If you’re looking to master the art of smoked meats, pulled pork is one of the best places to start. It’s forgiving, flavorful, and a guaranteed crowd-pleaser when done right. And when you’re using a Traeger pellet grill, achieving that tender, smoky perfection becomes even easier.
Whether you’re cooking for a summer BBQ, game day, or just to have delicious leftovers for the week, this guide will walk you through everything you need to know to create the perfect Traeger pulled pork—from selecting the right cut of meat to seasoning, smoking, pulling, and serving.
Ingredients
Before you begin, gather the following ingredients.
For the Pork
- 1 (6–8 lb) pork shoulder (also known as pork butt or Boston butt)
- Yellow mustard (used as a binder)
- Apple juice or apple cider vinegar (for spritzing)
For the Dry Rub
You can use a store-bought rub, but here’s a simple and flavorful homemade version:
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon ground mustard
For the Spritz (optional)
- 1 cup apple juice
- 1/4 cup apple cider vinegar
- Combine in a spray bottle
Optional for Serving
- Your favorite BBQ sauce
- Coleslaw
- Hamburger buns or sandwich rolls
Why Choose a Traeger for Pulled Pork?
Traeger pellet grills offer a consistent and controllable cooking environment, which is crucial for low-and-slow smoking. The ability to maintain a steady temperature over several hours without constant monitoring is one of the biggest advantages of pellet grills.
With Traeger’s variety of wood pellets (hickory, apple, cherry, etc.), you can easily customize the smoke flavor to suit your taste. This adds depth and complexity to your pulled pork that’s hard to achieve in a conventional oven or stovetop method.
Choosing the Right Cut of Meat
The best cut for pulled pork is bone-in pork shoulder, commonly referred to as Boston butt. It’s well-marbled with fat and connective tissue, which breaks down over time and creates that juicy, tender texture you’re aiming for. Bone-in cuts also help retain moisture and enhance the final flavor.
Preparation: Rub and Rest
- Trim the Pork (Optional): Remove any thick or excessive fat cap but leave some fat for flavor and moisture.
- Apply a Binder: Lightly coat the pork shoulder with yellow mustard. This helps the rub adhere without imparting a strong mustard flavor.
- Season Generously: Apply your dry rub all over the pork, pressing it into the surface to ensure good coverage. Make sure to get the rub into all crevices.
- Rest: Let the pork rest at room temperature while you preheat your Traeger. Alternatively, wrap it and let it sit in the fridge overnight for a deeper flavor.
Smoking Process on a Traeger
1. Preheat Your Grill
- Preheat your Traeger to 225°F.
- Use wood pellets that complement pork, such as apple, hickory, cherry, or a blend.
2. Smoke the Pork
- Place the pork shoulder directly on the grill grates, fat side up.
- Close the lid and smoke for approximately 6 hours, or until the internal temperature reaches about 160°F.
- Every hour or so, spritz the pork with your apple juice mixture to keep it moist and help develop a beautiful bark.
3. Wrap and Continue Cooking
- Once the pork reaches an internal temp of 160°F and has a nice dark bark, wrap it tightly in butcher paper or aluminum foil.
- Return it to the Traeger and continue cooking until the internal temperature reaches 203°F. This usually takes another 4–6 hours depending on the size of your pork shoulder.
4. Rest the Meat
- Remove the wrapped pork from the grill and let it rest for at least 1 hour in a cooler or on your counter, still wrapped. This allows the juices to redistribute.
Pulling and Serving
After resting, unwrap the pork and begin pulling it apart using your hands (wear heat-resistant gloves), forks, or meat claws. The meat should be fall-apart tender with visible smoke rings and flavorful bark.
Remove any large chunks of fat or bone and mix the meat together for uniform flavor.
Serve it:
- On sandwich buns with BBQ sauce and slaw
- In tacos with fresh cilantro and lime
- On a platter with mac and cheese, cornbread, and greens
- Plain, straight from the tray—because it’s that good
Tips for the Best Traeger Pulled Pork
- Don’t Rush It: Low and slow is the name of the game. Smoking pork shoulder takes time—typically 10–12 hours or more.
- Use a Probe Thermometer: Temperature, not time, determines doneness. Always cook to internal temp.
- Let it Rest: Resting the pork shoulder is essential for moist, tender meat.
- Freeze Leftovers: Pulled pork freezes well. Portion it out and store in freezer bags for quick meals later.
Final Thoughts
Making pulled pork on a Traeger pellet grill is a rewarding process that delivers incredible results. With the right prep, patience, and a reliable smoker, you can achieve BBQ that rivals your favorite smokehouse. Whether you’re feeding a crowd or meal-prepping for the week, Traeger pulled pork is sure to be a hit.
Got your own twist on the recipe? Let us know how you season or serve your pulled pork in the comments.
