FREE 28-Day Clean Keto Guide here

Smoked Pork Shoulder

KMFPW30
January 25, 2021 | Author: Ashley McCrary

This smoked pork shoulder features a delicious homemade dry rub & ranch coleslaw. Just 5 net carbs, this Traeger pulled pork is the perfect summer bbq meal!

two traeger pulled pork sandwiches on a wooden cutting board next to a pile of tortilla chips, a jar of bbq sauce, and a few sliced pickles

This smoked pork shoulder recipe is my go-to for bbq season. Also referred to as Traeger pulled pork, this keto-friendly and Whole30 recipe is clean, full of flavor, and absolutely delicious.

a sheet pan filled with shredded smoked pork shoulder, jalapenos, hamburger buns, sliced onions, pickles, coleslaw and bbq sauce

What Makes This Recipe Great?

You may already know this, but if you don’t, pork shoulder is a triangular cut from the area just above the front leg of the pig. It’s an inexpensive cut often sold with the skin on and a layer of fat and is super flavorful but the meat can be tough unless cooked correctly.

That’s where I come in! This smoked pork shoulder is cooked to tender, juicy perfection. If you’ve never had Traeger pulled pork, this recipe is about to change your life! Seasoned deliciously, slow-cooked, and tender as ever, this smoked pork shoulder recipe will be a staple all summer!

While you can use any rub you would like I have the easiest homemade dry rub recipe that has all the amazing flavors as the store-bought versions, but it’s cleaner and tastes so much better.

Ingredient Notes

ingredients for this recipe in nesting bowls and labeled with each ingredient name

Bone-in Pork Shoulder: This recipe calls for a 6-9 pound pork shoulder. Keep in mind that the nutrition facts account for an 8-pound shoulder, so please adjust considering the size of the pork shoulder you buy.

Franks Hot Sauce: This is my favorite hot sauce! It’s easy to find, inexpensive, and delicious!

Apple Cider Vinegar: If you don’t already have this on hand, you can find it in the baking section or the oil & vinegar section at most grocery stores.

Coconut Aminos: This adds some sweetness, but are Whole30 & Keto-friendly! You can easily find them at Trader Joe’s, and other local grocery stores.

Dry Rub: smoked paprika, ground mustard, kosher salt, onion powder, garlic powder, and baking powder*.

*Baking powder: Baking powder helps with the crispiness. If you don’t want to use baking powder, feel free to substitute1/2 tablespoon of baking soda and 1/2 tablespoon of cream of tarter. 

Ranch Coleslaw: Coleslaw mix, homemade ranch dressing, salt, and pepper to taste.

Recipe Step by Step

6 step by step photos labeled with each step to make this recipe.

Smoker Instructions

  1. Set the smoker temperature to 250℉ and preheat, lid closed for 15 minutes. Trim excess fat off and generously season with the homemade rub on all sides. Allow sitting for 15 minutes before adding to the smoker. 
  2. Place the pork (fat side up) on a baking sheet (to catch the juices) and transfer it to the smoker.
  3. Cook on the smoker until the internal temperature reaches 160F (around 3-5hours). Mix the coconut aminos, Frank’s Hot Sauce, and apple cider vinegar together.
  4. Stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides.  Place the pork butt in the center of the foil, then bring up the sides of the foil a little bit. Pour the hot sauce mixture over the top of the pork shoulder. Wrap the foil tightly around the pork, ensuring the liquid does not escape.
  5. Place back on the smoker and cook until the internal temperature reaches 205F, around 3-4 hours.
  6. Once the temp reaches 205F, remove from the smoker and allow to rest for 45 minutes in the foil. After 45 minutes, shred with a fork and add to a platter. Remove any fat from the liquid and pour it over the top of the Traeger pulled pork.
  7. Mix together the ranch coleslaw and serve the Traeger pulled pork over the top along with a few pickles slices. Enjoy!
a closeup of a pulled pork sandwich on a wooden cutting board next to sliced pickles.

Mac’s Tips & Tricks

  • Bone-in Pork Shoulder: When you go to buy your Boston Butt or Pork Shoulder, be sure to always buy bone-in. This will give the pork much more flavor than boneless.
  • Keep the smoker lid closed: Don’t constantly open and close the smoker lid. This will let out heat and it will take longer to cook.
  • Use a Wireless Probe Thermometer: This will help with keeping the lid on the smoker shut. Click here for the Wireless Thermometer I recommend.
  • Placing the Wireless Thermometer: Make sure not to hit the bone when placing the thermometer. This will not give an accurate reading of the internal temperature.
  • Juice it up: Strain the juice from the cooked smoked pork shoulder to remove any fat. Pour the clean juice over the cooked pork shoulder for additional flavor.
  • Leftovers: Cover this Traeger pulled pork in an air-tight container and place it in the fridge for 4 days or freeze for up to 6  months. 
an overhead shot of a baking sheet filled with traeger pulled pork

Recipe FAQs

Smoked Pork Shoulder: FAQs

Instead of smoking, can you cook in the oven or Instant Pot?

You sure can! See the instructions written here or print them out in the printable recipe below!

Oven:
1. Place in 450F preheated oven for 20 minutes.
2. Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees. At the 4-hour mark, remove and add the coconut amnions, Franks Hot Sauce, and apple cider vinegar over the meat. Wrap in aluminum foil (with the juice) and add back to the oven to finish cooking for another 4 hours.

Instant Pot:
1. Slice the pork into 3 or 4 large chunks.
2. Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning brown on all sides.
3. Add the seasoning over the meat along with the Franks Hot Sauce, coconut aminos, and apple cider vinegar.
4. Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60-65 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
5. With a slotted spoon, remove the pork to a bowl and set it aside to cool. Once cool, shred and add back to the liquid in the Instant Pot.
6. Select the sauté function and cook until the pork is hot.
7. Serve and enjoy!

What should I serve with this Traeger pulled pork?

Serve with my homemade ranch coleslaw and a few pickles slices for a great clean meal.

Is this recipe Keto-friendly?

It sure is! There are just under 5 net carbs per serving of this delicious Traeger pulled pork recipe! This includes one serving of seasoned pulled pork with one serving of ranch coleslaw! The perfect low-carb meal!

two traeger pulled pork sandwiches on a wooden cutting board next to a pile of tortilla chips, a jar of bbq sauce, and a few sliced pickles

More Delicious BBQ Recipes

Traeger Baby Back Ribs

Slow Smoked Beef Tri-Tip

Gluten Free BBQ Sauce

Shop my Smoked Pork Shoulder Post

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
two traeger pulled pork sandwiches on a wooden cutting board next to a pile of tortilla chips, a jar of bbq sauce, and a few sliced pickles

Smoked Pork Shoulder

This smoked pork shoulder features a delicious homemade dry rub & ranch coleslaw. Just 5 net carbs, this Traeger pulled pork is the perfect summer bbq meal!

  • Total Time: 9hrs 20 min
  • Yield: 12 servings 1x

Ingredients

Scale
  • 69 pound bone-in pork shoulder
  • 1/3 cup Franks Hot Sauce
  • 1/2 cup apple cider vinegar
  • 3 tablespoons coconut aminos
  • 1/2 cup yellow mustard

Dry Rub

  • 1/4 cup smoked paprika
  • 2 1/2 teaspoons ground mustard
  • 12 tablespoons Kosher salt (depending on size of shoulder)
  • 1 tablespoon baking powder*
  • 1/2 tablespoon onion powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon garlic powder

Ranch Coleslaw

  • 4 cups coleslaw mix
  • 1/2 cup homemade ranch dressing
  • Sat and pepper to taste

Instructions

Smoker Instructions:

  1. Set the smoker temperature to 250℉ and preheat, lid closed for 15 minutes. Trim excess fat off and rub the yellow mustard over the whole shoulder (this doesn’t affect the taste, it helps hold the seasoning). Generously season with the homemade rub on all sides. Allow it to sit for 15 minutes before adding to the smoker. 
  2. Place the pork (fat side up) on a baking sheet (to catch the juices) and transfer it to the smoker.
  3. Cook on the smoker until the internal temperature reaches 160F (around 3-5hours). Mix the coconut aminos, Frank’s Hot Sauce, and apple cider vinegar together.
  4. Stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides.  Place the pork butt in the center of the foil, then bring up the sides of the foil a little bit. Pour the hot sauce mixture over the top of the pork. Wrap the foil tightly around the pork, ensuring the liquid does not escape.
  5. Place back on the smoker and cook until the internal temperature reaches 205F, around 3-4 hours.
  6. Once the temp reaches 205F, remove from the smoker and allow to rest for 45 minutes in the foil. After 45 minutes, shred with a fork and add to a platter. Remove any fat from the liquid and pour it over the top of the shredded pork.
  7. Mix together the ranch coleslaw and serve the pork over the top along with a few pickles slices. Enjoy!

Oven Instructions:

  1. Place in 450F preheated oven for 20 minutes.
  2. Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees. At the 4-hour mark, remove and add the Franks Hot Sauce, coconut aminos, and apple cider vinegar over the meat. Wrap in aluminum foil (with the juice) and place on a baking sheet and add back to the oven to finish cooking for another 4 hours.

Instant Pot Instructions:

  1. Slice the pork into 3 or 4 large chunks.
  2. Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning brown on all sides.
  3. Add the seasoning over the meat along with the Franks Hot Sauce, coconut aminos, and apple cider vinegar.
  4. Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60-65 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
  5. With a slotted spoon, remove the pork to a bowl and set it aside to cool. Once cool, shred and add back to the liquid in the Instant Pot.
  6. Select the sauté function and cook until the pork is hot.
  7. Serve with my ranch coleslaw and enjoy!

Notes

  • Leftovers: Cover in an air-tight container and place in the fridge for 4 days or freeze for up to 6  months. 
  • Nutrition is calculated for 1 serving of pulled pork with seasoning and 1 serving of ranch coleslaw. Calculated out of 12 servings total. 
  • Baking powder helps with the crispiness. If you don’t want to use baking powder, feel free to substitute 1/2 tablespoon of baking soda and 1/2 tablespoon of cream of tartar. 
  • Author: Ashley McCrary
  • Prep Time: 20 minutes
  • Cook Time: 8-9 hours
  • Category: Main Dish
  • Method: Smoker, Oven, Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Keywords: smoked pork shoulder, pork butt, Traeger pulled pork, Whole30, Keto, Paleo

5 thoughts on "Smoked Pork Shoulder"

  1. Gloria Rodri says:

    Can I use boneless pork shoulder steak? Thank you. I love all your recipes!!!!

    1. Ashley McCrary says:

      I have never used that so I am not sure as far as time and temp. Feel free to give it a try.

  2. Gloria Rodriguez says:

    HELP!!! Hi Ashley. I have the pork shoulder in my smoker right now, It’s almost at the temp to take out and wrap it in foil so I can pour the hot sauce over it. Do I completely wrap it in foil or only the sides? THANK YOU!!!

    1. Ashley McCrary says:

      You wrap completely

  3. Sam says:

    I made this this weekend and it was INCREDIBLE! The flavor was seriously amazing and pork so tender. My husband was so impressed 😉 thanks for inspiring me to finally try the smoker!


 

Leave a Reply

Your email address will not be published.

Recipe rating

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

instagram
✨Full recipe below. Be sure to follow @healthylittlepeach for more recipes

If you love the viral Butter Board trend started by @justine_snacks then you are going to love this Hummus Board that was inspired by her. Full recipe below

✨Hummus Board✨

1 17oz container of Hummus
1/2 cup cherry tomatoes, cut in half
1/3 cup diced cucumbers
1/3 cup Kalamata olives
1/3 cup feta 
3 tbsp red onion
salt/pepper to taste
2 tbsp olive oil, for drizzle
Fresh dill for garnish
Naan bread, crackers, or chips for dipping

Note: If you don’t want to add it to a board, this works just as yummy in a large bowl or platter. 

ENJOY!

#butterboard #hummus #appetizers #snackboard #appetizerideas #funfood #foodie #foodblogger #charcuterieboard #hummuslover #partyfood #trending
Follow @healthylittlepeach for more easy recipes. This Healthy Sesame Chicken recipe is better than takeout and can be on the table in 25 minutes. This recipe is packed with protein and made with simple and wholesome ingredients. 

Gluten-free, paleo and can be tailored to keto and low carb. 

See my profile for the full recipe https://healthylittlepeach.com/healthy-sesame-chicken/

#quickmeals #healthyrecipes #healthyrecipe #quickrecipes #quickmeals #betterthantakeout #chicken #sesamechicken #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #foodie #healthyfood #foodblogger #keto #lowcarb #lowcarbrecipes
Follow @healthylittlepeach for more recipes! Full recipe below👇🏼

✨We all need quick meals and I’m obsessed with these  English Muffin Tuna Melts. They can be on the dinner table in under 15 minutes and can be tailored to be gluten and dairy free. 

 ✨ENGLISH MUFFIN TUNA MELTS✨
*3 English muffins split in half (gluten-free or regular)
*Butter (to toast muffins) optional
*6 slices Colby Jack cheese or cheese of choice (you can also use dairy-free cheese)
*6 slices red onion, thinly sliced (Optional, but adds nice crunch and flavor)
*Three 5-ounce cans of white meat tuna packed in water, drained
*2 tablespoons finely chopped yellow onion
*2 tbsp dill relish or 2 large pickle spears, chopped
*1/3 cup homemade or mayo of choice
*1 tablespoon pickle juice
*1/4 teaspoon ground black pepper
*1/2 teaspoon kosher salt (or to taste)
*Parsley for garnish

✨Instructions✨
1. MIX THE TUNA SALAD: In a medium mixing bowl, add the canned tuna and break up the tuna with a fork. Transfer the chopped onions, relish, pickle juice, salt/pepper, and mayo. Mix together until combined. 
2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

#tunamelt #easylunches #easyrecipes #simplerecipes #tuna #quickmeals #quickrecipes #familyrecipes #foodie #foodblogger #healthyrecipes #glutenfree #glutenfreerecipes #dairyfreerecipes #dairyfree #recipeshare #recipeoftheday
Follow @healthylittlepeach for more recipes, tips and tricks. 

✨Chai Latte✨
*1 chia tea bag steeped in 1 cup hot water 
*1/3 cup dairy free milk, steamed
*1 tsp vanilla syrup 
*1 1/2 tsp granulated monk fruit 
* Cinnamon to garnish 

#chailatte #chai #fallrecipes #drinkrecipes #teatime #tea #latte #lattegram #quotes #mondaymotivation
Follow @healthylittlepeach for more recipes, tips and tricks. 

✨Breakfast for dinner is always a good idea. These Easy Breakfast Burritos hit the spot and fill my family right up. 

✨Breakfast Burritos✨
Tortilla (gf or regular)
Sour cream (df or regular)
Shredded Cheese (df or regular)
Jalapeño slices (I used pickled slices in the jar)
Turkey bacon or sausage 
Eggs beaten with 1-2 Tbsp of Nutpods or heavy cream 
Salt and pepper
Picante sauce 

#breakfast #breakfastideas #breakfastfordinner #breakfastburrito #healthyrecipes #glutenfree #glutenfreerecipes #dairyfreerecipes #easyrecipes #quickmeals #mealideas
@healthylittlepeach