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Molasses-Glazed Smoked Pork Shoulder

Prep Time

30 Minutes

Cook Time

4 Hours

Effort

Pellets

Apple

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

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 5 Pound boneless pork shoulder

  • 1 To Taste salt and pepper

  • 1 1/2 Cup molasses

  • 2 Tablespoon whole grain mustard

  • 1/2 Cup Marcona almonds

  • 1 Slices loaf Cuban or crusty bread

  • 6 Clove garlic

  • 1/4 Cup olive oil or vegetable oil

  • 1 Tablespoon smoked paprika

  • 1 Can (15 oz) crushed tomatoes

  • 1 Jar Roasted Red Bell Peppers 8 oz

  • 3 Tablespoon sherry vinegar

  • 1 Teaspoon salt

  • 2 Tablespoon fresh chopped mint

  • pepper

Steps

  • 1

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

    Grill225 ˚F

  • 2

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

    Ingredients

    • 5 Pound boneless pork shoulder

    • 1 To Taste salt and pepper

  • 3

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

    Grill225 ˚F

    Ingredients

    • 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 onto 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.

    Probe180 ˚F

  • 5

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

    Ingredients

    • 1/2 Cup Marcona almonds

    • 1 Slices loaf Cuban or crusty bread

    • 6 Clove garlic

    • 1/4 Cup olive oil or vegetable oil

  • 6

    In the 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 the mixture to a medium bowl and fold in the sliced mint. Adjust the seasoning with salt, pepper, and sherry vinegar. Set the mixture aside for serving.

    Ingredients

    • 1 Tablespoon smoked paprika

    • 1 Can (15 oz) crushed tomatoes

    • 1 Jar Roasted Red Bell Peppers 8 oz

    • 3 Tablespoon sherry vinegar

    • 1 Teaspoon salt

    • 2 Tablespoon fresh chopped mint

    • To Taste pepper

  • 7

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

Cooking Notes

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