By Traeger Kitchen
This pork can stand alone like the island it originates from. Marinated with cumin, chipotle, fresh cilantro, oregano, and the juice of both orange and lemon ensure this shoulder is packed with flavor with it hits the grill.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.6 Pound | bone-in pork shoulder |
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 |
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.
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.
3
Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight.
4
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
5
Place pork on grill for 4 hours.
250 ˚F / 121 ˚C
04:00
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.
275 ˚F / 135 ˚C
03:00
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!
275 ˚F / 135 ˚C
204 ˚F / 96 ˚C
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