Why we like this cook
This is the kind of low-and-slow pork shoulder that turns a backyard cook into a full afternoon event. It is simple enough for a beginner, but still gives you room to learn bark, spritzing, wrapping, resting, and pull texture.
Grill or smoker setup
Set a Traeger or pellet grill to 225°F. Use a pork-friendly pellet such as hickory, apple, cherry, or a competition blend. Keep a probe in the pork shoulder and plan around feel, not just the clock.
Ingredients
- 1 bone-in or boneless pork shoulder, 7–9 lb
- Yellow mustard or spicy brown mustard for binder
- Your favorite BBQ rub
- Apple juice or apple cider vinegar blend for spritzing
- Brown sugar, honey, or sauce for the wrap if desired
- Butter or tallow if wrapping
- Soft rolls, slaw, pickles, or peppers for serving
Step-by-step method
- Trim only the heavy hard fat, leaving enough fat to protect the meat during the cook.
- Coat the pork shoulder with mustard binder and season generously on all sides.
- Smoke at 225°F until the bark is set and the internal temperature is around 160°F to 170°F.
- Spritz every 60 to 90 minutes after the first few hours if the surface looks dry.
- Wrap in butcher paper or foil when the bark looks right. Add a little apple juice, butter, or sauce if you want a softer finish.
- Continue cooking until the pork probes tender, usually around 200°F to 203°F.
- Rest at least one hour, then pull by hand or with forks. Mix bark pieces back through the pork before serving.
Pit notes
- Bark matters more than the exact time you wrap. If it looks pale, keep it unwrapped longer.
- A long rest makes the pork easier to pull and keeps it juicy.
- If the pellet grill runs hot or the weather is cold, write it down. Those notes help on the next cook.
- For an Italian Smokeshows twist, serve with pickled peppers, provolone, or a garlic-and-herb slaw.
What we’d try next
- Test a hotter finish at 250°F after wrapping to shorten the cook without drying it out.
- Try cherry wood for a deeper color and sweeter smoke.
- Build a pulled pork and broccoli rabe sandwich with sharp provolone.
Serving and pairing ideas
- Classic BBQ sandwich with slaw and pickles
- Pulled pork nachos for a game-day plate
- Italian-style pork sandwich with provolone, peppers, and garlicky greens
- Leftover pulled pork folded into mac and cheese or baked ziti