I’m sharing one of my favorite Smoked Shoulder Recipes, complete with my pork rub and prep notes plus a robust FAQ so you can easily serve a Whole30, Paleo, Gluten Free and Dairy Free pulled pork to a crowd.
I can smell this Traeger Pork Shoulder Recipe before it even hits the table. Smoked Pork Shoulder is a reader favorite around here and my version turns that bone-in pork shoulder into fall-off-the-bone pulled pork that makes people forget they’re on a diet.
I use smoked paprika in the rub for that deep, smoky color and a little patience does the rest. Whether you’re chasing Smoked Pork Roast Traeger inspiration or flipping through Smoked Shoulder Recipes for game day, this one is straightforward, Whole30, Paleo, Gluten Free and Dairy Free and totally worth the smoke wait.
Ingredients
- Pork shoulder: Rich in protein and fat, great for shredding, not super lean though.
- Smoked paprika: Adds smoky sweet color, low calories, gives depth and mild sweetness.
- Garlic powder: Strong savory punch, some vitamins, boosts flavor without extra calories.
- Apple cider vinegar: Tangy bright acid that helps tenderize, adds slight sweet sour balance.
- Olive oil: Healthy monounsaturated fat, helps crust form and carry spices into meat.
- Yellow mustard: Works as a binder, adds tang, not much nutrition just flavor.
- Traeger wood pellets: Give smoke flavor, no nutrients, choose hickory or apple for profile.
Ingredient Quantities
- 6 to 8 lb bone-in pork shoulder (Boston butt), trimmed
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dry mustard powder
- 1/2 tsp cayenne pepper optional
- 2 tbsp olive oil or avocado oil
- 2 tbsp yellow mustard optional (binder)
- 1 cup apple cider vinegar
- 1 cup water
- Traeger wood pellets, hickory or apple
How to Make this
1. Trim the pork shoulder of any very thick fat but leave a thin fat cap for flavor, pat dry with paper towels and rub 2 tbsp olive or avocado oil (or 2 tbsp yellow mustard if you like a binder) all over to help the rub stick.
2. Make the rub by mixing 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dry mustard powder and 1/2 tsp cayenne pepper (optional).
3. Massage the rub into the whole shoulder, get it into any crevices, then let it sit in the fridge for at least 1 hour or overnight for deeper flavor.
4. Preheat your Traeger, fill the hopper with hickory or apple wood pellets, and set to 225°F. Place a foil or disposable drip pan under the grate and pour in 1 cup apple cider vinegar plus 1 cup water to keep moisture and catch drippings.
5. Put the shoulder on the grill bone side down over the drip pan and smoke at 225°F. Plan on roughly
1.5 hours per pound but ignore the clock and watch temp instead.
6. Every hour or so spritz or mop the meat with the apple cider vinegar and water mix to keep the surface moist and flavorful; keep smoking until the shoulder hits about 160 to 170°F and goes into the stall.
7. When it stalls around 160 to 170°F, wrap the shoulder tightly in foil or butcher paper with a little of the vinegar/water in the packet, return to the Traeger and continue until internal temp reaches 195 to 205°F and a probe slides in like butter.
8. Remove the wrapped pork, let it rest for 30 to 60 minutes (leave wrapped to hold juices), then unwrap, remove the bone, shred the meat with forks, discard big pockets of hard fat and mix in the cooking juices for moist pulled pork.
9. Taste and adjust seasoning if needed, serve warm. This yields fall off the bone tender pulled pork and it’s great for sandwiches, tacos or plates.
10. Tips and hacks: use the mustard binder if you want a darker bark, keep a small spray bottle of the vinegar/water handy for quick spritzes, and if you hit the stall earlier than expected dont panic, wrapping and patient temp monitoring is normal.
Equipment Needed
1. Traeger or pellet smoker plus hickory or apple pellets
2. Digital leave-in probe thermometer (and a quick instant-read, if you got one)
3. Large disposable foil drip pan
4. Heavy duty aluminum foil or pink butcher paper for wrapping
5. Small spray bottle or basting mop for spritzing
6. Sharp chef knife and a big cutting board
7. Two forks or meat claws for shredding
8. Long tongs and heat resistant gloves or oven mitts
9. Paper towels for patting dry and cleanup
FAQ
Traeger Pork Shoulder Recipe Substitutions and Variations
- Pork shoulder: if you cant get a 6–8 lb bone in butt, use a boneless pork shoulder or a pork picnic roast instead, just know boneless will finish a bit faster so start checking temp earlier.
- Smoked paprika: swap with regular sweet paprika plus about 1/4 tsp liquid smoke or 1/2 tsp chipotle powder for smokiness and a little heat, adjust to taste.
- Apple cider vinegar: white wine vinegar, rice vinegar or fresh lemon juice work 1:1 and give a bright tang, just a bit less sweetness than apple cider vinegar.
- Traeger wood pellets (hickory or apple): use cherry, pecan or mesquite pellets for different flavor, or if you dont have a pellet grill use hardwood chunks or soaked wood chips on charcoal or in a smoker box for a gas grill, expect mesquite to be stronger.
Pro Tips
1. Salt early and let it sit uncovered in the fridge overnight if you can. The salt penetrates deeper and a slightly dry surface makes a much better bark.
2. Use a probe thermometer and trust the feel more than the clock. When a probe slides in like butter, you’re done even if the number is a degree or two off. Also, don’t unwrap too soon during the rest.
3. When you wrap, try butcher paper first if you want to keep some bark texture. Foil traps more juice so use it if you want faster stall-busting and extra moist meat, but add a splash of your vinegar mix inside so it steams and stays flavorful.
4. Don’t over-spritz. Lightly mist every 45–60 minutes to keep the surface from drying and add tang, but too much washing will soften the rub and prevent a good crust.
Traeger Pork Shoulder Recipe
I’m sharing one of my favorite Smoked Shoulder Recipes, complete with my pork rub and prep notes plus a robust FAQ so you can easily serve a Whole30, Paleo, Gluten Free and Dairy Free pulled pork to a crowd.
12
servings
490
kcal
Equipment: 1. Traeger or pellet smoker plus hickory or apple pellets
2. Digital leave-in probe thermometer (and a quick instant-read, if you got one)
3. Large disposable foil drip pan
4. Heavy duty aluminum foil or pink butcher paper for wrapping
5. Small spray bottle or basting mop for spritzing
6. Sharp chef knife and a big cutting board
7. Two forks or meat claws for shredding
8. Long tongs and heat resistant gloves or oven mitts
9. Paper towels for patting dry and cleanup
Ingredients
-
6 to 8 lb bone-in pork shoulder (Boston butt), trimmed
-
2 tbsp kosher salt
-
1 tbsp freshly ground black pepper
-
2 tbsp smoked paprika
-
1 tbsp garlic powder
-
1 tbsp onion powder
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1 tsp dry mustard powder
-
1/2 tsp cayenne pepper optional
-
2 tbsp olive oil or avocado oil
-
2 tbsp yellow mustard optional (binder)
-
1 cup apple cider vinegar
-
1 cup water
-
Traeger wood pellets, hickory or apple
Directions
- Trim the pork shoulder of any very thick fat but leave a thin fat cap for flavor, pat dry with paper towels and rub 2 tbsp olive or avocado oil (or 2 tbsp yellow mustard if you like a binder) all over to help the rub stick.
- Make the rub by mixing 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dry mustard powder and 1/2 tsp cayenne pepper (optional).
- Massage the rub into the whole shoulder, get it into any crevices, then let it sit in the fridge for at least 1 hour or overnight for deeper flavor.
- Preheat your Traeger, fill the hopper with hickory or apple wood pellets, and set to 225°F. Place a foil or disposable drip pan under the grate and pour in 1 cup apple cider vinegar plus 1 cup water to keep moisture and catch drippings.
- Put the shoulder on the grill bone side down over the drip pan and smoke at 225°F. Plan on roughly
- 5 hours per pound but ignore the clock and watch temp instead.
- Every hour or so spritz or mop the meat with the apple cider vinegar and water mix to keep the surface moist and flavorful; keep smoking until the shoulder hits about 160 to 170°F and goes into the stall.
- When it stalls around 160 to 170°F, wrap the shoulder tightly in foil or butcher paper with a little of the vinegar/water in the packet, return to the Traeger and continue until internal temp reaches 195 to 205°F and a probe slides in like butter.
- Remove the wrapped pork, let it rest for 30 to 60 minutes (leave wrapped to hold juices), then unwrap, remove the bone, shred the meat with forks, discard big pockets of hard fat and mix in the cooking juices for moist pulled pork.
- Taste and adjust seasoning if needed, serve warm. This yields fall off the bone tender pulled pork and it's great for sandwiches, tacos or plates.
- Tips and hacks: use the mustard binder if you want a darker bark, keep a small spray bottle of the vinegar/water handy for quick spritzes, and if you hit the stall earlier than expected dont panic, wrapping and patient temp monitoring is normal.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 12
- Calories: 490kcal
- Fat: 40.7g
- Saturated Fat: 18.2g
- Trans Fat: 0.1g
- Polyunsaturated: 4.5g
- Monounsaturated: 33.7g
- Cholesterol: 112mg
- Sodium: 1200mg
- Potassium: 560mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 27.2g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.2mg
