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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.

Prep Time

10 Minutes

Cook Time

3 Hours




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Units of Measurement:
7 Pound boneless pork shoulder
2 orange, juiced
2 Whole lime, juiced
3/4 cilantro
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


  • 1

    With a sharp knife, make shallow vertical and horizontal cuts in a checkerboard pattern along the pork shoulder.

    • 7 Pound boneless pork shoulder

  • 2

    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

  • 3

    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.

    • 3/4  cilantro

    • 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

  • 4

    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.

  • 5

    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).

  • 6

    Once you're preheated and ready, set your temperature to 300 degrees and you're ready to place your pork on your grill.

  • 7

    Cook your pork at 300 degrees for 3 hrs. Take off grill and let rest for 10 minutes.

    300 ˚F / 149 ˚C

  • 8

    Slice your meat thinly, and serve with rice.

  • 9

    Finish off the pork with cilantro and the juice of the remaining lime. Enjoy!

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