Smoking a pork roast on a Traeger grill results in incredibly moist, tender and flavorful meat with that delicious smoky essence. While pork shoulder is the traditional cut for pulled pork, a boneless pork loin roast also does wonderfully when smoked low and slow on the Traeger.

In this comprehensive guide, I’ll walk you through the entire process of smoking a pork roast from start to finish. Here’s what we’ll cover

• Benefits of Smoking Pork Roast on a Traeger
• Choosing the Right Pork Roast
• Trimming and Seasoning the Roast
• Setting Up Your Traeger
• Smoking Times and Temperatures
• Basting and Spritzing the Roast
• Wrapping and Braising the Roast
• Pulling and Saucing the Pork
• Serving Suggestions

Follow these simple steps and tips for finger-licking, fall-off-the-bone smoked pork roast. Let’s get firing up that grill!

Benefits of Smoking Pork Roast on a Traeger Grill

Cooking pork roast low and slow on a Traeger wood pellet grill offers several advantages:

• Infuses incredible smoky flavor into the meat.
• Keeps the roast very moist and juicy.
• Breaks down connective tissue for tender pulled pork.
• Allows fat to render slowly for maximum flavor.
• Adds spice rub flavors as smoke penetrates the meat.
• Requires minimal monitoring once it’s on the grill.

Choosing the Right Pork Roast

For pulled pork, choose a boneless pork loin roast or pork shoulder roast between 4-6 lbs. Look for a roast that:

• Has nice marbling but isn’t too fatty.
• Is evenly shaped without odd thin or thick parts.
• Feels firm and cold to the touch.
• Has a fresh pork smell not off odors.

Well-marbled meat will be flavorful, moist and easy to pull after smoking.

Trimming and Seasoning the Roast

Before smoking the roast, it helps to prep it:

• Trim off any excess hard fat or silver skin.
• Generously rub Traeger Pork and Poultry rub all over.
• Let the seasoned roast sit for 15-30 minutes.

This helps the seasoning penetrate for enhanced flavor.

Setting Up Your Traeger Grill

Before placing the pork on the grill, prepare your Traeger:

• Use apple, cherry, hickory or maple wood pellets.
• Add a foil drip pan with water, juice or broth.
• Set temperature to 225-250°F and preheat 10-15 minutes.

Maintaining even low heat is key for ideal smoked pork.

Smoking Times and Temperatures

When smoking pork roast, aim for 225-250°F using a wireless probe thermometer to monitor internal temp.

• Smoke at 225-250°F until the roast hits 160°F internally. This takes 1-2 hours.

• At 160°F, wrap the roast tightly in foil and continue smoking until 205°F, about 1 hour per pound.

Smoking low and slow followed by foil wrapping ensures tender, juicy meat. If time is limited, cook at 250-275°F.

Basting and Spritzing the Roast

For added moisture and flavor, try basting the roast every 45-60 minutes:

• Use a sauce mop to apply juices from the drip pan.

• Spritz with a spray bottle of apple juice, cider or broth.

Basting replaces surface moisture lost during smoking.

Wrapping and Braising the Roast

Once the roast hits 160°F internally after the initial smoke, it’s time to wrap and braise it to finish:

• Make a foil packet and add braising liquid like juice, broth or cider.

• Wrap the roast tightly in foil and return to the grill.

• Smoke at 250°F until 205°F internal temp.

The braising liquid keeps the meat incredibly moist.

Pulling and Saucing the Pork

After smoking:

• Allow the roast to rest wrapped for 20-30 minutes before unwrapping.

• Pull and shred the pork using two forks.

• Moisten with braising liquid and sauce with your favorite BBQ sauce.

Resting allows juices to redistribute for moist, tender pulled pork.

Serving Suggestions for Smoked Pork Roast

Pulled pork is versatile and can be used in many recipes:

• Sandwiches with coleslaw
• Tacos with salsa and lime
• Nachos, baked potatoes or omelets topped with pulled pork
• Added to mac and cheese, pizza, chili or baked beans
• Scrambled with eggs for breakfast

Get creative with leftovers! Smoked pulled pork works great in many dishes.

Conclusion

With the right techniques, smoking pork roast on a Traeger grill results in incredibly tender, juicy pulled pork with terrific smoky flavor.

Follow this guide for choosing the right roast, proper seasoning and grill setup, maintaining ideal low temps, basting and wrapping during the smoke, and pulling/saucing the pork after resting.

I hope you’ll give this recipe a try soon. Smoked pork roast makes for amazing sandwiches and tacos the whole family will devour!