Steps

• 1

  Set the pork on a flat rack in a shallow roasting pan. Cover the end of each bone with a small piece of foil.

• 2

  For the Marinade: Bring the apple cider to a boil over high heat and reduce by half. Remove from the heat and whisk in the vinegar, mustard, brown sugar, garlic, thyme, salt, and pepper. Slowly whisk in the oil.

• 3

  Using a pastry brush, apply the marinade to the roast, coating all surfaces. Cover it with plastic wrap and allow it to sit until the meat comes to room temperature, about 60 minutes. You can also brush the marinade on the roast and return it, covered, to the refrigerator until ready to cook.

• 4

  Let the meat warm to room temperature before putting it on the grill.

• 5

  When ready to cook, set Traeger temperature 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 6

  Arrange the roasting pan with the pork on the grill grate and roast for 30 minutes. After 30 minutes, decrease Traeger temperature to 325℉.

  325 ˚F / 163 ˚C

  00:30

• 7

  Loosely fill the crown with the stuffing, mounding it at the top. Cover the stuffing with foil. Alternatively, you can bake the stuffing in a separate pan alongside the roast. Roast the pork for another 90 minutes.

  325 ˚F / 163 ˚C

  01:30

• 8

  Remove the foil from the stuffing and continue to roast until the internal temperature of the pork reaches 150℉, about 30 to 90 minutes more. Note: Make sure the temperature probe doesn't touch the bone or you will get a false reading.

  325 ˚F / 163 ˚C

  150 ˚F / 66 ˚C

  00:30

• 9

  Remove roast from grill and allow to rest for 15 minutes. Remove the foil covering the bones, but leave the butcher's twine on the roast until ready to carve. Transfer to a warm platter.

• 10

  To serve, carve between the bones. Enjoy!