Overnight Traeger Pork Shoulder Cooking Guide

A streamlined, step-by-step master schedule and cooking process for a 9 lb pork shoulder targeted to be shredded and served by 2:00 PM.

⏱️ Master Timeline Overview

Fill your pellet hopper to the absolute brim. A long overnight cook will consume a significant amount of fuel.
Start your Traeger and set the temperature to 225°F. Let it preheat and stabilize for 15 to 20 minutes with the lid closed.

Insert your grill's wired temperature probe into the thickest part of the pork shoulder, making sure to avoid hitting the bone.
Place the seasoned pork shoulder directly on the grill grates fat side down. This protects the meat from the bottom-up radiant heat of the Traeger's drip tray.
Close the lid and leave it completely shut overnight. Do not open the lid to peek, as this dumps crucial heat and smoke.

When the internal temperature probe reads between 160°F and 165°F, look at the outer crust (the bark). It should be dark, caramelized, and set. If you scratch it gently and the rub doesn't slide off, it is ready.
Lay out a wide, overlapping double layer of heavy-duty aluminum foil or peach butcher paper.
Remove the pork shoulder from the grill and place it in the center of the wrap. (Note: You may choose to flip it fat side up at this stage to allow the fat to braise inside the wrap).
Add a splash (approx. \frac{1}{4} cup) of apple juice, apple cider vinegar, or water into the bottom of the wrap for moisture.
Wrap the pork shoulder as tightly as humanly possible to prevent steam pockets, sealing all edges tightly.

Place the wrapped package back onto the Traeger grates. Re-insert the temperature probe through the foil into the thickest part of the meat.
Pro-Tip: If your timeline is running tight or the stall is moving slowly, safely increase the Traeger temperature to 250°F or 275°F. Because the meat is wrapped, it will not dry out, and the higher heat will accelerate the collagen breakdown.
Cook until the internal temperature hits 203°F.

Once the thermometer reads 203°F, do not just pull it off automatically. Take an instant-read probe and insert it into 2 or 3 different areas of the shoulder.
It must slide in and out with absolutely zero resistance—feeling exactly like sticking a warm knife into room-temperature butter. If it feels tight or catches, leave it on the grill for another 20–30 minutes and check again.

This is your critical timeline buffer. Leave the pork shoulder completely sealed inside its foil/paper wrap.
Line the bottom of an empty plastic cooler with an old, clean towel to insulate and protect the plastic liner.
Wrap the entire foiled meat package in a second clean bath towel and place it into the cooler.
Close the cooler lid tight. The meat will easily stay piping hot and completely safe for up to 4 hours, allowing the muscle fibers to relax and reabsorb its internal juices.

Carefully remove the shoulder from the cooler and unwrap it inside a large, deep aluminum pan or rimmed baking sheet. Save all the hot liquids trapped inside the wrap!
Grab the shoulder bone and pull. It should slide out perfectly clean with zero meat clinging to it.
Shred the meat using two forks or meat claws. Toss the shredded pork directly back into the reserved foil juices to maximize moisture and flavor.

If you need a baseline recipe for future cooks, use this sweet and smoky profile:

\frac{1}{4} cup Coarse kosher salt
\frac{1}{4} cup Dark brown sugar (packed)
2 tbsp Coarse ground black pepper
2 tbsp Sweet paprika
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cayenne pepper (optional, for subtle heat) Application Instructions: Pat meat dry, apply a very thin layer of yellow mustard or apple cider vinegar as a binder, and dust heavily on all sides. Press gently to adhere.