Timothy Hollingsworth
Molasses Grazed Smoked Pork Shoulder
Prep Time
30
Minutes
Cook Time
4
Hours
Serves
8 - 12
People
Effort
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!