Step 1

With a thin, sharp knife make slits all over the surface of the ham.Add A NoteIngredients8 Pound Pork, Shoulders

Step 2

Mash the garlic, salt, oregano, cumin, and pepper with the flat of a heavy knife on a cutting board. (Alternatively, use a small food processor or a mortar and pestle.) Scrape it into a small bowl and stir in the olive oil to make a coarse paste.Add A NoteIngredients20 Clove garlic1 Tablespoon salt2 Teaspoon dried oregano1 1/2 Teaspoon ground cumin1 1/2 Teaspoon ground black pepper2 Tablespoon extra-virgin olive oil

Step 3

Rub the paste all over the outside of the meat, using the handle of a teaspoon or your fingers to force the paste into the slits. Put the meat into a large resealable plastic bag. Add the orange juice, lime juice, sherry, if using, and the onions. Refrigerate for at least 8 hours or up to 24 hours.Add A NoteIngredients1 1/2 Cup orange juice1/2 Cup lime juice1/4 Cup sweet sherry2 Spanish Onions, peeled and thinly sliced crosswise

Step 4

Remove the pork from the bag and pour the marinade into a large roasting pan or Dutch oven. Spread the onions evenly on the bottom and lay the pork on top. Add 1/2 cup of water to the bottom of the pan. Cover tightly with a lid or heavy-duty foil.Add A NoteIngredients1/2 Cup water

Step 5

When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.Grill: 300 ˚FAdd A Note

Step 6

Roast the pork for 4 to 5 hours, or until the internal temperature is 170 degrees F when read on an instant-read meat thermometer. (If you want to shred or pull the pork, cook it until the internal temperature reaches 190℉.) If the bottom of the pan begins to dry out, add more water or orange juice as needed. Do not let the juices scorch. Remove the lid or foil for the last hour of cooking if you want the skin to crisp.Add A Note

Step 7

Let the meat rest for 20 minutes before slicing or pulling. Spoon the onions and juices over the pork before serving. Enjoy!Add A Note