TRAEGER EASY SMOKED BARBECUE PULLED PORK

Easy Smoked Barbecue Pulled Pork

In this mouthwatering Easy Smoked Barbecue Pulled Pork recipe, I’ll guide you through the process of creating tender and succulent smoked barbecue pulled pork in the comfort of your own backyard. Whether you're a seasoned pitmaster or a beginner looking to impress your friends and family, this recipe is the one you’ve been looking for and is guaranteed to please! Get ready to indulge in the perfect blend of smoky flavors and irresistible tenderness with easy-to-follow steps.

The combination of smoky flavors and the perfect blend of spices will take your backyard barbecue to the next level. So fire up your smoker, follow the easy step-by-step instructions, and get ready to indulge in a barbecue masterpiece that will have everyone coming back for seconds!​​

Easy Smoked Barbecue Pulled Pork

FAST & EASY METHOD FOR THE ULTIMATE MOUTHWATERING SMOKED BARBECUE PULLED PORK:

If you are looking for smoked pulled pork that is quicker than a traditional low and slow Smoked Pulled Pork, here is my recipe for mouthwatering Easy Smoked Barbecue Pulled Pork that is ready in half the time!  This effortless, yet oh-so-delicious recipe will have your friends and family begging for seconds!  Prepare to embark on a flavor adventure that will leave your taste buds dancing with joy!

With this foolproof recipe, you'll master the art of easy smoked barbecue pulled pork and become the hero of every cookout, family gathering, or weeknight dinner. So fire up that smoker, embrace the mouthwatering aroma, and prepare to savor every smoky, succulent bite. Get ready to witness the magic of this flavor-packed delight – your taste buds won't know what hit them!

Easy Smoked Barbecue Pulled Pork

THE PREP WORK - SET THE STAGE FOR SMOKY SUCCESS:

• We'll kick off this culinary journey by selecting the perfect cut of pork. Opt for a bone-in pork shoulder or Boston butt, as they're tender and ideal for slow smoking.
• Give your pork some TLC with a dry barbecue sweet rub made from a tantalizing blend of brown sugar, smoked paprika, garlic powder, onion powder, ground mustard, and a hint of cayenne pepper for a touch of heat.
• Allow the flavors to meld together by letting the pork marinate in the rub overnight, ensuring a taste explosion in every bite.

THE SMOKIN' PROCESS - LET THE MAGIC HAPPEN:

• Fire up your smoker and maintain a steady temperature of around 275°F for the duration of the cooking process. Patience is key here!
• Choose your wood chips wisely to infuse your pork with that irresistible smoky aroma. Hickory or applewood are popular choices, but feel free to experiment with mesquite or cherry wood for unique flavors.
• Slowly smoke your pork for several hours, allowing the gentle heat to work its magic and transform the meat into tender, juicy perfection. This low and slow method will reward you with melt-in-your-mouth goodness.​
• ​Once your pork reaches an internal temperature of 201° to 203°F, it's ready to be pulled from the smoker. Let the wrapped meat rest to allow the juices and flavor to settle.
  

THE BIG REVEAL - TIME TO PULL AND SAVOR:

• After resting for at least an hour, the meat should be tender enough to effortlessly shred with two forks.
• Enhance the flavor even further by tossing your pulled pork in your favorite barbecue sauce. Whether it's sweet and tangy or smoky and spicy, the choice is yours!
• Serve your masterpiece on fresh toasted buns, and get creative with toppings. Try tangy coleslaw for a refreshing crunch, pickles for a zesty kick, or even a dollop of creamy mac and cheese for the ultimate indulgence.

INVEST IN A GOOD MEAT THERMOMETER!

​To have control over how meat is cooking on your smoker, always use a digital or instant-read thermometer to keep an eye on the internal temperature of the meat.  Be sure to insert the probe into the thickest part of the meat, opposite the bone and avoiding the fat cap.  If the probe is too close to the bone, it will read hotter and can throw off your cooking time.  I use and recommend ThermoWorks ONE and ThermoWorks Pop, or if your smoker has an internal digital thermometer probe, even better!

SPRITZ FOR THE BEST BARK:

​Smoking pork shoulder allows it to develop a really amazing exterior seasoned crust called “bark”.  For those not familiar with the world of barbecue, this outer coating may appear burned, but to those in the know, that dark caramelized bark is absolutely coveted and the best part of the meat!
Spritzing your pork butt during the initial smoke period will help build a deep red smoke ring and the BEST dark flavorful bark on your meat.  If your smoker tends to dry out your meat, spritzing will help keep the meat moist as well.  For the best pulled pork, I mix 4 parts of apple cider to 1 part apple cider vinegar in a food-safe spray bottle, spritzing every hour during the first smoke.  Spray just until the meat is moist all over – it doesn’t need to be totally saturated or dripping.  Apple juice, beer, root beer and cherry cola also work well for spritzing! 

Easy Smoked Barbecue Pulled Pork

SERVING SUGGESTIONS FOR SMOKED BARBECUE PULLED PORK:

1. PULLED PORK SANDWICHES:
   - Serve the smoked barbecue pulled pork piled high on a soft bun or roll.
   - Add some coleslaw or pickles for added crunch and tanginess.
   - Melt slices of cheese on top for a gooey and savory twist.
2. PULLED PORK SLIDERS: 
   - Make smaller sandwiches by using slider buns or dinner rolls.
   - Serve with a variety of condiments such as barbecue sauce, mustard, or hot sauce, allowing guests to customize their sliders.
3. PULLED PORK TACOS:
   - Fill warmed tortillas with the smoked pulled pork.
   - Top with shredded lettuce, diced tomatoes, chopped onions, and a squeeze of lime.
   - Add sliced avocado or guacamole for creaminess
4. PULLED PORK NACHOS: 
   - Layer tortilla chips on a baking sheet or platter.
   - Top with a generous amount of the smoked pulled pork.
   - Sprinkle shredded cheese, diced tomatoes, jalapenos, and black olives over the chips.
   - Bake in the oven until the cheese melts, then garnish with sour cream, guacamole, and chopped cilantro.
5.  PULLED PORK PIZZA: 
   - Spread barbecue sauce as the base on a pizza crust.
   - Sprinkle shredded mozzarella cheese over the sauce.
   - Add the smoked pulled pork, along with sliced onions, bell peppers, and any other desired toppings.
   - Bake in the oven until the crust is golden and the cheese is bubbly.
6. PULLED PORK LOADED BAKED POTATOES: 
   - Bake large russet potatoes until tender.
   - Slice the potatoes open and fluff the insides with a fork.
   - Top with the smoked pulled pork, sour cream, shredded cheese, and chopped green onions.
7. PULLED PORK QUESADILLAS:
   - Place a tortilla on a heated skillet or griddle.
   - Spread barbecue sauce on one half of the tortilla.
   - Layer shredded cheese, the smoked pulled pork, and more cheese on top.
   - Fold the tortilla in half and cook until the cheese melts and the tortilla turns golden brown.
   - Slice into wedges and serve with salsa or guacamole.

Remember, these serving suggestions are just a starting point. Feel free to get creative and experiment with different flavors and combinations according to your preferences. No matter how you choose to serve it, Easy Smoked Barbecue Pulled Pork will undoubtedly be the star of the show!

Easy Smoked Barbecue Pulled Pork

LEFTOVER SMOKED PULLED PORK DELIGHTS:

• Don't fret if you have leftovers! Pulled pork is incredibly versatile and can be reinvented into mouthwatering dishes like pulled pork quesadillas, loaded baked potatoes, or even a pulled pork pizza that will make your taste buds do a happy dance.
• Freeze any remaining pulled pork for future quick and delicious meals. It's like having a secret stash of flavor-packed goodness on hand whenever you need it!

Easy Smoked Barbecue Pulled Pork

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EASY SMOKED BARBECUE PULLED PORK

Create tender and succulent smoked barbecue pulled pork in the comfort of your own backyard. Whether you're a seasoned pitmaster or a beginner looking to impress your friends and family, this recipe is the one you’ve been looking for and is guaranteed to please! Get ready to indulge in the perfect blend of smoky flavors and irresistible tenderness with easy-to-follow steps.

The combination of smoky flavors and the perfect blend of spices will take your backyard barbecue to the next level. So fire up your smoker, follow the easy step-by-step instructions, and get ready to indulge in a barbecue masterpiece that will have everyone coming back for seconds!

Easy Smoked Barbecue Pulled Pork

INGREDIENTS:
1 8-10 lb. bone-in pork shoulder roast (aka pork butt)
½ cup yellow mustard
¼ cup Barbecue Sweet Rub
2 cups hard apple cider (or apple juice or beer)
½ cup apple cider vinegar
 
BARBECUE SWEET RUB:
¼ cup dark brown sugar
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon ground mustard
½ teaspoon cayenne pepper (add more for an extra flavor kick)
 
SERVE WITH:
Barbecue Sauce (your favorite flavor!)
Coleslaw
Hot & Crispy Onion Rings
​Toasted Sandwich Buns
 
HOW I MAKE THIS:

1. PREPARE BARBECUE SWEET RUB:  In a small bowl, whisk together all sweet rub ingredients until evenly blended.  You can use a fork or the back of a spoon to break up any large brown sugar chunks.  Store Barbecue Sweet Rub in an airtight container for up to a month.
2. PREPARE PORK:  Remove pork butt from the packaging and pat it down on all sides with paper towels, removing excess juice from the outside of the meat and cleaning off any small bone fragments. 
3. TRIM MEAT:  Pork butt is usually well-trimmed when you purchase it from a butcher.  Remove any overhanging pieces of fat or meat that would burn in the heat.  I also trim off any excess fat cap, leaving no less than ½-inch thick fat cap remaining. 
4. SLATHER:  Slather the entire exterior of the pork butt with yellow mustard, rubbing it on evenly with one hand. The mustard will act as a “binder” for the spices and seasoning being adding next.
5. SEASON:  Sprinkle Barbecue Sweet Rub liberally and evenly on all sides, top and bottom.  Don’t skimp – that’s a big piece of meat you’re trying to season all the way through!
6. FOR ULTIMATE FLAVOR:  Allow the flavors to meld together by letting the pork marinate in the mustard and spice rub overnight, ensuring a taste explosion in every bite.
7. PREPARE SMOKER:  Fire up your pellet grill and preheat smoker to 275 degrees using your favorite hardwood pellets.  A mixture of hickory, along with a fruit wood (apple or cherry) are perfect for this recipe – both are mild enough to compliment the pork without overwhelming you with smoke. 
8. SMOKE PORK:  For the initial smoke, place the seasoned meat directly on the grill grates fat side up, preferably in the middle of the grate to avoid any direct hot spots.  Close the lid and smoke the pork until it reaches an internal temperature of 165 degrees F.  It normally takes 4-1/2 to 5 hours for an 8-pound pork shoulder.
9. SPRITZ:  During the initial smoke, spritz the pork every hour with a mixture of 4 parts of apple cider to 1 part apple cider vinegar, mixed in a food-safe spray bottle. Spray just until the meat is moist all over – it doesn’t need to be totally saturated or dripping.  Also make sure to check your pellets every hour or so to make sure they don't tunnel.
10. THE STALL:  You will notice that your meat rises in temperature pretty quickly and consistently up to about 145 degrees F, then the cooking process slows dramatically and takes HOURS to increase in temperature from 145 degrees to 165 degrees. This phase is called the “Stall” and is totally normal. Just let everything keep cooking, keep spritzing on the hour, and eventually the temperature will start to rise again. 
11. WRAP PORK:  Once your pork butt reaches 165 degrees, remove it from the smoker and wrap in heavy duty aluminum foil.  This helps retain flavor and moisture as the pork continues to cook.  Return the wrapped pork to the smoker, place in the middle of the grill and continue smoking!
12. FINAL SMOKING:  Close lid and continue smoking until the pork reaches an internal temperature of 201 degrees for tender pulled pork. The tight connective tissue in pork starts to break down at 195 degrees, so once you hit 200 degrees, start poking around and trying to bend the wrapped meat to see if it is tender. Similar to brisket, if there’s tough resistance anywhere it probably isn’t done yet, and you want it tender so that it will shred easily – you want the thermometer to slide into the meat easily with very little resistance. If you like a little more texture to your pulled pork, you pull it off at 195 degrees, but for truly tender pulled pork, try to be patient until it hits 201 to 203 degrees.  Every piece of pork shoulder is a little different and some may not be super tender until 203 or even 205 degrees.  This foil-wrapped cooking stage usually takes about 2 hours. 
13. The entire cooking process from initial smoke thru final smoking usually takes about 8 hours, depending on the consistency of heat in your smoker and the size of your pork butt.  
14. WRAP AND REST THE MEAT:  Once you’ve finished smoking, it’s time to let the pork rest.  DON’T SKIP THIS STEP, as it allows the cooking process to carry over, the meat to come down slightly in temperature, helps retain moisture and flavor, and makes the meat easier to shred. Pull the pork from the smoker and transfer the foil-wrapped meat to a baking pan. Cover with several old towels and place in an insulated cooler.  Allow to rest for at least an hour before shredding, but you can rest smoked pork butts for up to 6 hours. This is the perfect time to cook any side dishes you’ll be serving!
15. SHREDDING:  After allowing for a resting period, you can begin shredding the meat. Unwrap the pork and remove the bone. Using gloved hands or a set of meat shredder claws, begin to shred apart the meat, leaving some larger chunks as well as thinner pieces.  Discard any gristle or big pieces of remaining fat.  Place shredded pork in a pan, pour any meat juices from the foil on top, sprinkle with an additional tablespoon of Barbecue Sweet Rub and toss until well blended.
16. SERVE & ENJOY!  No need to get fancy – the pulled pork is delicious all by itself!  Serve warm!  If you’ll be serving these at a barbecue or picnic that will last for more than a few hours, you can transfer the Smoked Pulled Pork into a crock pot or slow cooker to keep warm for hours. 
17. FOR PULLED PORK SANDWICHES:  Pile the pulled pork on a hearty bakery bun or Hawaiian sweet roll, with your favorite barbecue sauce drizzled on top.  For a traditional sandwich, top with homemade coleslaw and pickled red onion slices for a fabulous flavor combo!  For this sandwich, we’re topping with crispy hot onion rings as well – SO GOOD!
18. LEFTOVERS:  Refrigerate any leftover pulled pork in a vacuum sealed bag or freezer Ziploc bag (pressing all the air out) for up to 3-5 days.  Frozen pulled pork will last for up to 2 months in a freezer. Write the name and date on your freezer bags so you can keep track.
19. Reheat pulled pork by bringing a pot of water to a low boil.  Turn the stove to low and place the sealed bag of pulled pork in the water, which will heat the meat up while reserving all of the delicious seasoned juices it cooked in.

​YIELD:    16-20 servings (allow ½ pound of uncooked meat for each person)
 
RECIPE NOTES: 

• Cook times will vary based on the size of the pork butt that you use.  The entire cooking process from initial smoke thru final smoking can take anywhere from 8 to 10 hours (or even longer), depending on the consistency of heat in your smoker and the size of your pork butt.   
• Barbecue Sweet Rub is perfect for pork, chicken and beef – including ribs, chops, pulled pork, caramelized bacon, and brisket – and take smoked hamburgers to a whole new level of deliciousness!
• If you like a little kick to your barbecued meats, increase the cayenne pepper in the Barbecue Sweet Rub to your favorite level of HOT and spicy!
• Serve with your favorite barbecue sauces on the side – you may find you don’t even need them, as this is the juiciest and most tender Smoked Pulled Pork ever! 

 
SMOKED PULLED PORK SERVING SUGGESTIONS:

1. PULLED PORK SANDWICHES:
   - Serve the smoked barbecue pulled pork piled high on a soft bun or roll.
   - Add some coleslaw or pickles for added crunch and tanginess.
   - Melt slices of cheese on top for a gooey and savory twist.
2. PULLED PORK SLIDERS: 
   - Make smaller sandwiches by using slider buns or dinner rolls.
   - Serve with a variety of condiments such as barbecue sauce, mustard, or hot sauce, allowing guests to customize their sliders.
3. PULLED PORK TACOS:
   - Fill warmed tortillas with the smoked pulled pork.
   - Top with shredded lettuce, diced tomatoes, chopped onions, and a squeeze of lime.
   - Add sliced avocado or guacamole for creaminess
4. PULLED PORK NACHOS: 
   - Layer tortilla chips on a baking sheet or platter.
   - Top with a generous amount of the smoked pulled pork.
   - Sprinkle shredded cheese, diced tomatoes, jalapenos, and black olives over the chips.
   - Bake in the oven until the cheese melts, then garnish with sour cream, guacamole, and chopped cilantro.
5.  PULLED PORK PIZZA: 
   - Spread barbecue sauce as the base on a pizza crust.
   - Sprinkle shredded mozzarella cheese over the sauce.
   - Add the smoked pulled pork, along with sliced onions, bell peppers, and any other desired toppings.
   - Bake in the oven until the crust is golden and the cheese is bubbly.
6. PULLED PORK LOADED BAKED POTATOES: 
   - Bake large russet potatoes until tender.
   - Slice the potatoes open and fluff the insides with a fork.
   - Top with the smoked pulled pork, sour cream, shredded cheese, and chopped green onions.
7. PULLED PORK QUESADILLAS:
   - Place a tortilla on a heated skillet or griddle.
   - Spread barbecue sauce on one half of the tortilla.
   - Layer shredded cheese, the smoked pulled pork, and more cheese on top.
   - Fold the tortilla in half and cook until the cheese melts and the tortilla turns golden brown.
   - Slice into wedges and serve with salsa or guacamole.

Remember, these serving suggestions are just a starting point. Feel free to get creative and experiment with different flavors and combinations according to your preferences. No matter how you choose to serve it, Easy Smoked Barbecue Pulled Pork will undoubtedly be the star of the show!

Original recipe published June 2020; revised and reposted July 2023.
 
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