Traeger Smoked Pork Shoulder / Pork Butt

🧂 Ingredients

• 8 pound boneless pork shoulder
• Yellow mustard
• Your favorite dry rub

  (try Magic Dust Seasoning [https://www.thespruceeats.com/magic-dust-spice-rub-335886] if you need a suggestion)
• 8 oz apple juice
• Injection marinade

  (optional - try this pork injection marinade [https://www.thespruceeats.com/easy-pork-injection-marinade-335271] if you need a suggestion)

Instructions

• 1 Start the Traeger [https://amzn.to/3RPqmpy] according to manufacturer's
  instructions.
• 2 Once it starts smoking, set the temperature to 180°F and let come to temperature
  (about 10 minutes).
• 3 Let the pork shoulder sit out at room temperature for about 30 minutes before
  you prep it to start smoking.
• 4 Rub the pork shoulder down with yellow mustard until well coated.
• 5 Sprinkle the dry rub all over all sides of the pork shoulder, patting into the
  mustard to help it stick on.
• 6 If needed, tie the shoulder together with cooking twine. This is especially
  helpful when using a boneless pork shoulder.
• 7 If using an injection marinade, do your injection now, following a patchwork
  pattern across the pork shoulder.
• 8 Set the pork shoulder on the Traeger [https://amzn.to/3RPqmpy] and start
  cooking.
• 9 Put some apple juice into a spray bottle, and while smoking the pork shoulder at
  180°F, spritz every 30 minutes or so with the juice.
• 10 Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of
  at least 160°F, up to 180°F.
• 11 Raise the temperature on the Trager to 225°F.
• 12 Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of
  the foil wrap.
• 13 Let the pork shoulder continue smoke until the internal temperature reaches
  205°F, about 4 hours.
• 14 Pull the pork shoulder off the Trager, and reserve the juices.
• 15 Re-seal the foil around the pork shoulder, wrap in towels, and place somewhere
  that the temperature will be relatively insulated for several hours (inside a
  cooler, inside the oven with it off, etc).
• 16 Let sit for 1-3 hours.
• 17 Put the shoulder into a large pan, and shred.
• 18 Add reserved juices, and additional dry rub to taste.

Nutrition Info