Traeger Smoked Pulled Pork

by sammymoniz

It may seem daunting to cook this Traeger Smoked Pulled Pork for 5-6 hours but if you’ve got a day at home doing spring cleaning or catching up on chores/yard work, fire up the Traeger and let it do the work for you. I set the prob temperature to alert me at each step and used the WiFire through the app to keep an eye on temperature and pellet levels. I can barely take any credit for how dayummmm good this recipe is because the Traeger did all the work! Take time to invest in yourself and a yummy meal for the week. This Traeger Smoked Pulled Pork gave us about 8 servings/sandwiches, and those are Well-Fed Fraser servings!

Pork shoulder on the Traeger smoking.
Baking sheet of Traeger Smoked Pulled Pork.

Looking for more Traeger Grills recipes? Here are a few to try:




Lastly, if you make this Traeger Smoked Pulled Pork recipe, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

Traeger Smoked Pulled Pork

sammymoniz It may seem daunting to cook this Traeger Smoked Pulled Pork for 5-6 hours but if you’ve got a day at home doing… ButcherBox Traeger Smoked Pulled Pork European Print
Feeds: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 4-6lb ButcherBox Boneless Pork Shoulder
  • 1 tablespoon salt, pepper and garlic powder
  • 2 tablespoons olive oil
  • 1 jalapeño, deseeded + diced
  • 1 small brown onion, diced
  • 1 garlic clove, minced
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 3 tablespoons ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 12 oz beer


  1. Preheat Traeger Grill to 250°F.
  2. Pat pork shoulder dry with paper towels, season with salt, pepper and garlic powder. Smoke pork should for about 3 hours until internal temp reads 160°F.
  3. At 160°F internal temp, remove pork shoulder, wrap in aluminum foil or butcher’s paper. Return to smoker for an additional 2-3 hours, until internal temp reads 204°F.
  4. Once to temperature, remove from the grill and allow it to rest in a cooler for 45 minutes.
  5. Remove the foil/paper and save the liquid. Place the pork on a baking sheet and shred with two forks, discard any excess fat. Use the reserved liquid 1 tablespoon at a time to moisten the pork as needed.
  6. To make the BBQ sauce, add the olive oil to a sauce pan over medium heat. When the oil shimmers, add the jalapeño, olin and garlic. Cook down until soft, about 10 minutes. Add the remaining ingredients and simmer 20 minutes. Using a handheld immersion blender, blend until smooth. Cook an additional 5 minutes over low heat.
  7. Serve pulled pork over white rice with BBQ sauce or inside a toasted bun with crunchy slaw.

Leave a Comment


Eléa Hévin March 17, 2021 - 9:02 am

If we want to cook this during winter, without any barbecue grill, how can it be adapted? Thanks ?

sammymoniz March 17, 2021 - 9:33 am

Elea– you could do it in the oven in a dutch oven or roasting pan, same temps and duration. You won’t get the smokey flavor but you’ll get nice and tender pulled pork.


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