Traeger Smoked Pulled Pork

Why This Works

• Low and slow smoking creates tender juicy pork
• Perfect smoky flavor from the Traeger
• Great for feeding a crowd
• Easy prep with simple ingredients
• Excellent for meal prep and leftovers
• Rich flavorful bark on the outside
• Works for sandwiches tacos and bowls
• Beginner friendly smoker recipe

Ingredients Needed

• Pork shoulder roast - This pork roast brines in apple juice or cider overnight to help give the pork it's sweet juicy flavor.
• Unsweetened apple cider - Or 100% Pure Apple Juice (Apple Cider is sometimes not available all year long.
• Light brown sugar - This is added for sweetness. Brown sugar also has a molasses flavor to it which helps flavor the pork shoulder roast even more!
• Smoked Paprika - Smoked Paprika will give that extra added smokey flavor to it
  Onion powder - Is used for a less potent onion taste.
  Garlic powder - Garlic powder is a better choice than fresh minced garlic because it helps stick to the meat better.

See recipe card below for a full list of ingredients and measurements.

Substitution Tips

• Pork cut: You can use bone-in or boneless pork shoulder, or try a pork loin roast for a leaner WW-friendly version (just expect less fat and moisture).
• Binder: Use yellow mustard or a tiny bit of olive oil spray to help the rub stick. Yellow mustard is zero points.
• Brown sugar: Skip or reduce for lower points and sugar. You can sub in a sugar-free brown sweetener if preferred.
• Seasoning swap: Use your favorite pre-made BBQ rub if you’re short on time—just check the label for sugar if tracking WW points.
• No smoker? Cook low and slow in the oven at 300°F, adding liquid smoke to replicate the flavor. Or you can even make pulled pork in the Instant Pot. Easy Instant Pot Pulled Pork Tenderloin

How to make Smoked Pulled Pork:

Step 1: Place pork shoulder in a large pot and add enough apple cider to cover. Cover pot and refrigerate for 12 hours.

Step 2: Combine  brown sugar,  chili powder, paprika, onion powder, and garlic powder in a bowl.

Prepare smoker to about 220 degrees F (99 degrees C). Add enough wood chips to smoker.

Spread rub over pork shoulder. Transfer pork to the center of smoker.

Smoke pork until very tender, about 8 hours. Monitor applewood chips  adding more wood respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Pro Tips for Smoked Pulled Pork

• Use a meat thermometer for the most accurate cooking
• Allow plenty of time since pulled pork can take many hours
• Wrapping helps push through the stall faster
• Resting the pork helps keep it juicy
• Bone-in pork shoulder usually gives the best flavor
• Save the juices when shredding for extra moisture
• Do not rush the cooking process or the pork may become tough
• Hickory and apple wood create excellent flavor combinations

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze pulled pork in freezer-safe bags or containers for up to 3 months.

To reheat, warm the pork slowly in the oven, microwave, or skillet with a splash of broth or barbecue sauce to keep it moist.

Serving Suggestions

Serve Traeger smoked pulled pork:

• on sandwich buns
• in tacos
• over baked potatoes
• on nachos
• in rice bowls
• with macaroni and cheese - Ina Garten Mac and Cheese
• alongside coleslaw
• with baked beans
• on sliders for parties
• stuffed into quesadillas - Blackstone Chicken Quesadillas

Pulled pork also works great for meal prep because it can be used in so many different meals throughout the week.

Recipe FAQs