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
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