Traeger‑Style Pulled Pork Shoulder (Low and Slow) with Carolina Vinegar Sauce

How to Make Traeger‑Style Pulled Pork Shoulder (Low and Slow) with Carolina Vinegar Sauce

1. 1

   Step 1: Trim and apply binder + dry rub

   Trim excess loose fat from the pork shoulder but leave a good fat cap for moisture. Rub the entire shoulder with yellow mustard to act as a binder, then evenly coat with a mix of kosher salt, black pepper, brown sugar, smoked paprika and garlic powder; press the rub into the meat and let rest 20–30 minutes at room temperature or refrigerate up to overnight.

   For this step

   • 5 lbPork shoulder (Boston butt), bone-in
   • 2 tbspYellow mustard (as binder)
   • 2 tbspKosher salt
   • 1 tbspCoarse black pepper
   • 3 tbspBrown sugar (packed)
   • 2 tspSmoked paprika
   • 1 tbspGarlic powder
   
2. 2

   Step 2: Preheat pellet smoker and set up

   Preheat your pellet smoker (Traeger-style) to 225°F (107°C) and use mild fruit wood or hickory pellets for a balanced smoke. Place a foil-lined drip pan under the grill grate where the pork will sit, insert a probe thermometer into the thickest part of the shoulder (avoiding bone), and place the shoulder on the grates fat cap up.
3. 3

   Step 3: Smoke low-and-slow and spritz

   Smoke the shoulder at 225°F, leaving the lid closed as much as possible. Beginning after the first 60–90 minutes, spritz the meat every 45–60 minutes with apple cider vinegar (in a spray bottle) to keep the surface moist and encourage a deep mahogany bark; smoke until the internal temp reaches about 165°F (74°C), usually 4–6 hours depending on size.

   For this step

   • 2 cupsApple cider vinegar (for spritz and sauce)
   
4. 4

   Step 4: Wrap and finish to tenderness

   When the shoulder hits the stall (around 160–170°F) wrap it tightly in foil or butcher paper—add a few tablespoons of the apple cider vinegar into the wrap if desired—and return to the smoker. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is very tender and probe-tender (probe should slide in like butter), typically another 2–4 hours.
   
5. 5

   Step 5: Rest and pull

   Remove the wrapped shoulder and let it rest for 45–60 minutes in a cooler or an oven set to 140°F wrapped in a towel to retain heat. Unwrap, reserve the juices, shred the pork with forks or meat claws, discarding large pieces of fat and bone, then toss the shredded meat with some reserved juices for moisture and flavor.
6. 6

   Step 6: Make Carolina vinegar sauce and serve

   Whisk together the apple cider vinegar with crushed red pepper flakes, a pinch of the same kosher salt and black pepper to taste, and a small spoonful of brown sugar if you like a touch of sweetness. Serve the pulled pork hot with the vinegar sauce on the side or lightly tossed into the meat—this bright, tangy sauce is classic with coleslaw and plain white bread for authentic Carolina style.

   For this step

   • 1 tspCrushed red pepper flakes
   

1. Trim excess loose fat from the pork shoulder but leave a good fat cap for moisture. Rub the entire shoulder with yellow mustard to act as a binder, then evenly coat with a mix of kosher salt, black pepper, brown sugar, smoked paprika and garlic powder; press the rub into the meat and let rest 20–30 minutes at room temperature or refrigerate up to overnight.
2. Preheat your pellet smoker (Traeger-style) to 225°F (107°C) and use mild fruit wood or hickory pellets for a balanced smoke. Place a foil-lined drip pan under the grill grate where the pork will sit, insert a probe thermometer into the thickest part of the shoulder (avoiding bone), and place the shoulder on the grates fat cap up.
3. Smoke the shoulder at 225°F, leaving the lid closed as much as possible. Beginning after the first 60–90 minutes, spritz the meat every 45–60 minutes with apple cider vinegar (in a spray bottle) to keep the surface moist and encourage a deep mahogany bark; smoke until the internal temp reaches about 165°F (74°C), usually 4–6 hours depending on size.
4. When the shoulder hits the stall (around 160–170°F) wrap it tightly in foil or butcher paper—add a few tablespoons of the apple cider vinegar into the wrap if desired—and return to the smoker. Continue cooking until the internal temperature reaches 200–205°F (93–96°C) and the meat is very tender and probe-tender (probe should slide in like butter), typically another 2–4 hours.
5. Remove the wrapped shoulder and let it rest for 45–60 minutes in a cooler or an oven set to 140°F wrapped in a towel to retain heat. Unwrap, reserve the juices, shred the pork with forks or meat claws, discarding large pieces of fat and bone, then toss the shredded meat with some reserved juices for moisture and flavor.
6. Whisk together the apple cider vinegar with crushed red pepper flakes, a pinch of the same kosher salt and black pepper to taste, and a small spoonful of brown sugar if you like a touch of sweetness. Serve the pulled pork hot with the vinegar sauce on the side or lightly tossed into the meat—this bright, tangy sauce is classic with coleslaw and plain white bread for authentic Carolina style.