February 24, 2025

The Best Smoked Pork Shoulder

Name: Smoked Pork Shoulder Recipe
Prep time: 1 d
Cook time: 12 h
Total time: 1 d 13 h
Yield: 8
Cuisine: American
Ingredients: 8 1/2 pound Pork Shoulder; Pork Shoulder Brine; 1/4 - 1/2 cup Pork Rub

From the Kitchen of Katie Kick

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Tender, flavorful, and juicy, this Smoked Pork Shoulder makes the best pulled pork you’ll ever taste! This easy Traeger recipe walks you through every step, from brining and seasoning to smoking and shredding for melt-in-your-mouth pork. Enjoy it in pulled pork sandwiches, pork tacos, pork nachos, or on its own!

★★★★★

“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!” —Brandon

a plate with smoked pulled pork on a bun

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I’ve Been Smoking Pork Shoulders With This Recipe for Years!

Since sharing this recipe in 2019, it’s become a reader favorite and one of the most popular recipes on my blog. I’ve received dozens of emails from readers telling me how smoky, tender, and moist their pork shoulder turns out when smoked on a Traeger using my recipe instructions. Music to my ears!

If you’ve followed other smoked pork shoulder recipes in the past that left you disappointed at how tough, dry, or bland your meat was, this simple recipe will restore your faith in the Traeger! I’ve made this recipe countless times since I first developed it, and it never fails me.

Here’s why I think you should smoke a pork shoulder on a Traeger too:

✔ 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: A pork shoulder comfortably feeds a crowd and makes great leftovers.

Enjoy!

-Katie

ingredients needed to make smoked pork shoulder

a brine in a jar sitting on a wooden cutting board used for preparing the traeger pork shoulder recipe

Special Equipment You’ll Need

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. Apple wood is my top choice for pork because it imparts a slightly sweet flavor, but oak (a classic smoking wood) or hickory (savory and hearty) work well too.

ingredients needed to season smoked pork shoulder

woman mixing the smoked pulled pork seasoning

The 3 Main Ingredients

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 may be used (also called pork butt or Boston butt).
Dry Rub – Use your favorite rub or try my southwestern pork rub, which is what I usually use.

woman holding a tray with a seasoned pork shoulder on it

How to Smoke a Pork Shoulder on a Traeger

(Works on any pellet grill!)

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 for 30-60 minutes before shredding. This helps redistribute juices, making the meat more tender and flavorful.

Katie’s Tip: Don’t rely on time alone! Use a probe thermometer to cook by temperature for the best results.

photo with pork shoulder on grill grates showing how to smoke pork shoulder on a traeger

brined smoked pork shoulder with a great bark resting on a baking sheet

Smoke Times and Temps to Keep in Mind

You’ll want to smoke the pork shoulder at 160ºF for 3 to 4 hours to build the smoke flavor, then increase the temperature to 275ºF and keep cooking it until the internal temperature reaches 210-215°F.

Keep in mind that the exact pork shoulder smoking times will vary depending on a variety of factors, 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.

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.

Helpful Cooking Tips

Trim the excess fat — You always want to remove thick fat layers so smoke can penetrate the meat, but leave a thin fat cap (no more than ½ inch) to keep the pork juicy.
Always brine your pork before smoking —This creates the most flavorful and juiciest pork.
Score the pork — 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.
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! 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.
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.
Don’t open the lid very often — Every time you lift the lid, you lose heat and smoke! Check only when necessary to maintain steady cooking.
Avoid overcorrecting temperature — Don’t panic if the temp stalls! The meat will push through it. 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.
Remove large fat deposits when shredding the pork — 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.

shredded smoked pork shoulder on a baking sheet

Frequently Asked Questions

Got questions about how to make this recipe? 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. 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!

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-pound 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.

smoked pork shoulder sandwich on a white plate with a knife

Side Dish Suggestions

Wondering what to serve with this Traeger pork shoulder? Whether you’re hosting a backyard BBQ or meal prepping for the week, these side dishes will complement your smoked pork shoulder perfectly.

More Easy Traeger Dinner Recipes

Looking for more ways to use your Traeger? Browse my full Traeger Recipes Archive for smoked meats, BBQ classics, and grilling tips!

Smoked Baby Back Ribs

Traeger Santa Maria Tri Tip

Smoked Chicken Drumsticks

Smoked Prime Rib

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Smoked Pork Shoulder Recipe

Yield: serves 8 - 10

Smoke Time: 12 hours

Rest Time: 1 hour

: 1 day

Total Time: 1 day 13 hours

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 and place on a large baking sheet.
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 150-160ºF) 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 150-160ºF for 3 - 4 hours.
After 3 - 4 hours, Increase the temperature to 275ºF and continue to cook until the the meat thermometer registers 210 - 215ºF (approximately 6 - 9 hours).
When the pork has reached 210 - 215ºF, 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

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.

To store 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!

Recommended Products

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount 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.