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. Using the 'low and slow' method on your Traeger grill, pork shoulder is transformed into succulent pulled pork that's perfect for sandwiches, tacos, or any BBQ feast. While it takes 12-16 hours to achieve perfection, the process is mostly hands-off and the results are absolutely worth the wait. Feeds 12-15 people and freezes beautifully.

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Course: Main Course

Cuisine: American

Keyword: Traeger Pulled Pork Recipe

Prep Time: 30

Cook Time: 12

Total Time: 12 30

Servings:

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

Monitor internal temperature closely
Don't rush the stall around 165°F
Keep grill lid closed as much as possible
Let rest fully before pulling
Save juice from wrap for mixing back in

Nutrition