When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, 10-15 minutes.
Combine all of the spices, salt and pepper in a small dish and stir well. Rub the pork shoulder all over with olive oil, then coat completely with the spice rub.
Place the pork directly on the grill grate and cook, covered until the internal temperature reaches 160 degrees F (approximately 3 to 4 hours).
Remove the pork shoulder and wrap it in a double layer of aluminum foil. Place the pork back on the rack and cook until the internal temperature reaches 204 degrees F (approximately 3 to 4 hours).
Remove the pork and let it rest in the foil for 30 to 40 minutes.
While the pork is resting, prepare the slaw. Combine the mayo, Dijon, vinegar, lemon juice and zest, honey and celery seed and mix well to combine. Season with salt and pepper, then toss with the cabbage and carrot. Set aside.
Remove the bone and any excess fat, then shred the pork with 2 forks into bite-size pieces. Season with a bit of finishing salt and serve with your favorite buns and toppings. Enjoy!
Click to learn more about Pro Team member Chef Dennis The Prescott. Check out more of his recipes and photos on his Instagram @DennisThePrescott.
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