Ingredients
- 1 pork shoulder (or butt)
- Spice rub (salt, pepper, paprika, garlic powder, brown sugar)
- 1/4 cup apple cider vinegar
- Hickory or applewood chips
- BBQ sauce (optional)
Instructions
- Trim excess fat from the pork shoulder and pat it dry with paper towels. Make small cuts into the surface.
- Apply spice rub generously over the meat and let it sit for at least an hour, or refrigerate overnight.
- Preheat the Traeger to 225°F using hickory or applewood chips for smoke.
- Smoke the pork for 1 to 1.5 hours per pound.
- Spritz the pork with a mixture of apple cider vinegar and water to keep it moist after a couple of hours.
- Wrap the pork in butcher paper or foil once it reaches 160°F and continue cooking until it reaches 195°F to 205°F.
- Let the pork rest for at least 30 minutes before shredding.
- Shred the pork using two forks and stir in your favorite BBQ sauce. Serve as desired.
Notes
Let the pork rest before shredding for maximum juiciness. Avoid rushing the cooking process for best results.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: Southern
- Diet: Omnivore