Traeger Smoked Pulled Pork

There’s nothing quite like the experience of savoring a perfectly crafted Traeger Pulled Pork. Imagine succulent, fall-apart tender meat, slow-smoked to perfection, and infused with an undeniably bold, smoky flavor that dances on your palate. This isn’t just a meal; it’s a culinary journey that transforms a humble cut of pork into a masterpiece. Whether you plan to pile it high on a toasted bun with a tangy slaw, tuck it into warm tortillas for an unforgettable taco night, or simply indulge in forkfuls straight from the tray – and rest assured, no judgment here! – this recipe consistently delivers a mouthwatering experience that will have everyone coming back for more.

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This Traeger pulled pork recipe holds a special place in my heart, evoking cherished memories of home, where slow-smoked, juicy, and perfectly seasoned meats were a staple. Growing up, I was fortunate enough to witness my family’s incredible talent for transforming simple cuts of meat into extraordinary culinary creations. This recipe truly captures that magic, bringing together tradition and modern smoking techniques. Having spent years experimenting with and refining various smoked recipes, I can confidently say that these methods consistently yield exceptionally well-seasoned and impeccably cooked results. Prepare to create a dish that will become a new family favorite, a testament to the power of low and slow cooking.

Ingredients for Smoky Traeger Pulled Pork

Crafting exceptional pulled pork begins with selecting quality ingredients that work in harmony to build a rich flavor profile. For this Traeger recipe, you’ll need just a few key components:

• Pork Shoulder: This is the star of our dish, chosen for its ideal fat-to-meat ratio and abundant connective tissue.
• Mustard: A thin layer of yellow mustard acts as an excellent binder for the dry rub, ensuring even adhesion and helping to form that coveted bark. Don’t worry, the mustard flavor cooks off!
• Pork or BBQ Rub (or a homemade blend): While a good quality store-bought rub works wonders, you can also create your own signature blend. My preferred mix includes:
  • Brown sugar (for sweetness and caramelization)
  • Chili powder (for a foundational savory depth)
  • Smoked paprika (to enhance the smoky flavor and add color)
  • Onion powder (for a subtle, aromatic pungency)
  • Garlic powder (for classic savory notes that complement pork beautifully)

Choosing the Perfect Pork Cut

When it comes to pulled pork, the cut of meat is paramount. The terms “pork shoulder” and “pork butt” (also known as Boston butt) are often used interchangeably, and both are excellent choices, originating from the shoulder region of a pig. Understanding their slight differences can help you make the best selection for your smoking project.

Pork Shoulder (Picnic Shoulder): This cut typically comes from the lower portion of the pig’s front leg. It’s often sold with the bone in and sometimes even with the skin on. It tends to be leaner than a Boston butt but still has a good amount of fat and connective tissue, making it fantastic for slow cooking. The bone helps to distribute heat evenly and adds extra flavor to the meat as it renders.

Pork Butt (Boston Butt): Despite its name, the Boston butt comes from the upper part of the pig’s shoulder, closer to the neck. This cut is highly prized for pulled pork due to its superior marbling and higher fat content. It’s usually a more rectangular, uniform shape and often sold bone-in. The generous marbling and connective tissue break down beautifully during a long, slow smoke, yielding incredibly tender, juicy, and flavorful pulled pork. The bone-in varieties are often preferred by pitmasters for the added depth of flavor they contribute.

Both cuts are rich in collagen, which slowly converts into gelatin during the smoking process. This transformation is key to achieving that signature fall-apart texture and moistness that defines truly great pulled pork. For this recipe, either a pork shoulder or Boston butt will deliver magnificent results. Look for a cut that has a good amount of marbling – streaks of fat within the muscle – as this translates directly to flavor and moisture in the finished product.

The Art of Seasoning Your Pulled Pork

Seasoning is a critical step in building the flavor foundation for your smoked pulled pork. A dry rub is the preferred method here, involving a carefully crafted blend of spices and seasonings applied directly to the meat’s surface. Unlike a marinade, which typically contains liquid ingredients such as apple cider vinegar or citrus to tenderize and infuse flavor, a dry rub aims to create a delicious, crusty “bark” on the exterior of the meat.

The magic of a dry rub lies in its ability to extract moisture from the meat’s surface, creating a tacky layer that, when exposed to smoke and heat, transforms into a deeply flavorful, caramelized crust. This bark is a hallmark of expertly smoked meats, providing a textural contrast to the tender interior and concentrating the savory, sweet, and spicy notes of your chosen spices.

When applying the rub, generosity is key. You should apply enough to thoroughly coat every visible surface of the pork, ensuring no bare spots remain. Don’t be shy; if it looks like it needs more, add more! The goal is to create a thick, even layer that will develop into that irresistible bark. For truly outstanding results, I highly recommend using my Homemade BBQ Rub and Seasoning. Its balanced profile of sweet, savory, and spicy notes is perfectly suited to complement the rich flavor of smoked pork.

While marinades are excellent for tenderizing and flavoring leaner cuts like chicken or steak, they are generally not necessary for pulled pork. The long, slow cooking process of smoking inherently breaks down the tough connective tissues and renders fat, naturally tenderizing the pork and infusing it with deep smoky flavor. Therefore, a well-applied dry rub is often more effective for achieving the desired bark and a superior overall result without the added moisture that a marinade would introduce.

Mastering the Smoke: How to Cook Pulled Pork on a Traeger

Smoking pulled pork on a Traeger pellet grill is a truly rewarding experience, transforming a simple cut of meat into a tender, flavorful masterpiece. The process relies on “low and slow” cooking, allowing the smoke to penetrate deeply and the connective tissues to break down gradually. While the full recipe card below provides precise measurements and instructions, here’s a detailed overview of the smoking process:

1. Prepare the Pork: Begin by coating all sides of your pork shoulder or butt with a thin layer of yellow mustard. This serves as a binder, helping your dry rub adhere uniformly to the meat. Following the mustard, generously sprinkle your chosen pork or BBQ rub (or your homemade spice blend) over every surface, pressing it gently to ensure it sticks. This robust seasoning layer is crucial for developing that flavorful bark.
2. Smoke the Pork: Preheat your Traeger smoker to a consistent 225°F (107°C). Once the smoker reaches temperature, place the seasoned pork directly on the grill grates, fat side up. Smoking at this low temperature allows the meat to slowly absorb the smoky flavors from the pellets while gradually breaking down its tough fibers. The fat cap on top will slowly render, basting the meat below and contributing to its incredible moisture.
3. The Stall and Wrapping: As the pork smokes, it will reach an internal temperature known as “the stall” (typically between 150-170°F or 65-77°C). During this phase, moisture evaporating from the surface of the meat cools it, slowing down the cooking process significantly. To power through the stall and keep the meat moist, remove the pork from the smoker once it hits the stall, then wrap it tightly in heavy-duty aluminum foil (or butcher paper, if preferred). Return the wrapped pork to the smoker, continuing to cook until it reaches an internal temperature of 190-195°F (88-90°C) for slicing, or 200-205°F (93-96°C) for optimal shreddability.
4. Rest and Shred: Once the target internal temperature is reached, remove the foil-wrapped pork from the smoker. This is a critical step often overlooked: allow the pork to rest. Transfer it to a cooler (without ice) or simply leave it on a cutting board, still wrapped, for at least 30 minutes, with 60 minutes being even better. This resting period allows the muscle fibers to relax and reabsorb the flavorful juices, resulting in a more moist and tender product. After resting, unwrap the pork and use two forks, meat claws, or even your hands (once cool enough) to shred the meat, discarding any excess fat or bone.

Precise Cooking Time for Tender Results

Achieving truly tender, fall-apart pulled pork is a testament to the “low and slow” smoking method. Patience is paramount, as this process cannot be rushed. You absolutely want to cook the pork until it reaches an internal temperature where it yields effortlessly to a fork, practically falling apart on its own.

As a general guideline, you can estimate a cooking time of approximately 1 ½ to 2 hours per pound of meat when smoking at 225°F (107°C). However, it’s crucial to understand that this is merely an estimate, and actual cooking times can vary significantly based on several factors, including:

• Meat Size and Shape: Larger or irregularly shaped cuts will take longer.
• Fat Content: Higher fat content can sometimes extend cooking time slightly due to the rendering process.
• Smoker Consistency: Variations in your smoker’s temperature, even slight ones, can impact the overall time.
• The Stall: As mentioned, the “stall” period, where the internal temperature plateaus, can be unpredictable in length and significantly extend the cooking time.
• Opening the Smoker: Each time you open the smoker lid, heat escapes, adding to the total cooking duration. Minimize peeking!

For example, a 6-pound pork shoulder smoking at a steady 225°F (107°C) will typically require around 10 to 12 hours, or even slightly more, to reach the desired internal temperature for shredding (200-205°F / 93-96°C). Because of the lengthy cook time, many pitmasters choose to start their pork the night before, allowing it to smoke overnight. This strategy ensures you have plenty of time for the meat to cook through without rushing and allows for a proper resting period before serving.

The most important tool you’ll use is a reliable meat thermometer. Always cook to temperature, not strictly by time, to guarantee perfect results every time.

Selecting the Ideal Wood Pellet Flavors

The type of wood pellets you choose for your Traeger plays a significant role in the final flavor profile of your pulled pork. Different woods impart distinct smoky notes, ranging from mild and sweet to robust and bold. For pork, which has a relatively mild flavor on its own, balancing the smoke is key to enhancing rather than overpowering the meat.

Fruit Woods: These are among the most popular choices for smoking pork due to their sweet and mild characteristics.

• Apple: Offers a very mild, subtly sweet, and fruity smoke flavor that complements pork beautifully without being too assertive. It’s a fantastic all-rounder.
• Cherry: Provides a slightly stronger, fruitier smoke than apple, often imparting a beautiful reddish-pink hue to the meat (the “smoke ring”). It pairs wonderfully with pork’s natural sweetness.
• Peach: A less common but equally delightful choice, peach wood offers a delicate, sweet, and aromatic smoke that is particularly well-suited for pork.

Other Popular Options:

• Maple: Delivers a medium-strength, sweet, and rich smoke that forms a lovely crust and adds depth to pork.
• Oak: A classic choice for many types of BBQ, oak provides a medium, earthy smoke that is versatile and doesn’t overpower. It’s a great choice if you want a more traditional BBQ flavor.
• Pecan: Offers a rich, nutty, and slightly sweet smoke that is a bit stronger than fruit woods but still very complementary to pork. It can add a unique complexity.
• Traeger Signature Blend: This proprietary blend, often containing a mix of hickory, maple, and cherry, is designed to be versatile and works exceptionally well with most meats, including pork. It’s a reliable choice if you’re unsure which single wood to pick.

Feel free to experiment with different woods or even blend them to discover your favorite combination. The goal is to enhance the natural flavor of the pork with a pleasant smoky aroma and taste.

The Essential Resting Period

Once your Traeger pulled pork reaches its target internal temperature and is removed from the smoker, the temptation to immediately shred and serve can be overwhelming. However, resisting this urge and allowing the meat to rest is perhaps one of the most crucial steps for achieving truly moist and flavorful results. This resting period is not just a suggestion; it’s a non-negotiable part of the smoking process.

Why is resting so important? During the long, slow cook, the muscle fibers of the pork contract, pushing the internal juices towards the center of the roast. If you were to immediately shred the hot meat, those concentrated juices would simply run out onto your cutting board, leaving you with dry, less flavorful pulled pork. Resting allows the muscle fibers to relax and reabsorb these precious juices, redistributing them evenly throughout the entire cut.

For best results, let your wrapped pulled pork rest for at least 30 minutes, but ideally 60 minutes or even longer for larger cuts. You can rest it on a cutting board at room temperature, or for extended resting times (up to 2-4 hours), place the foil-wrapped pork in an empty cooler, which acts as a fantastic insulated environment to keep the meat warm while it rests without continuing to cook. This crucial step ensures that every bite of your Traeger pulled pork is incredibly juicy, tender, and bursting with smoky flavor.

Storage and Reheating Tips for Traeger Pulled Pork

One of the many benefits of making a large batch of Traeger pulled pork is the delicious leftovers! Proper storage and reheating are key to preserving its incredible flavor and tender texture. Here’s how to ensure your pulled pork stays delicious for days or even months:

Refrigeration: To store pulled pork in the refrigerator, first allow it to cool completely to room temperature. Then, transfer it to an airtight container or wrap it tightly in heavy-duty aluminum foil. For an extra layer of moisture and flavor, add a few spoonfuls of the reserved cooking drippings or a splash of broth (chicken or vegetable works well) before sealing. Properly stored, your Traeger pulled pork will remain fresh and delicious for up to 4 days in the fridge.

Freezing Pulled Pork for Future Feasts

If you’ve made a generous amount of pulled pork or simply want to enjoy this smoky delight at a later date, freezing is an excellent option. To freeze pulled pork effectively:

1. Cool Completely: Ensure the pulled pork is fully cooled before freezing to prevent ice crystal formation.
2. Portion: Divide the pulled pork into individual serving sizes or meal-sized portions. This makes thawing and reheating much more convenient.
3. Add Moisture: Before sealing, add a little broth, apple juice, or reserved cooking liquid to each portion. This helps to lock in moisture and flavor, preventing the pork from drying out during reheating.
4. Package Properly: Place the portions into freezer-safe bags (squeezing out as much air as possible) or airtight containers. Vacuum-sealing is ideal if you have the equipment, as it provides the best protection against freezer burn.
5. Label: Label each package with the date and contents.

For best quality, freeze pulled pork for up to 3 months. To defrost, simply transfer the frozen pork to the refrigerator and allow it to thaw overnight.

Reheating for Optimal Flavor and Texture

When it’s time to enjoy your leftover Traeger pulled pork, reheating it correctly will make all the difference in maintaining its tenderness and flavor:

Oven Method (Recommended for Larger Batches):

1. Preheat your oven to 300°F (150°C).
2. Place the pulled pork in an oven-safe baking dish.
3. Add a few tablespoons of broth, apple juice, or even a little BBQ sauce to the dish. This replenishes moisture and keeps the pork from drying out.
4. Cover the dish tightly with aluminum foil to trap the steam.
5. Bake for 20-30 minutes, or until the pork is thoroughly heated through. Stir occasionally to ensure even heating.

Stovetop Method (Great for Smaller Portions):

1. Add the pulled pork to a skillet over medium-low heat.
2. Pour in a splash of broth, water, or reserved drippings.
3. Cover the skillet with a lid to create steam.
4. Heat for about 10 minutes, stirring occasionally, until the pork is hot and tender.

Microwave Method (Quickest, but less ideal for texture):

1. Place a single serving of pulled pork in a microwave-safe dish.
2. Add a tablespoon of broth or water.
3. Cover loosely and microwave on medium power for 1-2 minutes, stirring halfway through, until heated. Be careful not to overcook, as this can dry out the pork quickly.

By following these storage and reheating tips, you can enjoy the incredible taste of homemade Traeger pulled pork whenever the craving strikes!

Versatile Serving Suggestions for Pulled Pork

Traeger pulled pork is incredibly versatile, making it a fantastic centerpiece for countless meals. Its tender texture and rich, smoky flavor pair well with a wide array of sides and preparations. Here are some popular and creative ways to serve your delicious creation:

• Classic Sandwiches: The most iconic way to enjoy pulled pork is piled high on a toasted bun. Add a generous dollop of your favorite BBQ sauce and a refreshing scoop of coleslaw for the perfect balance of flavors and textures. Pickled onions or jalapeños can add an extra kick.
• Tacos or Burritos: Transform your pulled pork into a fiesta! Serve it in warm corn or flour tortillas with your favorite taco fixings like shredded lettuce, salsa, avocado, queso fresco, and a squeeze of lime.
• Loaded Nachos: Layer pulled pork over crispy tortilla chips with melted cheese, jalapeños, sour cream, and a drizzle of BBQ sauce for an epic appetizer or casual meal.
• Pulled Pork Mac & Cheese: Stir pulled pork into creamy homemade macaroni and cheese for an incredibly decadent and comforting dish that’s perfect for a crowd.
• Salad Topper: For a lighter option, add a scoop of warm pulled pork to a fresh green salad with a zesty vinaigrette.
• Baked Potatoes or Sweet Potatoes: Top a fluffy baked potato or a sweet potato with pulled pork, a dollop of sour cream or Greek yogurt, and a sprinkle of chives.
• Sliders: For entertaining, serve smaller portions on mini buns for easy-to-handle appetizers.
• Omelets or Hash: Get creative with breakfast! Pulled pork makes an unexpected but delicious addition to a smoky breakfast hash or an omelet.

No matter how you choose to serve it, Traeger pulled pork is guaranteed to be a hit, offering endless possibilities for delicious and satisfying meals.

More Irresistible Traeger and Smoker Recipes

If you’ve fallen in love with the smoky goodness of Traeger Pulled Pork, you’re in for a treat! The world of pellet grilling offers an expansive range of delicious possibilities. Expand your culinary repertoire with these other fantastic Traeger and smoker recipes, each designed to bring incredible flavor to your table:

• Smoked Pork Tenderloin
• Traeger Smoked Glazed Ham
• Smoked Cod
• Traeger Smoked Turkey Breast
• Traeger Smoked Salmon
• Traeger Smoked Chicken Breast
• Traeger Smoked Ribs (3-2-1 Method)
• Traeger Smoked Chicken Wings
• Smoked Ribeye
• Smoked Filet Mignon

Traeger Pulled Pork Recipe (Traeger)

By Brandi Crawford

There’s nothing quite like Traeger Pulled Pork—slow-smoked, fall-apart tender, and loaded with bold, smoky flavor. Whether you’re serving it on a toasted bun with slaw, piling it into tacos, or just grabbing forkfuls straight from the tray (no judgment!), this recipe delivers every time.

Rated 5 out of 5 stars by 2 users.

Print Recipe

Pin Recipe

Prep Time: 15 mins

Cook Time: 12 hrs

Total Time: 12 hrs 15 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 12 servings

Calories: 425 kcal

Equipment

• Traeger Pellet Smoker
• Meat Thermometer

Ingredients

• 6-8 pound pork shoulder/Boston butt (Mine was about 6 pounds.)
• 2 tablespoons yellow mustard
• 2 teaspoons brown sugar or sweetener
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika (Regular paprika is fine.)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• salt and pepper to taste

Instructions

1. Preheat your Traeger smoker to 225 degrees Fahrenheit (107°C).
2. Rub all sides of the pork shoulder with a thin layer of yellow mustard, ensuring even coverage. Then, generously sprinkle and rub your chosen blend of spices (brown sugar, chili powder, smoked paprika, onion powder, garlic powder, salt, and pepper) thoroughly into the meat, covering all surfaces.
3. Carefully place the seasoned pork on the smoker grate with the fat side facing up. Smoke the pork at 225°F until its internal temperature reaches 190-195 degrees Fahrenheit (88-90°C) for easy pulling. For a 6-7 pound pork shoulder, this typically takes around 12 hours or more. Always remember that cook time will vary significantly based on the size, thickness, and fat content of the meat, so rely on an accurate meat thermometer.
4. Once the pork reaches the desired internal temperature, carefully remove it from the smoker and wrap it tightly in heavy-duty aluminum foil. It is absolutely crucial to let the pork rest after smoking. Allow it to rest for a minimum of 30 minutes; however, an hour or even longer is highly recommended. This essential resting period permits the meat’s juices to redistribute evenly throughout the roast, resulting in significantly more flavorful, moist, and tender pulled pork.
5. After the resting period, unwrap the pork and use two forks, meat claws, or clean hands to shred the meat. Discard any large pieces of rendered fat or bone. Your delicious Traeger pulled pork is now ready to serve!

Notes

• The mustard acts primarily as a binder for the spices and will not impart a strong mustard flavor to the cooked meat. If you prefer, you can omit it.
• Feel free to use your personal favorite store-bought BBQ rub or pork rub to season the meat. The key is to ensure generous and even coverage.
• Always use enough spices to fully coat the meat, ensuring a robust flavor and bark development. Add more if needed until the surface is well covered.
• While marinating pork can add flavor and aid in tenderization, it is generally not necessary for pulled pork. The extended, low-temperature smoking process effectively breaks down tough connective tissues, naturally tenderizing the meat and infusing it with deep smoky flavor. A well-applied dry rub is often more effective for creating the desired bark and overall flavor.

Nutrition

Serving: 0.5 pound, Calories: 425 kcal, Carbohydrates: 1g, Protein: 40g, Fat: 28g

Nutrition Data Disclaimer

Macros and nutritional information are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition databases like MyFitnessPal.com. To obtain the most accurate nutritional information for any given recipe, you should calculate the values with the actual ingredients used in your specific preparation, utilizing your preferred nutrition calculator. You are solely responsible for verifying that any nutritional information provided is accurate, complete, and useful for your dietary needs.

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