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The best pulled pork just got better!  Add a Traeger to your list in order to make that smoked pulled pork on a Traeger that everyone will be drooling over!
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4.09 from 24 votes

Smoked Pulled Pork on a Traeger

This truly is the best Smoked Pulled Pork ever! We make this pulled pork recipe on our Traeger and it turns out perfectly smoky and tender every time. 
Prep Time10 minutes
Cook Time13 hours
Additional Time22 hours 50 minutes
Total Time1 day 12 hours
Course: America's Best 4th of July Desserts, Recipes and Sides
Cuisine: American
Keyword: pork, smoked
Servings: 16
Author: Sweet Basil

Ingredients

  • 5 to 8 Pound Pork Shoulder Roast

For the Brine:

  • 4 Cups Water
  • 4 Cups Apple Cider
  • 1/2 Cup Kosher Salt
  • 1/2 Cup Dark Brown Sugar
  • 3 Tablespoons Dry Rub heaping, (recipe below)
  • 1 Pinch Red Pepper Flakes
  • 2 Bay Leaves

For the Rub

For the Mustard Base BBQ

Instructions

Prepare the Dry Rub:

  • Mix all of the ingredients together in a jar.
    1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 1/2 Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, 1/2 Cup Dark Brown Sugar
  • Set aside.

For the Brine:

  • In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons of the dry rub, pepper flakes and bay leaves.
    4 Cups Water, 4 Cups Apple Cider, 1/2 Cup Kosher Salt, 1/2 Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 1 Pinch Red Pepper Flakes, 2 Bay Leaves
  • Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
    5 to 8 Pound Pork Shoulder Roast
  • Place in the fridge for 12 to 24 hours.

To Smoke the Pork:

  • When you are ready to start smoking your pork, turn your Traeger on to the smoke setting for 5 minutes, lid open.
  • Once the fire kicks on in the fire box, close your lid and preheat your grill to 225 degrees Fahrenheit.
  • While the grill is preheating, pull your pork out of the brine and pat it dry with a paper towel.
  • That rub you just made, get ready to lather it on all sides of the pork.
  • Make sure you save some of that rub, roughly 2-3 tablespoons worth, you'll want to add that to the pork after it is cooked.
  • With the fat facing up, place the pork on the Traeger.
  • Smoke for 2-3 hours, then transfer your pork onto a disposable pan, found here. 
  • Continue to cook for another 8-10 hours or until 200 degrees Fahrenheit registers on the thickest part of the pork with a meat thermometer, if you don't have one, you can get it here, invest, it's worth it!
  • As soon as the pork reaches 200 degrees Fahrenheit, go ahead and turn off the grill.
  • Leave the pork in there to rest for one-two hours, depending how hungry you are! Don't forget to place aluminum foil over the pork, no need to press the foil down tightly.
  • Once the meat has rested, remove the fat from the top and begin shredding by using two forks, or your hands covered with insulated bbq gloves, remove the bone.
  • Drain half of the juices out and add the remaining dry rub to taste, toss to coat.
  • Feel free to use any of your favorite bbq sauces, if you want it South Carolina style, give our mustard bbq sauce a try!

For the BBQ Sauce:

  • Add all of the ingredients to a bowl and whisk to combine.
    3/4 Cup Yellow Mustard, 1/2 Cup Honey, 1/4 Cup Apple Cider Vinegar, 2 Tablespoons Ketchup, 1 Tablespoon Brown Sugar, 2 teaspoons Worcestershire Sauce, 1 teaspoon Texas Pete’s Hot Sauce, 2 Tablespoons Butter, 1 Pinch Nutmeg, 1 Dash Liquid Smoke
  • Pour into a jar with a lid and refrigerate 1 day to 1 week prior to serving for best flavor!

Notes

**This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 11-12 hours in the Traeger 30 minutes of resting.**
Puled pork can be frozen for 6-8 months.

Nutrition

Serving: 0.5cup | Calories: 279kcal | Carbohydrates: 33g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 4453mg | Potassium: 466mg | Fiber: 1g | Sugar: 29g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg