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Molasses Grazed Smoked Pork Shoulder

Timothy Hollingsworth


Molasses Grazed Smoked Pork Shoulder

Prep Time

30 Minutes

Cook Time

4 Hours

Effort
Level of Effort Icon

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Pellets

Apple

Slow roasted pork shoulder generously basted in a rich molasses glaze, paired with an earthy Romesco sauce and fresh greens.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill225˚
    • 2

      Place pork shoulder on a clean work surface and truss into a roast. Season pork shoulder liberally with salt and pepper.
    • 3

      Place pork roast on the grill and cook for 4-6 hours.
      Grill Icon
      Grill225˚
    • 4

      For the Romesco: toss almonds, bread, and garlic with olive oil and pour on sheet pan.
    • 5

      Place the sheet pan on grill grate and toast until lightly browned. Transfer mixture to a bowl or a food processor and add all remaining ingredients except for the mint.
    • 6

      Blend the mixture together until it resembles a coarse pesto. Transfer mixture to medium bowl and fold in sliced mint.
    • 7

      Adjust seasoning with salt, pepper, and sherry vinegar. Set aside for serving.
    • 8

      While pork is cooking, make molasses glaze. Whisk together molasses and whole grain mustard, set aside.
    • 9

      During the last hour of cooking, begin basting the pork shoulder with the glaze every 20 minutes. When roast reaches an internal temperature of 180℉, remove from grill and allow to rest for 10 minutes.
      Grill Icon
      Grill225˚
      Probe Icon
      Probe180˚
    • 10

      Slice into steaks and serve with Romesco sauce and fresh greens. Enjoy!

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