Steps

• 1

  In a medium stockpot, combine the salt, brown sugar, garlic cloves, bay leaves, black peppercorns, lemon, fennel seeds, red pepper flakes, apple juice and orange juice. Bring to a simmer and cook until the salt and sugar have dissolved. Pour the mixture over 1 cup of ice water and transfer to the refrigerator until completely cool. When the brine is cool, pour over the pork roast and weigh it down if necessary to submerge completely. Transfer to the refrigerator and brine overnight.

• 2

  Remove the roast from the brine, rinse and pat dry. Rub the roast with olive oil and season with salt and pepper.

• 3

  When ready to cook, set Traeger temperature to 450° and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 4

  Place the pork roast directly on the grill grate and cook for 20 to 25 minutes, or until the exterior is lightly browned and the internal temperature reaches 140℉ when an instant-read thermometer is inserted into the thickest part of the roast.

  450 ˚F / 232 ˚C

  140 ˚F / 60 ˚C

  00:25

• 5

  Let it rest for 10 minutes before slicing.

• 6

  For the Fig Mostarda: Heat a sauté pan over medium heat. Add butter and melt. Add shallot and sauté for 2 minutes until softened. Add garlic and sauté 30 seconds more. Add cognac then sugar and bring to a simmer. Stir in figs and mustard, and cook until the mixture is reduced and syrupy; about 20 minutes. Season with salt to taste and set aside.

• 7

  To serve, slice pork roast to desired thickness and place on a serving platter. Spoon the fig mostarda over the top. Enjoy!