Prep time: 15 minutes | Cook time: 5 hours | Serves: 12

Ingredients :

Marinade
2 cans (each 12 ounces) cola (not diet)
2 lemons, peel and pith removed, ¼sliced
1 yellow onion, sliced
½ cup low-sodium soy sauce
⅓ cup packed golden brown sugar
3garlic cloves, chopped
3 cinnamon sticks
1 canned chipotle Chile pepper in adobo sauce, chopped
1 tablespoon dried oregano
1 bone-in pork shoulder roast (Boston butt), 6 pounds, trimmed of excess fat

Directions : 

1. Mix the all the ingredients except for the pork shoulder roast in a basin while stirring to dissolve the sugar. 2. Cut slashes through the fat just to the flesh approximately 2 inches apart, scoring the fat on the roast in a crosshatch pattern. Turn the roast to coat with the marinade after placing it in this bowl. It should be covered and chilled for 12 to 24 hours while being turned occasionally. Before grilling, let the roast sit at room temperature for an hour.
3. Prepare the Traeger grill for indirect cooking over low heat (250 degrees F/ 120 degrees C to 350 degrees F/ 175 degrees C).
4. Place the roast in a disposable foil pan with the fat-side down. Pour the prepared marinade and the solids over the roast.
5. Grill the roast for 4 to 5 hours with the hood covered, rotating the meat once every 1½ hours, or until an instant-read thermometer placed into the thickest part of the roast. The roast and the pan should be taken from the grill.
6. Cut the roast into ½-inch slices. Serve warm.
Per Serving: Calories 319; Total fat 15.6g; Sodium 99mg; Total Carbs 4.8g; Fiber 0.7g; Sugars 2.9g; Protein 38.5g