Traeger Pulled Pork
There’s nothing quite like Traeger Pulled Pork—slow-smoked, fall-apart tender, and loaded with bold, smoky flavor. Whether you’re serving it on a toasted bun with slaw, piling it into tacos, or just grabbing forkfuls straight from the tray (no judgment!), this recipe delivers every time.
Servings 12 servings
Calories 425kcal
Ingredients
- 6-8 pound pork shoulder/Boston butt Mine was about 6 pounds.
- 2 tablespoons yellow mustard
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Regular paprika is fine.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat the smoker to 225 degrees.
- Rub all sides of the pork with mustard and sprinkle the spices throughout. Rub the spices into the meat.
- Place the pork on the smoker with the fat side up. Smoke the pork until it reaches an internal temperature of 190-195 degrees. This will ensure it pulls apart easily. For a 6-7 pound shoulder, this took around 12 hours or more. Cook time will vary greatly based on the size of the meat you are using.
- Remove the pork from the smoker and wrap it in foil.It's important to let it rest for at least 30 minutes before pulling it apart, 60 minutes is even better. This allows the juices to redistribute throughout the meat and makes it more flavorful and moist.
- Shred the meat using forks.
Notes
Mustard is used to help the spices adhere to the meat. The meat will not taste like mustard. Omit it if you wish.
Feel free to use your favorite BBQ rub or pork rub to season the meat.
Use enough spices to fully coat the meat. Add more if necessary.
While marinating the pork can add flavor and help to tenderize the meat, it's not necessary because the long, slow cooking process is what really tenderizes the meat and infuses it with flavor, so a dry rub or simple seasoning is very effective.
Nutrition
Serving: 0.5pound | Calories: 425kcal | Carbohydrates: 1g | Protein: 40g | Fat: 28g