My Top Tips for the best Hickory Pulled Pork

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup mixed with vinegar and spices

Homemade sauce can reduce sugar and preservatives.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Score the fat cap of the pork butt in a diamond pattern, about every inch and a half both directions.

Put on gloves to avoid mess while handling the meat.

Slather the pork butt with mustard as a binder for the seasoning.

Apply Meat Church hickory all-purpose seasoning liberally on the meat, ensuring to get it into the scored fat cap.

Let the seasoned pork butt sit for at least 15 minutes, or preferably overnight in the fridge covered with foil.

Preheat the Traeger Ironwood smoker to 250°F (121°C) using a mix of oak and hickory pellets.

Place the pork butt in the smoker, fat side up, and smoke until the internal temperature reaches around 170°F (77°C), which should take about 6 to 8 hours.

Check the internal temperature with an instant-read thermometer, aiming for around 170°F before wrapping.

Once at 170°F, wrap the pork butt in foil and add brown sugar and pats of butter inside the wrap for added richness and moisture.

Cooking Techniques

Equipment Needed

Spice Level: