The Best Smoked Pork Shoulder
Learning how to smoke a pork shoulder is one of the best ways to create incredibly tender, flavorful pulled pork at home.This Traeger pork shoulder recipe walks you through every step, from brining and seasoning to smoking and shredding for juicy, melt-in-your-mouth meat.
This recipe was originally published June 22, 2019. It has been updated from the archives to include additional information and new photos. This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
★★★★★
5 Star Review
“I used this recipe along with your Homemade Southwestern Pork Rub. It was the BEST pulled pork I’ve ever made! Best and most delicious bark, nice deep smoke ring, very tender and absolutely amazing taste!
Will be making this for a bunch of the family when they visit next month. Hopefully I have the same success the second time.” —Brandon
About this Recipe
We’ve had a really weird start to summer here in Colorado and it hasn’t quite felt like summer BBQ season yet. We get a few warm days and then it is back to cold and rain.
I’m currently wearing long pants and long sleeves and kind of wish the heater was turned on but it just feels wrong to do that in JUNE. Earlier this week we had a few nice days, so I made our first Smoked Pulled Pork of the season (not our first time making it, but I haven’t ever posted a recipe here before).
I love making smoked pulled pork at home because it brings back memories of my favorite Texas BBQ joints. Ever since we bought our Traeger three years ago, I’ve been perfecting this smoked pork recipe—and I’m excited to share it with you!
Want to learn how to make the best pulled pork? Read on!
Why You’ll Love this Recipe
✔ Perfectly Tender – Low and slow smoking makes the pork incredibly juicy.
✔ Flavor-Packed – Brining, dry rub, and smoke combine for amazing depth.
✔ Great for Gatherings – Feeds a crowd and makes great leftovers.
✔ Versatile – Enjoy it as pulled pork sandwiches, tacos, or on its own.
★★★★★
Featured Review
“I did this exact recipe and it took 13.5 hours smoking time. But oh boy this was so dang good! I will be making this again. Thank you!” —TJ
Tools Needed
Before you begin smoking pork shoulder, make sure you have the right equipment:
- Probe Thermometer – Monitors temperature throughout the cook. We used this probe thermometer for years before upgrading to the Meater thermometer.
- Pellet Smoker or Grill – Using a pellet grill for pork shoulder is one of the easiest ways to achieve tender, smoky pulled pork at home. We love our Traeger for perfectly smoked pork.
- Wood Pellets – Different woods give different flavors. Try these wood pellets:
- Apple Wood – Mild and sweet flavor, great for pork.
- Oak – Medium strength, classic smoking wood that pairs well with anything.
- Hickory – Savory and hearty with a mellow smoky flavor.
- Mixing different pellets can create extra depth and complexity in your smoked pork!
Ingredients for Smoked Pork Shoulder
Use this list to check your pantry before getting started! For the full ingredient list and instructions, check out the FREE printable recipe card at the bottom of this post.
- Pork Brine – Brining keeps the meat moist and flavorful. I highly recommend this Cider Pork Shoulder Brine.
- Pork Shoulder – Bone-in or boneless (also called pork butt or Boston butt).
- Dry Rub – Use your favorite rub or try my Homemade Southwestern Pork Rub.
How to Smoke Pork Shoulder on a Traeger
Smoking a pork shoulder involves five key steps: trim, brine, score, rub, and smoke. Here’s a step-by-step overview:
- Preheat the Smoker – Set your Traeger or pellet grill to the “Smoke” setting (~160°F).
- Insert a Thermometer Probe – Place it in the thickest part of the meat, avoiding fat and bones.
- Smoke Low and Slow – Cook at 160°F for 3-4 hours to build smoke flavor.
- Increase the Heat – Raise the smoker temperature to 275°F and continue cooking until the internal temp reaches 210-215°F.
- Rest the Meat – Let the pork rest before pulling for maximum juiciness.
Pro Tip: Don’t rely on time alone—use a probe thermometer to cook by temperature for the best results!
The above is simply a quick summary of how to smoke a pork shoulder. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
★★★★★
Amazing Review
“This is now my go-to primer for pulled pork. I’ve had my Traeger for about 6 years now and I love smoked meats, but I have never used the smoke setting except when starting up the grill.
Finally decided to give it a go and this was my guide. It was SO delicious! Had a taste when we were shredding the pork and immediately put another shoulder on the shopping list.” —John
10 Tips for the Best Smoked Pork Shoulder
Want perfectly smoked pulled pork? Here are my pro tips for getting it just right:
1. Trim Excess Fat
- Remove thick fat layers so smoke can penetrate the meat.
- Leave a thin fat cap (no more than ½ inch) to keep the pork juicy.
- Pork shoulder has plenty of fat marbling throughout so removing some from the exterior will not dry out your meat.
2. Use a Pork Brine
For the juiciest results, I always recommend brining smoked pork shoulder before cooking. My go-to is this Cider Pork Shoulder Brine, which enhances flavor and locks in moisture.
3. Score the Meat
- Cut a tic-tac-toe pattern (3-4 lines in both directions) on the surface.
- This helps seasoning penetrate deeper into the pork because you’re exposing even more surface area which allows more meat to be covered with the rub, and more space for the smoke to pass through.
4. Apply a Dry Rub
- A flavorful rub creates a delicious crust (bark).
- Let it sit for at least 2 hours, but overnight is even better!
Katie’s Tip: Allowing the rub to sit overnight helps the flavors soak into the meat rather than just sitting on the surface, leading to deeper seasoning and a richer taste throughout the pork.
5. Keep Your Traeger Clean
A dirty pellet grill won’t function properly. It can shut down unexpectedly, struggle to maintain proper temperature, have trouble producing smoke, or even catch fire.
When smoking a large piece of meat that takes all day it is a good idea to start with a freshly cleaned grill that is not clogged with sawdust.
- Vacuum out sawdust, replace grease trap liners, and scrub the grill grates.
- A clean smoker runs more efficiently and evenly.
Katie’s Tip: a shop vac works well for removing the excess pellet dust.
6. Cook by Temperature, Not Time
Pork smoking times vary depending on a variety of factors, such as the size of the meat, its starting temperature, and outdoor weather conditions.
Use a digital probe thermometer instead of relying on time for the most accurate results.
Pork smoking times vary depending on a variety of things, such as:
- The size of the meat – a larger cut of meat will naturally take longer to cook.
- Internal temperature of the meat when you begin – I like to set it at room temperature before starting so the meat isn’t refrigerator cold.
- Outdoor weather conditions – cold or windy days may cause your Traeger to run cooler.
So, it is better to have general time guidelines and specific temperature milestones to meet rather than cooking for x number of hours. You avoid overcooked dry meat and undercooked unsafe meat when you use a digital probe meat thermometer.
Katie’s Tip: A probe thermometer is essential for smoking pork shoulder! It ensures that your meat reaches the perfect temperature without overcooking. We love using the Meater thermometer for wireless monitoring.
7. Don’t Open the Lid Too Often
- Every time you lift the lid, you lose heat and smoke.
- Check only when necessary to maintain steady cooking.
8. Avoid Overcorrecting Temperature
- Don’t panic if the temp stalls! The meat will push through it.
- Adjust the smoker in small 25°F increments if needed.
Katie’s Tip: Making drastic temperature changes can lead to uneven cooking and dry meat. Instead, adjust the smoker in small 25°F increments to give the meat time to respond without overcompensating. This ensures a steady cooking process and prevents temperature swings that could affect tenderness.
9. Rest Before Shredding for Juicier Pork
- Let the pork rest for 30-60 minutes before shredding. This helps redistribute juices, making the meat more tender and flavorful.
Katie’s Tip: Resting your smoked pork shoulder is just as important as cooking it! Allowing it to rest gives the juices time to redistribute, making the meat even more tender and easier to pull apart.
10. Remove Large Fat Deposits When Pulling
No one likes biting into a chunk of fat! Trim excess fat while shredding. We like using these Pulled Pork Shredder Claws for the pulling process—it makes shredding the pork quick and effortless.
FAQs About Smoking Pork Shoulder
Got questions about smoking a pork shoulder on a Traeger? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Should you brine pork shoulder before smoking?
- Yes! Brining locks in moisture and prevents dry meat. Try my Cider Pork Shoulder Brine.
- For easy brining, I like using these Rubbermaid Storage Containers for anything 10 lbs or less—they’re the perfect size for a pork shoulder!
- Yes! Brining locks in moisture and prevents dry meat. Try my Cider Pork Shoulder Brine.
What’s the best wood for smoking pork shoulder?
Apple, oak, and hickory are my favorites! You can even experiment with mixing wood pellets for extra flavor depth.
What’s the best way to smoke a pork shoulder?
- Low and slow is key. Start at 160°F for 3-4 hours, then raise the temp to 275°F until done.
How long does pork shoulder take to smoke?
- It depends on size! A 10 lb pork shoulder takes 12-14 hours.
How Can I Speed Up the Smoking Process?
If you’re short on time, consider these options to smoke your pork shoulder faster:
- To speed up cooking, cut the pork shoulder into two smaller pieces. This increases surface area, allowing heat and smoke to reach the meat more evenly, reducing overall cook time.”
- Start at a slightly higher temperature – Instead of smoking at 160°F for 3-4 hours, begin at 225°F and monitor carefully.
- Cook it a day ahead – Smoke the pork in advance, refrigerate overnight, and reheat before serving for stress-free meal prep.
What temperature is pork shoulder done?
- 205-215°F for perfectly tender, easy-to-shred pork.
How long is leftover smoked pork good for?
Have leftovers? Store pulled pork in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Simply reheat with a splash of broth to keep it juicy!
What to Serve with Smoked Pork Shoulder
Wondering what to serve with this juicy pulled pork? This Traeger pulled pork is so versatile—it’s perfect for sandwiches, tacos, or even served on its own with a side of coleslaw and BBQ sauce.
Whether you’re hosting a backyard BBQ or meal prepping for the week, these side dishes will complement your smoked pork shoulder perfectly.
Looking for the perfect sides? Try these delicious pairings:
- Cilantro Lime Broccoli Slaw – A crisp and refreshing slaw with a bright lime dressing, perfect for pairing with smoky pulled pork.
- Grilled Zucchini and Squash Salad – Fresh summer flavors with lemon vinaigrette.
- Classic Potato Salad – Creamy, tangy, and perfect for BBQs.
- Macaroni Salad – A summer BBQ staple.
- Grilled Corn on the Cob – Smoky, sweet, and perfect with butter!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Smoked Pork Shoulder Recipe!
Next time you’re looking for a foolproof instructions to for making smoked pulled pork, give this Traeger Smoked Pork Shoulder a try!
I’d love to hear how your version turned out! Drop a comment below with your favorite tips or any tweaks you made—your feedback helps other BBQ lovers, too!
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see a photo of your Traeger pulled pork!
★★★★★
Reader Review
“I love this recipe! We’ve tried a couple others and the pork seems a little dry. This recipe is fool proof and comes out with a nice bark and OMG the moistness!” —DZL
More Traeger Recipes
Love smoking meats? Check out these other Traeger recipes to expand your grilling game:
- Smoked Traeger Prime Rib – Perfectly juicy and tender, this prime rib is a show-stopping centerpiece for any special occasion.
- Easy Smoked Chicken – A simple yet flavorful way to prepare whole chicken with that irresistible smoky flavor.
- How to Smoke a Turkey on a Traeger – My tried-and-true method for a perfectly smoked turkey with 8 expert tips for success.
Looking for more ways to use your Traeger? Browse my full Traeger Recipes Archive for smoked meats, BBQ classics, and grilling tips!
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Have you ever made smoked pulled pork?
Smoked Pork Shoulder
This Traeger pork shoulder recipe is foolproof! With a brine, dry rub, and slow smoking, you'll get the most flavorful pulled pork every time.
Ingredients
For the Smoked Pork Shoulder
- 8 1/2 pound Pork Shoulder
- Pork Shoulder Brine
- 1/4 - 1/2 cup Pork Rub
Instructions
To Prep the Pork Shoulder for Smoking
- Brine the pork shoulder for 12 - 24 hours.
- After brining, remove the pork from the brine.
- Discard the brine and rinse the pork all over with cool water. Pat dry.
- Place the pork butt on a large baking sheet and pat dry with paper towel.
- Rub the pork rub all over the meat on all sides, using more if needed to evenly cover the meat, or if you prefer more.
- Place the pork on the baking sheet in the refrigerator and let chill for at least 2 hours or up to 24 hours (I prefer 24 hours).
To Smoke the Pork Shoulder
- Prepare your smoker to a low heat setting.
- On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, or a blend of pellets for our wood.
- Transfer the pork to the smoker.
- Insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the meat - make sure to avoid large fat deposits and the bone as they will cook hotter than surrounding meat and give false high readings on the thermometer.
- Smoke on 150-160 degrees F for 3 - 4 hours.
- After 3 - 4 hours, Increase the temperature to 275 degrees F and continue to cook until the the meat thermometer registers 210 - 215 degrees F. Approximately 6 - 9 hours.
- When the pork has reached 210 - 215, remove from the smoker and transfer to a clean baking sheet.
- Power down the smoker according to manufacturer instructions.
- Allow the pork to cool for 30 - 60 minutes, or until cool enough to handle.
- Shred with two large forks or a pair of shredder claws.
Notes
Smoke Time
I recommend putting the pork shoulder on around 5:00 am if you plan to cook it and eat it the same day.
To decrease cook time, you can bring the pork out of the fridge and allow it to sit at room temp for approximately an hour.
The final cooking time also depends on the size of your pork shoulder; expect it to take anywhere from 10 - 14 hours. If your pork shoulder is unusually large or unusually small, that will result in a cook time that is different from these guidelines.
If you aren't able to start your butt early enough to get it done in time for your meal, you may consider cutting it into 2 smaller pieces or cooking it the day before and reheating it when you plan to serve it.
Tips for the Best Pulled Pork
Trim Excess Fat: Removing large chunks of fat prior to cooking will allow more surface area for the smoke to penetrate the meat.
Brining a pork butt helps the meat to retain moisture that is often lost when meat is exposed to long cook times.
Score Your Meat : Score the top and bottom of your pork butt with a tic-tac-toe pattern (3-4 lines by 3-4 lines) before adding the rub. This exposes more surface area to the rub seasoning and greater smoke penetration.
Use a Pulled Pork Rub: Adding a rub to the exterior of your meat will give flavor and help develop that BBQ bark.
Cook by temp not time: Avoid overcooked dry meat and undercooked unsafe meat by using a probe thermometer. If it finishes early, you can always remove it from the smoker, wrap it in plastic wrap, and place it on a large baking sheet inside an oven that is turned off.
Don't lift the lid: Heat and smoke escape every time you lift the lid.
Don't make panic induced adjustments: Meat can often experience a temperature “stall.” Don’t make the mistake of impatiently increasing the heat.
Rest the meat: Let the pork rest for 30-60 minutes before pulling it will be easier to pull and the meat will stay juicer.
Discard excess fat when pulling: Be sure to discard any large fat deposits from the interior as you discover them.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 704Total Fat: 52gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 217mgSodium: 164mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 56g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
SpicySpud says
I think you need to revamp your times. It took 15 hours 4 at 165 and 11 at 250 for me. It’s delicious but I overshot my dinner time and we had to go to an alternate. I took the pork off the grill at 1:30 am. It’s tasty and delicious though. I’ll time things differently next time. Lol.
Katie says
Hi, sorry that it took so long for you. Perhaps your pork shoulder was a lot larger than mine? Anyhow, I will clarify in the instructions that the timing is for guideline purposes and that it will depend on how large your particular cut of meat is to reach the internal temperature.
Another thing you can do to slightly shorten the cook time is to allow the pork to sit at room temperature for approximately an hour after removing it from the fridge before you place it on the Traeger. That way the mean doesn’t start refrigerator cold. You could try this when you add the rub on to the meat.
Glad to know you at least enjoyed the meat! Thanks for the feedback!
Dustin says
Turned out very good! I used a little less than a 8lb piece of meat, purchased some brine on Amazon (Mesquite Apple), went around 14 hrs and then used the ingredients to make the rub provided in the article, great bark and tasty piece of meat. Put on smoke for 4 hrs and needed another 9 hrs on 250
Katie says
Happy to hear you liked it!
Bill says
You may disregard my rookie question…I found my answer. I’m totally new to Traegering. Showtime tomorrow. We’ll see how we do. Thank you.
Katie says
good luck!
Jo says
Looks good. Would this work with a pork loin?
Katie says
I haven’t tried it before and pork loin is usually much less fatty than pork shoulder, but its worth testing it out. I would probably brine it for less time because it will be a smaller cut than the shoulder.
John S says
This is now my go-to primer for pulled pork. I’ve had my Traeger for about 6 years now and I love smoked meats, but I have never used the smoke setting except when starting up the grill. Finally decided to give it a go and this was my guide. It was SO delicious! Had a taste when we were shredding the pork and immediately put another shoulder on the shopping list
Katie says
Hi John! I am so glad that this has worked well for you! It is one of our favorites for sure! Be sure to check out my tips for How to Smoke a Turkey on a Traeger and Rosemary Beer Brine Smoked Turkey if you want to try more smoking on your Traeger!
Fred B says
Definitely want to try this on my traeger. Do you use boneless shoulder or bone-in?
Katie says
I have used the bone in shoulder each time.
Charles Wehrle says
Do you mean 2 tablespoons of whole peppercorns or ground or something else?
Katie says
whole peppercorn
Janit says
The recipe is great though my trager is the worst purchase of my life I have only used it four times as it does keep running. I hope that I might be able to keep it going but so far heated the trager excellent and then put meat on excellent walked away for 15 min and the temperature just keeps dropping. Sigh I am definitely getting rid of it after this fiasco. I will comment on taste once done and will specifying it was smoked or slow roasted in my over
Katie says
I would definitely get in touch with Traeger about your troubles. We had to get in touch with them about a different issue and they are super responsive and helpful. Traeger grills come with a 3 year warranty, which was a big selling point for us so that any potential issues could be dealt with and resolved. Sorry to hear you are having difficulties with yours model. Are you getting any kind of error code on the display in conjunction with the dropping temperature?
A few possible tips for temperature issues:
Merilee says
Do you cook the pork on the baking sheet?
Katie says
SOrry for my delay in replying. Do, I do not cook the pork on the baking sheet. I place it directly on the smoker grates because you want full circulation of air and smoke on all sides of the meat. I transfer it to a baking sheet after smoking for the rest period before shredding it. Hope that helps and my apologies if I am too late.
Nici says
Hi, I’m cooking this tomorrow! We’re super excited about this recipe. Do you ever wrap it in foil? So many recipes have you wrap it in foil. I didn’t see it mentioned & wanted to make sure it wasn’t a step that I should just know. (New to smoking/grilling) thanks in advance!
Katie says
We have never wrapped this particular recipe in foil. We do sometimes with ribs, but it ends up eliminating the bark on recipes in our experience because the meat steams inside the foil. Let me know if you have any other questions. If they’re urgent, feel free to email be via the contact form and I’ll see it sooner.
DZL says
I love this recipe! We’ve tried a couple others and the pork seems a little dry. This recipe is fool proof and comes out with a nice bark and OMG the moistness!
Katie says
So glad you liked it! Thanks for stopping by to let me know! 🙂 It is our favorite too! We just made it again last week and had it on buns with Jalapeño ColeslawJalapeño Coleslaw. We used the leftovers for shredded pork tacos the next day.
Emily says
Will a Boston Butt pork roast cook the same as the shoulder? And would u suggest bone in or boneless??
Katie says
Hi Emily, Yes – you can use a Boston Butt Pork Roast to smoke. I would recommend using a bone in since the pork shoulder is also bone in. The bone in the meat also contributes to the flavor of the meat.
TJ S. says
I did this exact recipe and it took 13.5 hours smoking time. But oh boy this was so dang good! I will be making this again. Thank you!
Katie says
Hi, thanks so much for stopping by and letting me know! I’m so glad you liked it! Have a great day 🙂
BobbyD says
@TJ S., I should have read this first… it’s been in the smoker 12 hrs now and is only at 195 degrees. Had to make something else for dinner.
Jess says
We currently have our pork shoulder sitting in the fridge overnight with the rub. I can’t wait to cook and taste this!
My question – do you place the pork directly on the grill grate or on the baking sheet it is in the fridge with? And cook fat side up or down?
Thank you!
Katie says
I place it directly on the grill grates. I also wrap the drippings pan that is under the grates with heavy duty foil for easy clean up. Here is a good article that talks about the pros and cons of smoking fat side up or fat side down: https://www.foodfirefriends.com/pork-butt-fat-side-up-or-down/#cooking-a-pork-butt-fat-side-up I actually usually try to trim a lot of the exterior fat off because I find that the smoke has a harder time penetrating the fat to get through to the meat, so I don’t recommend leaving a large thick fat cap. Let me know if you have any other questions!
Joel Patrick McAfee says
Thanks again, excited to try it out!
Joel Patrick McAfee says
I noticed the Worcestershire sauce and apple cider vinegar in the brine recipe, but didn’t see when to add it. I assume after you dissolve the dry ingredients? Thanks,
Katie says
My apologies for the typo. I appreciate you bringing it to my attention (and in such a kind way, truly!). I’ve updated the recipe. Please add the apple cider vinegar and Worcestershire sauce in the step when adding the cold water. Have a great day!
Alice says
@Katie,
Katie says
Hi Alice, Part of your message seems to be missing. All I see is “@Katie,” Did you have a question about the recipe?