Traeger Pulled Pork: Meat Church BBQ Method

Summary

The blog post on Traeger's website details Matt Pittman's method for smoking pork butt to achieve a delicious pulled pork. This method, known as Meat Church Pulled Pork, emphasizes creating a flavorful crust while maintaining tender meat. The post includes steps for preparing the pork, the specific seasonings used, and the smoking process. It highlights the simplicity and effectiveness of Pittman's approach, making it accessible for both novice and experienced grillers.

Art of Pulled Pork: The Meat Church Method

Pulled pork is a staple in the world of barbecue, revered for its tender, flavorful meat and versatility in various dishes. Matt Pittman, the mastermind behind Meat Church BBQ, has perfected a method for smoking pork butt that promises a delectable crust and melt-in-your-mouth tenderness. This guide delves into Pittman's technique, offering a step-by-step approach to mastering pulled pork using a Traeger grill.

Choosing the Right Cut

The journey to perfect pulled pork begins with selecting the right cut of meat. Pork butt, despite its name, comes from the upper part of the shoulder. It is ideal for smoking due to its marbling and fat content, which render down during the long cooking process, ensuring juicy, flavorful meat.

Preparing the Pork

Preparation is crucial. Start by trimming any excess fat from the pork butt, but be sure to leave a thin layer to baste the meat as it smokes. Pittman recommends using a high-quality pork rub. Traeger’s Perfect Pork Rub is an excellent choice, blending sweet and savory notes that complement the natural flavor of the pork. Generously coat the meat with the rub, ensuring it adheres well to the surface.

The Smoking Process

1. Preheat the Grill: Set your Traeger grill to 250°F. This temperature is optimal for breaking down the collagen in the pork without drying it out.

2. Initial Smoke: Place the pork butt directly on the grill grates, fat side up. Smoke for approximately 3-4 hours, or until the internal temperature reaches 160°F. This stage allows the meat to absorb the smoky flavors and develop a beautiful bark.

3. Wrapping: Once the pork reaches 160°F, wrap it tightly in butcher paper or aluminum foil. This step, known as the Texas crutch, helps to speed up the cooking process and retain moisture.

4. Final Cook: Return the wrapped pork to the grill and continue cooking until the internal temperature hits 203°F. This can take an additional 3-4 hours. The pork is done when it is tender and easily pulls apart.

Resting and Pulling

After removing the pork from the grill, let it rest for at least 30 minutes. Resting allows the juices to redistribute throughout the meat, making it easier to pull. Use two forks or meat claws to shred the pork, discarding any large pieces of fat.

Serving Suggestions

Pulled pork is incredibly versatile. Serve it on a bun with coleslaw and pickles for a classic pulled pork sandwich, or use it as a topping for nachos, pizzas, or salads. Pair it with Traeger’s Show Me The Honey BBQ Sauce for an added touch of sweetness and tang.

Conclusion

Matt Pittman's Meat Church Pulled Pork method is a foolproof way to achieve barbecue perfection. By focusing on quality ingredients, proper preparation, and precise cooking techniques, you can enjoy delicious, tender pulled pork that is sure to impress. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this method offers a straightforward path to barbecue greatness.