Masterful Technique for Smoking Pork Roast on a Traeger Grill

Smoking a juicy, flavorful pork roast on your Traeger grill is easier than you think! With the right tips and techniques you can make insanely delicious smoked pork roast from the comfort of home.

This comprehensive guide will teach you everything you need to know about prepping, seasoning, smoking times, temperature control, and serving succulent smoked pork roast using your Traeger wood pellet grill. Let’s get started!

Selecting the Best Pork for Smoking

Choosing the right cut of pork is crucial for perfectly smoked pork roast. Opt for a bone-in or boneless pork shoulder, also called a Boston butt or pork butt. This well-marbled cut has the ideal fat-to-meat ratio for moist, tender smoked pork roast.

Aim for a pork shoulder around 4-8 pounds which will provide plenty of delicious smoked meat for sandwiches and leftovers. Avoid very small or very large cuts which are harder to smoke evenly.

For added flavor, you can choose a bone-in pork shoulder. Plan for a slightly longer cooking time. Pricewise boneless pork shoulder is often more budget friendly.

Preparing the Pork Shoulder

Proper preparation is key before smoking pork roast for maximum tenderness and absorption of smoke flavor.

• Rinse pork shoulder and pat completely dry with paper towels.

• Trim off any excess fat or skin. Score the fat cap in a crosshatch pattern.

• Coat all sides generously with yellow mustard then apply your favorite dry rub recipe.

• For extra moisture and flavor, inject pork shoulder with apple juice, broth, or marinade.

• Refrigerate seasoned pork roast overnight for spices and moisture to fully penetrate meat.

Setting Up Your Traeger Grill

Arranging your Traeger grill correctly ensures your pork roast will cook low and slow for hours of perfect smoking.

• Place a drip pan underneath where pork roast will sit to catch drippings. Fill with water, juice, or beer.

• Set your Traeger to “Smoke” setting and preheat to 225°F using apple, cherry, or maple wood pellets.

• Avoid too much heavy white smoke which can create bitter flavors.

• Lightly oil grates to prevent sticking.

Once Traeger grill reaches 225°F target temperature, add prepared pork roast fat side up.

Step-By-Step Smoking Instructions

Follow these simple steps for mouthwatering smoked pork roast every time:

• Place seasoned pork shoulder fat side up on oiled grates of preheated 225°F Traeger grill.

• Insert a meat probe into the thickest part of roast, avoiding bone.

• Smoke at 225°F for approx. 1 hour per pound, 8-12 hours for a full pork shoulder.

• Spritz with apple juice or broth every 45-60 minutes for extra moisture.

• Pork roast is done at 203°F internal temperature when probe slides in easily.

• Remove pork from grill, tent with foil and rest 30-60 minutes before pulling.

Closely monitor grill temperature and make adjustments as needed to maintain 225°F. Don’t rush it! Low and slow ensures tender, juicy smoked pork roast.

Saucing and Serving Smoked Pork Roast

Once rested, the smoked pork roast is ready to be hand pulled, chopped, or sliced.

• Generously coat or toss pulled pork with your favorite barbecue sauce. Sweet, tangy, spicy – whatever you love!

• Pile high on buns for incredible smoked pork sandwiches with pickles and coleslaw.

• Serve chopped or sliced with baked beans, mac and cheese, cornbread, and greens.

• Use leftover pulled pork in omelets, pasta, chili, soup, casseroles, pizzas and more!

Smoked pork roast stays moist and flavorful for a week refrigerated, or freeze up to 3 months. Reheat gently before serving.

Expert Tips for Best Results

Follow these pro tips for incredible smoked pork roast on your Traeger:

• Apply rub generously over entire pork shoulder for full flavor.

• Use apple, cherry, pecan, or hickory wood pellets for ideal sweet smoke flavor.

• Maintain a consistent low temperature between 225-250°F for hours of perfect smoking.

• Spritz pork roast every 45-60 minutes with juice to prevent drying out.

• Allow pulled pork to rest before serving for juices to reabsorb.

• Chop or pull pork by hand for perfect texture. Avoid shredding machines.

• Toss with sauce just before serving to prevent sopping wet pulled pork.

Troubleshooting Smoked Pork Roast

Issue: Pork roast is dry and tough after smoking.

Fix: Don’t overcook. Smoke at lower heat around 180-220°F and wrap at stall point around 160°F.

Issue: Pork roast has bitter, sooty taste.

Fix: Avoid heavy white smoke. Use less wood pellets and more ventilation.

Issue: Bark is too dark or burnt.

Fix: Cook further from heat source at lower temperature around 200-225°F.

Issue: Pork roast lacks smoky flavor.

Fix: Use more wood pellets and wrap later in cook to increase smoke exposure time.

Mastering Delicious Smoked Pork Roast

Smoking pork shoulder on your Traeger grill results in insanely moist, fall-apart tender pulled pork full of incredible flavor. Use these pro tips and techniques for pork roast perfection! Serve on buns or enjoy chopped or sliced in all your favorite recipes.