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Puerto Rican BBQ Pork Shoulder

Puerto Rican BBQ Pork Shoulder

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

8 Hr

Cook Time

9 Hr

Pellets

Texas Beef Blend

Ingredients

Number of People Serving

4

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Units of Measurment:
main
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

Step

  • 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

    00:15

  • 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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