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.

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You're going to want to cook this one really low and slow! I love to start mine in the evening and cook it overnight for that reason! You can use a bone-in or boneless shoulder. This pairs great with classic side dishes like Creamy Southern Coleslaw,
Vinegar Coleslaw, Smoked Baked Beans, and Smoked Mac and Cheese.

Key Ingredients

• Pork Shoulder
• Mustard
• Pork, BBQ Rub, or this blend of spices: (brown sugar, chili powder, smoked paprika, onion powder, and garlic powder).

What Type of Pork to Use

Pork shoulder and pork butt are two cuts of meat that come from the shoulder area of a pig.

Pork shoulder, also known as pork shoulder blade or Boston butt, comes from the top part of the front leg of the pig and is typically sold bone-in. It is well-marbled with fat, which makes it ideal for slow cooking methods like this one.

Pork butt, also known as pork shoulder butt or pork butt roast, comes from the lower part of the shoulder and is also typically sold bone-in. It is a bit more uniform in shape and has a thicker layer of fat than pork shoulder.

What is a Dry Rub and Marinade? How to Season the Meat

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.

How to Make Traeger Pulled Pork

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Rub all sides of the pork with mustard and sprinkle spices throughout.
2. Place the pork on the smoker with the fat side up. Smoke the pork.
3. Remove the pork from the smoker and wrap it in foil. It's important to let it rest.
4. Shred the meat using forks.

Cook Time/How Long to Cook

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.

What Flavor of Wood/Pellets to Use

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.

Resting Time

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.

More Traeger and Smoker Recipes

Smoked Pork Tenderloin
Traeger Smoked Glazed Ham
Smoked Cod
Traeger Smoked Turkey Breast
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Ribeye
Smoked Filet Mignon