Traeger Pulled Pork

Trust me when I say that the first thing you should smoke on a Traeger is pork butt to make delicious pulled pork. It’s a versatile and forgiving meat that can feed a large group of people at once. Plus, with its endless flavor profiles, it will make you look like a seasoned pitmaster when you serve it. So, if you want to impress your guests, start with Traeger pulled pork and you won’t be disappointed.

I absolutely nailed this recipe using my Traeger Timberline XL. This model is hands down the best in its class and delivers flawless performance every time. It comes loaded with advanced features like Super Smoke and the Keep Warm function that set it apart from the rest. If you want to show off your skills as a backyard pitmaster, this amazing pellet smoker is the way to go.

Why should you try this recipe

• Feeds a lot of people: Pulled pork is hands down the best way to feed a crowd. Not only is it incredibly delicious, but it’s also typically much more economical cost per pound than other large cuts of meat such as beef brisket.

• Versatility: Pork is a versatile protein that can be seasoned, cooked, and eaten in many ways. It can be prepared with sweet or savory flavors, cooked quickly at high heat or slowly at low heat, and served alone, on a bun, or in a taco. There are countless options when it comes to pulled pork.

• Forgiving Protein: When you decide to take up the hobby of smoking meats, it can be overwhelming to figure out where to start. However, pork butt or pork shoulder are great proteins to begin with. They offer a wide margin for error when it comes to seasoning, cooking temperatures, and cooking times. So, don’t hesitate, just jump right in and experiment to find out what works best for your smoker and the people you are cooking for.

Ingredients for Traeger Pulled Pork

• 8lb Pork Butt: A pork butt is a cut of pork that comes from the upper part of the shoulder. Contrary to its name, it doesn’t come from the rear of the pig.
• 4 TBSP Smoked Q Rock’s Honey Chipotle Spice Blend:  This is one of the newest rubs from Smoked Q, offering a unique sweetness balanced by a smoky undertone. 
• 8 oz Dr. Pepper:  This cola offers a burst of 23 flavors and creates a caramelization to the bark. 
• ¼ Cup Brown Sugar:  This granulated cane sugar with added molasses is coarser and more moist than white sugar, which gives it a unique flavor and dark color when used in food.
• 6 TBSP Unsalted Butter:  A go-to butter used in cooking and baking to add fat back to a dish, without introducing extra salt

Instructions for making Traeger Pulled Pork

1. Bring smoker to temp: For this recipe, I ran my Traeger Timberline XL at 225º with the Super Smoke function for the first hour.  

2. Score the fat cap: While the smoker comes to temp, I used a sharp knife to score the fat cap.  Making 1/8 -1/4 inch deep cuts in a diagonal pattern across the entire fat cap.    

3. Season: Here I used the Smoked Q Honey Chipotle spice blend, seasoning the top, bottom, and all sides with a generous coating

4. Smoke fat side up: For the first hour, I ran this recipe at 225º with the Super Smoke function turned on – fat side up.  After the first hour, I turned the temperature up to 275º and cooked for another 4 hours until it reached 170º internal temperature.

5. Move to pan and cover: After hitting 170º I moved the pork butt to an aluminum pan, fat side down.  Next, I poured approximately 8 oz of Dr. Pepper on top of the pork butt.  Then I placed ¼ cup of brown sugar on top of the pork as well as 5 tbsp of unsalted butter.  Then I wrapped the pan with aluminum foil and cooked for another 3 hours until I reached an internal temperature of 203º

6. Rest and pull: After reaching the desired temperature I pulled the pan off the smoker and let rest for an hour.  Once rested, I poured the juice into a fat separator for later use.  Next, I removed the bone and then, using my hands, shredded the meat into pulled pork.  Once it was pulled, I added some more of the Smoked Q Honey Chipotle spice blend and also re-added some of the collected juice.

Variations and Substitutions:

Alternate Rubs: When smoking pulled pork with something other than Smoke Q spices, I love grabbing for seasoning like Meat Church Honey Hog or Heath Riles Pecan to name a few.  Or just put together a simple pantry spice rub:

• 8 parts brown sugar
• 5 part paprika
• 3 part garlic
• 3 part salt
• 1 part black pepper

Substitution or variation: In this recipe, I used Pork Butt, which is a larger and fattier cut of pork coming from the top portion of the pig’s front shoulder. However, if you want a leaner option, you can use pork shoulder, which is slightly smaller and comes from the bottom portion of the shoulder and connects to the leg of the pig. Both cuts of meat are great options for this recipe and will produce delicious pulled pork.

Tips and tricks for making this Traeger Pulled Pork

Low and Slow: In this recipe, I went with slightly higher temperatures for a larger cut of meat. However, if you have the time, I would recommend following this recipe at 225º and just plan for more time on the smoker. This will result in an even more juicy pulled pork.

Find your flavor profile: When it comes to pairing flavors with pork, I personally prefer sweetness. Sweet rubs and sauces tend to be my go-to choice. However, if you are more inclined towards savory or tangy flavors, pork is a versatile protein that allows for endless experimentation and flavor profiles. So, don’t be afraid to get creative and try out new combinations until you find the perfect fit for your taste buds.

Allow for airflow: Having cooked pork butts on multiple Traeger models, including Timberlines, Ironwood, Tailgater, and Ranger, I’ve found that the larger smokers, which are better designed for convection cooking and airflow, consistently produce better results. So if you’re using a smaller smoker with less room for airflow, keep in mind that you might encounter inconsistent cooks.