Molasses Grazed Smoked Pork Shoulder

Ingredients

Steps

• 1

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

  

  Grill: 225˚

  Add A Note

• 2

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

  Add A Note

• 3

  Place pork roast on the grill and cook for 4-6 hours.

  

  Grill: 225˚

  Add A Note

• 4

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

  Add A Note

• 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.

  Add A Note

• 6

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

  Add A Note

• 7

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

  Add A Note

• 8

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

  Add A Note

• 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: 225˚

  

  Probe: 180˚

  Add A Note

• 10

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

  Add A Note