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

Pulled pork is comfort food boiled down to texture and patience: a crusty, caramelized bark giving way to ribbons of succulent, collagen-melted meat. This version leans into a gentle sweetness from apple juice—delivered both by injection and spritzing—and a balanced sweet-savory rub that builds a deeply flavored exterior on a Traeger pellet smoker. The apple-cider in the injection keeps the interior glossy and helps the seasoning penetrate, while the mustard binder is a sneaky trick to help the dry rub cling and form an even bark rather than flavoring the meat directly.

Using a bone-in Boston butt gives you two advantages: the bone moderates heat for steadier cooking and the intramuscular fat keeps the pork forgiving during the long, low smoke. Managing the stall by wrapping at the right moment and finishing at 200–205°F ensures the connective tissue has fully rendered without drying the meat. Whether you’re feeding a crowd at a backyard game or prepping sandwiches for a week of lunches, these steps produce reliably shreddable pork that holds up when sauced and plated.