Carolina Hickory-Smoked Pulled Pork Butt with Tangy Cider Mop
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 9 hr 50 min
Juicy, hand-pulled Boston butt pork shoulder smoked over Hickory pellets at 225°F–250°F (107°C–121°C) until 203°F (95°C) bone-pull tender, then tossed with its own rendered juices and bright Carolina apple cider vinegar mop.
Ingredients (12)
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Helpful tools for making Carolina Hickory-Smoked Pulled Pork Butt with Tangy Cider Mop:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Scoring the fat cap in a diamond grid doubles the crispy, caramelized 'bark' surface area that gets mixed into the shredded meat.
- ✓Pro Tip 2: Never shred pulled pork straight off the smoker at 203°F (95°C)—steam will billow out and evaporate your moisture in 60 seconds; always rest down to 160°F (71°C) first.
- ✓Pro Tip 3: Clinical Nutrition Note: Raw apple cider vinegar provides acetic acid, which cuts through rich pork lipids and blunts post-meal blood glucose spikes when served on buns.
🧊 Storage, Freezing & Safe Reheating
Store shredded pork with its pan juices in airtight containers in the fridge for up to 5 days or freeze in vacuum bags for up to 4 months. Reheat in a covered skillet over medium-low heat with a splash of apple cider until 165°F (74°C).
Frequently Asked Questions
Can I smoke a pork butt overnight at 200°F on a Traeger?
Yes! Fill the hopper completely with pellets, set the Traeger to 200°F (93°C) around 10:00 PM, and let it smoke untouched for 8 hours overnight. In the morning, wrap it at 165°F (74°C) and bump the temp to 250°F (121°C) to finish by lunch.
Should I buy bone-in or boneless pork butt for pulled pork?
Always choose bone-in Boston butt when possible. The flat scapula bone conducts gentle heat into the center of the roast and serves as a built-in doneness indicator when it slides out clean at 203°F (95°C).
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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