Classic Traeger Pulled Pork

Ingredients

• Pork shoulder
• Yellow mustard
• BBQ rub, such as Meat Church Honey Hog and Honey Hog Hot
• Apple cider vinegar
• Apple juice

How to prep the pork shoulder

1. Pat the pork shoulder dry, then rub yellow mustard all over the outside to help the seasoning stick.
2. Season generously with your favorite BBQ rub. We used a heavy amount of Meat Church Honey Hog and Honey Hog Hot for sweet heat and good bark.
3. Place the seasoned pork on a rack so it is easier to move on and off the smoker.

How to cook pulled pork on a Traeger

1. Set the smoker to 225° and let it come fully to temperature before adding the pork shoulder.
2. Smoke the pork shoulder for 3 hours, then spritz every hour with the apple cider vinegar and apple juice mixture until the internal temperature hits about 160°.
3. When the shoulder reaches 160°, move it to an aluminum pan, cover tightly with foil, insert your thermometer, and return it to the pit.
4. Cook until the pork reaches 200° internal. If you need to move things along, bump the smoker to 250° — no higher for this version.
5. Rest the pork for at least 30 minutes. Longer is fine if you can hold it safely and keep it warm.
6. Separate the fat from the pan juices, shred the pork, and pour the good juice back over the meat for extra moisture and flavor.
7. Mangia — then take notes for the next cook.

What we learned

For backyard pulled pork, the big lesson is patience. Bark takes time, the stall is real, and the rest is not optional. This is exactly the kind of cook we want to keep refining as we test pellets, rubs, spritz timing, and wrap methods.