START TRAEGERING WITH 0%* APR FINANCING - SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Molasses Grazed Smoked Pork Shoulder

Timothy Hollingsworth


Molasses Grazed Smoked Pork Shoulder

Prep Time

30

Minutes

Cook Time

4

Hours

Serves

8 - 12

People

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

What's this?

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

Ingredients

  • 5 Pound Pork Shoulder

  • 1 To Taste salt and pepper

  • 1/2 Cup Marcona Almonds, roasted, salted

  • 1 Slices Crusty bread

  • 6 Clove garlic

  • 1/4 Cup olive oil

  • 1 Teaspoon salt

  • 15 Ounce Crushed Tomatoes, 15 oz can

  • 8 Ounce Jar Roasted Red Bell Peppers 8 oz

  • 1 Tablespoon smoked paprika

  • 3 Tablespoon sherry vinegar

  • 2 Tablespoon Mint Leaves, Thinly Sliced

  • 1 To Taste salt and pepper

  • 1 To Taste sherry vinegar

  • 1 1/2 Cup molasses

  • 2 Tablespoon whole grain mustard

Steps

  • 1

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
  • 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.
  • 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.
  • 10

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