If you’re after a dependable backyard barbecue star, Traeger Smoked Pulled Pork delivers every time. The pork cooks low and slow until it becomes tender, juicy, and infused with smoke, then easily shreds into flavorful strands. It’s ideal for game days, summer cookouts, family dinners, or preparing meals ahead—pulled pork is one of the most versatile smoker recipes you can make.
One of the best parts of smoking pork on a Traeger pellet grill is the simplicity. The grill holds a steady temperature while gently infusing the meat with a smoky aroma for hours. After a long, slow smoke the shoulder develops a rich bark on the outside and remains moist inside, producing tender meat that pulls apart effortlessly.
Pulled pork also stretches across many meals, making it perfect for leftovers. Pile it on sandwiches, tacos, nachos, baked potatoes, rice bowls, or use it in casseroles and quesadillas.
If you enjoy smoker recipes, try variations like smoked whole chicken, smoked lobster tails, smoked salmon, smoked salsa, or smoked queso for different uses of your Traeger or pellet smoker. These recipes complement pulled pork well for a full barbecue spread.
Why this works
- Low-and-slow smoking breaks down connective tissue for tender, juicy pork.
- Traeger-style pellet smoking provides consistent heat and even smoke delivery.
- Simple prep with a basic brine and a straightforward dry rub.
- Produces a deep, flavorful bark on the exterior while keeping the interior moist.
- Feeds a crowd and stores well for meal prep and leftovers.
- Flexible uses — sandwiches, tacos, bowls, and more.
Ingredients needed
- Pork shoulder roast – A 4 lb pork shoulder is typical; bone-in or boneless both work. Brining helps add moisture and flavor.
- Unsweetened apple cider or Dr Pepper – Use apple cider for a classic sweet note, or Dr Pepper for a different flavor profile. Either liquid is used for the brine.
- Light brown sugar – Adds sweetness and a touch of molasses flavor to the rub.
- Chili powder, paprika, onion powder, and garlic powder – These spices form a straightforward, balanced rub. Smoked paprika in particular enhances the smoky character.
See the recipe card below for exact measurements and the full ingredient list.
Substitution tips
- Pork cut: Use bone-in or boneless pork shoulder. For a leaner option, a pork loin roast can be used, but it will yield less fat and moisture.
- Binder: Yellow mustard or a light olive oil spray helps the rub adhere to the meat.
- Brown sugar: Reduce or use a sugar-free brown sweetener if you want less sugar.
- No smoker? You can slow-roast in the oven at 300°F and add a few drops of liquid smoke, or adapt the method for a pressure cooker like the Instant Pot for a faster result.
How to make smoked pulled pork
Step 1: Place the pork shoulder in a large pot and pour in enough apple cider (or Dr Pepper) to fully cover the meat. Cover and refrigerate for 12 hours to brine and add moisture.
Step 2: In a bowl, combine the brown sugar, chili powder, paprika, onion powder, and garlic powder to make the rub.
Step 3: Preheat the smoker to about 220°F (about 105°C). Add applewood or another mild fruit wood for smoke.
Step 4: Pat the pork dry, spread the rub evenly over the surface, and place the shoulder in the center of the smoker.
Step 5: Smoke the pork until it is very tender and easily pulls apart with a fork. This generally takes around 8 hours, but may be longer depending on the size of the shoulder and the exact smoker temperature. Add more wood as needed during the cook. Once finished, transfer the pork to a platter and let it rest for about 30 minutes before shredding.
Pro tips for smoked pulled pork
- Use a reliable meat thermometer and monitor internal temperature for consistency.
- Allow plenty of time; pulled pork is not a quick cook.
- Wrapping the shoulder in foil or butcher paper when it hits the stall can speed the cook and help retain moisture.
- Let the meat rest before shredding so juices redistribute and the meat stays moist.
- Save the cooking juices to mix back into the shredded pork for extra flavor and moisture.
- Hickory and apple wood are classic pairings; fruit woods give a sweeter smoke.
Storage
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Reheat gently in the oven, microwave, or skillet with a splash of broth or barbecue sauce to keep it moist.
Serving suggestions
Serve Traeger smoked pulled pork in a variety of ways:
- On sandwich buns with pickles and barbecue sauce
- In tacos with fresh slaw and cilantro
- Over baked potatoes or sweet potatoes
- On nachos with cheese and jalapeños
- In rice bowls with roasted vegetables
- With macaroni and cheese or baked beans
- On sliders for parties or gatherings
- Stuffed into quesadillas for a handheld meal
Pulled pork is excellent for meal prep because a single cook can provide lunches and dinners for several days.
Recipe FAQs
Most pork shoulders require 8 to 14 hours depending on size, the smoker temperature, and how often you open the lid. Plan for a long, steady cook for best results.
Classic sides include coleslaw, baked beans, macaroni and cheese, cornbread, and potato salad.
Fruit woods like apple or cherry pair nicely with pork, offering a mild, sweet smoke. Hickory provides a stronger, traditional BBQ flavor.
At 225–250°F, expect roughly one to one-and-a-half hours per pound, though cooking time varies with size and fat content.
When the pork shoulder reaches about 190°F and is easily pierced and pulled with a fork, it is typically done and ready to rest and shred.
Many cooks wrap the shoulder around the time it reaches 150–160°F or when it stalls to help it push through the stall faster and retain moisture. Use foil or butcher paper depending on the texture you prefer.
Other smoker recipes to try
Blackened Walleye Tacos-
Grilled Walleye Recipe
-
Jamaican Jerk Chicken
-
Tequila Lime Chicken
If you try this smoked pulled pork or any recipe from the site, please leave a star rating and share your experience in the comments. Tag @recipediariesww on Instagram to show how your pork turned out—I love seeing your results!
Dr Pepper Smoked Pulled Pork
- Author: Jenna
- Prep Time: 8 hours (includes brining)
- Cook Time: ~8 hours smoking
- Total Time: ~8–16 hours depending on brine and smoke time
- Yield: Serves 8–10
- Category: BBQ
- Method: Smoked
- Cuisine: American
Description
Smoked pulled pork is brined in apple cider or Dr Pepper, rubbed with a simple spice blend, and smoked low and slow until fall-apart tender, producing rich flavor and a pleasing bark.
Ingredients
- 1 (4 lb) pork shoulder roast
- 1 quart unsweetened apple cider or ¾ liter Dr Pepper
- 5 tablespoons light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
Instructions
- Place pork shoulder in a large pot and add enough apple cider or Dr Pepper to cover. Cover and refrigerate for 12 hours to brine.
- Mix the brown sugar, chili powder, paprika, onion powder, and garlic powder to make the rub.
- Preheat your smoker to about 220°F (about 105°C). Add applewood or your wood of choice.
- Pat the pork dry, apply the rub evenly, and place it in the center of the smoker.
- Smoke until very tender and easily shredded, roughly 8 hours or longer depending on size and smoker temperature. Add wood as needed.
- Remove the pork, let it rest for 30 minutes, then shred with forks and mix in reserved juices to taste.
Notes
This is not a weight-watchers-specific recipe. Adjust sugar and salt to taste for dietary needs.
Nutrition
- Serving Size: ½ cup
- Calories: 556
- Sugar: 15.1 g
- Fat: 34.4 g
- Carbohydrates: 16.8 g
- Protein: 42 g