Traeger Smoked Pork Shoulder Recipe
Try this juicy and delicious recipe for Traeger smoked pork shoulder.
Equipment
- Pellet Grill Any Traeger pellet grill will do.
- Wood Pellets Traeger Hickory or Signature Blend pellets (or other pellets).
- Aluminum Foil For wrapping the pork.
Ingredients
- 1 Pork shoulder (3-10 lbs)
Dry rub
- 2 tbsp Muscovado sugar (or brown sugar)
- 1 tbsp Kosher salt
- 2 tsp Paprika powder
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/2 tsp Cayenne pepper (or chili powder)
- 1/2 tsp Ground cumin
Spritz
- 1/2 cup Apple cider vinegar
- 1/2 cup Apple juice
Instructions
- Mix the dry rub ingredients in a bowl until they are completely combined. Apply generously onto the pork shoulder, making sure it’s entirely covered.Allow the pork to sit for about 20 minutes while your Traeger grill is heating up.
- When your Traeger gets to 250 °F (or 121 °C) place the seasoned pork shoulder onto the grill grates and insert a meat thermometer probe.Mix the apple cider vinegar and apple juice and spritz the pork every 30 minutes.
- When the internal temp of the pork is about 150 °F (or 65 °C), remove the pork from the smoker, wrap it in aluminum foil, and pour in the remaining mix of apple cider vinegar and apple juice.Place the meat back into your Traeger, insert the meat probe, and continue smoking until the internal temperature reaches approximately 195-205 °F (or 90-96 °C).
- Once the meat has reached the desired internal temperature, remove it from the grill and let it rest inside the foil for about 30 minutes to one hour. Then shred the pork and serve it!