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Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1-1/2 inches apart and cutting down to the meat so the marinade can penetrate.
Transfer the pork to a large re-sealable plastic bag set in a baking dish or bowl.
In a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until pureed.
Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place pork on grill for 4 hours. After 4 hours, wrap pork in a double layer of foil and return to grill and turn up the heat to 275 degrees F. Check the internal temperature in 3 more hours.
Remove pork from the grill when the internal temperature reaches 204 degrees F. Let pork rest for 30 mins. Pull the pork and add the liquid from the foil to the pork. Enjoy!
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