This Traeger Smoked Pulled Pork Loin recipe has all the delicious BBQ flavor of smokehouse pulled pork but uses an affordable pork loin instead! Seasoned with homemade rub, it's smoked low and slow, then finished with a flavorful sauce until it is so tender it pulls apart with a fork.
If you love this recipe, try my Smoked Pork Loin Roast, Traeger Pork Tenderloin, or Smoked Pork Butt next!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This delicious smoked pork takes all the best parts of authentic BBQ pulled pork and makes it easier in your Traeger pellet grill!
But here's the twist – instead of waiting 12-14 hours for a smoked pork shoulder, this recipe uses a more affordable cut of meat that's ready in half the time!
Why We Love This Smoked Pulled Pork Loin
- Quick and affordable: Pork loin costs less and cooks in half the time of pork shoulder.
- Foolproof smoking: The Traeger maintains the perfect temperature while infusing rich hardwood flavor. No babysitting is needed!
- Versatile leftovers: Makes the best sandwiches, tacos, nachos, or meal prep bowls - just reheat and enjoy!
- Perfect for parties: One pork loin easily feeds 12-15 people and stays tender in your slow cooker for hours.
Recipe Ingredients
All ingredients for this smoker recipe are shown in the pic below, and special notes are made in the bulleted list below to assist you.
- Pork Loin: Use a 4-5 pound loin for this recipe. Look for good marbling throughout the meat, creating more tender, flavorful pulled pork. Don't grab tenderloin by mistake - it's a different, leaner cut that won't work here!
- BBQ Sauce: Sweet and tangy sauce works best. I used my favorite store brand, but homemade will also create an incredible finishing sauce.
- Apple Juice: Creates steam during the wrap phase, keeping the pork moist and tender.
- Maple Syrup: Real maple syrup adds amazing flavor. Don't skip this - it's worth it!
- Brown Sugar: I used light brown sugar in the rub. It caramelizes beautifully during smoking and makes the perfect bark.
See the recipe card below for full information on ingredients and quantities.
How to Make Traeger Smoked Pulled Pork Loin
Follow along with these detailed step-by-step instructions and photos as I show you how to make this smoked pulled pork. Looking for the full recipe? You'll find the complete ingredient list and instructions in the printable recipe card at the bottom of this post.
- Start by trimming your 4-5 pound pork loin, leaving about ¼ inch of fat cap on top. (If it doesn't have a fat cap like mine, it will still work fantastic). Pat the meat completely dry with paper towels to ensure a good bark forms. Rub all sides with 3 tablespoons olive oil to help the seasonings stick.
- Make the spice rub by combining ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon each of garlic powder, onion powder, chili powder, and kosher salt, plus 1 teaspoon each black pepper and cayenne in a bowl. Coat the pork evenly with this mixture, patting it in to adhere well. Note: You can season up to 24 hours ahead and refrigerate overnight.
- Preheat your Traeger grill to 250°F. Once the grill is up to temperature, place the seasoned pork directly on clean grill grates and insert a meat probe. Close the lid and let it smoke for 4-6 hours or until the internal temperature reaches 160°F. Note: There is no need to flip during this phase - let the Traeger do its work.
- When the pork reaches 160°F, pour 1 cup each of apple juice and BBQ sauce plus ¼ cup maple syrup into a large disposable aluminum pan. Stir to combine. Transfer the pork loin to the pan and cover tightly with aluminum foil to create a good seal.
- Increase your Traeger temperature to 325°F. Continue cooking at 325°F until the internal temperature reaches 195-205°F with a meat thermometer, and the meat pulls apart easily with a fork. Note: The exact time will vary, but typically takes about 1.5 hours after wrapping.
- Remove from the grill and let the meat rest covered for 30 minutes. Shred the pork directly in the pan using meat claws or two forks, mixing it with the cooking liquid. Serve and enjoy!
Top Tips
- Monitor temperature over time. Use a meat probe to track the internal temperature. The pork needs to reach 195-205°F for that perfect pull-apart texture. Time is just a guideline.
- Don't skip the wrap phase. Once the pork hits 160°F, wrapping it with aluminum foil is crucial for getting tender pulled pork.
- Save those juices. The cooking liquid makes an incredible sauce and keeps leftovers moist. Don't discard it!
What to Serve With Smoked Pulled Pork Loin
Pile the hot pulled pork on Homemade Hamburger Buns with extra BBQ sauce, or make it a complete meal with Smoked Macaroni and Cheese, Smoked Baked Beans with Bacon, and Broccoli Crunch Salad!
Or you can set up a pulled pork bar with buns, Coleslaw, refrigerator bread and butter pickles, and extra BBQ sauce. Let everyone build their own perfect sandwiches!
How to Store Traeger Pulled Pork Loin
Store leftover pulled pork in the juice to keep it moist. It will stay fresh in an airtight container in the refrigerator for up to 4 days.
For freezing, portion into freezer bags with some juice and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm slowly in a covered pan with a splash of apple juice or BBQ sauce.
Recipe FAQs
No, pork tenderloin is too lean and will dry out. Stick with pork loin - it's larger and has more fat marbling.
Apple, hickory, cherry, pecan, or Signature blend all work great with pork. I used hickory for this recipe.
A 4-5 pound pork loin makes about 12-15 servings, perfect for a crowd or meal prep.
More Smoked Pork Recipes You'll Love
- Smoked Pork Butt — classic pulled pork made easy!
- Traeger Pork Tenderloin — ready in under 2 hours.
- Smoked Bacon Wrapped Pork Tenderloin — perfect for special occasions.
- Traeger Smoked Thin Pork Chops — quick and delicious weeknight dinner.
- Smoked 321 Ribs — always a crowd favorite!
Did you LOVE This Recipe?
Then please leave a 5-star rating and review below!
Recipe
Traeger Smoked Pulled Pork Loin
Ingredients
- 4-5 pound pork loin
- 3 tablespoons olive oil
For the Rub:
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
For the Sauce
- 1 cup apple juice
- 1 cup BBQ sauce
- ¼ cup maple syrup
Instructions
- Trim excess fat from pork loin, leaving ¼ inch fat cap. Pat completely dry with paper towels and rub with 3 tablespoons olive oil.
- In a bowl, combine ¼ cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon each of garlic powder, onion powder, chili powder, and kosher salt, plus 1 teaspoon each of black pepper and cayenne. Coat pork evenly with the spice mixture.
- Preheat your Traeger grill to 250°F. Place the seasoned pork directly on grill grates and smoke for 4-6 hours, or until internal temperature reaches 160°F.
- When the pork reaches 160℉, pour 1 cup each of apple juice and BBQ sauce plus ¼ cup of maple syrup into a large disposable aluminum pan. Transfer the pork loin to the pan and cover tightly with aluminum foil.
- Increase the grill temperature to 325°F. Return the covered pan to the grill and continue cooking until the internal temperature reaches 195℉ to 205℉. Note: The exact time will vary, but mine takes about 1.5 hours.
- Remove from grill and let rest for 30 minutes. Using two forks, shred pork directly in the pan, mixing it with the cooking liquid. Enjoy!
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Recipe Notes:
- Don't use tenderloin - it's too lean and will dry out.
- Hickory, apple, cherry, pecan, or Signature blend wood pellets work great for pork. I used hickory for this recipe.
- Season the pork up to 24 hours ahead.
- Keep the temperature probe in place throughout cooking.
- A 4-5 pound pork loin makes about 12-15 servings.
- Store leftover pulled pork with the cooking liquid in the refrigerator for 3-4 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Comments
No Comments