I’m not exaggerating when I say this smoked pork shoulder turns into the most tender, flavorful pulled pork that disappears fast. It’s the kind of crowd-pleasing recipe I make once and crave all year long.
I’m straight-up obsessed with this Traeger pork shoulder because it turns into smoky, juicy pulled pork with barely any fuss and a ton of payoff. The pork shoulder gets that deep bark, the inside stays ridiculously tender, and every bite has that savory, slightly sweet, smoky thing I crave all year.
But summer? Yeah, it hits harder.
I love serving this for a crowd because it feels like a big deal without being precious. And the leftovers.
Unreal. A little smoked paprika in the rub brings serious flavor, and I’m always here for a recipe that’s Whole30, Paleo, gluten free, and dairy free.
Ingredients
- Pork shoulder brings rich, shreddy meat with enough fat to stay juicy.
- Yellow mustard or olive oil helps the rub stick, no weird taste left behind.
- Coconut sugar adds mellow sweetness and helps build that pretty bark.
- Smoked paprika gives color, warmth, and a little backyard barbecue vibe.
- Kosher salt keeps the pork flavorful all the way through.
- Black pepper adds bite, especially around those crispy outside edges.
- Garlic powder brings savory depth without making things too sharp.
- Onion powder adds cozy flavor, like the rub’s quiet helper.
- Ground mustard gives a tangy little kick that wakes up the pork.
- Chili powder adds warmth without turning dinner into a dare.
- Cayenne is optional, but it’s fun if you like a little heat.
- Apple cider vinegar keeps things bright and cuts through the richness.
- Water softens the spritz, so it’s not too punchy or sour.
- Plus, the sweet, smoky, tangy mix makes leftovers seriously worth saving.
- Basically, this shoulder is comfort food with a smoky attitude.
Ingredient Quantities
- 1 whole pork shoulder (Boston butt), 8 to 10 pounds
- 2 tablespoons yellow mustard (or 2 tablespoons olive oil) for binder
- 1/2 cup coconut sugar
- 1/4 cup smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon ground mustard
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper, optional
- 1 cup apple cider vinegar (for spritz or mop)
- 1 cup water (for spritz or mop)
How to Make this
1. Trim excess silver skin and excess fat from the pork shoulder if needed, leaving a thin fat cap intact for moisture.
2. Rub the entire shoulder with 2 tablespoons yellow mustard or 2 tablespoons olive oil to act as a binder.
3. Combine 1/2 cup coconut sugar, 1/4 cup smoked paprika, 2 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon ground mustard, 1 tablespoon chili powder, and 1 teaspoon cayenne pepper if using.
4. Generously coat the shoulder all over with the dry rub, pressing it into the meat so it adheres to the binder.
5. Preheat your Traeger or pellet smoker to 225 degrees F. Place the shoulder fat side up on the grates once preheated.
6. Mix 1 cup apple cider vinegar with 1 cup water in a spray bottle for spritzing. Begin smoking the pork, spritzing the exterior every 45 to 60 minutes after the first hour to maintain surface moisture and develop bark.
7. Smoke until the shoulder reaches about 160 to 165 degrees F and the bark is well developed, typically 4 to 6 hours depending on size and consistency of heat.
8. Wrap the shoulder tightly in heavy foil or butcher paper and return it to the smoker. Continue cooking until the internal temperature reaches 200 to 205 degrees F and the meat is probe tender and easily yields, usually another 2 to 4 hours.
9. Remove the wrapped shoulder and let it rest, still wrapped, for 30 to 60 minutes to allow juices to redistribute.
10. Unwrap, shred the pork with forks, discard excess fat, adjust seasoning if needed, and serve.
Equipment Needed
1. Large cutting board
2. Sharp chef knife
3. Measuring cups and spoons
4. Small mixing bowls or a spice bowl
5. Spray bottle for spritzing
6. Pellet smoker or barbecue with temperature control
7. Instant read and probe thermometer
8. Heavy foil or butcher paper for wrapping
9. Long tongs or meat forks
10. Disposable gloves and paper towels
FAQ
Traeger Pork Shoulder Recipe Substitutions and Variations
- Yellow mustard: Dijon mustard, stoneground mustard, or a thin coat of olive oil to help rub adhere
- Coconut sugar: Light brown sugar, demerara sugar, or 1 part honey mixed with 1 part granulated sugar to approximate texture and sweetness
- Smoked paprika: Sweet paprika plus 1 teaspoon liquid smoke or chipotle powder for smoke and heat
- Apple cider vinegar (for spritz or mop): Apple juice mixed with a splash of white vinegar, plain white vinegar diluted 1 to 3 with water for milder acidity, or pineapple juice for a fruitier spritz
Pro Tips
1. Dry brine ahead of time: Salt the shoulder and let it sit uncovered in the fridge for 8 to 24 hours before applying the binder and rub. That early salting seasons deeper and helps the exterior dry enough to form a better bark.
2. Respect the stall and resist temperature fixation: When the internal temp stalls around 150 to 165 F, focus on feel and probe tenderness rather than clock time. If the bark looks good, wrapping in foil or butcher paper will speed you through the stall while preserving moisture.
3. Spritz smartly: Keep the spritz bottle cold and use short, light mists so you do not wash away the rub. Spray every 45 to 60 minutes only after the first hour and stop spritzing once you wrap to let the final bark set while the meat finishes cooking.
4. Rest long and warm: Let the wrapped shoulder rest at least 30 to 60 minutes. For extra juice retention, tuck it into a cooler with towels to hold heat for up to 2 hours. Shredding too soon bleeds out juices.
5. Finish by feel and texture, not just temp: Aim for probe tenderness where a skewer or thermometer slides in like softened butter. If the bark softened after wrapping, briefly unwrap and return to direct heat or a hot grill to refresh crispness before shredding.
Traeger Pork Shoulder Recipe
I’m not exaggerating when I say this smoked pork shoulder turns into the most tender, flavorful pulled pork that disappears fast. It’s the kind of crowd-pleasing recipe I make once and crave all year long.
12
servings
690
kcal
Equipment: 1. Large cutting board
2. Sharp chef knife
3. Measuring cups and spoons
4. Small mixing bowls or a spice bowl
5. Spray bottle for spritzing
6. Pellet smoker or barbecue with temperature control
7. Instant read and probe thermometer
8. Heavy foil or butcher paper for wrapping
9. Long tongs or meat forks
10. Disposable gloves and paper towels
Ingredients
-
1 whole pork shoulder (Boston butt), 8 to 10 pounds
-
2 tablespoons yellow mustard (or 2 tablespoons olive oil) for binder
-
1/2 cup coconut sugar
-
1/4 cup smoked paprika
-
2 tablespoons kosher salt
-
2 tablespoons freshly ground black pepper
-
2 tablespoons garlic powder
-
2 tablespoons onion powder
-
1 tablespoon ground mustard
-
1 tablespoon chili powder
-
1 teaspoon cayenne pepper, optional
-
1 cup apple cider vinegar (for spritz or mop)
-
1 cup water (for spritz or mop)
Directions
- Trim excess silver skin and excess fat from the pork shoulder if needed, leaving a thin fat cap intact for moisture.
- Rub the entire shoulder with 2 tablespoons yellow mustard or 2 tablespoons olive oil to act as a binder.
- Combine 1/2 cup coconut sugar, 1/4 cup smoked paprika, 2 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon ground mustard, 1 tablespoon chili powder, and 1 teaspoon cayenne pepper if using.
- Generously coat the shoulder all over with the dry rub, pressing it into the meat so it adheres to the binder.
- Preheat your Traeger or pellet smoker to 225 degrees F. Place the shoulder fat side up on the grates once preheated.
- Mix 1 cup apple cider vinegar with 1 cup water in a spray bottle for spritzing. Begin smoking the pork, spritzing the exterior every 45 to 60 minutes after the first hour to maintain surface moisture and develop bark.
- Smoke until the shoulder reaches about 160 to 165 degrees F and the bark is well developed, typically 4 to 6 hours depending on size and consistency of heat.
- Wrap the shoulder tightly in heavy foil or butcher paper and return it to the smoker. Continue cooking until the internal temperature reaches 200 to 205 degrees F and the meat is probe tender and easily yields, usually another 2 to 4 hours.
- Remove the wrapped shoulder and let it rest, still wrapped, for 30 to 60 minutes to allow juices to redistribute.
- Unwrap, shred the pork with forks, discard excess fat, adjust seasoning if needed, and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 221g
- Total number of serves: 12
- Calories: 690kcal
- Fat: 48.6g
- Saturated Fat: 17.7g
- Trans Fat: 1.1g
- Polyunsaturated: 6.6g
- Monounsaturated: 19.9g
- Cholesterol: 199mg
- Sodium: 631mg
- Potassium: 774mg
- Carbohydrates: 8.2g
- Fiber: 0.5g
- Sugar: 7.5g
- Protein: 55.3g
- Vitamin A: 500IU
- Vitamin C: 2mg
- Calcium: 54mg
- Iron: 2.7mg