Serves
6–8
Ingredients
Pork Roast
- 1 (4–6 lb) boneless pork shoulder or pork butt
- Traeger Rub, for seasoning
- 2–3 large onions, thick sliced
- 3 apples, thick sliced
- 4–5 garlic cloves, smashed
- 1–2 cups apple cider
- 4–5 sprigs fresh thyme
- 2 sprigs rosemary
Gravy
- Defatted braising juices
- 1–2 tablespoons stone-ground Dijon mustard
- Fresh thyme
- Kosher salt and black pepper, to taste
Instructions
1.
Prepare the Pork: Pat the pork roast dry. Tie with butcher’s twine if needed to keep the roast compact. Season generously on all sides with Traeger Rub.
2.
Build the Braising Base: In a grill-safe Dutch oven or deep pan, add the sliced onions, apples, smashed garlic, thyme, and rosemary. Place the seasoned pork roast on top. Pour 1–2 cups apple cider into the pan around the vegetables and fruit.
3.
Cook the Pork: Preheat your Traeger grill to 275°F. Place the pan on the grill uncovered and cook until the pork reaches an internal temperature of 180°F. Cover the pan tightly and continue cooking until the pork reaches 205°F and is tender.
4.
Prepare the Braising Juices: Remove the pork roast, apples, onions, and garlic from the pan. Defat the remaining braising liquid.
5.
Make the Gravy: Bring the defatted juices to a simmer.
Whisk in stone-ground Dijon mustard and fresh thyme, and season with salt and black pepper. Simmer until slightly thickened.
6.
Serve: Slice or gently pull the pork. Return the pork, apples, and onions to the pan and coat with the gravy before serving.
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