Best Traeger Recipe: Smoke Pork Shoulder
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Prep Time
10 mins
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Cook Time
8 hrs
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Resting Time
30 mins
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Total Time
8 hrs 40 mins
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Servings
8 people
Best Traeger Recipe: Smoke Pork Shoulder
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Rubbed with tasty seasonings and slow-cooked in the smoker, this meat is so tender when it’s ready that it just pulls apart. Loaded with smoky barbecue flavor, your guests will love this recipe.
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Ingredients
- 4-6 pounds pork shoulder or pork butt (see note)
- 2 tablespoons yellow mustard
BBQ sauce - optional for pulled pork
- pork shoulder rub smoked
- 4 tablespoons brown sugar
- 1 tablespoon kosher salt or to taste
- 2 teaspoons black pepper cracked
- 2 teaspoons paprika or smoked paprika
- 2 teaspoons garlic powder or granulated garlic, or 1 tablespoon fresh minced garlic
- 2 teaspoons onion powder or granulated onion
Instructions
- Remove the pork shoulder from the fridge to rest at room temperature for up to one hour before smoking. Trim off skin and excess fat if needed using a sharp knife.
- Make the rub in a small bowl by mixing the brown sugar, salt, pepper, paprika, garlic powder, onion powder and optional cayenne.
- Spread the mustard all over the pork shoulder with your hands (the mustard helps the rub to stick to the meat). Then spread the rub evenly on all sides. Insert a wireless thermometer probe into the middle of the shoulder (if using).
- Heat the smoker to 225°F, add water-soaked wood such as apple or cherrywood as needed (note: you may need to add more during smoking).
- Once the temperature is stable, add the pork shoulder. Close the lid and adjust the vents for optimal smoke flow.
- Smoke for 90 minutes per pound (about 9 hours for a 6 pound shoulder). The internal temperature should reach 185°F for slicing or 195-200°F for pulled pork. For a milder smoke flavor, wrap the meat in foil after 5 hours and continue smoking.
- Remove the pork shoulder to a carving board and rest for 30 minutes to get juicier meat.
- Slice the meat with a carving knife or shred using two forks (or meat claws). Serve with optional BBQ sauce!
Notes
- For pork shoulder, remove the skin and excess fat using a butcher’s knife (you can also ask a meat counter to do this for you). It’s not necessary for pork butt.
- Wood: Good choices include apple, cherrywood, hickory or a combination.
- Drip Pan: It’s optional to put a drip pan beneath the meat during smoking. The drippings can be used for dipping, although note they’re calorific!
- Make Ahead: Cooked pork shoulder will keep up to 3 days in the fridge stored in an airtight container. It also freezes well in a resealable plastic bag. Reheat gently over low-medium heat in a skillet for 15-20 minutes.
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