Prep time: 15 minutes | Cook time: 5 hours 10 minutes | Serves: 8

Ingredients : 

1 bone-in pork shoulder roast (Boston butt), 4–5 pounds
1 tablespoon salt
1 teaspoon black pepper
Sauce
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon peeled, grated ginger
3garlic cloves, minced
½ cup hoisin sauce
1 tablespoon low-sodium soy sauce
2 tablespoons dry sherry
2 teaspoons hot chili-garlic sauce
3 scallions, ends trimmed, sliced
½ teaspoon grated orange zest
4 cups cooked white rice
3 tablespoons chopped cilantro leaves

Directions : 

1. Trim the roast of excess fat and season with the black pepper and salt. Cover and allow the roast to leave at room temperature for 30 minutes.
2. Prepare the Traeger grill for indirect cooking over low heat (250 degrees F/ 120 degrees C to 350 degrees F/ 175 degrees C). Keep the grill’s temperature as close to 300 degrees F/ 150 degrees C as possible.
3. Close the cover after adding half of the wood chips to the smoker box of the charcoal.
4. Cook the roast for one hour with the fat side up. After 30 minutes of cooking time, drain, and add the remaining wood chips. Cook the roast for 4 to 5 hours more until it has an internal temperature of 190 degrees F/ 85 degrees C.
5. After moving the roast to a cutting board, cover it loosely with foil and give it 20 minutes to rest.
6. Heat the oil in a saucepan over medium heat. For about a minute, add the ginger and the minced garlic, and sauté until fragrant and just beginning to brown.
7. Reduce the heat to medium, add the hoisin, soy sauce, sherry, and chili-garlic sauce, and simmer for 2 to 3 minutes, stirring occasionally.
8. Remove the saucepan from the heat, and add half the scallions and the orange zest. Pull the cooked pork apart into shreds, discarding any pieces of fat. Mix the pork and the sauce and toss to moisten.
9. Serve warm, spooned over the rice and topped with the remaining scallions and the cilantro.
Per Serving: Calories 349; Total fat 15.1g; Sodium 157mg; Total Carbs 25.6g; Fiber 2.6g; Sugars 22.5g; Protein
29.7g