Why we love Traeger pulled pork
- This amazingly moist and tender pulled pork has a delicious smoky taste from the Traeger smoke and THE BEST bark that mixes throughout the pork, infusing it with crispy seasoned bits coated in the dry rub seasonings.
- It takes a long time to smoke (about 10 hours) but it’s actually a super-easy recipe. Smoke it for a while, wrap it halfway and watch your probe temp to pull it off when it reaches an internal temp of 205° Fahrenheit.
Related –> Check out our super-easy recipes for Juicy Pulled Pork in the Slow Cooker and Set it and Forget it Dutch Oven Pulled Pork
How to make smoked pulled pork (step-by-step)
Smoking tips and tricks from recipe testing
- Dry rub – The rub used in this recipe can be placed on the pork and allowed to sit overnight. Don’t forget to save 1-2 tbsp (recipe step #3) to season the pork at the end after it’s pulled.
- 275° is where it’s at – I like to cut down my cooking time when I can and smoke at a little higher temperature than some. I’ve found that 275° is the perfect temp for cooking pulled pork and getting the perfect bark and fork-tender meat you want in about 9-10 hours of smoking.
- You can crank up the heat after it’s wrapped (step #6) – If you are running short on time, you can increase the heat to 300-325 after wrapping the pork. At this point it has taken all the smoke it will take and you’re just cooking the meat to 205° internal temp.
- Use an instant read thermometer (or the probe on your Traeger) – It’s essential for this recipe to check the internal temperature and cook the pulled pork to the temperatures noted in the recipe.
- Use the juices – I highly recommend saving the juices from the pan (you can pour them into a fat separator if desired). Mix the juices with the pulled pork after its shredded.
- Season at the very end – Don’t forget to add some fresh seasoning to the shredded pulled pork (the same dry rub seasoning you saved in recipe step #3).
Ingredient notes
- Pork Butt or Pork Shoulder – Either can be used for this recipe and you can also use a bone-in pork shoulder. A 4-5 lb cut of pork will cook in the approximate times noted in the recipe, larger cuts will take longer.
- Apple juice – I like apple juice for spritzing the pork but you can use another liquid (broth, soda, beer, another juice, etc.)
- Brown Sugar – If you like your pulled pork a little on the sweet side, sprinkle it all over with brown sugar in step #6.
- BBQ Sauce – I don’t think this recipe needs any BBQ sauce, but if you like your pulled pork with sauce go ahead and add some!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious grilling recipes to find some other favorites too!
Get the Recipe:
Traeger Pulled Pork with Dry Rub (Perfect Bark!)
Tender, juicy smoked pulled pork on the Traeger (or any pellet grill) with an amazing bark and serious flavor. Our pulled pork will feed a huge crowd and it's super versatile so we use it for pulled pork sandwiches, tacos, burritos, bowls and more!
Ingredients
- 4 lb Boneless Boston Butt, (or pork shoulder) can use bone in, see recipe notes
- 1/4 cup mustard
For the rub:
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp ground pepper
- 1 tbsp chili powder
- 1 tbsp paprika
For cooking:
- 1 cup apple juice, (for spritzing)
- 6 tbsp butter
- 4 tbsp brown sugar, (optional)
Equipment
Instructions
- Prepare the rub by combining the rub ingredients in a small bowl or jar and mixing well.
- Place the pork shoulder in a shallow pan or dish. Rub the mustard all over the pork to give it a light coating.
- Rub a liberal amount of the rub all over the pork, reserving 1-2 tbsp for sprinkling on the pulled pork after it's cooked and pulled. If you have the time, you can cover the pork at this point and refrigerate it for up to 24 hours. If you do refrigerate, be sure to allow the pork to sit out and come to room temperature before smoking.
- Follow your smoker's instructions to bring the temperature up to 275° Fahrenheit.
- Place the pork in the smoker. Don't touch it for 2 hours. After 2 hours, spritz the pork with apple juice every hour. Smoke until the internal temperature reaches 155-165° Fahrenheit (about 4-5 hours).
- Once the pork has reached 155-165° Fahrenheit, place it in a roasting pan or aluminum pan. Slice the butter and place pats of butter all over the top of the pork. If you're using brown sugar, sprinkle the brown sugar over the top of the pork. Cover with foil.
- Place the pork back in the smoker and keep it set to 275° F. Continuously monitor the temperature with a thermometer and cook until the internal temperature reaches 205° F. This will take approximately 4-5 more hours. This time is approximate, always cook to temperature and not time.
- Remove the pork from the smoker and let it rest for at least 30 minutes. You can also wrap the pork in foil, wrap it in a towel and place it in a cooler to rest for 1-2 hours if needed.
- Shred the pork with forks or tongs. Mix it with the juices from the pan. Sprinkle on the reserved seasoning and mix it with the pulled pork. Serve as desired.
Notes
Note 1: You can use a bone in pork shoulder for this pulled pork recipe. Follow the same instructions and simply remove the bone after cooking.
TIP: If your pork gets to temperature hours before you are ready to eat, it can be kept warm for several hours. Simply wrap it in aluminum foil (or parchment paper) and then wrap it in a towel. Placing it in a cooler to keep it warm until you’re ready to eat it.
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
