Easy Overnight Pork Butt On the Traeger Ironwood XL

Easy Overnight Pork Butt On the Traeger Ironwood XL

Get ready to make BBQ magic with my Easy Overnight Pork Butt. This recipe is for the die-hard BBQ fans who know that good things take time. I pull out all the stops with this overnight pork butt, including rich seasoning blends and a tangy-sweet wrap. The end result is the stuff dreams are made of!

The best part of making low and slow pork butt? The Traeger Ironwood XL does all the work while you sleep. That’s working smarter, not harder! Give this recipe a try on your next lazy weekend. It’s bound to make you a legend at your neighborhood barbecues, game days, or family dinners. 

Easy Overnight Pork Butt | Heath Riles BBQ

If you’re new to the world of smoking meat, pork butt is a great place to start. This cut of meat is naturally marbled with fat, giving you plenty of room for error. Pork butt is also versatile, taking on the flavor of whatever seasoning you dust it with. This recipe can feed a crowd or give your family leftovers for days! Whether you want juicy sandwiches or a fun nacho topping, you’re in for a treat. 

The Ingredients

Here’s what you need to make my Easy Overnight Pork Butt. 

  • Pork butt. Despite its name, pork butts come from the pig’s shoulder. It gets its name from an Old English word describing the “butt” of the gun or the widest part of something. I love this cut of pork because it’s versatile and foolproof. My pork shoulder was about 9 pounds. Keep in mind that your cooking time may vary if your meat differs in size. All pork is not created equal, so I recommend using a high-quality brand like Prairie Fresh
  • Mustard. Mustard is one of my favorite binders because it adds a little “twang” to the meat. If you prefer, you can also use olive oil, water, avocado oil, or no binder. 
  • Heath Riles BBQ Garlic Butter Rub. My proprietary blend of garlic, butter, salt, pepper, and a hint of heat is a crowd favorite. It goes great on seafood, chicken, pork, steaks, veggies, and popcorn. 
  • Heath Riles BBQ Pecan Rub. You'll love my Pecan Rub if you like savory rubs with a sweet finish. Those with nut allergies can also enjoy this blend, as it doesn’t contain the real deal. My wife loves it on salmon! 
  • Heath Riles BBQ Sweet BBQ Sauce. This sauce took me 10 years to develop and it was worth every second. This ketchup-based condiment is an excellent addition to burgers, ribs, roasts, pork shoulders, wings, and more. 
  • Heath Riles BBQ Tangy Vinegar Sauce. I created this sauce because I wanted a vinegar-based sauce that wasn’t overly bitter. You can use it alone or pair it with Heath Riles BBQ Sweet BBQ Sauce for a balanced flavor profile. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

  • Pellet grill/smoker. I smoked this Overnight Pork Butt on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 

You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio and ultra-durable, lasting for years!

  • Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the steak a rich, deep flavor that tastes authentic. This charcoal burns hot and fast!

The Process for Making Low and Slow Pork Butt

You can find a detailed demonstration of this recipe within the recipe card and video. For now, here’s a quick overview of how I made this overnight pork shoulder. 

  • Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 200℉
  • Prepare the pork butt. Once I trimmed the pork butt to my liking, I laid it on a large sheet pan. Then, I coated the meat with a layer of mustard, followed by a dusting of Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Pecan Rub. I rotated the meat and repeated the process on the other side. 
  • Start smoking. I let the seasoned pork hang out in the fridge until about 9 p.m.; then, it was time to start smoking. I set the Overnight Pork Butt directly on the Traeger Ironwood XL and set a ChefAlarm to 160℉. I shut the lid and let the smoked my pork butt overnight. 
  • Wrap and finish. Once the overnight pulled pork smoked for 12 hours and reached 160℉, I took it off the pit and laid it on a large sheet pan double-lined with aluminum foil. I poured equal parts of Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Tangy Vinegar Sauce over top. I tightly wrapped the pork and returned it to the Traeger Ironwood XL
  • Finish cooking. I bumped the Traeger Ironwood XL up to 250℉ and set a ChefAlarm to 195℉. I let the meat smoke until it reached temp. My Overnight Pork Butt had a total cook time of 14 ½ hours. I took the meat off the pit and let it rest in my YETI cooler for two hours before making it into pulled pork. 
  • Shred and serve. To shred the pork, I unwrapped it from the foil and removed the blade bone. I took out any large bits of fat and gristle, then shredded the meat into chunks. The only thing left was to dig in!

The Results

My Overnight Pork Butt was so tender the blade bone slid right out. Smoking pork butt overnight is always a good choice, but the combination of ingredients made this particular recipe pure bliss. The inside of the shoulder was tender, but it still had that delicious bark that added flavor and texture. 

Serving Suggestions for Low and Easy Pork Butt

You can serve your Overnight Pork Butt in sandwich form or use it in tacos, pizza, wraps, salads, and nachos.

Storing Leftovers

You can store leftover Low and Easy Pork Butt in the fridge for up to four days or freeze it for up to 4 months. You can also vacuum-seal it and freeze it even longer. 

Equipment and Tools

Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, baking sheet, paper towels, cutting board, heavy-duty aluminum foil, deep aluminum pans, instant-read meat thermometer, large cooler, and insulated gloves for handling meat.

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