Directions

Preparation: Trim excess fat from the pork butt. Thoroughly coat it with Traeger Pork seasoning. & Poultry Rub. Allow it to rest as you preheat the grill.

• Preheat the Grill: Set the Traeger temperature to 250°F and preheat with the lid closed for about 15 minutes.

Initial Smoking: Insert a leave-in meat thermometer into the pork butt, aiming for the center and avoiding any bone. Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160°F, which should take about 3 to 5 hours.

• Wrap and Continue Cooking: On a large baking sheet, stack 4 large pieces of aluminum foil. Position the pork butt in the middle of the foil with the fat side facing up.
• . Pour the apple cider over the pork butt, then wrap the foil tightly around the pork, ensuring the tip of the meat thermometer is exposed.

Final Cooking: Place the foil-wrapped pork butt back on the grill, fat side up, and cook until the internal temperature reaches 204°F, another 3 to 4 hours.

• Resting: Remove the pork from the grill and allow it to rest for 45 minutes in the foil.

Shredding: Remove the pork from the foil and pour off any excess liquid into a fat separator. Pull the meat apart, discarding the bone and trimming away any extra fat.

• Add the separated liquid back into the pork and season to taste with additional Pork & Poultry Rub. If desired, mix in Traeger 'Que BBQ Sauce or your preferred barbecue sauce to taste..