Traeger Pork Butt

So, Pulled Pork is my favorite thing to make on my Traeger. I have sorta just winged it on my recipes and methods, so there is no set way to do it. Basically, you can't screw a Pork Butt/Shoulder up on a Traeger. I would have by now, if it was possible! So, this is what I did the last time.

The night before, I made this dry rub:

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper

Put this on the pork, and put it in a container in the fridge overnight. When I don't have time to make the rub, Bad Bryan's Butt Rub is really good too!

Then about an hour before it goes on the Traeger, inject the pork with this:

3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup Kosher salt
2 tablespoons Worcestershire sauce

I put it on the Traeger on Smoke for 2 hours, then move up to 275-300 for another 6 hours or so. Make sure that if you have a fatty side, that this side is up.

Shred and mix with the juices. Put on a bun, serve with your BBQ sauce of choice and Enjoy!