Traeger Pulled Pork

A dry rub is a combination of spices and seasoning added to the meat to enhance flavor. It’s different from a marinade which has liquid ingredients (often to tenderize the meat) like apple cider vinegar or citrus. The purpose of a dry rub is to create a crust around the meat. A dry rub will enhance the flavor of the ribs without using moisture or a liquid marinade. Rubs are usually a little more coarse than simply adding seasoning.

As a rule of thumb, when applying a rub you should apply enough to fully coat the meat. You don’t want to see any empty spots. Add more spices if necessary. I love to use my Homemade BBQ Rub and Seasoning for these.

Marinades are great for hearty meats that won’t necessarily get tender on their own by cooking, such as chicken or steak. You don't have to marinate pulled pork. Pulled pork can be made with or without a marinade.

You definitely want to cook this low and slow until it's tender and falls apart easily. I like to start it at night because it will take quite a bit of time. As a general rule of thumb, you can estimate a cooking time of around 1 ½ - 2 hours per pound of meat.

If smoking 6 pounds of pork shoulder, it will take around 12 hours to smoke at 225 degrees.

Fruit woods such as apple, cherry, and peach are popular choices for smoking pork because they impart a sweet, mild flavor that doesn't overpower the meat.

You can also use maple, oak, and pecan, which can add their own unique flavors and aromas to the meat. The Traeger Signature Blend also works well.

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.

Place the pulled pork in an airtight container or wrap tightly in foil. Add a few spoonfuls of the drippings or broth before sealing to keep it moist. It will last up to 4 days in the fridge.

Portion it out into freezer-safe bags or containers. Again, add a little broth or reserved juice before sealing to lock in that smoky flavor. For best results, freeze up to 3 months. Defrost overnight in the fridge.

Reheating in the oven or on the stove is best. For the oven, place the pulled pork in a baking dish and add a few tablespoons of broth, apple juice, or even a little BBQ sauce to bring back the moisture.

Bake at 300 degrees for 20-30 minutes or until warm. For the stove, add the pulled pork to a skillet over medium-low heat. Pour in a splash of broth, water, or drippings. Cover and stir occasionally for about 10 minutes until hot.