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Traeger Pulled Pork

Traeger Pulled Pork takes your typical crock-pot version and puts it RIGHT TO SHAME. Like, there’ll always be a place in my heart for a braised pork sandwich, but there is no pulled pork like a smoked pulled pork, and doing it at home is definitely the way to go when you are feeding a crowd.

Traeger Pulled Pork

Traeger Pulled Pork

We’ve been eating pulled pork for a long time over here on OWYD. I could’ve sworn that I had several recipes on the site for it already, but I just went searching and guess what.

NOT EVEN ONE.

The closest I have are these grilled shredded pork tacos we did on the gas grill.

While those were certainly worth it, they just don’t really compare to a SMOKE RING, you guys.

Traeger Pulled Pork

We have wanted to get into smoking for a few years now, and I’m so happy we finally pulled the trigger. We have TWO Traegers now, and they both get used a LOT. We’re amassing an entire collection of recipes, so if you are interested you can check those out here in my Traeger Recipes section. Wood-pellet grills are great for grilling as well as smoking and super easy to run.

Traeger Pulled Pork

The Traeger uses wood pellets and gets plugged in. It is basically a great big outside appliance. I can just turn it on, turn on the dial, and it is magic. It lights itself and requires VERY little babysitting.

Traeger Pulled Pork

Do you SEE this smoke ring? Do you ever KNOW how good that bark is?

You won’t see either unless you are really patient. This is a LOW AND SLOW meal and is going to take at least 12 hours to finish, and that is if your roast isn’t huge. It is also basically impossible to predict how slow or fast this willl go.

Even roasts of similar size can take wildly different times to cook depending on the makeup of the meat itself as well as outdoor conditions, so just hang in there and do this when you are going to be puttering out of the house for the better part of a day.

Traeger Pulled Pork

The last time I cooked one of these, I used a giant bone-in picnic roast, and it took FOREVER to cook. I’m talking like 12 hours one day, chilled overnight, and another 3-4 hours the next day.

Traeger Pulled Pork

Much like slow-cooker cooking though, this is mostly hands off. Not QUITE as hands-off as a crock pot, but you also don’t get the smoke ring with a slow cooker either!

Traeger Pulled Pork

What should I serve with pulled pork?

You should serve this with my favorite rolls, OWYD coleslaw, and one of my awesome pasta salads!

I’m ALL about potatoes, and we don’t make them much here because of Amelia’s allergy, so I need to live vicariously through you all, and your awesome potato side dishes. Like these Easy Potato Chip Nachos by Honey and Birch. Ummm HELLO POTATO CHIP NACHOS. Where have you been all my life?

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Traeger Pulled Pork

Traeger Pulled Pork

Traeger Pulled Pork

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 12 hours
: 1 hour
Total Time: 13 hours 15 minutes

This Traeger Pulled Pork takes a while to get on the table, but the long cook is mostly hands off, and totally worth it.

Ingredients

  • 8 pound bone-in pork shoulder roast
  • copious amounts of BBQ Rub
  • 3 cups dry hard apple cider

Instructions

  1. Fire up your Traeger according to manufacturer instructions. Place the grill on "smoke".
  2. Liberally rub the bbq rub into the outside of the shoulder, on all sides. Place the shoulder on the grill grates, and smoke for 4-5 hours. Make sure to stir your pellets every hour or so to make sure they don't tunnel. Carefully flip the roast every hour as well.
  3. Turn the grill heat up to 225, and continue cooking. After 3 hours directly on the grate, move the shoulder to a foil pan and place the hard cider in the bottom of the pan.
  4. Ideal temp for your pork roast is 200 degrees. The roast will "stall" for quite a while well before that, but continue on and don't crank that heat!
  5. Once the roast reaches 200 degrees, remove it from the grill, tent loosely with foil, and let rest for 1 hour.
  6. After 2 hour, remove the fat/skin layer from the roast and then shred with meat claws or forks.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 912 Total Fat: 65g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 35g Cholesterol: 272mg Sodium: 208mg Carbohydrates: 7g Fiber: 0g Sugar: 6g Protein: 70g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Nicole Wilson

Friday 30th of August 2019

Why can't I see the recipe?

Nicole Johnson

Friday 30th of August 2019

So sorry! Had a temporary issue with my site. Should be back now!

Neil Bregman

Thursday 22nd of August 2019

I am going to do a 3.5 lbs instead.

How would you adjust the cooking times?

Nicole Johnson

Saturday 24th of August 2019

Hey Neil! You can totally adjust. Not sure how much to adjust the cook time. You should cook to temp here and not time, especially for pulled pork. Let me know how it goes!

Pat

Thursday 6th of June 2019

I will be smoking a 11lb pork shoulder. Can I smoke it for 8 hours, refrigerat overnight and continue to smoke next day until internal of 200’?

Nicole Johnson

Thursday 6th of June 2019

You *can*, but you'd be better off transferring from the smoker to a crock pot on low overnight. I worry recommending an overnight refrigeration period because I don't think there's a good change the inside of the pork won't be at a food-safe temp and would remain in the "danger zone" for too long going from smoker to fridge to smoker, but it also depends on what temp your pork ends up at after 8 hours, know what I mean?

Transferring to a crockpot will allow the pork to slow cook, and you'll likely wake up to pork that's ready to be pulled, has awesome smoke flavor from the 8 hours the day before, and tastes amazing. One thing you might slightly lose is the bark, if that's your thing, but I prefer my meat to be edible personally and bark tends to be too hard for that for me.

Brad

Tuesday 21st of May 2019

Are you doing the apple cider to baste the pork? Or is it just sitting in the cider?

Nicole Johnson

Thursday 23rd of May 2019

I don't baste it because I like that bark to develop, but I like cooking it in the pan with liquid.

Dave

Sunday 17th of March 2019

Your pulled pork recipe calls for Dry Hard Cider. Having a hard time finding at a reasonable price and quantity. What is important about it and can you substitute for something else?

Nicole Johnson

Monday 18th of March 2019

I just prefer the dry because it isn't quite as sweet, but you could use any hard apple cider, or even just regular apple juice, if you wanted to. Thanks for stopping by!