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Pulled Pork on a Traeger Grill
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4.08 from 26 votes

Pulled Pork on a Traeger Grill

Pulled pork is most commonly prepared by smoking a pork shoulder, also referred to as a Boston butt or a picnic roast. Traeger pulled pork is the best way to go about cooking this pork cut from the upper shoulder portion of the pig or hog.

Prep Time10 mins
Cook Time9 hrs
Course: Main Course
Cuisine: American
Keyword: Pulled Pork
Servings: 4
Calories: 168kcal

Equipment

  • A sharp chef’s knife
  • Paper towels
  • Large, disposable foil roasting pan or a large baking dish
  • 2 small bowls
  • Plastic wrap
  • Traeger pellet grill
  • Fruit or hickory wood pellets 
  • Probe meat thermometer
  • A spray bottle
  • Clean cutting board
  • Aluminum foil
  • 2 large forks for shredding or meat claws

Ingredients

  • 8 pound bone-in pork shoulder roast

  • 5 TBS wet yellow mustard

  • 2 TBS blackstrap molasses

  • 1/4 cup packed brown sugar

  • 3 TBS coarse sea salt

  • 2 TBS smoked paprika

  • 1 TBS onion powder

  • 1 TBS garlic powder

  • 1 TBS freshly ground black pepper

  • 1/2 tsp ground cayenne pepper

  • Unfiltered apple cider vinegar (ACV) in a spray bottle

Instructions

  • Place the roast on a clean cutting board.

  • If your butcher has not trimmed the fat cap, use your sharp knife to trim most of the fat off, leaving a 1/4 inch thick layer.

  • Rinse the trimmed roast under cold running water and pat completely dry with plenty of paper towels.

  • Place the roast inside a disposable roasting pan or large baking dish.


  • In a small bowl, whisk together the mustard and molasses.

  • In another bowl, combine all of the dried spices.

  • Using your hands, rub the entire roast well with the mustard and molasses to coat.

  • Generously apply the dry rub, pressing it into the mustard and molasses, to completely cover the shoulder.

  • Cover the pan tightly with plastic wrap.

  • Place the pan in the refrigerator for 8 to 12 hours, or overnight.

  • 45 to 60 minutes before you preheat the grill, remove the roast from the refrigerator so that it can come to room temperature.

  •  After it has rested for an hour, remove the wrap and discard all of the accumulated liquid in the bottom of the pan.

  • Thoroughly wash or discard the pan after the roast goes on the grill.

  • Fill the hopper with wood pellets.

  • Line the drip tray with aluminum foil for easier cleanup.

  • Turn the smoker on with the top open until a flame is established, approximately 5 minutes.

  • Close the grill top and set the temperature to 225˚F.

  • Allow the grill to heat up for 10 to 15 minutes.

  • Be mindful that you may have to put more pellets in the hopper throughout the day, so check for smoke approximately every 2 hours.

  • Place the roast on the largest rack of the smoker.

  • It is possible that you will have to remove the upper rack so it will fit.

  • Insert the attached probe thermometer in the thickest portion of the shoulder.

  • Close the top and smoke for approximately 8 hours. 

  • Every 2 hours, spray some ACV on the roast to moisten it.

  • It is okay to rotate the roast to get at all sides.

  • At 8 hours, check the internal temperature of the meat with the thermometer.

  • You also want a caramelized exterior shell, fondly referred to as the bark.

  • While the pork is smoking, make a barbecue sauce and cole slaw.

  • Or, use your favorite jarred barbecue sauce.

  • Remove the cooked roast to a clean cutting board and cover with foil until it is cool enough to handle.

  • This may take up to an hour. You want to be able to remove the bone without burning yourself.

  • Once the pork has cooled enough to touch, remove the bone and shred the meat into thin strands using meat shredding claws or forks to pull the meat apart.

  • Place the pulled pork on a large serving platter with some tongs for everyone to help themselves.

  • Serve with sliced Kaiser rolls, slaw, pickles, and sauce for sandwiches.

Nutrition

Serving: 100g | Calories: 168kcal