Smoked Pork Shoulder

Smoked Pork Shoulder

This 4-lb. boneless shoulder took 5 1/2 hours at 225f on the Traeger pig.  Funnily, it came with a pop-up button, which sprung at 160f.   I tested the roast and it was tough, so I let it go to 190f (the usual internal temperature).

There was plenty of room for more meat, but Dan didn't want to buy a chicken, too.

The tenderloin was amazing, but the roast was only okay and not as tender or flavorful as our own pork.  I cut most of it up to top a pizza, and will probably use the rest in a red sauce for pasta.