24 Smoky Traeger Recipes for Pork Lovers

Nothing brings out the rich, smoky flavors of pork quite like a Traeger grill, and we’ve rounded up 24 mouthwatering recipes that are sure to delight any pork lover. From quick weeknight dinners to slow-cooked weekend feasts, these dishes promise to elevate your grilling game. So, fire up your Traeger and get ready to explore a world of smoky, savory goodness that’ll have you coming back for seconds!

Pulled Pork Sliders with Homemade BBQ Sauce

Get ready to dive into the ultimate comfort food with these pulled pork sliders, smothered in a homemade BBQ sauce that’s bursting with flavor.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup ketchup, rich and tangy
• 1/2 cup apple cider vinegar, with a sharp bite
• 1/4 cup brown sugar, packed for sweetness
• 2 tbsp Worcestershire sauce, deeply savory
• 1 tbsp smoked paprika, for a warm, smoky note
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, for a subtle sharpness
• 1/2 tsp cayenne pepper, for a hint of heat
• 12 slider buns, soft and pillowy
• 1 cup coleslaw, crisp and creamy (optional)

Instructions

1. Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to ensure a good sear.
2. Season the pork shoulder all over with salt and pepper. Heat a large oven-proof skillet over medium-high heat and sear the pork on all sides until deeply browned, about 3-4 minutes per side.
3. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper to make the BBQ sauce.
4. Pour the BBQ sauce over the seared pork in the skillet, covering it completely. Cover the skillet with a lid or aluminum foil.
5. Transfer the skillet to the oven and cook for 4 hours, or until the pork is tender enough to shred easily with a fork.
6. Remove the pork from the oven and let it rest for 10 minutes. Shred the pork with two forks, mixing it with the BBQ sauce in the skillet.
7. Toast the slider buns lightly if desired. Pile the pulled pork onto the buns and top with coleslaw for an extra crunch.

Delight in the tender, juicy pulled pork paired with the smoky, sweet BBQ sauce. Serve these sliders at your next gathering for a crowd-pleasing dish that’s sure to disappear fast.

Smoked Pork Belly Burnt Ends

Craving something smoky, sweet, and utterly indulgent? Smoked pork belly burnt ends are your answer, transforming simple pork belly into bite-sized cubes of caramelized perfection.

Ingredients

• 3 lbs pork belly, skin removed, cut into 1-inch cubes
• 1/2 cup dark brown sugar, packed for deep sweetness
• 1/4 cup smoked paprika for a robust flavor
• 2 tbsp garlic powder for a pungent kick
• 1 tbsp coarse kosher salt to enhance the meat’s natural flavors
• 1/2 cup apple juice in a spray bottle for moisture
• 1 cup your favorite BBQ sauce, thick and tangy

Instructions

1. Preheat your smoker to 250°F using hickory or apple wood for a sweet, smoky flavor.
2. In a large bowl, toss the pork belly cubes with brown sugar, smoked paprika, garlic powder, and kosher salt until evenly coated.
3. Arrange the cubes on the smoker grate, ensuring they’re not touching for even smoke circulation.
4. Smoke for 3 hours, spraying lightly with apple juice every hour to keep the meat moist.
5. Transfer the cubes to a disposable aluminum pan, drizzle with BBQ sauce, and toss gently to coat.
6. Cover the pan with foil and return to the smoker for 1 more hour, or until the pork is tender.
7. Remove the foil, increase the smoker temperature to 300°F, and cook for an additional 15 minutes to caramelize the sauce.

Rich in flavor with a perfect balance of sweet and smoky, these burnt ends boast a crispy exterior and melt-in-your-mouth tenderness. Serve them atop creamy polenta or in a slider for a crowd-pleasing appetizer.

Traeger Pork Tenderloin with Maple Mustard Glaze

Craving a dish that balances sweet and savory with minimal fuss? This Traeger pork tenderloin with maple mustard glaze delivers juicy tenderness and a caramelized crust.

Ingredients

• 1.5 lbs pork tenderloin, trimmed of silver skin
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp whole grain mustard, for texture
• 1 tsp garlic powder, finely ground
• 1 tsp smoked paprika, for depth
• 1/2 tsp kosher salt, coarse and flaky
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat Traeger grill to 375°F, using hickory pellets for a smoky flavor.
2. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, garlic powder, smoked paprika, salt, and pepper to create the glaze.
3. Brush pork tenderloin with olive oil, ensuring even coverage for a golden sear.
4. Place tenderloin on the grill grate. Close the lid and cook for 15 minutes.
5. After 15 minutes, brush half of the glaze over the pork. Close lid and cook for another 10 minutes.
6. Flip the tenderloin, apply remaining glaze, and cook for a final 10 minutes or until internal temperature reaches 145°F.
7. Remove from grill and let rest for 5 minutes before slicing to retain juices.

You’ll love the contrast of the sticky, sweet glaze against the smoky, succulent pork. Try serving over a bed of roasted Brussels sprouts for a complete meal.

BBQ Pork Ribs with Dry Rub

Venture into the world of BBQ with these succulent pork ribs, coated in a homemade dry rub that promises a burst of flavor in every bite.

Ingredients

• 2 racks of meaty pork ribs
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of smoked paprika
• 1 tbsp of coarse kosher salt
• 1 tbsp of freshly ground black pepper
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• 1/2 cup of apple cider vinegar

Instructions

1. Preheat your grill to 250°F, aiming for indirect heat.
2. In a bowl, mix the dark brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
3. Pat the pork ribs dry with paper towels to ensure the rub adheres well.
4. Generously apply the dry rub to both sides of the ribs, pressing gently to stick.
5. Place the ribs on the grill, bone side down, away from direct flames.
6. Close the grill lid and cook for 3 hours, maintaining a steady temperature.
7. After 3 hours, lightly spray the ribs with apple cider vinegar to keep them moist.
8. Continue cooking for another hour, or until the meat pulls away from the bone easily.
9. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

Lusciously tender and packed with a smoky-sweet crust, these ribs are a crowd-pleaser. Serve them with a side of coleslaw or atop a pile of creamy mashed potatoes for a hearty meal.

Smoked Pork Loin with Rosemary and Thyme

Nothing beats the aromatic blend of rosemary and thyme on a perfectly smoked pork loin. This recipe delivers tender, flavorful meat with minimal fuss.

Ingredients

• 2 lbs pork loin, trimmed of excess fat
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil
• 1 cup apple wood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the pork.
2. Rub the pork loin evenly with olive oil, coating all sides.
3. Mix rosemary, thyme, salt, and pepper in a small bowl. Press the mixture onto the pork loin, covering it completely.
4. Place the pork loin in the smoker. Add a handful of soaked apple wood chips to the coals.
5. Smoke the pork loin for 3 hours, or until the internal temperature reaches 145°F. Check the temperature with a meat thermometer.
6. Remove the pork loin from the smoker. Let it rest for 10 minutes before slicing.

Must let the meat rest to lock in juices. The result is a smoky, herb-crusted pork loin that’s juicy inside. Serve thinly sliced over a bed of roasted vegetables for a complete meal.

Traeger Pork Butt for Pulled Pork

Unlock the secret to fall-off-the-bone pulled pork with this Traeger pork butt recipe. Perfect for feeding a crowd or meal prepping, it’s smoky, tender, and packed with flavor.

Ingredients

• 1 (8-10 lb) bone-in pork butt, fat cap trimmed to 1/4 inch
• 1/4 cup coarse kosher salt, for a deep flavor penetration
• 1/4 cup freshly ground black pepper, for a spicy crust
• 2 tbsp garlic powder, for aromatic warmth
• 2 tbsp onion powder, for a subtle sweetness
• 1 cup apple cider vinegar, for a tangy spritz
• 1/2 cup water, to mix with vinegar for spritzing

Instructions

1. Preheat your Traeger grill to 225°F using hickory or apple wood pellets for a sweet, smoky flavor.
2. In a small bowl, mix salt, black pepper, garlic powder, and onion powder to create the rub.
3. Pat the pork butt dry with paper towels to ensure the rub sticks well.
4. Apply the rub evenly all over the pork butt, pressing gently to adhere.
5. Place the pork butt directly on the grill grate, fat side up, to allow the fat to baste the meat as it cooks.
6. Close the lid and cook for 6 hours without opening the grill to maintain a consistent temperature.
7. After 6 hours, spritz the pork butt every hour with a mixture of apple cider vinegar and water to keep it moist.
8. Continue cooking until the internal temperature reaches 203°F, about 4-6 more hours, for perfect tenderness.
9. Remove the pork butt from the grill and let it rest, covered loosely with foil, for 1 hour to redistribute juices.
10. Shred the pork with two forks, discarding any large fat pieces, and serve.

Kick your pulled pork game up a notch by serving it on toasted brioche buns with a side of coleslaw. The meat should be juicy, with a perfect balance of smoky and sweet flavors, and a bark that’s irresistibly crispy.

Pork Steaks with Cherry Chipotle Sauce

Vibrant flavors meet in this dish, combining succulent pork with a sweet and spicy cherry chipotle sauce. Perfect for a summer BBQ or a cozy dinner.

Ingredients

• 4 bone-in pork steaks, about 1-inch thick
• 1 cup fresh cherries, pitted and halved
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season pork steaks with smoked paprika, kosher salt, and black pepper.
3. In a saucepan over medium heat, combine cherries, chipotle peppers, apple cider vinegar, honey, and minced garlic. Simmer for 10 minutes until thickened.
4. Brush pork steaks with olive oil and grill for 5 minutes per side.
5. Brush cherry chipotle sauce over pork steaks during the last 2 minutes of grilling.
6. Remove from grill and let rest for 5 minutes before serving.

Mouthwatering pork steaks boast a smoky char, while the cherry chipotle sauce adds a glossy, sticky sweetness with a kick. Serve atop a bed of creamy polenta or alongside grilled vegetables for a complete meal.

Smoked Pork Chops with Peach Glaze

Venture into a delightful blend of smoky and sweet with this dish. Perfect for summer evenings, it combines hearty meat with a fruity twist.

Ingredients

• 4 thick-cut smoked pork chops
• 1 cup fresh peach puree
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small saucepan, combine peach puree, honey, Dijon mustard, and apple cider vinegar over low heat. Stir until smooth, about 5 minutes. Tip: Adjust sweetness by adding more honey if desired.
3. Season pork chops with black pepper and sea salt on both sides.
4. Brush olive oil over the chops to prevent sticking. Tip: Use a silicone brush for even application.
5. Place chops on the grill. Cook for 5 minutes on each side.
6. Brush peach glaze over chops during the last 2 minutes of cooking. Tip: Apply glaze in layers for a thicker coating.
7. Remove from grill. Let rest for 3 minutes before serving.

Juicy pork chops with a sticky, sweet glaze offer a perfect balance. Serve atop a bed of wild rice or with grilled vegetables for a complete meal.

Traeger Pork Roast with Vegetables

Perfect for a hearty family dinner, this Traeger Pork Roast with Vegetables combines smoky flavors with tender, juicy meat and crisp, roasted veggies.

Ingredients

• 3 lbs boneless pork shoulder roast, well-marbled
• 2 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• 2 tbsp robust smoked paprika
• 1/4 cup pure maple syrup
• 3 tbsp rich extra virgin olive oil
• 4 large carrots, peeled and cut into 2-inch chunks
• 1 lb baby potatoes, halved
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, minced

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a deep smoky flavor.
2. Pat the pork shoulder dry with paper towels to ensure a good crust forms.
3. Rub the pork evenly with salt, pepper, and smoked paprika, pressing the spices into the meat.
4. Place the pork on the grill grate, fat side up, and insert a meat probe into the thickest part.
5. Close the lid and smoke the pork until it reaches an internal temperature of 165°F, about 6 hours.
6. While the pork smokes, toss carrots, potatoes, onion, and garlic with olive oil and a pinch of salt in a large bowl.
7. After the pork reaches 165°F, remove it from the grill and increase the temperature to 350°F.
8. Place the vegetables on the grill in a single layer around the pork. Brush the pork with maple syrup.
9. Return everything to the grill and cook until the pork reaches 203°F and the vegetables are tender, about 1 hour.
10. Let the pork rest for 15 minutes before slicing to retain its juices.

Velvety pork slices pair beautifully with the caramelized vegetables, offering a perfect balance of sweet and smoky. Serve atop a bed of creamy polenta for an extra comforting meal.

Pork Spare Ribs with Honey Garlic Glaze

Hearty and flavorful, these pork spare ribs with honey garlic glaze are a surefire way to impress at any gathering. Perfectly balanced between sweet and savory, they’re a crowd-pleaser.

Ingredients

• 2 lbs pork spare ribs, meaty and well-trimmed
• 1/2 cup pure honey, thick and golden
• 4 cloves garlic, freshly minced
• 1/4 cup soy sauce, rich and dark
• 2 tbsp apple cider vinegar, tangy and crisp
• 1 tbsp ginger, finely grated
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/4 cup water, to adjust consistency

Instructions

1. Preheat your oven to 325°F to ensure even cooking.
2. In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, and red pepper flakes until fully combined.
3. Place the ribs in a large baking dish, meaty side up, and pour the glaze over them, ensuring they’re fully coated.
4. Cover the dish tightly with aluminum foil to lock in moisture and bake for 2 hours.
5. After 2 hours, remove the foil and increase the oven temperature to 400°F to caramelize the glaze, about 15 minutes.
6. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Fall-off-the-bone tender with a sticky, glossy glaze that packs a punch of flavor. Serve atop a bed of creamy mashed potatoes or with a side of crisp coleslaw for a complete meal.

Smoked Pork Neck Bones with Smoky BBQ Sauce

Looking for a hearty dish that packs a smoky punch? Smoked pork neck bones with smoky BBQ sauce deliver deep flavors and tender meat.

Ingredients

• 3 lbs smoked pork neck bones, meaty and well-trimmed
• 1 cup smoky BBQ sauce, thick and tangy
• 2 tbsp brown sugar, packed and dark
• 1 tbsp apple cider vinegar, sharp and fruity
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, aromatic
• 1/2 tsp cayenne pepper, for a subtle heat
• 1/2 tsp smoked paprika, rich and deep
• 1/4 cup water, to thin the sauce

Instructions

1. Preheat your smoker to 225°F, using hickory wood chips for authentic smoke flavor.
2. Place the pork neck bones in the smoker. Smoke for 4 hours, until the meat is tender and pulls away from the bone easily.
3. In a medium saucepan, combine smoky BBQ sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, cayenne pepper, and smoked paprika. Stir over low heat until the sugar dissolves, about 5 minutes.
4. Add water to the sauce to reach your desired consistency. Simmer for another 5 minutes, stirring occasionally.
5. Brush the smoked pork neck bones generously with the smoky BBQ sauce during the last 30 minutes of smoking.
6. Remove from the smoker and let rest for 10 minutes before serving.

Enjoy the fall-off-the-bone tenderness and the bold, smoky flavors. Serve over creamy mashed potatoes or with a side of crisp coleslaw for a complete meal.

Traeger Pork Kabobs with Pineapple and Peppers

Perfect for summer grilling, these Traeger pork kabobs combine juicy meat with sweet pineapple and crisp peppers for a flavorful skewer.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 cups fresh pineapple chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions

1. Preheat your Traeger grill to 375°F.
2. In a large bowl, whisk together soy sauce, honey, minced garlic, grated ginger, olive oil, and smoked paprika.
3. Add pork cubes to the marinade, ensuring each piece is well coated. Let marinate for at least 30 minutes.
4. Thread marinated pork, pineapple chunks, and bell pepper pieces onto skewers, alternating between ingredients.
5. Place kabobs on the preheated grill. Cook for 10 minutes, then flip and cook for another 10 minutes, or until pork reaches an internal temperature of 145°F.
6. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

Outstandingly tender pork pairs with caramelized pineapple and smoky peppers for a dish that’s as visually appealing as it is delicious. Serve over a bed of fluffy jasmine rice or alongside a crisp green salad for a complete meal.

Pork Crown Roast with Herb Crust

Fancy a show-stopping centerpiece for your next dinner party? This Pork Crown Roast with Herb Crust is both impressive and delicious, with a fragrant herb crust that locks in juices.

Ingredients

– 1 (8-pound) pork crown roast, frenched
– 1/4 cup fresh rosemary leaves, finely chopped
– 1/4 cup fresh thyme leaves, finely chopped
– 3 cloves garlic, minced
– 1/4 cup Dijon mustard, smooth and tangy
– 2 tbsp extra virgin olive oil, rich and fruity
– 1 tsp kosher salt, coarse and flaky
– 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a small bowl, combine the rosemary, thyme, garlic, olive oil, salt, and pepper to create the herb crust mixture.
3. Pat the pork crown roast dry with paper towels to help the crust adhere better.
4. Rub the Dijon mustard evenly all over the roast as a flavorful base for the herb crust.
5. Press the herb mixture onto the mustard-covered roast, covering it completely for maximum flavor.
6. Place the roast on a rack in a roasting pan, bones up, to allow heat to circulate evenly.
7. Roast in the preheated oven for about 2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium doneness.
8. Let the roast rest for 15 minutes before carving to allow juices to redistribute.

Savor the succulent pork paired with the crispy, aromatic herb crust. For an elegant presentation, garnish with fresh herbs and serve with roasted vegetables.

Smoked Pork Sausages with Peppers and Onions

Here’s a straightforward recipe for a crowd-pleasing dish that’s perfect for any gathering. Smoked pork sausages with peppers and onions bring together smoky, sweet, and savory flavors in one pan.

Ingredients

• 1 lb smoked pork sausages, sliced into 1-inch pieces
• 2 large bell peppers, thinly sliced (mix of red and green for color)
• 1 large yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup chicken broth, low sodium

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced sausages to the skillet. Cook for 4-5 minutes until lightly browned. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add sliced onions and bell peppers to the skillet. Stir to combine with the sausages.
4. Season with black pepper and sea salt. Cook for 5-7 minutes, stirring occasionally, until vegetables soften.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Tip: These bits add depth to the dish’s flavor.
6. Reduce heat to medium. Simmer for 3-4 minutes until the liquid reduces slightly. Tip: The broth should coat the back of a spoon.

Vibrant and hearty, this dish offers a satisfying chew from the sausages against the soft, sweet peppers and onions. Serve it over creamy polenta or tucked into a crusty roll for a handheld option.

Traeger Pork Belly Sliders with Coleslaw

Kick off your next barbecue with these Traeger Pork Belly Sliders with Coleslaw, a perfect blend of smoky, sweet, and crunchy.

Ingredients

• 2 lbs pork belly, skin-on for crispy texture
• 1/4 cup brown sugar, packed for a deep sweetness
• 2 tbsp smoked paprika, for a robust flavor
• 1 tbsp garlic powder, finely ground for even seasoning
• 1 tsp kosher salt, for a clean taste
• 1/2 tsp black pepper, freshly ground for a sharp bite
• 1 cup mayonnaise, creamy and rich
• 2 tbsp apple cider vinegar, tangy and bright
• 1 tbsp honey, for a subtle sweetness
• 4 cups coleslaw mix, crisp and fresh
• 12 slider buns, soft and slightly sweet

Instructions

1. Preheat your Traeger grill to 250°F, using hickory pellets for a smoky flavor.
2. Score the pork belly skin in a crosshatch pattern, ensuring not to cut into the meat.
3. Mix brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper in a bowl. Rub this mixture all over the pork belly.
4. Place the pork belly on the grill, skin side up. Smoke for 3 hours until the internal temperature reaches 165°F.
5. Increase the grill temperature to 400°F. Cook for another 30 minutes until the skin is crispy and the internal temperature is 195°F.
6. While the pork belly rests, whisk together mayonnaise, apple cider vinegar, and honey in a large bowl. Add the coleslaw mix, tossing to coat evenly.
7. Slice the pork belly into thin strips. Assemble sliders by placing a few strips on each bun, topped with a generous amount of coleslaw.

Crunchy, smoky pork belly pairs beautifully with the creamy, tangy coleslaw in these sliders. Serve them at your next outdoor gathering for a guaranteed crowd-pleaser.

Pork Back Ribs with Spicy Rub

Everyone loves a dish that packs a punch, and these Pork Back Ribs with Spicy Rub deliver just that. Perfect for a weekend BBQ or a hearty family dinner, they’re sure to impress.

Ingredients

• 2 lbs pork back ribs, meaty and fresh
• 2 tbsp smoked paprika, deeply aromatic
• 1 tbsp garlic powder, finely ground
• 1 tbsp onion powder, pungent and sweet
• 1 tsp cayenne pepper, fiery and bold
• 1 tbsp brown sugar, dark and molasses-rich
• 1 tsp salt, coarse and sea-fresh
• 1 tsp black pepper, freshly cracked
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat your oven to 300°F for slow, even cooking.
2. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create the spicy rub.
3. Pat the ribs dry with paper towels to ensure the rub sticks well.
4. Rub the olive oil all over the ribs, then evenly coat them with the spicy rub mixture.
5. Place the ribs on a baking sheet lined with foil, meaty side up, for easy cleanup.
6. Cover tightly with foil and bake for 2 hours, until the meat is tender and starts to pull away from the bone.
7. Remove the foil, increase the oven temperature to 450°F, and bake for another 10 minutes to crisp the exterior.
8. Let the ribs rest for 5 minutes before slicing to retain their juices.

Fall-off-the-bone tender with a smoky, spicy crust, these ribs are a flavor explosion. Serve them with a side of cool coleslaw to balance the heat, or drizzle with honey for a sweet contrast.

Smoked Pork Loin with Applewood

Venture into the world of smoked meats with this succulent smoked pork loin, infused with the sweet, smoky essence of applewood.

Ingredients

• 2 lbs fresh pork loin, trimmed of excess fat
• 1/4 cup dark brown sugar, packed
• 2 tbsp kosher salt, coarse
• 1 tbsp freshly ground black pepper, aromatic
• 1 tsp garlic powder, pungent
• 1 tsp onion powder, sweet
• 1/2 tsp cayenne pepper, for a subtle kick
• Applewood chips, for smoking

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready for a slow and steady cook.
2. In a small bowl, mix together the dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Generously apply the rub all over the pork loin, pressing gently to adhere. Let it sit at room temperature for 30 minutes to absorb the flavors.
4. Place the pork loin in the smoker. Add a handful of applewood chips to the coals for that signature smoky flavor.
5. Smoke the pork loin for about 3 hours, or until the internal temperature reaches 145°F, checking periodically with a meat thermometer.
6. Remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.

Unbelievably tender, this smoked pork loin boasts a perfect balance of sweet, spicy, and smoky flavors. Serve it sliced thin with a side of crisp apple slaw for a refreshing contrast.

Traeger Pork Shoulder with Carolina Mustard Sauce

Luscious and tender, this Traeger pork shoulder paired with Carolina mustard sauce is a game-changer for BBQ lovers. Perfect for weekend feasts, it’s smoky, tangy, and utterly satisfying.

Ingredients

• 1 (8-10 lb) bone-in pork shoulder, fat cap trimmed to 1/4 inch
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp smoked paprika
• 1 cup yellow mustard, smooth and tangy
• 1/2 cup apple cider vinegar, crisp and acidic
• 1/4 cup honey, golden and sweet
• 2 tbsp brown sugar, packed and molasses-rich
• 1 tbsp Worcestershire sauce, deeply umami
• 1 tsp cayenne pepper, for a subtle kick

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a deep smoke flavor.
2. Combine kosher salt, black pepper, and smoked paprika in a small bowl. Rub this mixture all over the pork shoulder, ensuring even coverage.
3. Place the pork shoulder on the grill grate, fat side up. Insert a meat probe into the thickest part, avoiding the bone.
4. Smoke the pork shoulder for 8-10 hours, or until the internal temperature reaches 195°F. Spritz with apple cider vinegar every 2 hours to keep it moist.
5. While the pork smokes, whisk together yellow mustard, apple cider vinegar, honey, brown sugar, Worcestershire sauce, and cayenne pepper in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, to meld flavors.
6. Once the pork shoulder reaches temperature, remove it from the grill. Let it rest for 30 minutes before shredding.
7. Serve the shredded pork with the Carolina mustard sauce on the side for dipping or drizzling.

Unbelievably tender, the pork shreds effortlessly, soaking up the smoky and tangy sauce. Try it piled high on soft buns with a side of crisp coleslaw for a classic BBQ sandwich.

Pork Chops with Smoked Gouda and Bacon

Hungry for a dish that combines smoky, cheesy goodness with the heartiness of pork? These Pork Chops with Smoked Gouda and Bacon deliver on all fronts.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 4 slices thick-cut bacon, chopped
• 1 cup smoked Gouda cheese, shredded
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Season pork chops with salt and pepper, then sear in the skillet for 3 minutes per side until golden brown. Tip: Don’t move the chops while searing to get a perfect crust.
4. Remove chops from the skillet; set aside on a plate.
5. In the same skillet, cook chopped bacon until crispy, about 5 minutes. Tip: Render the bacon fat slowly for maximum flavor.
6. Return pork chops to the skillet, nestling them into the bacon.
7. Sprinkle shredded smoked Gouda evenly over each chop.
8. Transfer skillet to the oven; bake for 10 minutes until cheese is bubbly and chops reach 145°F internally. Tip: Use a meat thermometer for perfect doneness.
9. Let rest for 5 minutes before serving.

Outstandingly juicy pork chops meet the smoky depth of Gouda and bacon in every bite. Serve atop a crisp apple slaw for a refreshing contrast.

Smoked Pork Tenderloin with Balsamic Glaze

Kick off your culinary adventure with this smoked pork tenderloin, a dish that balances smoky depth with a tangy balsamic glaze.

Ingredients

• 1.5 lbs pork tenderloin, trimmed of silver skin
• 2 tbsp high-quality balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard, smooth and tangy
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle smoke flavor.
2. Rub the pork tenderloin evenly with olive oil, then season with salt, pepper, and rosemary.
3. Place the tenderloin in the smoker. Smoke for 1.5 hours, or until the internal temperature reaches 145°F.
4. While the pork smokes, whisk together balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
5. Brush the glaze over the smoked pork tenderloin during the last 10 minutes of cooking.
6. Remove the pork from the smoker and let it rest for 10 minutes before slicing.

Outstanding in flavor, the pork is juicy with a perfect smoky crust. Serve it sliced over a bed of arugula for a peppery contrast or alongside roasted sweet potatoes for a hearty meal.

Traeger Pork Ribs with Sweet and Sticky Glaze

Absolutely nothing beats the smoky, tender pull of perfectly cooked pork ribs, especially when they’re slathered in a sweet and sticky glaze that caramelizes beautifully on the grill.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1/2 cup of dark brown sugar, packed for depth of sweetness
• 1/4 cup of apple cider vinegar, for a tangy kick
• 1/4 cup of honey, for a natural, floral sweetness
• 2 tbsp of smoked paprika, for a deep, smoky flavor
• 1 tbsp of garlic powder, for a pungent aroma
• 1 tbsp of onion powder, for a subtle sharpness
• 1 tsp of cayenne pepper, for a hint of heat
• 1 tsp of salt, to enhance all flavors
• 1/2 tsp of finely ground black pepper, for a slight bite

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a classic smoke flavor.
2. In a small bowl, mix together the brown sugar, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the glaze.
3. Pat the ribs dry with paper towels to ensure the glaze sticks properly.
4. Generously coat both sides of the ribs with the glaze mixture, using a brush to spread it evenly.
5. Place the ribs on the grill, bone side down, and smoke for 3 hours without opening the lid to maintain a consistent temperature.
6. After 3 hours, wrap the ribs tightly in aluminum foil with a splash of apple cider vinegar to keep them moist, and return to the grill for another 2 hours.
7. Remove the foil, increase the grill temperature to 250°F, and cook for an additional 30 minutes to caramelize the glaze.
8. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.

Juicy and fall-off-the-bone tender, these ribs boast a perfect balance of smoky, sweet, and spicy flavors. Serve them with a side of coleslaw and cornbread for a complete meal that’s sure to impress.

Pork Butt with Espresso Rub

Kickstart your culinary adventure with this bold Pork Butt with Espresso Rub, a dish that marries the deep flavors of coffee with succulent pork.

Ingredients

• 4 lbs pork butt, trimmed of excess fat
• 2 tbsp finely ground espresso beans
• 1 tbsp dark brown sugar, packed
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 300°F to ensure a slow, even cook.
2. In a small bowl, mix the finely ground espresso beans, dark brown sugar, smoked paprika, kosher salt, and freshly ground black pepper to create the rub.
3. Pat the pork butt dry with paper towels to help the rub adhere better.
4. Generously apply the espresso rub all over the pork butt, pressing gently to ensure it sticks.
5. Heat the rich extra virgin olive oil in a large oven-proof skillet over medium-high heat until shimmering.
6. Sear the pork butt on all sides until a dark crust forms, about 3-4 minutes per side.
7. Transfer the skillet to the preheated oven and roast uncovered for 4 hours, or until the pork is fork-tender.
8. Let the pork rest for 15 minutes before slicing to allow the juices to redistribute.

Delight in the tender, juicy pork with a crust that’s packed with smoky, coffee-infused flavors. Serve it sliced over creamy polenta or shred for sandwiches with a tangy slaw.

Conclusion

Just imagine the mouthwatering aromas and flavors waiting for you in these 24 Smoky Traeger Recipes for Pork Lovers! Perfect for any home cook looking to elevate their BBQ game, each recipe promises to deliver that irresistible smoky goodness. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos