# Sticky Honey Hog Pork Shoulder (Pellet Grill / Traeger)

## Overview
This method delivers a sticky, sweet bark with perfectly juicy pulled pork—using Meat Church Honey Hog rub, honey butter, and apple juice. It’s an overnight, low-and-slow cook designed for stress-free mornings and maximum flavor. **Total cook time is roughly 12–13 hours, plus resting. Start your cook one day before you plan to serve.**

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## Ingredients

- **1 Bone-In Pork Shoulder (7–9 lbs)**
- **Meat Church Honey Hog BBQ Rub**
- **Apple Juice** (for spritz and wrapping)
- **Honey Butter** (store-bought or homemade: softened butter + honey, 2:1 ratio)
- **Butcher Paper (preferred)** or Foil

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## Equipment

- Pellet Grill (e.g., Traeger)
- Royal Oak pellets (80/20 blend recommended)
- Spray bottle for spritzing
- Cooler for resting

[![IMG_9554.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9554.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9554.JPG)

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## Step-by-Step Instructions

### 1. Prep (Evening Before)
- Trim excess fat from the pork shoulder.
- Apply a heavy coating of Honey Hog BBQ rub on all sides.
- Let sit at room temperature for ~30 minutes while your smoker comes up to temp.

[![IMG_9557.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9557.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9557.JPG)

### 2. The Overnight Smoke
- **Preheat pellet grill to 165°F.**
- Place the pork shoulder directly on the grate, fat cap up.
- Smoke **unwrapped for 5 hours** (midnight to 5am is ideal).

[![IMG_9556.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9556.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9556.JPG)

### 3. Morning Routine
- At the 5-hour mark, start **spritzing with apple juice** every hour.
- Increase smoker temp to **225°F**.
- Continue cooking until the internal temp of the pork reaches **170°F** (bark should be set, deep, and sticky).

[![IMG_9558.jpg](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9558.jpg)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9558.jpg)

### 4. Wrapping
- Lay out butcher paper (or foil).
- Place the pork shoulder on the paper.
- **Add 2–3 tablespoons of honey butter and a small drizzle of apple juice** on top of the pork.
- Wrap tightly.

[![IMG_9562.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9562.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9562.JPG)

### 5. Finish at Higher Heat
- Return the wrapped pork to the smoker.
- Increase temp to **275°F**.
- Cook until the pork reaches **205°F internal temp** and is probe-tender.

[![IMG_9558.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9558.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9558.JPG)

### 6. Resting
- Remove from smoker and place (still wrapped) in a cooler or warm oven.
- Rest for **at least 1 hour**, up to 4 hours.

### 7. Serving
- Unwrap and pull the pork (discard bone).
- Mix in the buttery juices from the wrap for extra flavor.
- Serve as is, or with buns, slaw, and your favorite BBQ sauce.

[![IMG_9567.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9567.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9567.JPG)

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[![IMG_9566.JPG](https://wiki.deome.net/uploads/images/gallery/2025-07/scaled-1680-/img-9566.JPG)](https://wiki.deome.net/uploads/images/gallery/2025-07/img-9566.JPG)

## Tips & Notes

- **Total Cook & Rest Time:**  
  Plan for **12–13 hours cook time**, plus 1–4 hours resting.  
  **Start your cook one day before you plan to serve** for best results and no stress.

- **Spritzing:** Don’t oversaturate; just lightly mist the surface.
- **Bark:** If the bark softens too much after wrapping, crack open the paper for the last 20 min of cook time to firm it up.
- **Resting:** Don’t skip the rest! This makes a huge difference in moisture and tenderness.

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## Summary Timeline

| Time    | Step                                 |
|---------|--------------------------------------|
| Midnight| Pork on at 165°F (unwrapped)         |
| 5:00am  | Start spritzing, raise to 225°F      |
| ~8–9am  | Wrap at 170°F internal               |
| ~10–11am| Raise to 275°F, finish at 205°F      |
| ~Noon   | Rest in cooler (1–4 hours)           |
| ~Lunch  | Pull and serve                       |

*Adjust based on shoulder size and smoker performance.*

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## Optional Finishing Sauce
Mix equal parts honey and apple juice, add a splash of cider vinegar and a pinch of salt. Warm and drizzle over pulled pork for extra gloss and flavor.

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### Enjoy your championship-level pulled pork!