This Traeger Smoked Pulled Pork Loin recipe delivers classic BBQ smokehouse flavor using an economical pork loin. The loin is seasoned with a homemade rub, smoked low and slow, then finished in a savory-sweet sauce until it becomes tender enough to pull apart with a fork.
If you enjoy this recipe, try other smoked pork recipes such as a smoked pork loin roast or smoked pulled chicken for more variety.
This smoked pork recipe captures the best of authentic pulled pork but uses a pork loin to cut time and cost. It’s ideal when you want great BBQ flavor without the long overnight cook that pork shoulder requires. Serve it on loaded fries, nachos, or simply on fresh buns for an easy crowd-pleaser.
Recipe at a Glance
- Total Time: About 6–7 hours
- Difficulty: Easy
- Cut Used: Pork loin (not tenderloin)
- Cook Temp: Start at 250°F, finish at 325°F
- Yield: About 12–15 servings
- Flavor Profile: Sweet, smoky, and savory BBQ
- Why It Works: Pork loin cooks faster than shoulder but will pull apart when taken to 195–205°F
- Great For: Sandwiches, nachos, fries, parties, and meal prep
Why We Love This Smoked Pulled Pork Loin
- Quick and affordable: Pork loin costs less than shoulder and finishes in about half the time.
- Foolproof smoking: A pellet grill maintains steady temperature while infusing hardwood flavor, so you don’t need to constantly monitor the cook.
- Versatile leftovers: Reheat for sandwiches, tacos, nachos, or grain bowls—leftovers are convenient and delicious.
- Party friendly: One 4–5 pound loin feeds a crowd and holds well in a covered pan for serving.
Recipe Ingredients
Below are the key ingredients with helpful notes. Quantities and the full ingredient list are included in the printable recipe card later in this article.
- Pork loin: Use a 4–5 pound pork loin. Look for good marbling to keep the meat juicy. Do not substitute pork tenderloin—it is much leaner and will dry out.
- BBQ sauce: A sweet-and-tangy sauce works well for the finishing liquid; store-bought or homemade are both fine.
- Apple juice: Adds moisture and steam during the wrapped phase, helping the meat stay tender.
- Maple syrup: Real maple syrup adds depth and caramelization—don’t skip it if possible.
- Brown sugar and spices: Light brown sugar in the rub helps form a rich, slightly sweet bark when smoked.
Scroll to the printable recipe card for exact measurements and a compact ingredient list.
How to Make Traeger Smoked Pulled Pork Loin
Follow these clear, step-by-step instructions to prepare smoked pulled pork loin. The printable recipe card at the end contains the full ingredients and the summarized steps if you prefer a quick reference.
- Trim the pork loin, leaving about a 1/4-inch fat cap if present. Pat the meat completely dry with paper towels to promote a good bark. Rub all sides with 3 tablespoons of olive oil so the seasoning adheres evenly.
- Prepare the spice rub: combine 1/4 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. Pat the rub into the entire surface of the pork. You can season the meat up to 24 hours ahead and refrigerate it overnight for deeper flavor.
- Preheat your Traeger or other pellet grill to 250°F. Place the seasoned pork directly on clean grill grates and insert a probe thermometer. Smoke for 4–6 hours, or until the internal temperature reaches 160°F. Do not flip; let the grill circulate smoke and heat evenly.
- When the pork reaches 160°F, combine 1 cup apple juice, 1 cup BBQ sauce, and 1/4 cup maple syrup in a large disposable aluminum pan. Stir to mix, transfer the pork to the pan, and seal the pan tightly with foil to trap steam.
- Raise the grill temperature to 325°F. Return the covered pan to the grill and continue cooking until the internal temperature reaches 195–205°F and the meat pulls apart easily. This wrapped phase commonly takes around 1.5 hours, but times will vary based on the exact size of the loin and your grill.
- Remove the pan 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 the shredded meat with the cooking juices for extra flavor and moisture. Serve warm.
Top Tips
- Use a probe thermometer: Keep the temperature probe in the meat during the entire cook so you can monitor progress without opening the grill.
- Don’t skip the wrap: Wrapping at 160°F and finishing at a higher temperature helps break down connective tissue and produces tender, pullable pork.
- Keep the juices: The cooking liquid is concentrated with flavor and helps keep leftovers moist—stir it back into the shredded pork when serving or storing.
What to Serve With Smoked Pulled Pork Loin
Serve the pulled pork on soft hamburger buns with extra BBQ sauce and coleslaw, or offer it alongside smoked macaroni and cheese, baked beans, smoked vegetables, or a crisp salad. A pulled pork bar with buns, pickles, slaw, and extra sauces lets guests build their own sandwiches and makes entertaining easy.
How to Store Traeger Pulled Pork Loin
Store leftover pulled pork submerged in the cooking juices in an airtight container. Refrigerate for up to 3–4 days.
For longer storage, portion the pork into freezer bags with a little cooking liquid and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently in a covered pan with a splash of apple juice or extra BBQ sauce to restore moisture and flavor.
Recipe FAQs
No. Pork tenderloin is too lean and will dry out during the long cook. Use pork loin, which is larger and has more marbling for juicier pulled pork.
Apple, hickory, cherry, or pecan pellets all complement pork well. Hickory produces a robust, traditional smoke flavor.
A 4–5 pound pork loin yields roughly 12–15 servings, depending on portion size, making it a great choice for gatherings or meal prep.
More Smoked Pork Recipes You’ll Love
- Smoked pork butt — a classic option for traditional pulled pork.
- Traeger pork tenderloin — a quicker smoked pork option for weeknights.
- Bacon-wrapped pork tenderloin — great for special occasions.
- Smoked thin pork chops — fast and flavorful for busy evenings.
- Smoked 3-2-1 ribs — slow-smoked ribs that are always a crowd favorite.
- Pulled pork fries — a fun way to enjoy leftover pulled pork.
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Printable Recipe
Ingredients
- 4–5 pound pork loin
- 3 tablespoons olive oil
For the Rub:
- 1/4 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
- 1/4 cup maple syrup
Instructions
- Trim excess fat from the pork loin, leaving about a 1/4-inch fat cap. Pat dry and rub with 3 tablespoons olive oil.
- Combine the rub ingredients and coat the pork evenly. Refrigerate up to 24 hours if desired.
- Preheat the pellet grill to 250°F. Smoke the pork directly on the grates with a probe inserted until the internal temperature reaches 160°F (about 4–6 hours).
- Mix apple juice, BBQ sauce, and maple syrup in a large disposable pan. Transfer the pork to the pan and seal tightly with foil.
- Raise the grill to 325°F and continue cooking the covered pan until the internal temperature reaches 195–205°F and the meat pulls apart easily (about 1½ hours, variable).
- Remove from the grill and let rest covered for 30 minutes. Shred the pork in the pan and combine with the cooking juices before serving.
Notes
- Do not use pork tenderloin—it’s too lean for pulled pork.
- Good wood pellet options for pork include hickory, apple, cherry, or pecan.
- Season up to 24 hours ahead for deeper flavor. Keep the temperature probe in place while cooking.
- Store leftovers with the cooking liquid to maintain moisture.
Nutrition
Nutrition information is an estimate and not guaranteed.