Skip to Main Content
BBQ Pulled Pork with Paleo BBQ Sauce

BBQ Pulled Pork with Paleo BBQ Sauce

By Traeger Kitchen

Douse this hog with a guilt-free homemade BBQ sauce and do pulled pork the right way. This pork is seasoned with a blend of savory spices, slow-roasted over our sweet cherrywood and paired with a ridiculously delicious paleo BBQ sauce.

Prep Time

15 Min

Cook Time

10 Hr




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
Paleo Vinegar BBQ Sauce
2 Cup apple cider vinegar
4 Tablespoon honey
1 Tablespoon Frank's RedHot Sauce
1 Teaspoon red pepper flakes
1/2 Teaspoon coarse ground black pepper
1 Teaspoon kosher salt
1 (6-10 lb) pork butt
6 Tablespoon paprika
2 Teaspoon kosher salt
2 Teaspoon pepper
1 Teaspoon mustard powder
1 Teaspoon garlic powder
1 Teaspoon ground sage
1 Teaspoon cinnamon
1/2 Teaspoon coarse ground black pepper
1/2 Cup unsweetened apple juice


  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

    225 ˚F / 107 ˚C

  • 2

    Combine all ingredients for the sauce. Sauce can be made up to two days in advance and refrigerated until ready to use.

  • 3

    Combine all ingredients for the rub. Trim excess fat from pork. Season the pork with a layer of the rub. Let pork rest for 20 minutes.

  • 4

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

    225 ˚F / 107 ˚C

    165 ˚F / 74 ˚C

    Super Smoke

  • 5

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

  • 6

    Increase the grill temperature to 250℉ and cook for another 3 hours then check the internal temperature. Desired temperature is between 204-206℉ in the thickest part of the pork. If the pork is not up to temperature, check back every 1/2 hour until it reaches 204-206℉.

    250 ˚F / 121 ˚C

    206 ˚F / 97 ˚C

  • 7

    The entire cook time should be between 8 to 10 hours depending on the size of the pork.

  • 8

    Pull or shred pork, removing the bone and any excess fat. Pour sauce over meat to taste. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.