitas

These delicious Traeger Smoked Pork Carnitas are a fantastic recipe made from pork roast that is seasoned with Mexican flavors, slow roasted, shredded and caramelized in the citrus broth for flavorful meat that is great in tacos, salads and so much more!
Provided by: The Creative Bite
Total time: 410 minutes
Cook time: 360 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 12

Ingredients:

• 2 (3 pound) boneless pork shoulders or butts
• 3 oranges, juiced
• 3 limes, juiced
• 1 Tablespoon soy sauce
• 1 yellow onion, thinly sliced
• 2 Tablespoons packed brown sugar
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper

Nutrition:

• Calories: 432 calories
• Carbohydrate: 7 grams carbohydrates
• Cholesterol: 150 milligrams cholesterol
• Fat: 24 grams fat
• Fiber: 1 grams fiber
• Protein: 45 grams protein
• Saturated Fat: 8 grams saturated fat
• Serving Size: 1/2 cup
• Sodium: 423 milligrams sodium
• Sugar: 4 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 13 grams unsaturated fat

How to cook:

1. Preheat your pellet grill to 215°F, being sure your pellets are filled. Squeeze the orange juice and lime juice into a large grill safe pan. Add the soy sauce and thinly sliced onions.
2. Mix the rub ingredients in a small bowl and rub over the pork shoulders.
3. Place the seasoned pork in the pan over the onions and juices. Cook in your Traeger pellet grill at 215°F for 3-4 hours until it reaches and internal temperature of 165°F.
4. Carefully remove the pork from the oven and place the pork shoulder on a cutting board. Cut the meat into large 2-3 inch pieces, being sure to to keep the pieces even. Return the chunks of pork to the pan with the onions and broth.
5. Cover the pan with tinfoil and return to the pellet grill. Turn the temperature up to 350°F and cook for about 2 hours until the meat reaches an internal temperature of 195°F.
6. Remove the tinfoil from the pan and allow the meat to rest for about 30 minutes.
7. Shred the pork and reserve the cooking liquid. After the pan of juices has set, skim the fat off the top and remove any fat or gristly pieces.
8. Drizzle some olive oil in a cast iron skillet. Heat the pan on your stovetop over medium-high heat or place it in your Traeger grill and turn the temperature up to 400°F.
9. Place the smoked pulled pork along with a couple tablespoons of the reserved juices in the skillet. Cook until the bottom of the meat browns. Serve with tortillas.

Notes: The Best Pulled Pork on a Traeger Grill, In a small bowl, whisk together the mustard and molasses. In another bowl, combine all of the dried spices. Using your hands, rub the entire roast well with the mustard and molasses to coat. Generously apply the dry rub, pressing it into the mustard and molasses, to completely cover the shoulder.

Smoked Pork Butt / Smoked Pork Shoulder {Traeger Pulled Pork}

Smoked pork butt is as easy as it is delicious. This overnight cook will have you sleeping like a baby tonight and eating like a king tomorrow night! Turn your smoked pork shoulder into sliced smoked pork or smoked pulled pork.
Provided by: Allyson Letal @ cravethegood.com
Total time: 1275 minutes
Cook time: 1200 minutes
Prep time: 15 minutes
Yields: 15 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 1/4 cup dark brown sugar, packed
• 3 tablespoons coarse ground pepper
• 2 tablespoons coarse kosher salt
• 2 tablespoons paprika, mild or sweet
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dry mustard
• 1 tablespoon cayenne powder
• 2 tablespoons maple syrup
• 1 10lb pork butt
• 1 can root beer

Nutrition:

• Calories: 850 calories
• Carbohydrate: 8 grams carbohydrates
• Cholesterol: 260 milligrams cholesterol
• Fat: 58 grams fat
• Fiber: 1 grams fiber
• Protein: 71 grams protein
• Saturated Fat: 21 grams saturated fat
• Serving Size: 1 serving
• Sodium: 1052 grams sodium
• Sugar: 5 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 31 grams unsaturated fat

How to cook:

1. Preheat your smoker to 185f according to manufacturer's directions.
2. While the smoker is preheating, combine the brown sugar, coarse black pepper, coarse kosher salt, paprika, garlic powder, onion powder, dry mustard, and cayenne powder in a medium bowl.
3. Remove the pork shoulder from the fridge, and carefully trim away the fat cap to approximately 1/8th inch thick. Trim any fat globs from the sides or the back side of the pork shoulder. Place the pork shoulder on a rimmed baking sheet.
4. Drizzle maple syrup over the pork butt and rub it completely to coat. Orient the pork butt so that the fat cap is down while you're applying the pork shoulder rub.
5. Generously sprinkle the rub all over the pork butt, including all the edges and sides.
6. Flip the pork shoulder so that the fat cap is upwards and generously apply rub to the top. Allow the pork to rest until the smoker comes to temperature. Prepare a baking sheet by lining with tin foil.
7. Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack, of your smoker, fat cap upwards. Place the tin foil lined baking sheet underneath the pork.
8. Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f.
9. Increase the smoker's temperature to 225f. Begin spritzing the pork with root beer or your desired spritz every 45-60 minutes until it reaches 175f for sliced pork or 198 - 203f for pulled pork.
10. Once the pork shoulder reaches desired temperature, remove it from the smoker and wrap in a layer of peach butcher paper or tin foil, then wrap in a towel before placing it in a cooler to rest for at least 1 hour.
11. After the rest time, the pork can be pulled or sliced as desired and served.

Notes: Pork Butt - First smoke on my Traeger!, Pork Butt - First smoke on my Traeger! Thread in 'Grilling Pork' Thread starter Started by duanes, Start date Aug 20, 2011; Aug 20, 2011 #1 duanes Smoke Blower. SMF Premier Member. 126 13 Joined Mar 27, 2011. So here is the start of my Qview featuring my inaugural Pork Butt on my new Traeger Texas …

Traeger Smoked Baked Beans

These Traeger Smoked Baked Beans are smoky, and rich with meaty bites, crunchy bites of onion and pepper and tons of flavor! They are BY FAR the best beans you'll ever have! Plus - they go together in five minutes. I promise you these Traeger Baked Beans are the best side for hamburgers and ribs!
Provided by: FoodHussy
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 28 oz Bush's Best Onion Baked Beans
• 16 oz Dr Pepper Sweet & Sassy Baked Beans
• 2 cups pulled pork
• 8 oz crushed pineapple in juices
• 1 small yellow onion (minced)
• 1 green bell pepper (diced)
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 1/2 cup Williamson Bros. BBQ sauce ((or any bbq sauce) )
• 1 tbsp yellow mustard
• 2 tsp garlic powder
• 5 slices bacon (diced)
• 2 tbsp Historic BBQ Red seasoning ((or any bbq seasoning))

Nutrition:

• Serving Size: 0.5 cup
• Calories: 305 kcal
• Carbohydrate: 38 g
• Protein: 13.6 g
• Fat: 8.1 g
• Saturated Fat: 2.9 g
• Cholesterol: 29 mg
• Sodium: 862 mg
• Fiber: 5.6 g
• Sugar: 19.2 g

How to cook:

1. Preheat Traeger to 225 degrees
2. Spray a Dutch oven or large cast iron skillet with non-stick spray.
3. Put all ingredients except for bacon and BBQ seasoning into the Dutch Oven and stir.
4. Dice bacon and sprinkle over the top of the beans.
5. Sprinkle your favorite bbq seasoning on top of the bacon
6. Place Dutch oven uncovered on the Traeger for 3 hours or until the top of the bacon is deeply caramelized.
7. Allow to cool for 15 minutes before serving.

Notes: How to Make Pulled Pork on a Traeger (Pellet Grill), 7:00am – Prep Pork as noted above. 7:15am – Turn Traeger to SMOKE – this setting takes about 5 minutes to get through. Open the grill door and the auger will start going. About five minutes in, the Traeger will billow a bunch of smoke! Once the smoke dissipates, shut the lid and turn the temperature to 225º.