Traeger Smoked Pork Shoulder is perfect for feeding a crowd, it’s very tender and flavorful, and you can use it in SOOOO many ways!
It is a long cook time, but the process is fairly simple.
Make sure you are starting with a clean pellet grill and a completely filled pellet hopper since it smokes for 13 to 15 hours.
I check the pellets a few times and refilled if needed.
How to Make Traeger Smoked Pork Shoulder
I have a 9 pound pork shoulder, which can also be labeled as pork butt.
Pat the pork dry with paper towels and brush the ‘Cue Glue all over.
Then season all sides pretty well with your favorite BBQ seasoning/ dry rub.
Add some kosher salt and pepper too.
They have a great selection of amazing BBQ rubs at Savory Spice Shop, which is what I used.
Set the Traeger to 225 degrees, and turn on the super smoke feature if your Traeger model has that.
Put some apple cider vinegar in a spray bottle and spray the pork about every hour a few times.
Start checking the internal temperature during the last few hours of the 13 to 15 hour cook.
You can figure about an hour and a half per pound if your pork shoulder is a different size.
You’ll want to remove it once the internal temperature reaches 195 degrees.
But we aren’t quite ready to shred it yet.
Wrap it well in foil and then wrap a towel around it, place it in a cooler for another hour or when the internal temperature is 203 degrees.
Shred your Traeger Smoked Pork Shoulder and enjoy!
My husband used a pair of meat claws that we got from Amazon and they make shredding super easy.
Serve with your favorite BBQ sauce on sandwiches or any variety of ways.
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Traeger Smoked Pork Shoulder
- Traeger/Pellet Grill
- 8 to 10 pound pork shoulder (also called pork butt)
- 'Cue Glue (link to buy in post above) or yellow mustard
- favorite BBQ seasoning/ BBQ dry rub
- kosher salt, pepper
- Spray bottle with 1/2 cup apple cider vinegar
- Optional: BBQ sauce
- Pat the pork shoulder dry with paper towels. Brush the 'Cue Glue or yellow mustard on all sides of the pork.
- Sprinkle your favorite BBQ seasoning/ BBQ dry rub, kosher salt, and pepper on all sides.
- Set your smoker or pellet grill to 225 degrees. Place the seasoned pork shoulder on the grill grate for 13 to 15 hours (about 1 1/2 hours per pound), spray with apple cider vinegar every hour.
- Monitor the internal temperature and remove once it's at 195 degrees. Wrap the pork well in foil and wrap a towel around it. Place in an empty cooler until the internal temperature reaches 203 degrees (about an hour).
- Shred the pork (best if done on a large baking sheet or tray with meat claws). Serve with BBQ sauce if desired.