Pulled Pork Sandwiches from Traeger Smoked Pork Shoulder (Boston Butt)

How to Make Pulled Pork Sandwiches from Traeger Smoked Pork Shoulder (Boston Butt)

1. 1

   Step 1: Trim and inject the shoulder

   Trim any loose skin and very large hard fat caps, leaving a thin fat layer for flavor. Warm the apple juice slightly and whisk together with the apple cider vinegar, kosher salt, brown sugar and Worcestershire until dissolved; load into a meat injector and inject evenly across the shoulder (about 20–30 evenly spaced injections), aiming for the thicker muscle pockets. Pat the meat dry and refrigerate uncovered 20–30 minutes if time allows to help the surface dry for a better bark.

   For this step

   • 6 1/2 lbBone-in pork shoulder (Boston butt)
   • 2 cupsApple juice (for injection and spritz)
   • 1/4 cupApple cider vinegar (for injection)
   • 2 tbspKosher salt (for injection)
   • 1 tbspBrown sugar (for injection)
   • 1 tspWorcestershire sauce (for injection)
   
2. 2

   Step 2: Apply binder and dry rub

   Coat the injected pork lightly with yellow mustard — this acts as a binder, not for flavor — then apply the dry rub liberally all over, pressing it into crevices. Let the rubbed shoulder sit at room temperature while you bring the Traeger up to temperature (or refrigerate up to overnight to develop flavor); if refrigerating, return to room temp for 30–60 minutes before smoking.

   For this step

   • 1/2 cupDry rub (store-bought or homemade: brown sugar, paprika, salt, pepper, garlic & onion powders, chili)
   • 2 tbspYellow mustard (as binder)
   
3. 3

   Step 3: Smoke low and slow to build bark

   Set your Traeger to 225°F (107°C) and place a probe in the thickest part of the shoulder, fat-side up so melting fat bastes the meat. Smoke until the internal temperature reaches about 165°F (74°C); for a 6–7 lb shoulder expect roughly 6–9 hours for this phase depending on pellet type and ambient conditions. During this phase spritz with apple juice every 60–90 minutes starting after the first two hours to keep the surface moist and encourage a dark, crackly bark.
   
4. 4

   Step 4: Wrap and finish to stall-busting tenderness

   When the shoulder hits ~165°F and the bark is set, double-wrap it tightly in heavy-duty foil or pink butcher paper with a splash (about 1/4 cup) of apple juice inside to promote steam. Increase Traeger temp to 275°F (135°C) and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the probe slides into the meat like butter — this is when connective tissue has fully broken down so the pork will shred easily. Expect another 2–4 hours depending on size.
   
5. 5

   Step 5: Rest, pull and assemble sandwiches

   Rest the wrapped shoulder in a cooler or oven (turned off) for at least 45–60 minutes to let juices redistribute; un-wrap and drain excess liquid, then shred with forks or bear claws, discarding large chunks of rendered fat. Mix pulled pork with barbecue sauce to taste, pile onto toasted buns and serve immediately with your favorite slaw or pickles.

   For this step

   • 6 piecesSoft sandwich buns
   • 1 cupBarbecue sauce (for serving and mixing)

1. Trim any loose skin and very large hard fat caps, leaving a thin fat layer for flavor. Warm the apple juice slightly and whisk together with the apple cider vinegar, kosher salt, brown sugar and Worcestershire until dissolved; load into a meat injector and inject evenly across the shoulder (about 20–30 evenly spaced injections), aiming for the thicker muscle pockets. Pat the meat dry and refrigerate uncovered 20–30 minutes if time allows to help the surface dry for a better bark.
2. Coat the injected pork lightly with yellow mustard — this acts as a binder, not for flavor — then apply the dry rub liberally all over, pressing it into crevices. Let the rubbed shoulder sit at room temperature while you bring the Traeger up to temperature (or refrigerate up to overnight to develop flavor); if refrigerating, return to room temp for 30–60 minutes before smoking.
3. Set your Traeger to 225°F (107°C) and place a probe in the thickest part of the shoulder, fat-side up so melting fat bastes the meat. Smoke until the internal temperature reaches about 165°F (74°C); for a 6–7 lb shoulder expect roughly 6–9 hours for this phase depending on pellet type and ambient conditions. During this phase spritz with apple juice every 60–90 minutes starting after the first two hours to keep the surface moist and encourage a dark, crackly bark.
4. When the shoulder hits ~165°F and the bark is set, double-wrap it tightly in heavy-duty foil or pink butcher paper with a splash (about 1/4 cup) of apple juice inside to promote steam. Increase Traeger temp to 275°F (135°C) and continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the probe slides into the meat like butter — this is when connective tissue has fully broken down so the pork will shred easily. Expect another 2–4 hours depending on size.
5. Rest the wrapped shoulder in a cooler or oven (turned off) for at least 45–60 minutes to let juices redistribute; un-wrap and drain excess liquid, then shred with forks or bear claws, discarding large chunks of rendered fat. Mix pulled pork with barbecue sauce to taste, pile onto toasted buns and serve immediately with your favorite slaw or pickles.