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Competition Style BBQ Pulled Pork

Competition Style BBQ Pulled Pork

By Traeger Kitchen

This first place pulled pork is injected with an apple juice and spice blend, rubbed down with some sweet and savory Pork and Poultry Rub and smoked low and slow until it falls apart in true BBQ fashion.

Prep Time

25 Min

Cook Time

10 Hrs




Number of People Serving


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Units of Measurment:
1 (8-10 lb) bone-in pork butt
1 Cup Traeger Pork & Poultry Rub, divided
2 3/4 Cup apple juice, divided
1/4 Cup Butcher BBQ Pork Injection
meat injector


  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C


    Super Smoke

  • 2

    While the grill heats up, trim excess fat from pork.

  • 3

    In a small bowl, mix together half the Traeger Pork & Poultry Rub, 2 cups apple juice and butchers pork injection. Thoroughly inject pork butt throughout using an injector.

  • 4

    Season the pork with a layer of Traeger Pork & Poultry Rub. Let pork rest for 20 minutes.

  • 5

    Place pork on the grill and cook for 4-1/2 to 5-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork. It should be between 155-165℉. If not, check again in 30 minutes.

    225 ˚F / 107 ˚C

    155 ˚F / 68 ˚C

    Super Smoke

  • 6

    When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour 3/4 cup reserved apple juice in a foil packet with the pork and place back on the grill.

  • 7

    Turn the grill temperature up to 250℉ and cook for another 3 to 4 hours. Check the internal temperature after 3 hours. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork. If the pork is not to temperature, check back every 30 minutes until it reaches 204-206℉. The entire cook time should be between 8-10 hours depending on the size of the pork.

    250 ˚F / 121 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

  • 8

    Remove pork from grill and open the foil packet to vent for 10 minutes. Seal back up and let rest for 45 minutes to one hour.

  • 9

    After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Remove the bone and pull the meat. Add 2 cups of the broth to the pulled meat. Add extra broth, if necessary, to achieve desired moisture level. Enjoy!

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