Matt Pittman's Pulled Pork Recipe | Traeger Grills
Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer bark to the best ways to gauge tenderness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.traeger.com.
Ingredients
- 1 8- to 10-lb bone-in pork butt
- Yellow mustard
- Meat Church Honey Hog Hot BBQ Rub
- 1/2 Cup brown sugar
- 4 Tablespoons unsalted butter, cut into 4 pats
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