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I used used my easy no-binder no-trimming method to prepare a Prairie Fresh pork shoulder butt on the Traeger Timberline 1300 pellet grill. The pork butt is wiped dry, then sprinkled with two of my sensational BBQ rubs. After smoking for a few hours, the meat is coated in my Tangy Vinegar BBQ Sauce, then wrapped in foil. The wrapped pork butt is put back on the Traeger and smoked to perfection. Once rested, the result is juicy, tender pulled pork that’s perfect for the hungry crowd at your next backyard party or gameday tailgate.
This is one of the easiest pork butts I've ever done. We’ve all heard the term, “simpler is better.” This is amazingly simple BBQ that is low on prep time and high on great taste and succulent texture. This pork butt is prepared without a binder and does not require trimming or injection. You will not need a knife for this recipe, unless you count the one needed to free the pork butt from its packaging.
If you are looking to smoke a pork butt with only four ingredients, then this is the recipe for you!
Here’s the main equipment I used and how I set it up. See the equipment and tools section for everything I used to make this easy pulled pork.
Pellet grill/smoker. I used a Traeger Timberline 1300 for this recipe. Pellet grills can sometimes be confusing as they can be used for grilling or smoking. Grilling involves cooking at a high temperature for a relatively short period of time. In this recipe, we smoke our pulled pork low (at 275º) and slow (approximately 7.5 hours).
I removed the top rack from the Traeger, keeping only the middle and bottom racks. Removing the top rack ensures there is enough room for the pork butt. On the bottom rack, I placed a half-size, deep aluminum pan on the bottom rack to catch drippings while the pork butt is smoking. You don’t have to use this setup, but it will keep your pellet grill clean and provides you with some delicious drippings (aka “liquid gold”).
The detailed procedure for this pulled pork on the Traeger Timberline 1300 pellet grill is covered in my video and the recipe card at the bottom of this post. Here’s what the process looks like in general.
This pork butt was juicy and tender. This is an easy recipe to feed a large crowd or to use in meal prepping. I urge you to try it. I’ll bet it becomes your go-to pulled pork recipe!
Serve this pulled pork with more Tangy Vinegar BBQ Sauce, potato salad, and slaw. Some other ideas for serving pulled pork:
I doubt you’ll have many leftovers. If so, you can store leftover pulled pork in an airtight container in the refrigerator for up to 3 days or vacuum-seal it and store it in the refrigerator for up to 3 months.
Traeger Timberline 1300, Royal Oak 100% charcoal pellets, paper towels, cutting board, spray bottle, heavy duty aluminum foil, 1 or 2 half size deep aluminum pans, instant-read meat thermometer, YETI Cooler, insulated gloves for handling meat
