Traeger Woodridge Pro Pulled Pork with Royal Nova BBQ Seasoning and Sauce

Ingredients:

• 1 whole pork shoulder (Boston butt, 7–10 lbs)
• ½ bottle Royal Nova Oh Porky BBQ Seasoning
• Royal Nova Sweet with a Little Heat BBQ Sauce (for finishing)
• apple juice + apple cider vinegar (for spritzing)
• optional: yellow mustard (binder)

Equipment:

• Traeger Woodridge Pro pellet grill
• pink butcher paper or heavy-duty foil
• spray bottle for spritzing
• meat thermometer

Instructions:

1. Trim the pork shoulder by removing any loose or hard fat while keeping a good fat cap intact to baste the meat during the cook.
2. Lightly coat the pork with yellow mustard (optional) to help the seasoning adhere and build a stronger bark.
3. Season the pork generously with ½ bottle Royal Nova Oh Porky BBQ Seasoning, coating all sides evenly. Press the seasoning into the meat so it fully adheres and forms a solid bark foundation.
4. Preheat the Traeger Woodridge Pro to 250°F using apple wood pellets. Once stabilized at temperature, place the pork shoulder directly on the grill grates, fat side up.
5. Smoke uncovered for approximately 4–6 hours, or until the bark has formed and darkened. After the first 90 minutes, begin spritzing with a 50/50 mix of apple juice and apple cider vinegar. Continue spritzing every 45–60 minutes to maintain moisture and enhance bark development.
6. Once the internal temperature reaches 160–170°F and the bark is firm and well developed, remove the pork from the smoker.
7. Wrap the pork tightly in pink butcher paper or heavy-duty foil. Add a small splash of apple juice inside the wrap for extra moisture retention.
8. Return the wrapped pork to the Traeger Woodridge Pro and continue cooking at 250°F until it reaches 200–205°F internal temperature, or until a probe slides in with little to no resistance.
9. Remove from the smoker and rest, still wrapped, for at least 1–2 hours in a cooler or turned-off oven to allow the juices to redistribute.
10. Shred the pork using meat claws or forks, mixing in any juices from the wrap for added flavour and moisture.
11. Finish with a generous drizzle of Royal Nova Sweet with a Little Heat BBQ Sauce, tossing lightly so the sauce coats the pork without overpowering the bark.
12. Serve on buns, sliders, tacos, or straight from the tray for a smoky, tender pulled pork with deep bark, clean pellet smoke, and a sweet heat finish.