Smoked Pulled Pork

Cooked low and slow, Smoked Pulled Pork is a labor of love, but if you can master this recipe, then you’re in for a world of flavor! This Traeger pulled pork recipe is easy enough for anyone to master! Hungry? Read on and I, Chef Jenn, will show you all my chef tips and tricks to make this smoked pork shoulder turn out perfectly every time!

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Smoking is an art, and every artist has their own way of doing things. Smoking big cuts of meat like pork butt and brisket take hours and hours, so don’t rush it! But, done right, the flavor and tenderness is so very worth the wait!

I’ve been smoking for years, and this is a great starter recipe for Traeger pork butt that can be pulled for the most flavorful pulled pork you can imagine!

What You Need To Make Smoked Pulled Pork

• Traeger Pellet Smoker
• Disposable foil pan
• Digital meat thermometer
• Meat claws – for pulling the meat
• Pork shoulder – boneless or bone-in, your choice
• Yellow mustard
• Paprika
• Brown sugar – dark brown sugar will yield the best flavor
• Garlic powder
• Chili powder
• Cayenne
• Apple juice
• Salt and pepper

How To Make Smoked Traeger Pork Butt (Pulled Pork)

Scroll down for the full recipe card with exact measurements and printable instructions.

Remove the pork butt or shoulder from the fridge at least 1 hour before smoking. Rub the meat all over with yellow mustard, then pat on your spice rub evenly for full flavor.

Preheat your Traeger or smoker to 225°F. Place the pork in a disposable foil pan and put it in the smoker.

Smoke for the first 4 hours, spritzing with apple juice every hour to keep the meat moist. When the internal temperature reaches 160°F, wrap the pork tightly in foil and return it to the smoker. Continue smoking until the internal temperature reaches 205°F.

Remove the pork from the smoker and let it rest, covered with foil, for at least 45 minutes. For extra warmth, you can wrap the foil with a towel or place the meat in a cooler.

Shred the pork, mixing in some of the rendered fat for added flavor and juiciness, and serve.

Chef Jenn’s Tips To Make Perfect Smoked Pulled Pork

• This is a labor of love and can easily take 12 hours or more. Please set aside enough time and don’t rush it! I’ll get up at the crack of dawn to start the smoker – and some even start the smoker going the night before – to allow it ample time to cook low and slow.
• Every smoker has their favorite rub. The rub I’ve included is a standard rub but you can jazz it up however you like. Look for sweet, salty, and spicy ingredients and spices to get the very best flavor.
• Resting time is important! Not only is it really hot when it comes out of the smoker, but you need to let the meat rest so that it’s juicy and not too hot to pull. See my notes on Resting Traeger Pulled Pork
• Using a spray bottle makes spritzing the pork really easy – but you can also use a basting brush. They kids always steal my spritzing bottles so I end up using a basting brush more often than not!
• If you don’t have a thermometer, you can go for what’s called “probe tender.” This simply means that when you insert a probe (metal skewer works just fine) the meat feels very tender. If you do this throughout the cooking time, you’ll feel it get more and more tender.

What To Serve With This Smoked Pulled Pork Recipe

Just gimme a bun, some sauce, and coleslaw and I’m a happy camper! While the most traditional way to serve pulled pork is on a bun, you can also eat it in a taco, just on a plate, or on a sandwich. Some of my favorite sides to go with smoked Boston butt are Mexican Street Corn Salad, coleslaw, or this Chilled Asparagus with Parmesan & Lemon dish.

Is Smoked Boston Butt Freezer-Friendly?

Oh baby, yes! In fact, When I do pulled pork on the Traeger, I’ll load that sucker up! It takes as much time to do 2-3 smoked pork butts as it does one. I pull it and then freeze it in portions so that we can enjoy big summer flavors all winter long.

Simply chill it thoroughly, then load it into freezer-safe plastic zipper-top bags or containers. Freeze it for up to three months. To reheat, simply cover it and heat it in a low oven, or microwave it on medium power until it is warm. Delish!