Traeger Pulled Pork Shoulder
Get ready to indulge in the perfect combination of smoky and savory flavors with our unbeatable Traeger pulled pork shoulder recipe.
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)
- In a large pot, combine the water, kosher salt, brown sugar, whole black peppercorns, and bay leaves. Bring it to a simmer over medium heat, stirring until the salt and sugar dissolve completely.
- Remove the pot from the heat and add the ice cubes to cool the brine rapidly.
- Once the brine is completely cooled, place the pork shoulder in a large food-safe container or a resealable plastic bag.
- Pour the brine over the pork shoulder, making sure it's entirely submerged. If needed, add more water.
- Seal the container or bag and refrigerate for 12-24 hours. This brining process will infuse the pork with incredible flavor and moisture, so don't skip it if you can!
Preparing and Smoking the Pork Shoulder
- Take the pork shoulder out of the brine, if you've brined it. Pat it dry with paper towels and let it sit at room temperature for about 30 minutes while you prepare the dry rub.
- In a small bowl, mix together all the dry rub ingredients until well combined.
- Generously rub the spice mixture all over the pork shoulder, making sure to cover every nook and cranny.
- Now, it's time to fire up that Traeger pellet grill! Preheat it to 225°F (107°C), and while it's heating, soak your wood chips/chunks in water for about 30 minutes to prevent them from burning too quickly.
- Once the grill is hot and the wood is soaked, add the wood to the firebox or smoker box of your grill.
- Place the seasoned pork shoulder on the grill grates, close the lid, and let the magic happen! Keep an eye on the temperature, and try to maintain it around 225°F (107°C) throughout the cooking process.
Slow and Steady Smoking
- Sit back, relax, and let that pork shoulder smoke away for the next 8-10 hours. It's a long process, but oh boy, it's so worth it!
- If your grill has a water pan, keep it filled with water to help maintain moisture in the cooking chamber.
- Every now and then, spritz the pork shoulder with some apple juice or apple cider vinegar to keep it moist and add a bit of sweetness to the bark.
Checking for Doneness
- When the internal temperature of the pork shoulder reaches about 195°F (90°C), it's time to check for doneness. Use a meat thermometer to get an accurate reading.
- The meat should be tender and easy to pull apart with two forks. If it's not quite there yet, let it cook a bit longer until it reaches the desired tenderness.
Rest and Shred
- Once the pork is done, carefully remove it from the grill and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 30 minutes. This resting period allows the juices to redistribute and ensures a juicy, succulent result.
- Now comes the fun part - shredding the pork! Use those forks to pull the meat apart, and watch it fall apart like a dream.
Serve and Enjoy!
- Now that your Traeger pulled pork shoulder is ready, it's time to serve it up! Grab those soft hamburger buns or slider rolls and pile on that juicy pulled pork.
- If you're feeling fancy, top it with some creamy coleslaw and a couple of pickles for a perfect bite. Don't forget to drizzle some BBQ sauce over it all!
- Dig in and savor the deliciousness you've created from scratch. You'll be the pitmaster hero of your next gathering!