Puerto Rican BBQ Pork Shoulder

Steps

• 1

  Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1-1/2” apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large resealable plastic bag set in a baking dish or bowl.

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  Ingredients

  • 6 Pound bone-in pork shoulder

• 2

  In a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until pureed.

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  Ingredients

  • 6 Clove garlic clove

  • 2 Tablespoon fresh oregano

  • 1 Small cilantro

  • 1 Tablespoon ground cumin

  • 4 lime, juiced

  • 2 orange, juiced

  • 1 Chipotle Peppers in Adobe Sauce

  • 1 Teaspoon adobo sauce

  • 3 Tablespoon salt

  • 1 Tablespoon black pepper

  • 1 Cup extra-virgin olive oil

• 3

  Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.

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• 4

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

  Grill: 250 ˚F

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• 5

  Place pork on grill for 4 hours.

  Grill: 250 ˚F

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• 6

  After 4 hours, wrap pork in a double layer of foil and return to grill and turn up the heat to 275℉. Check the internal temperature in 3 more hours.

  Grill: 275 ˚F

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• 7

  Remove pork from the grill when the internal temperature reaches 204℉. Let pork rest for 30 mins. Pull the pork and add the liquid from the foil to the pork. Enjoy!

  Grill: 275 ˚F

  Probe: 204 ˚F

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