traeger pulled pork

Smoked Pork Shoulder is a classic summertime BBQ recipe. Come check out my tried and true method for making Traeger Smoked Pulled Pork along with my 9 pro tips for the best smoked pork – I’m including my favorite pork shoulder brine and pulled pork rub.

The Best Smoked Pork Shoulder

Water

Kosher Salt

Brown Sugar

Peppercorn

Apple Cider

Worcestershire Sauce

Apple Cider Vinegar

Pork roast

-1/2 cup Pork Rub

In container large enough to fit the pork...

In container large enough to fit the pork shoulder covered with the brine, combine the hot water,  salt, brown sugar, and peppercorn.

Stir the ingredients until completely dissolved.

Add the cold apple cider, cold water, Worcestershire...

Add the cold apple cider, cold water, Worcestershire sauce, and apple cider vinegar. Stir until combined.

Let sit at room temperature and trim any...

Let sit at room temperature and trim any excessive fat from the outside of the pork shoulder. Discard the excess fat.

Score the pork by cutting a 4 line...

Score the pork by cutting a 4 line by 4 line tic tac toe pattern on both sides of the pork.

Place the pork in the brine, cover, and...

Place the pork in the brine, cover, and refrigerate for 24 hours.

Remove the pork from the brine.

Discard the brine and rinse the pork all...

Discard the brine and rinse the pork all over with cool water. Pat dry.

Place the pork shoulder on a large baking...

Place the pork shoulder on a large baking sheet and pat dry with paper towel.

Rub the pork rub all over the meat...

Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.

Place the pork on the baking sheet in...

Place the pork on the baking sheet in the refrigerator and let chill for 2 hours or up to overnight.

Prepare your smoker to a low heat setting.

On our Traeger, we use the "smoke" setting...

On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple,  or a blend of pellets for our wood.

Transfer the pork to the smoker.

Insert the probe of a digital meat thermometer...

Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.

Smoke on 150-160 degrees F for 4 hours.

After 4 hours, Increase the temperature to 250...

After 4 hours, Increase the temperature to 250 degrees F and continue to cook until the the meat thermometer registers 210-215 degrees F. Approximately 4 - 6 hours

When the pork has reached 210-215, remove from...

When the pork has reached 210-215, remove from the smoker and transfer to a clean baking sheet.

Power down the smoker according to manufacturer instructions.

Allow the pork to cool for 30 -...

Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.

Shred with two large forks or a pair...

Shred with two large forks or a pair of shredder claws.

With shreds of succulent pork in a rich BBQ sauce, this is the ultimate smoked pork butt recipe. For the best flavor, rub the pork butt with the spice rub 1-2 days before smoking. The secret to achieving tender pulled pork is to first smoke the pork directly on the grates, infusing it with smoke flavor, then finish cooking it in a dutch oven or heavy lidded pot in a mixture of barbecue sauce and apple cider vinegar. This allows the pork to braise, turning it succulent and juicy, not dry. You can braise the pork in the smoker (set the pot right inside the smoker) or in an oven. You can even finish it in a slow cooker! Transfer the pork to a slow cooker, add the barbecue sauce, vinegar and butter, then cook on high until tender.

Smoked Pork Butt (Traeger Pulled Pork)

boneless pork butt

smoked paprika

salt

chili powder

cumin

brown sugar

oregano

celery seeds

black pepper

barbecue sauce,

apple cider vinegar

butter,

If your pork butt has a very thick layer of fat on top (more than 1/2 inch thick), trim some off. Aim for about ¼-½ inch of fat (but don’t go nuts—a little more or less is fine).

In a small bowl, combine all of the spice rub ingredients. Rub the spice mixture all over the pork butt (you might have some extra). Cover the pork and refrigerate it for at least 12 hours, or up to 2 days.

Rub the pork with the spice rub

Remove the pork from the fridge and let it sit at room temperature for 1-2 hours before smoking.

Preheat your smoker to 250˚F (120˚C).

Place the pork directly on the grill grates. Smoke the pork butt until the internal temperature reaches 150˚F (65˚C), about 3 1/2 - 4 1/2 hours, depending on the size of the butt. Remove the pork from the smoker and increase the temperature to 325˚F  (162˚C). Alternatively, preheat the oven to 325˚F.

Smoke the pork

Transfer the pork to a large dutch oven or pot with a lid. Drizzle with the barbecue sauce and apple cider vinegar. Scatter the butter over top. Cover the pot and place it back on the smoker (or in the oven). Cook until the internal temperature of the pork reaches 195-205˚F (90-96˚C), about 1 1/2-2 1/2 hours longer.

Transfer the pork to a cutting board (reserve the pot) and let it cool for 5-10 minutes. Shred the pork using 2 forks, discarding any large chunks of fat.

Using a spoon, skim off and discard most of the fat on the surface of the liquid in the pot (leave a thin layer, which will provide flavor and will help keep the meat moist). Transfer the pulled pork back into the pot. Season with salt and pepper and toss to coat. Drizzle in more barbecue sauce if desired. Serve warm.

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The Best Smoked Pork Shoulder

Smoked Pork Butt (Traeger Pulled Po...

Top 2 traeger pulled pork recipes from across the web

The most viewed traeger pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Smoked Pork Shoulder

Smoked Pork Butt (Traeger Pulled Po...

The most viewed traeger pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine