This recipe is always a hit!
I smoke it on a Traeger Wood Pellet Grill
Start you smoker on "Smoke" (150-180 degrees). Cover Pork Butt with Pulled Pork Rub. Insert a thermometer into Pork Butt. Place Pork Butt, fat side up, directly on the rack in the smoker. Cook on "Smoke" (150-180 degrees) for 10-12 hours or until internal temperature is up to 175-185 degrees. Turn smoker up to 275-300 degrees until internal temperature reaches 200 degrees.
Take the Pork Butt out of the smoker and allow it to rest for 15-30 minutes. Then pull a part with two sturdy forks or your hands. You can also chop it if you prefer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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