Mix all dry spices together in a bowl. Generously season pork roast on all sides with spice rub. When ready to cook, set Traeger temperature to 250 degrees F and preheat, lid closed for about 15 minutes. 

Place the pork roast on the grill, fat side up and smoke until internal temperature reaches 160. This should take about 3-5 hours. With the new Traeger, it alerts right when the meat is at temperature! Game changer. 

Remove pork roast from the grill. Stack large sheets of aluminum foil on top of each other, ensuring they are wide enough to wrap the entire pork shoulder. Place pork shoulder in the center of the foil, then bring up all the sides of the foil (creating a sort of open envelope).  

Pour in apple cider. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place foiled pork shoulder back on Traeger grill and continue to cook until the internal temperature reaches 204 degrees f. 

Remove from the grill and let the meat rest for approximately 30 minutes, still wrapped in foil. Dump out the extra juice into a fat separator.

Shred pork and add back in extra juice as desired. Also add a 1/2 can of our secret ingredient to the mix now (green enchilada sauce).

Place on rolls and serve with slaw! Enjoy!