Hello, barbecue lovers! Today we’re exploring an excellent Traeger pulled pork shoulder recipe. Fire up your Traeger pellet grill and prepare for a slow-smoked, tender, and flavorful pulled pork that’s perfect for gatherings or a satisfying family meal.
How to make the best Traeger pulled pork shoulder
Start with a whole pork shoulder—an 8–10 pound cut is ideal for feeding a crowd and developing rich flavor. Trim excess silver skin if necessary, but keep some fat for moisture during the long cook. A generous dry rub will build the backbone of flavor, so don’t be timid: coat the meat thoroughly, pressing the rub into every crevice.
Choose a wood that complements pork—hickory for a bold smoke, or fruitwoods like apple or cherry for a sweeter, milder profile. Preheat the Traeger to 225°F (107°C). Place the seasoned shoulder directly on the grill grates, close the lid, and let the smoker do its work.
Low and slow is the mantra for pulled pork: expect 8–10 hours of cooking time. Maintain a steady temperature and resist the urge to rush the process. Periodically spritz the pork with apple juice or cider vinegar to help form a flavorful bark and retain moisture. When the internal temperature reaches about 195°F (90°C), the meat should be tender enough to pull apart easily with forks.
After removing the shoulder from the grill, tent it with foil and let it rest for roughly 30 minutes. Resting redistributes juices and makes shredding easier. Then use two forks (or meat claws) to shred the pork into bite-sized pieces, discarding large bits of fat and bone. Toss the pulled pork with a little of the pan juices or your favorite barbecue sauce if desired, and serve.
How much pork do you need
Plan about 1/2 pound of raw pork per person as a conservative estimate. For hearty eaters or to ensure leftovers, aim for 1 pound per person. An 8–10 pound shoulder will typically serve 8–12 people, depending on portion sizes and sides.
Should you brine before smoking
Brining is optional but highly recommended. A simple brine adds moisture and seasonings deep into the meat, improving texture and flavor—especially for long cooks. If you brine, be sure to cool the brine completely before adding the pork and refrigerate the shoulder in the brine for 12–24 hours. Pat the meat dry and apply your rub before smoking.
Best wood to use
Hickory, apple, cherry, and pecan are all excellent choices. Hickory offers a classic, robust smoke that pairs well with barbecue spices. Apple and cherry provide a sweeter, fruitier smoke that enhances pork’s natural flavor. Pecan yields a mild, nutty smoke that many find very pleasant. Choose based on the flavor intensity you prefer.
What to serve
Pulled pork is versatile. Serve it on soft hamburger buns with coleslaw for a classic sandwich, or use it as a filling for tacos, nachos, or baked potatoes. Pickles, sliced onions, and extra barbecue sauce are popular accompaniments. Offer a simple coleslaw or a crisp salad and a few hearty sides like baked beans or roasted vegetables to complete the meal.
What to do with leftovers
Leftover pulled pork reheats and repurposes beautifully. Use it in breakfast omelets, tossed into chili or stews, folded into quesadillas, or heated gently and piled on pizzas. Shredded pork freezes well in airtight containers or heavy-duty freezer bags for future meals.
How to reheat
Reheat pulled pork slowly to preserve moisture: use the oven at a low temperature (about 250°F/120°C), a slow cooker set to low, or a skillet on the stovetop with a splash of apple juice or broth. Cover while reheating to trap steam, and stir occasionally until warmed through. Avoid high heat which can dry the meat.
Smoking and shredding a Traeger pulled pork shoulder is a rewarding process that delivers tender, flavorful results when done patiently. Customize the rub, brine, and wood choice to match your taste, and you’ll have a dish that becomes the centerpiece of any meal.
Thank you for joining this smoky adventure. Experiment with seasonings and sides, and enjoy the process—great barbecue is as much about the experience as it is about the final bite. Happy grilling!
Random Fact: The English word “barbecue” originates from “barbacoa,” a term used in Spanish and indigenous Caribbean languages for slow-cooking meat over a raised wooden structure.
OTHER RECIPES YOU’LL LOVE
- Traeger Flank Steak
- Traeger Ribeye Roast
- Traeger Pork Tenderloin
- Traeger Hot Dogs
- Traeger Pork Butt
Traeger Pulled Pork Shoulder
Ingredients
- 1 whole pork shoulder about 8-10 pounds
- Wood chips/chunks hickory, apple, cherry, or pecan
- Soft hamburger buns or slider rolls
- Coleslaw pickles, and BBQ sauce (optional, for serving)
For the Dry Rub:
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper adjust to your spice preference
- 1 teaspoon ground mustard
For the Brine (optional but highly recommended):
- 4 cups water
- ½ cup kosher salt
- ¼ cup brown sugar
- 2 tablespoons whole black peppercorns
- 2 bay leaves
- 4 cups ice cubes
Instructions
Brining (Optional but Highly Recommended)
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Combine water, kosher salt, brown sugar, peppercorns, and bay leaves in a pot. Simmer until salt and sugar dissolve, then remove from heat.
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Cool the brine quickly with ice so it’s completely cold before adding the pork.
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Submerge the pork shoulder in the cooled brine in a food-safe container or sealed bag. Refrigerate 12–24 hours.
Preparing and Smoking the Pork Shoulder
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Remove pork from brine if used, pat dry, and bring to room temperature for about 30 minutes.
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Mix the dry rub ingredients in a bowl and apply generously over the entire shoulder.
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Preheat the Traeger to 225°F (107°C). Soak wood chips/chunks about 30 minutes, then add to the firebox.
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Place the seasoned shoulder on the grill grates, close the lid, and maintain about 225°F throughout cooking.
Slow and Steady Smoking
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Smoke the shoulder for 8–10 hours, or until the meat is tender. If available, use a water pan to help retain moisture.
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Occasionally spritz with apple juice or cider vinegar to keep the surface moist and encourage a good bark.
Checking for Doneness
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When the internal temperature reaches about 195°F (90°C), probe the meat. It should be very tender and pull apart easily.
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If it resists, continue cooking until it reaches the desired tenderness.
Rest and Shred
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Remove the shoulder, tent with foil, and rest for about 30 minutes to let juices redistribute.
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Shred the pork with forks or claws, discarding large fat pieces, and mix with pan juices or sauce if desired.
Serve and Enjoy!
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Pile pulled pork on buns or rolls, top with coleslaw and pickles, and offer extra sauce on the side.
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Serve with favorite sides and enjoy—your guests will appreciate the patience and flavor.