The BEST Pulled Pork You'll Ever Have | Smoked Pork Shoulder Recipe

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Take a pork shoulder out of the freezer and thaw it.

Remove the skin from the pork shoulder.

Inject the pork shoulder with diluted barbecue sauce using a syringe.

Apply a dry rub (yak and yeti rub) to the pork shoulder after the injection.

Pour some additional barbecue sauce over the pork shoulder to use it all up.

Cover the pork shoulder and refrigerate for about 10 hours.

At 10 PM, place the pork shoulder on the Traeger grill with the fatty side down.

Set the grill temperature to 225°F and cook the pork shoulder overnight.

Check the internal temperature of the pork shoulder in the morning; it should be around 165°F.

Continue cooking the pork shoulder until it reaches an internal temperature of 200°F.

Remove the pork shoulder from the grill and wrap it in foil.

Let the pork shoulder rest for at least 1 hour before shredding.

Shred the pork shoulder by hand, discarding the bone and adding barbecue sauce to the shredded meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary