There’s nothing quite like tender, juicy pulled pork. Whether you pile it high on a sandwich, serve it with mac and cheese, or eat it straight off the cutting board, this smoked classic always delivers. You can make pulled pork in the oven, slow cooker, or Instant Pot, but nothing compares to making pulled pork on the Traeger. Cooking low and slow over wood pellets infuses unbeatable wood-fired flavor that no other method can match. Pulled pork is most often made with a smoked pork butt or pork shoulder, giving you rich, tender meat that shreds apart with ease.
If you’re ready to learn how to make pulled pork, follow this guide and fire up your Traeger for the ultimate BBQ experience.
What is Pulled Pork?
Pulled pork, sometimes called shredded pork, is a wood-fired staple made by slow cooking pork until it’s tender enough to pull apart into strands. The best cuts of meat for pulled pork are pork butt or pork shoulder, also known as Boston butt or picnic roast. The key to great pulled pork is the shredding process that comes after the long cook, when the meat becomes so tender you can separate it easily by hand or with forks.
How To Make Pulled Pork
Smoking pulled pork is the way you go from BBQ novice to pitmaster. There are a ton of epic recipes to explore (including the one below), but these are some must-have steps no matter which ones you're using:
Trim and Prep
- Preheat the grill to 275°F.
- Trim the pork butt. Use a sharp knife to remove any large pieces of fat and sinew by working your knife under the fat cap and peeling it away.
- Trim the pork shoulder to expose as much meat as possible so you get the best bark. It may look a little lopsided, but you can remove any loose meat flaps and square up the shape.
Season
- Rub the pork with yellow mustard to use as a binder.
- Use a pre made seasoning like Pork and Poultry Rub or make your own blend with brown sugar, chili powder, paprika, onion powder, garlic powder, cumin, salt, and pepper.
Rest
- Before smoking, let the pork sit at room temperature for 15 to 30 minutes. For even more flavor, cover and refrigerate it overnight after seasoning.
Place Your Thermometer
- A wireless thermometer is the best way to track internal temperature.
- Insert the probe into the thickest part of the pork butt, aiming for the center and avoiding any bone.
Place It On The Grill
- Place the pork butt directly on the grill grate, fat side down.
- Smoke until it reaches an internal temp of 165 to 175°F and develops a deep mahogany bark. This takes about 5 to 6 hours.
Wrap
- Transfer the pork to a disposable aluminum pan or roasting pan.
- Wrap tightly with butcher paper or heavy-duty foil to push through the stall and hold in moisture.
Finish the Cook
- Continue cooking until the internal temp reaches 200 to 205°F. The meat should probe like butter, soft and tender all the way through.
Rest and Shred
- Rest the pork in a cooler or a turned-off oven for at least 1 hour.
- Shred the pork: Use two forks or meat claws to pull the pork apart into bite-sized pieces, mixing it with the rendered juices for maximum flavor.
How Much Pulled Pork Per Person
Pulled pork is a meat meant for a crowd (or a lot of leftovers), so don't worry about running out. Plan for about one pound per three people; and with tasty sides to pair, that'll be more than enough food.
What To Serve With Pulled Pork
Pulled pork pairs perfectly with classic barbecue sides like:
- Coleslaw, like in this Carolina pulled pork recipe.
- Mac and Cheese – which you can incorporate into this pulled pork mac and cheese.
- BBQ Baked Beans
What To Do With Leftover Pulled Pork
What is the best way to season pork for pulled pork dishes?
The best way is to start with a binder like mustard and then coat with a flavorful rub. Sweet and savory spices like brown sugar, paprika, garlic, and chili powder work well.
How does cooking method (oven, slow cooker, Instant Pot) change the outcome?
Oven, slow cooker, and Instant Pot methods can produce tender meat, but they cannot deliver the same smoky bark and depth of flavor that you get with a wood pellet grill. The smoker is the best method if you want true BBQ pulled pork.
What’s the secret to making pulled pork tender and juicy every time?
Cook it low and slow, wrap it through the stall, and let it rest before shredding. Patience is the key.
How do you make burnt ends in pulled pork recipes?
Cube some of the bark covered meat after the pork is cooked, toss with sauce, and return it to the smoker until caramelized.
What cut of meat is best for pulled pork?
Pork butt or pork shoulder are the top choices. Both have the right amount of fat and connective tissue to break down into tender, juicy strands.
What is the best method for cooking pulled pork?
The smoker is the gold standard for flavor and texture. Other methods like oven or slow cooker are convenient, but nothing beats smoked pulled pork.
What is the 3:2:1 method for pulled pork?
The 3:2:1 method is more common with ribs. For smoked pulled pork, focus on cooking to internal temp and tenderness rather than strict timing.
How to cook pork so it falls apart?
Take it to an internal temp of 200 to 205°F and make sure to rest it before shredding.
What keeps pulled pork moist?
Wrapping during the stall, cooking with enough fat in the cut, and mixing the shredded pork with its juices keeps it moist and flavorful.
Meat Church Pulled Pork
by Matt Pittman
45 Reviews
Prep Time
10 Min
Cook Time
10 Hr
Serves
10
Pellets
Meat Church
Don't skip out on Meat Church pulled pork. Matt Pittman’s method for smoking pork butt includes all the details that make the difference, from how to create a killer crust to the best ways to gauge tenderness. His method for adding even more flavor during shredding is easy yet genius.
Ingredients
main
| 1 | 8- to 10-lb bone-in pork butt |
| Yellow mustard | |
| Meat Church Honey Hog Hot BBQ Rub | |
| 1/2 Cup | brown sugar |
| 4 Tablespoon | unsalted butter, cut into 4 pats |
1
Preheat the Traege with the lid closed to 275°F; this will take about 15 minutes.
2
Trim the pork butt: With a sharp knife, remove any thick or excess fat.
3
Season the pork: Coat the pork butt all over with the mustard. (You won’t taste it, but it helps the spices adhere during the cook.) Sprinkle the pork put liberally with Meat Church Honey Hog BBQ Rub (or use Traeger Perfect Pork or Pork & Poultry Rub). Let it sit at room temperature for 15 to 30 minutes or, even better, cover and refrigerate overnight.
4
Insert a leave-in thermometer into the pork butt aiming for the center and avoiding any bone. Place the pork butt directly on the grill grate fat side down. Smoke the pork until it’s a very dark mahogany color and the internal temperature is 165°F to 175°F, 5 to 6 hours. The time will vary depending on the size of the meat, the weather, and your grill model.
5
Transfer the butt to a (half size) disposable aluminum pan or a 9 x 13-inch roasting pan. Sprinkle the brown sugar over the top, place the butter on top of that, then sprinkle lightly with Honey Hog Hot BBQ Rub. Cover the pan tightly with foil, making sure the end of the thermometer is poking through the foil, and return it to the Traeger. Continue smoking until the internal temperature of the reaches about 200°F, this will take 5 to 6 hours. If you need to speed the cooking, you can increase the grill temperature at this point.) Note that while the internal temperature is a good indicator of doneness, what you are really looking for is the perfect tenderness. When properly cooked, a meat thermometer or similar should slide into the meat as easily as if it were a stick of room temp butter.
6
Unwrap the pork and transfer it to a cutting board. Pour some of the liquid from the pan into a fat separator. Allow the pork to rest for at least 45 minutes. Using your hands or two forks, pull the pork into pieces. Add some of the reserved pan juice to the shredded pork. For added flavor, sprinkle with a light dusting of additional seasoning. Enjoy!
