By Traeger Kitchen
We’ve taken a traditional Puerto Rican Christmas dinner & given it the Traeger twist. This smoked pork shoulder is marinated in citrus and herbs, and has a warm tangy flavor that your family will melt for any time of year.
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|7 Pound||boneless pork shoulder|
|2 Whole||lime, juiced|
|2 Tablespoon||kosher salt|
|1 Teaspoon||dried oregano|
|1 Teaspoon||Traeger Prime Rib Rub|
|1/2 Cup||Olive oil|
With a sharp knife, make shallow vertical and horizontal cuts in a checkerboard pattern along the pork shoulder.
7 Pound boneless pork shoulder
Cut oranges in half and squeeze juice into a bowl. Use a small grater and zest 2 of the limes. Juice limes and add to bowl of orange juice.
2 orange, juiced
2 Whole lime, juiced
Tear around 3/4 of the head of cilantro and place that into the bowl as well. Add 2 tbsp kosher salt, 1 tsp cumin, 1 tsp dried oregano and 1 tsp of Traeger's Prime rub. Add the 4 cloves of garlic and 1/2 c of olive oil and set to blend it all together.
2 Tablespoon kosher salt
1 Teaspoon cumin
1 Teaspoon dried oregano
1 Teaspoon Traeger Prime Rib Rub
4 Clove garlic
1/2 Cup Olive oil
Once your marinade is mixed well, go ahead and coat every bit of your pork and let it sit at room temperature for one hour.
After the pork has marinated for an hour, turn the Traeger on "Smoke" with the lid open until the fire is established (4 to 5 minutes).
Once you're preheated and ready, set your temperature to 300 degrees and you're ready to place your pork on your grill.
Cook your pork at 300 degrees for 3 hrs. Take off grill and let rest for 10 minutes.
300 ˚F / 149 ˚C
Slice your meat thinly, and serve with rice.
Finish off the pork with cilantro and the juice of the remaining lime. Enjoy!