TRAEGER SMOKED PULLED PORK

Traeger Smoked Pulled Pork

With a burst of smoky flavor and all the right spices, Traeger Smoked Pulled Pork is classic barbecue that puts typical crockpot versions to shame, and a simple recipe that rivals the best restaurant-quality meal. Smoking the pork low and slow for hours makes for wonderfully seasoned, tender and juicy pulled pork that is absolutely perfect every time!  Smoked Pulled Pork is a favorite at our house all year around, and a crowd favorite for backyard barbecues and celebrations!

Traeger Smoked Pulled Pork

ABOUT THE MEAT: PORK BUTT or PORK SHOULDER?

​Most smoked pulled pork recipes call for a bone-in pork shoulder, sometimes also called pork butt or Boston butt roast.  These are all the exact same cut of pork, and none of them actually come from the butt end of the pig – but from the upper part of the shoulder. 

Make sure to buy a moist, bright red pork shoulder with nice marbling throughout the meat.  I recommend bone-in pork shoulder for enhanced flavor and meat that will be moister after smoking, as boneless creates loose pockets or pieces that don’t cook as evenly. I typically plan on ½ pound of pork (uncooked) for each person.  

Traeger Smoked Pulled Pork

HOW LONG DOES IT TAKE TO SMOKE PULLED PORK?

Smoked Pulled Pork requires two major things – time and patience!  Pork butt contains tight muscles and connective fibers, which need to cook low and slow to break down and tenderize. Smoking the meat in a wood pellet grill, at a low temperature over an extended period of time, causes those tissues to break down, tenderize and creates super succulent smoked pork – so moist and flavorful that it almost melts in your mouth!

With your smoker running steady at 225 degrees F, you can typically plan on about 90 minutes per pound of pork for the initial smoke.  The entire cooking process from initial smoke thru final smoking can take anywhere from 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder, but note that every cut of meat is a little bit different, so plan ahead for variations in cook times.  Some smoked pork butts finish early, and some take longer!

SPRITZ FOR THE BEST BARK:

​Smoking pork butt 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!
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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! 

SHOULD I WRAP MY PORK?

A lot of pitmasters choose to wrap their smoked pork butt in butcher paper or foil for the final smoking.  Once your pork reaches 165 degrees, I recommend wrapping it in peach butcher paper, which will help retain flavor and moisture as the pork continues to cook while allowing the pork to continue absorbing smoke flavor. You can find peach butcher paper online at HeyGrillHey.com or Amazon.

If you don’t have peach butcher paper available, some cooks wrap in aluminum foil, which will retain flavor and moisture, but will soften the bark and won’t allow any more smoke to penetrate the meat. 
If you prefer a crusty bark, you can also decide not to wrap your pork at all – but your pork will lose moisture over time.  Whichever method you prefer, the choice is totally up to you!
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Return the wrapped pork to the smoker, place in the middle of the grill and continue smoking!

Traeger Smoked Pulled Pork with Natural Juices from Smoking

LOOKING FOR MORE GREAT TRAEGER RECIPES?

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TRAEGER SMOKED PULLED PORK

With a burst of smoky flavor and all the right spices, Traeger Smoked Pulled Pork is classic barbecue that puts typical crockpot versions to shame, and a simple recipe that rivals the best restaurant-quality meal. Smoking the pork low and slow for hours makes for wonderfully seasoned, tender and juicy pulled pork that is absolutely perfect every time!  Smoked Pulled Pork is a favorite at our house all year around, and a crowd favorite for backyard barbecues and celebrations!
​

Traeger Smoked 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!)
 
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. PREPARE SMOKER:  Fire up your pellet grill and preheat smoker to 225 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. 
7. 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. 
8. 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.
9. 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. 
10. WRAP PORK:  Once your pork butt reaches 165 degrees, remove it from the smoker and wrap in peach butcher paper or 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!
11. 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 195 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. 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. The entire cooking process from initial smoke thru final smoking can take anywhere from 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork butt.  
12. 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 wrap tightly in foil.  Wrap in 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!
13. 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, sprinkle with an additional tablespoon of Barbecue Sweet Rub and moisten with any juices remaining from the butcher paper wrap.
14. 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. 
15. 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! 
16. 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.
17. 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 15-20 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!  

Original recipe published June 2019; revised and reposted June 2022.
 
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