Smoked Pulled Pork Traeger
Smoked pulled pork Traeger style is out of this world with our dry rub recipe! Tender fork tender pork shoulder is fabulous for tacos or sliders.
Servings: 8
Equipment
- 1 smoker
- 1 aluminum pan
- 1 Bowl for dry rub
Ingredients
- 4 lb pork shoulder mine was boneless, takes about 90 min per lb.
- 3/4 c apple cider
- 1 c barbecue sauce
Smoked Pork Dry Rub
- 1/2 c brown sugar
- 1 tbsp salt
- 1 tbsp garlic powder
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
Instructions
- In a bowl mix dry rub together well. Preheat smoker to 250 degrees F.
- Unwrap pork and put into an aluminum 9x13" pan.
- Pour dry rub on meat and press down, flip over and create a thick coat of it on the other side as well as pressing it on firmly on to all sides.
- Lift up meat and pour excess rub that is inside of the pan out (so it doesn't burn).
- Put meat back in and pour 1/2 c cider into the bottom of the pan. Place pan on preheated smoker, close lid and do not open for 2 hours.
- Open and pour 1/4 c cider over the top. Cover with foil now.
- Smoke for another 2 hours, then take off foil and pour bbq sauce over the top. Put foil back on loosely.
- Close lid and smoke for another hour, then check the internal temperature. It needs to reach 200 F for it to really fall apart when cutting. If it isn't there put foil back on and continue adding time, about 45 minutes at a time until it reaches 200 (so it gets tender enough to shred and fall apart).
- Then remove, keep foil on and let it rest for 30 minutes minimum.
- Uncover and put on cutting board. Use sharp knife or two forks to shred. Serve!
Video
Nutrition
Serving: 3oz | Calories: 741kcal | Carbohydrates: 32g | Protein: 53g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 195mg | Sodium: 1405mg | Potassium: 910mg | Fiber: 1g | Sugar: 27g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 4mg