Yield
Marinade for 2 (8 lb) pork butts
Ingredients
Pork
- 2 (8 lb) pork butts, bone-in or boneless
Marinade
- ¼ cup canola oil
- ¼ cup orange juice
- 2 tbsp lemon juice
- ½ cup minced garlic
- 3 packets Sazón with coriander and annatto (40 g each)
- 2 tbsp onion powder
- 3 tbsp dried cilantro
- 3 tbsp dried oregano
- 2 tbsp smoked paprika
- 2 tbsp kosher sea salt
- 1 tbsp black pepper
Wrap
- 2 cups orange juice with pulp
- 1 cup lime juice
- ½ cup white distilled vinegar
- 1 cup water
Optional Garnish
- Fresh chopped cilantro
Instructions
1.
Prepare Marinade. In a small food processor, pulse all marinade ingredients until a paste forms.
2.
Prepare Pork. Rinse the pork butts and pat dry. Score the fat cap in a ½-inch checkerboard pattern.
3.
Marinate. Coat the pork butts evenly with the marinade paste. Cover and refrigerate overnight.
4.
Initial Cook. Preheat your Traeger grill to 225°F. Place pork butts on the grill fat side down. Insert a probe thermometer into the thickest part. Cook until the internal temperature reaches 170°F.
5.
Wrap and Continue Cooking. Transfer the pork to a large aluminum pan. Mix the wrap ingredients and pour over the pork. Cover the pan with foil. Return to the grill and increase temperature to 275°F.
6.
Finish Cooking. Continue cooking until the pork reaches 206–210°F internal temperature.
7.
Rest. Remove from the grill and rest 1 hour, covered.
8.
Shred and Finish. Strain the juices into a fat separator. Shred the pork, discarding excess fat and bone. Pour the defatted juices over the shredded pork and toss to coat.
Serving
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