Competition Style BBQ Pulled Pork
This first-place pulled pork is trimmed and heavily injected with an apple juice and spice blend. Then, you rub it down with some sweet and salty pork and poultry rub. Finally, for the best Competition Style BBQ Pulled Pork, you smoke it smoked low and slow until it’s melt in your mouth tender.
1 (8-10 lb) bone-in pork butt
1/2 Cup Traeger Pork & Poultry Rub, divided
2 3/4 Cup apple juice, divided
1/4 Cup Butcher BBQ Pork Injection
Trim any excess fat from the pork butt.
In a small bowl, mix together 1/2 cup Traeger Pork & Poultry Rub, 2 cups apple juice, and the Butcher BBQ Pork Injection.
Use a meat injector to inject the mixture all over the pork butt. Season the outside with the remaining Traeger Pork & Poultry Rub. Let pork rest for 20 minutes.
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
Insert the probe into the pork butt, avoiding the bone and any large pockets of fat. Place the pork directly on the grill grates, close the lid, and cook until the internal temperature reaches 155-165°F, 4 1/2-5 1/2 hours.
Remove the pork from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour in the remaining 3/4 cup apple juice, then seal the foil packet.
Increase the grill temperature to 250℉. Place the wrapped pork butt on the grill, re-insert the probe, and cook until the internal temperature reaches 204-206°F, another 3-4 hours.
Remove the pork from the grill and open the foil packet to vent for 10 minutes. Re-seal the foil packet and let the pork rest for 45-60 minutes.
After resting, pour the liquid from the foil packet into a fat separator to separate the fat from the broth. Unwrap the pork, remove the bone, and pull the meat to your desired texture. Add the meat to a large bowl with 2 cups of the broth, or enough to reach your desired moisture level, and toss to coat. Enjoy!
Recipe and photo from Traeger.