Pernil

• Difficulty4/5
• Prep time10 mins
• Cook time3 hrs
• Serves8 - 12
• HardwoodApple

We’ve taken a traditional Puerto Rican Christmas dinner & given it the Traeger twist. This smoked pork shoulder is marinated in citrus and herbs, and has a warm tangy flavor that your family will melt for any time of year.

• 7 lb pork shoulder
• 2 oranges
• 3 limes
• 1 bunch cilantro

• 1 tsp dried oregano
• 4 cloves garlic
• 2 tbsp kosher salt

• 1 tsp cumin
• 1/2 cup olive oil
• 1 tsp Traeger Prime Seasoning

• 7 lb pork shoulder
• 2 oranges
• 3 limes
• 1 bunch cilantro
• 1 tsp dried oregano

• 4 cloves garlic
• 2 tbsp kosher salt
• 1 tsp cumin
• 1/2 cup olive oil
• 1 tsp Traeger Prime Seasoning

With a sharp knife, make shallow vertical and horizontal cuts in a checkerboard pattern along the pork shoulder.

Cut oranges in half and squeeze juice into a bowl. Use a small grater and zest 2 of the limes. Juice limes and add to bowl of orange juice.

Tear around 3/4 of the head of cilantro and place that into the bowl as well. Add 2 tbsp kosher salt, 1 tsp cumin, 1 tsp dried oregano and 1 tsp of Traeger's Prime rub. Add the 4 cloves of garlic and 1/2 c of olive oil and set to blend it all together.

Once your marinade is mixed well, go ahead and coat every bit of your pork and let it sit at room temperature for one hour.

After the pork has marinated for an hour, turn the Traeger on "Smoke" with the lid open until the fire is established (4 to 5 minutes).

Once you're preheated and ready, set your temperature to 300 degrees and you're ready to place your pork on your grill.

Cook your pork at 300 degrees for 3 hrs. Take off grill and let rest for 10 minutes.

Slice your meat thinly, and serve with rice.

Finish off the pork with cilantro and the juice of the remaining lime. Enjoy!

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