Making pulled pork in a Traeger smoker is a fantastic way to achieve rich, smoky flavor with tender, juicy meat. Here’s a step-by-step guide to help you make delicious and tender Traeger pulled pork.
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What Cut of Meat Should I Use For Pulled Pork?
The best cut of meat for pulled pork is the pork shoulder, also known as pork butt or Boston butt. Here’s why:
Pork Shoulder (Pork Butt/Boston Butt)
Characteristics:
- Marbling: The pork shoulder has a good amount of intramuscular fat and connective tissue, which renders down during the slow cooking process, keeping the meat moist and flavorful.
- Texture: The combination of fat and connective tissue breaks down over long, slow cooking, resulting in tender, easily shredded meat.
- Size: Pork shoulder typically comes in large cuts (5-10 pounds), making it ideal for feeding a crowd or making enough pulled pork for multiple meals.
- Flavor: The cut has a rich, porky flavor that stands up well to various seasonings and cooking methods.
Alternative Cuts:
While pork shoulder is the preferred cut, other cuts can also be used for pulled pork, although they might require different handling or cooking adjustments.
Picnic Shoulder (Picnic Roast)
- Characteristics: Located just below the pork butt, the picnic shoulder has similar qualities but includes more bone and skin. It also produces excellent pulled pork when cooked low and slow.
- Considerations: Requires more trimming and preparation due to the bone and skin.
Pork Loin
- Characteristics: Leaner than pork shoulder, with less fat and connective tissue.
- Considerations: Can be used for pulled pork but is more prone to drying out. It requires careful cooking, often with added moisture and shorter cooking times compared to pork shoulder.
Pork Belly
- Characteristics: Very fatty and rich, with a unique texture.
- Considerations: Not traditional for pulled pork, but can be used for a different flavor profile. Requires different cooking techniques to balance the high fat content.
Why Pork Shoulder is Ideal:
- Fat Content: Ensures the meat stays juicy and flavorful during long cooking times.
- Connective Tissue: Breaks down into gelatin, contributing to the moist and tender texture of pulled pork.
- Versatility: Works well with various cooking methods like slow cooking, smoking, and braising.
How Much Pulled Pork Per Person?
When planning how much pulled pork to serve per person, a good rule of thumb is to aim for ⅓ to ½ pound of cooked pulled pork per adult guest. Here's a more detailed breakdown to help you plan:
General Guidelines:
- ⅓ pound per person: For lighter eaters or when the pulled pork is part of a larger spread with multiple sides and other proteins.
- ½ pound per person: For average to hearty eaters, or if pulled pork is the main dish with fewer sides.
Considerations:
- Cooking Losses: Pork shoulder loses about 30-40% of its weight during cooking due to fat and moisture rendering out. So, if you start with a 10-pound raw pork shoulder, you can expect to end up with approximately 6-7 pounds of cooked pulled pork.
- Event Type: If the pulled pork is part of a casual meal or a BBQ with several other dishes, you might lean towards the lower end of the range. If it’s the main attraction, especially at a sit-down meal, the higher end is safer.
Calculating Portions:
- Determine Total Amount Needed:
- For 20 guests: 20 guests × ⅓ pound = 6.67 pounds (lighter eaters).
- For 20 guests: 20 guests × ½ pound = 10 pounds (heartier eaters).
- Raw Meat Requirement:
- For 6.67 pounds of cooked pulled pork, you'll need about 10-11 pounds of raw pork shoulder.
- For 10 pounds of cooked pulled pork, you'll need about 15-17 pounds of raw pork shoulder.
Example Calculation:
- Expected Guests: 20 people
- Desired Serving Size: ½ pound per person (hearty serving)
Total Cooked Pork Needed: 20 × 0.5 pounds = 10 pounds
Total Raw Pork Shoulder Needed: 10 pounds ÷ 0.6 (assuming 40% loss) ≈ 16.7 pounds
What Should I Serve With Pulled Pork?
Pulled pork is a hit at any summer barbecue. It also goes especially well with a wide array of side dishes. Here are some of our top picks:
Popular Traeger Smokers
Debating whether to buy a smoker for your home? Here are some of our favorite Traeger smokers:
Traeger Ironwood Wood Pellet Grill W/ Pop-And-Lock Accessory Rail
Traeger Ironwood 885 Wi-Fi Controlled Wood Pellet Grill W/ WiFIRE & Pellet Sensor
Traeger Ironwood 650 Wi-Fi Controlled Wood Pellet Grill W/ WiFIRE & Pellet Sensor
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Easy, Juicy, And Succulent Traeger Pulled Pork Recipe
Using a Traeger smoker achieves rich, smoky flavor in meat. Here's a step-by-step guide to help you make tender & tasty Traeger pulled pork.
Equipment
- 2 mixing bowls
- aluminum foil
Ingredients
- 6-8 lbs pork shoulder (pork butt)
- ¼ cup yellow mustard
- ¼ cup apple cider vinegar
- 2 tablespoon olive oil
- wood pellets (hickory, apple, or a blend)
For the Dry Rub
- ¼ cup brown sugar
- 2 tablespoon paprika
- 2 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper optional
- 1 teaspoon mustard powder
Instructions
Preheat the Traeger
- Temperature: Preheat your Traeger smoker to 225°F (107°C). Load the hopper with wood pellets (hickory, apple, or your preferred blend).
- Warm-Up: Allow the smoker to warm up for about 15-20 minutes with the lid closed.
Preparation
- Trim the Pork Shoulder: Using a sharp chef knife, trim any excess fat from the pork shoulder, leaving a thin layer for flavor.
- Apply the Binder: Mix yellow mustard and apple cider vinegar in a mixing bowl, and rub it all over the pork shoulder. This helps the dry rub adhere better.
Dry Rub
- Combine Spices: Mix the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder in a mixing bowl.
- Apply the Rub: Generously coat the pork shoulder with the dry rub, pressing it into the meat to ensure it adheres well. (I use gloved hands to do this, so I can keep my hands clean while pressing the rub into every square inch of the pork.)
Smoking
- Place the Pork Shoulder: Place the pork shoulder directly on the grill grates, fat side up.
- Smoke: Smoke the pork shoulder at 225°F until it reaches an internal temperature of 160°F (71°C). This can take about 6-8 hours.
Wrapping
- Wrap in Foil: Once the internal temperature reaches 160°F, remove the pork shoulder from the smoker. Wrap it tightly in aluminum foil to help it retain moisture and speed up the cooking process.
- Return to Smoker: Place the wrapped pork back in the smoker and continue cooking until the internal temperature reaches 195-205°F (90-96°C). This can take an additional 4-6 hours.
Resting
- Rest the Meat: Once the pork reaches the desired temperature, remove it from the smoker. Keep it wrapped and let it rest for at least 30 minutes to allow the juices to redistribute.
Shredding
- Shred the Pork: Unwrap the pork shoulder and place it on a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
- Mix in Juices: If desired, mix in some of the juices collected in the foil to add extra moisture and flavor to the pulled pork.
Serving
- Serve: Serve the pulled pork on buns with barbecue sauce, coleslaw, or your favorite sides.
Notes
Tips:
- Wood Pellets: Experiment with different wood pellet flavors to find your preferred smoke profile.
- Spritzing: Occasionally spritz the pork with a mixture of apple juice and apple cider vinegar during smoking to add moisture and enhance flavor.
- Temperature Monitoring: Use a meat thermometer to monitor the internal temperature of the pork shoulder accurately.
Nutrition
Serving: 1servingCalories: 523kcalCarbohydrates: 9gProtein: 65gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 204mgSodium: 2055mgPotassium: 1222mgFiber: 1gSugar: 7gVitamin A: 187IUVitamin C: 3mgCalcium: 69mgIron: 5mg
Tried this recipe?Let us know how it was!
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