Slow roasted pork shoulder generously basted in a rich molasses glaze, paired with an earthy Romesco sauce and fresh greens.
How many people are you serving?
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Place pork shoulder on a clean work surface and truss into a roast. Season pork shoulder liberally with salt and pepper.
Place pork roast on the grill and cook for 4-6 hours.
For the Romesco: toss almonds, bread, and garlic with olive oil and pour on sheet pan.
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.
Blend the mixture together until it resembles a coarse pesto. Transfer mixture to medium bowl and fold in sliced mint.
Adjust seasoning with salt, pepper, and sherry vinegar. Set aside for serving.
While pork is cooking, make molasses glaze. Whisk together molasses and whole grain mustard, set aside.
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.
Slice into steaks and serve with Romesco sauce and fresh greens. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up