Step 1

Start the Traeger according to manufacturer's instructions.

Step 2

Once it starts smoking, set the temperature to 180°F and let come to temperature (about 10 minutes).

Step 3

Let the pork shoulder sit out at room temperature for about 30 minutes before you prep it to start smoking.

Step 4

Rub the pork shoulder down with yellow mustard until well coated.

Step 5

Sprinkle the dry rub all over all sides of the pork shoulder, patting into the mustard to help it stick on.

Step 6

If needed, tie the shoulder together with cooking twine. This is especially helpful when using a boneless pork shoulder.

Step 7

If using an injection marinade, do your injection now, following a patchwork pattern across the pork shoulder.

Step 8

Set the pork shoulder on the Traeger and start cooking.

Step 9

Put some apple juice into a spray bottle, and while smoking the pork shoulder at 180°F, spritz every 30 minutes or so with the juice.

Step 10

Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F.

Step 11

Raise the temperature on the Trager to 225°F.

Step 12

Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap.

Step 13

Let the pork shoulder continue smoke until the internal temperature reaches 205°F, about 4 hours.

Step 14

Pull the pork shoulder off the Trager, and reserve the juices.

Step 15

Re-seal the foil around the pork shoulder, wrap in towels, and place somewhere that the temperature will be relatively insulated for several hours (inside a cooler, inside the oven with it off, etc).

Step 16

Let sit for 1-3 hours.

Step 17

Put the shoulder into a large pan, and shred.

Step 18

Add reserved juices, and additional dry rub to taste.