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Molasses-Glazed Pork Shoulder

Molasses-Glazed Pork Shoulder

By Timothy Hollingsworth

Slow-roasted pork shoulder is generously basted in a rich molasses glaze, and paired with an earthy Romesco sauce and fresh greens.

Prep Time

30 Minutes

Cook Time

4 Hours




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Units of Measurement:
5 Pound pork shoulder
To Taste salt
To Taste pepper
Molasses Glaze
1 1/2 Cup molasses
2 Tablespoon whole grain mustard
1/2 Cup Marcona almonds
1 (1-inch-thick) slice crusty bread
6 Clove garlic
1/4 Cup olive oil
1 Tablespoon smoked paprika
1 Can (15 oz) crushed tomatoes
1 (8 oz) jar roasted red bell peppers
3 Tablespoon sherry vinegar
2 Tablespoon mint leaves, thinly sliced
1 Teaspoon Salt
To Taste Pepper


  • 1

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

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

    • 5 Pound pork shoulder

    • To Taste salt

    • To Taste pepper

  • 3

    Make the molasses glaze. In a small bowl, whisk together molasses and whole-grain mustard then set aside.

    • 1 1/2 Cup molasses

    • 2 Tablespoon whole grain mustard

  • 4

    Insert the probe into the center of the roast, avoiding the bone and any large pockets of fat, if applicable. Place the pork roast directly the grill grates. Close the lid and cook for 4-6 hours. During the last hour of cooking, begin basting the pork shoulder with the glaze every 20 minutes. Cook until the roast reaches an internal temperature of 180°F.

    225 ˚F / 107 ˚C

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

    Make the Romesco. In a bowl, toss the almonds, bread, and garlic with olive oil and pour on sheet pan. Place the sheet pan on grill grates, and toast until lightly browned.

    225 ˚F / 107 ˚C

    • 1/2 Cup Marcona almonds

    • 1  (1-inch-thick) slice crusty bread

    • 6 Clove garlic

    • 1/4 Cup olive oil

  • 6

    In a bowl of a food processor, transfer the almond and bread mixture and add the paprika, tomatoes, bell peppers, sherry vinegar, salt, and pepper. Pulse the mixture together until it resembles a coarse pesto. Transfer mixture to medium bowl and fold in the sliced mint. Adjust seasoning with salt, pepper, and sherry vinegar. Set aside for serving.

    • 1 Tablespoon smoked paprika

    • 1 Can (15 oz) crushed tomatoes

    • 1  (8 oz) jar roasted red bell peppers

    • 3 Tablespoon sherry vinegar

    • 2 Tablespoon mint leaves, thinly sliced

    • 1 Teaspoon Salt

    • To Taste Pepper

  • 7

    Remove the pork roast from the grill and allow to rest for 10 minutes. Slice into steaks and serve with romesco sauce and fresh greens. Enjoy!

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