The thought of pellet smoked pulled pork excites my tastebuds. The taste of this pork will make you forget the amount of time you will put in just to get this meat ready.
Bit for those who don’t know what smoked pulled pork Traeger is, here are some facts.
Pulled pork is a shredded barbecued pork shoulder dish that originated in the United States, notably in the Southern United States. Slow-smoked over wood (generally in your backyard) is the traditional method; indoor alternatives utilize a slow cooker. Then the pork is then shredded and mixed with a delicious sauce.
Pork shoulder is excellent for this recipe. It has an ideal fat level, resulting in delicate, melty flesh, but it must be cooked gently to allow the protein to fully break down.
Traeger wood pellet grills deliver a true, delectable wood-fired taste that you won’t find in other barbecues.
Traegers, unlike most other barbecues, cook food using indirect heat (no direct heat or flame-to-food cooking).
Ingredients for pellet smoked pulled pork
- 2½ kgs pork shoulder either shoulder or butt, boneless or bone-in
- ½ cup yellow mustard
- ¼ cup each of salt, garlic powder, and smoked paprika
- 1 tablespoon each of honey or sugar and freshly ground black pepper
- 1 cup apple cider vinegar
Instructions pellet smoked pulled pork
Firstly, remove the meat from the packing and thoroughly dry it. Get rid of any extra fat.
Then coat the meat with yellow mustard.
Season pork all over with dry seasonings (salt and black pepper, honey, smoked paprika, and garlic powder), being careful to coat all sides.
Meanwhile, preheat the smoker to 225 degrees Fahrenheit.
Place the pork fat side up in the smoker. As the meat cooks, use a meat thermometer to keep track of the interior temperature.
After 40 minutes, gently spritz with apple cider vinegar after the internal temperature reaches 160°F.
Then remove the pork from the smoker after the internal temperature reaches 202°F in the thickest portion of the meat, wrap it in butcher paper, and set it in a cooler. Allow at least two hours for the pork to rest.
Remove the meat from the refrigerator. Remove the meat from the butcher paper. Place the meat in a large mixing basin and shred it. Using two big forks or frying claws, pull it apart.
Serve with sides and your favorite barbecue sauce.
Conclusion
Lastly, if you have cooked this meal, you have obviously learned the best smoked pulled pork traeger recipe. Please take photos of your pork, send them to us and we shall upload them on our blog.
Also, if you have loved this recipe, please check out our best grilled pork chops.
Pellet Smoked Pulled Pork
Print RecipeIngredients
- 5½ lbs pork shoulder either shoulder or butt, boneless or bone-in
- ½ cup yellow mustard
- ¼ cup of salt
- ¼ cup of garlic powder
- ¼ cup of smoked paprika
- 1 tablespoon of honey or sugar
- 1 tablespoon of freshly ground black pepper
- 1 cup apple cider vinegar
Instructions
Firstly, remove the meat from the packing and thoroughly dry it. Get rid of any extra fat.
Then coat the meat with yellow mustard.
Season pork all over with dry seasonings (salt and black pepper, honey, smoked paprika, and garlic powder), being careful to coat all sides.
Meanwhile, preheat the smoker to 225 degrees Fahrenheit.
Place the pork fat side up in the smoker. As the meat cooks, use a meat thermometer to keep track of the interior temperature.
After 40 minutes, gently spritz with apple cider vinegar after the internal temperature reaches 160°F.
Then remove the pork from the smoker after the internal temperature reaches 202°F in the thickest portion of the meat, wrap it in butcher paper, and set it in a cooler. Allow at least two hours for the pork to rest.
Remove the meat from the refrigerator. Remove the meat from the butcher paper. Place the meat in a large mixing basin and shred it. Using two big forks or frying claws, pull it apart.
Serve with sides and your favorite barbecue sauce.
