Traeger Pulled Pork Recipe

There's nothing quite like the magic of perfectly smoked pulled pork, and using your Traeger grill takes this classic BBQ favorite to the next level. This Traeger pulled pork recipe delivers incredibly tender, smoky meat that practically falls apart at the touch of your fork. Whether you're feeding a crowd at your next backyard gathering or meal prepping for the week ahead, this recipe is your ticket to BBQ excellence.

The Secret Behind Amazing Traeger Pulled Pork Recipe

Traeger grills have revolutionized backyard smoking with their consistent temperature control and reliable wood-fired flavor. This pulled pork recipe harnesses your Traeger's capabilities to transform a humble pork shoulder into a mouth-watering masterpiece that rivals the best BBQ joints. The combination of perfectly maintained temperature and real wood smoke creates that sought-after pink smoke ring and deep, complex flavors that will have your guests begging for seconds.

Ingredients

the Pork:

• 8-10 pound pork shoulder (also known as Boston butt)
• ¼ cup yellow mustard (helps the rub adhere)

the Dry Rub:

• ¼ cup brown sugar
• ¼ cup paprika
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust to taste)

Spritzing:

• 1 cup apple juice
• 1 cup apple cider vinegar

Wrapping (The Texas Crutch):

• Heavy-duty aluminum foil or butcher paper
• ¼ cup apple juice

Instructions

Preparation (12-24 hours before cooking)

1. Trim excess fat from the pork shoulder, leaving about ¼ inch fat cap
2. Mix all dry rub ingredients in a bowl until well combined
3. Coat the entire pork shoulder with yellow mustard
4. Apply the dry rub generously to all sides of the meat
5. Wrap the seasoned pork in plastic wrap and refrigerate overnight

Smoking Process (10-14 hours)

1. Remove the pork from the refrigerator 1 hour before cooking
2. Start your Traeger grill and set the temperature to 225°F
3. Place the pork shoulder on the grill, fat cap up
4. Insert your meat thermometer if using
5. Mix apple juice and apple cider vinegar in a spray bottle

Maintaining the Cook

1. Spritz the meat every hour after the first 3 hours
2. Monitor internal temperature - the pork will likely experience a "stall" around 165°F
3. When internal temperature reaches 165°F (usually 6-8 hours), wrap tightly in foil or butcher paper with ¼ cup apple juice
4. Return to grill and continue cooking until internal temperature reaches 195-205°F

Resting and Pulling

1. Remove pork from grill when internal temperature reaches 195-205°F
2. Keep wrapped and let rest for 1-2 hours
3. Shred using bear claws or two forks
4. Mix in any accumulated juices from the wrap

Expert Tips for Perfect Traeger Pulled Pork Recipe

• Choose the right wood pellets: Hickory, apple, or a competition blend work best
• Don't rush the process: Low and slow is key for tender pulled pork
• Keep the lid closed: Only open when necessary for spritzing
• Use a water pan: This helps maintain moisture during the long cook
• Let it rest: The resting period is crucial for juicy pulled pork

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Portion into sealed bags with some juice and freeze for up to 3 months
• Reheating: Add a splash of apple juice when reheating to maintain moisture

Recipe Variations

• Carolina Style: Add vinegar-based sauce after pulling
• Memphis Style: Skip the wrapping step for a darker bark
• Sweet and Spicy: Double the brown sugar and cayenne in the rub
• Hawaiian Twist: Use pineapple juice for spritzing

Serving Suggestions

• Classic pulled pork sandwiches on brioche buns
• Loaded pulled pork nachos
• Pulled pork tacos with fresh slaw
• BBQ pulled pork mac and cheese
• Stuffed pulled pork baked potatoes

Equipment For Traeger Pulled Pork Recipe

• Traeger grill (any model will work)
• Meat thermometer (preferably wireless)
• Spray bottle for spritzing
• Large cutting board
• Heavy-duty aluminum foil or butcher paper
• Bear claws or large forks for pulling
• Large container for storing pulled pork

FAQ

HOW DID YOUR TRAEGER PULLED PORK TURN OUT?

How did your Traeger Pulled Pork Recipe turn out? This smoky, tender, and flavor-packed dish is the ultimate reward for a day of low-and-slow cooking. With its melt-in-your-mouth texture and rich BBQ flavor, it's sure to become a favorite in your smoker lineup.

Tried it? We’d love to hear your experience! Leave a star rating and share your thoughts in the comments below. Whether you followed it to the letter or added your own twist, your feedback helps others and fuels our growing community of home cooks and BBQ lovers.

Craving more savory inspiration? Don’t miss our juicy and flavorful Tender Lamb Breast Recipe or try something totally different with our IKEA Swedish Meatballs Recipe a comforting classic you can make at home.

Experiment with different wood pellets? Create your own rub? Be sure to share your tips—and a photo of your pulled pork masterpiece!

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Pairing

These are my favorite dishes to serve with Traeger Pulled Pork Recipe

Traeger Pulled Pork Recipe

This Traeger pulled pork recipe delivers melt-in-your-mouth tender meat with a perfectly seasoned bark and beautiful smoke ring.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Traeger Pulled Pork Recipe

Prep Time: 30 minutes minutes

Cook Time: 12 hours hours

Total Time: 12 hours hours 30 minutes minutes

Servings: 13

Calories: 385kcal

Cost: $38.37

Equipment

• Traeger grill (any model will work)
• Meat thermometer (preferably wireless)
• Spray bottle for spritzing
• Large cutting board
• Heavy-duty aluminum foil or butcher paper
• Bear claws or large forks for pulling
• Large container for storing pulled pork

Ingredients

For the Pork:

• 8-10 lb pork shoulder Boston butt
• ¼ cup yellow mustard

Dry Rub:

• ¼ cup brown sugar
• ¼ cup paprika
• 2 tablespoon kosher salt
• 2 tablespoon black pepper
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper

For Spritzing:

• 1 cup apple juice
• 1 cup apple cider vinegar

Instructions

Preparation (Night Before):

• Trim excess fat from pork shoulder
• Mix dry rub ingredients
• Coat meat with mustard
• Apply rub generously
• Wrap and refrigerate overnight

Smoking Process:

• Remove meat from fridge 1 hour before cooking
• Start Traeger at 225°F
• Place meat fat-side up
• Smoke until internal temp reaches 165°F (6-8 hours)
• Spritz every hour after first 3 hours
• Wrap in foil/paper at 165°F
• Continue cooking to 195-205°F (4-6 more hours)
• Rest wrapped for 1-2 hours
• Pull and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 385kcal | Carbohydrates: 6g | Protein: 39g | Fat: 24g | Saturated Fat: 8.5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10.5g | Trans Fat: -2g | Cholesterol: 125mg | Sodium: 680mg | Potassium: 646mg | Fiber: 1g | Sugar: 4g | Iron: 2.8mg