When it comes to classic barbecue, pulled pork reigns supreme. Juicy, tender, and bursting with smoky flavor, pulled pork is a favorite for gatherings, cookouts, and weeknight dinners alike. And when you prepare it on a Traeger pellet grill, you’re elevating this dish to a whole new level of smoky perfection.
In this blog post, I’ll walk you through everything you need to know to make the best Traeger pulled pork—from choosing the right cut of meat to seasoning, smoking, shredding, and serving. Whether you’re a seasoned pitmaster or a BBQ beginner, this guide will ensure your pulled pork turns out mouth-wateringly delicious.
Why Use a Traeger for Pulled Pork?
Traeger grills are known for their precision temperature control and consistent smoke output, making them ideal for low-and-slow cooking. The wood pellets infuse the pork with a rich, natural smoky flavor that’s hard to replicate with gas or charcoal.
Benefits of using a Traeger:
- Set-it-and-forget-it convenience
- Natural hardwood smoke flavor
- Even cooking throughout the process
- Versatile settings for smoking, roasting, braising, and more
Ingredients You’ll Need
Here’s a simple ingredient list for a classic pulled pork recipe. Feel free to customize your spice rub and sauces to suit your flavor preferences.
For the Pork:
- 7–9 lb bone-in pork shoulder (pork butt)
- 3 tbsp yellow mustard (acts as a binder)
- 2 tbsp olive oil (optional)
For the Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp smoked paprika (for deeper smoke flavor)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
Optional Mop or Spritz:
- 1 cup apple juice or apple cider vinegar (to keep the pork moist during cooking)
Step-by-Step Instructions
1. Trim the Pork Shoulder (if needed)
Start by trimming any excess fat from the pork shoulder. You want to leave a thin layer of fat (about ¼ inch) to help keep the meat moist during smoking. Remove any large sinew or silver skin as well.
2. Apply the Binder and Rub
Rub the pork shoulder with yellow mustard to act as a binder for the dry rub. You can also mix in a little olive oil. Then generously apply your dry rub, making sure to coat the entire surface. For best flavor, let the pork sit in the fridge for at least 1 hour—or even overnight—before smoking.
3. Preheat the Traeger
Set your Traeger grill to 225°F (107°C) and preheat it for 15–20 minutes with the lid closed. Use hickory, apple, or cherry pellets for a balanced smoke flavor.
4. Smoke the Pork Low and Slow
Place the pork shoulder directly on the grill grate. Close the lid and let it smoke undisturbed for about 3–4 hours.
Internal Temperature Target: 160°F (71°C)
At this stage, a dark bark (crust) will begin to form on the outside.
5. Wrap the Pork (Texas Crutch Method)
Once the pork reaches an internal temp of around 160°F, it will hit the “stall”—where the temperature plateaus. To push through this:
- Wrap the pork tightly in butcher paper or aluminum foil.
- Return it to the grill and continue cooking until it reaches an internal temperature of 203°F (95°C).
This could take another 4–5 hours, depending on the size of the pork shoulder.
6. Rest the Meat
Once the pork hits the desired temp, remove it from the grill (still wrapped) and let it rest for at least 30–60 minutes in a cooler or oven (turned off). This allows juices to redistribute, making the pork tender and juicy.
7. Shred and Serve
Unwrap the pork and transfer it to a large tray or bowl. Use meat claws or two forks to pull it apart. Discard large pieces of fat, mix the bark into the meat, and optionally stir in a bit of your favorite BBQ sauce or the drippings from the wrap.
Serving Suggestions
Pulled pork is incredibly versatile! Here are a few popular ways to serve it:
- Classic Pulled Pork Sandwiches: Pile high on a brioche bun with coleslaw and BBQ sauce.
- Pulled Pork Tacos: Add avocado, pickled onions, and crema for a Tex-Mex twist.
- Pulled Pork Nachos: Load up tortilla chips with pork, cheese, jalapeños, and sour cream.
- Pulled Pork Bowls: Serve with rice, beans, and roasted veggies.
- Pulled Pork Pizza: A smoky, meaty pizza topping with red onion and a drizzle of sauce.
Storage and Reheating
Storing:
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze in vacuum-sealed bags or zip-top bags for up to 3 months.
Reheating:
- Warm in the oven at 300°F with a splash of apple juice or broth to keep it moist.
- Reheat in a skillet on medium-low, stirring frequently.
Tips for Perfect Traeger Pulled Pork
- Use a meat thermometer: Always rely on internal temperature, not time.
- Don’t rush the rest: It’s just as important as the cook.
- Save the juices: The liquid from the wrap can be mixed back into the pulled pork for added flavor.
- Experiment with rubs and sauces: Once you master the basics, try different seasoning blends and regional BBQ sauces.
Final Thoughts
Traeger pulled pork is a true crowd-pleaser, and once you’ve done it right, you’ll keep coming back to it again and again. With its bold smoky taste, melt-in-your-mouth texture, and rich bark, this dish is barbecue at its finest.
Whether you’re smoking for a backyard get-together, a holiday feast, or meal prepping for the week, this pulled pork recipe will become your go-to. So fire up that Traeger, grab your favorite pellets, and let the smoking begin!
Ready to give it a try? Let me know how it turns out—or share your own twist on the recipe in the comments below!
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