Step

• Step 1

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

  00:15

  225 ˚F / 107 ˚C

• Step 2

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

  Ingredients

  • 5 Pound Pork Shoulder

  • 1 To Taste salt and pepper

• Step 3

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

  04:00

  225 ˚F / 107 ˚C

• Step 4

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

  Ingredients

  • 1/2 Cup Marcona Almonds, roasted, salted

  • 1 Slices Crusty bread

  • 6 Clove garlic

  • 1/4 Cup olive oil

• Step 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.

  Ingredients

  • 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

• Step 6

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

  Ingredients

  • 2 Tablespoon Mint Leaves, Thinly Sliced

• Step 7

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

  Ingredients

  • 1 To Taste salt and pepper

  • 1 To Taste sherry vinegar

• Step 8

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

  Ingredients

  • 1 1/2 Cup molasses

  • 2 Tablespoon whole grain mustard

• Step 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.

  225 ˚F / 107 ˚C

  180 ˚F / 82 ˚C

• Step 10

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