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When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F, close the lid and allow to preheat for 10-15 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 onto 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 degrees F, remove from grill and allow to rest for 10 minutes.
Slice into steaks and serve with Romesco sauce and fresh greens. Enjoy!
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