Traeger Smoked Pulled Pork Texas Style
This smoked pulled pork is made on a pellet smoker with the Traeger original pellets. Made with a homemade rub, using only six seasonings, this is a simple recipe!
Ingredients
- 15 lbs boneless pork shoulder (14-18 lbs work)
- 3 tbsp fine sea salt
- 3 tbsp ground pepper
- 2 tbsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 3 tbsp brown sugar
Instructions
- In a small bowl mix together the dry rub ingredients: 3 tbsp fine sea salt, 3 tbsp ground pepper, 2 tbsp smoked paprika, 1 tsp granulated garlic, 1 tsp granulated onion and 3 tbsp brown sugar. Mix until combined. Set 2 tablespoons of the mixed dry rub aside for later. I place it in a small plastic bag.
- Remove the pork shoulder from its wrapping, sprinkle the rest of the rub all over the meat. Try to get it in every nook and cranny.
- Place the seasoned pork on a large cookie sheet. Cover it with aluminum foil and place it in the fridge for at least 2 hours. If you plan on eating this for dinner, you want to get it on the smoker around 3 am to cook for 12 hours and then rest and be ready at 5 pm. Please take a look at the notes below.
- When ready to smoke, remove the pork from the fridge, turn your smoker on, and let it establish a flame with the lid open. After about 10 minutes, turn the heat up to 225, shut the lid and let it preheat.
- Remove the meat from the pan and foil, place it fat-side down the grates in the smoker. Shut the lid and allow it to smoke for 6 hours.
- After 6 hours, remove the meat and place it on a cookie sheet (that you don't mind darkening in the smoker) or a large disposable pan. Wrap it tightly in aluminum foil and place back on the smoker for 6 hours.
- The meat is done when it reaches 195-200 degrees F. Remove from the smoker and let it rest on your counter (still covered) for at least 2 hours.
- After the meat has rested, shred in a large bowl. Collect any meat drippings from the pan and sift through a fine mesh sifter. Pour in the 2 reserved tablespoons of dry rub into the strained drippings. Stir that sauce into the pulled pork. Enjoy!
Notes
This recipe smokes for a long time, so you need to plan and prepare it the day before. Here is a table for when you should start smoking your meat
5 pm dinner - Start smoking at 3 am
Noon lunch - start smoking at 10 pm the day before
Nutrition
Calories: 296kcal Carbohydrates: 2g Protein: 51g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.03g Cholesterol: 136mg Sodium: 821mg Potassium: 879mg Fiber: 0.3g Sugar: 1g Vitamin A: 233IU Vitamin C: 0.02mg Calcium: 21mg Iron: 2mg