Rotisserie Disaster! Slow roasting an entire pork shoulder (16 pounds) on the rotisserie at 300°F. I had to run the spit a little off center due to the bones in the butt half and the joint in the picnic half.
At 6 hours, it was just about done (internal temp of 190°F), and still on the spit. I gave it an extra hour, opened the lid and...saw the above. Luckily, the drip pans caught the roast, and the fat didn't catch fire. After shredding the pork, it tasted delicious.
Did I just figure out a new way to tell the roast is done? "Cook until the roast is so tender that it pulls itself off of the spit."
Donna Allen says
Most helpful instruction on the web regarding how long to cook a whole pork shoulder on the rotisserie. Thanks!
dude! looks amazing! Bravo!