Rotisserie, Sunday dinner
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Rotisserie Pork Shoulder Roast

Rotisserie Pork Shoulder Roast

Rotisserie Pork Shoulder Roast

This recipe is a happy accident; I meant to bring you a pork loin roast today, but I confused my wife* by asking for a “blade end” pork loin roast; she brought home a blade shoulder roast instead.

*If you’re looking for a rotisserie pork loin recipe, click here.

Pork shoulder (often called “boston butt”, or in this case ” blade shoulder”) is my favorite cut from the pig, so I wasn’t very upset about this mistake. Pork shoulder, unlike the very lean pork loin, has a lot of fat in it. This helps it cook up nice and juicy, even when you cook it well done. And you must cook it to well done – there’s a lot of connective tissue in there with the fat. If you don’t cook it enough, that connective tissue makes this a very tough cut of meat. But…if you get the connective tissue to melt (by cooking to AT LEAST 180*F), the result is tender, melt in your mouth porky goodness.

The rotisserie adds a crispiness to the outside of the roast that…well, Diane put it best while we were eating:

“Oh, my. This is soooooo good. It’s like bacon on the outside, and juicy on the inside.”

Recipe: Rotisserie Pork Shoulder Roast



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Rotisserie Pork Shoulder Roast

  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8-12 1x


Rotisserie Pork Shouder, brined, then spit-roast on the rotisserie. Crispy on the outside, tender and shreddable on the inside.


  • 34 lb Boneless Pork Shoulder Roast, trimmed of any excess fat


  • 3 quarts water
  • 3/4 cup table salt (1.5 cups kosher salt)
  • 1/4 cup brown sugar


  • 1 teaspoon whole coriander seed
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon zest or dried lemon peel
  • 1/2 teaspoon ground black pepper


  1. Brine the pork: In a large container, stir the salt and sugar into the water until dissolved. Add the pork and refrigerate for 3-8 hours.
  2. Prepare and rest the roast: One hour before cooking, mix the rub ingredients in a small bowl. Remove the pork from the brine, and pat dry with paper towels. Sprinkle the rub evenly over the entire roast, working it into any nooks, crannies, and seams you can find. Truss the roast with butcher’s twine, tying it every inch and a half into a tight cylinder shape. Skewer the roast on the spit through the center of the roast, then let it rest at room temperature.
  3. Prepare the grill: Set your grill up for rotisserie cooking at medium heat (350°F). For my Weber Summit, I preheat my grill for 15 minutes with all the burners on high. Then I turn off all the burners except for the two outer burners (burners 1 and 6), light the infrared burner, and turn it to medium.  I put my drip pan in the middle of the grill, over the unlit burners.
  4. 4. Cook the roast Put the spit on the rotisserie, and cook with the lid closed. Cook the pork roast until it reaches 185*F to 190*F in the thickest part of the meat. This should take about 1 1/2 hours; assume about 25 minutes per pound of meat. (If you are using an infrared rotisserie burner, turn it off after the roast is browning nicely, about 45 minutes, and let the burners in the body of the grill finish the cooking.)
  5. Rest, carve and serve: Remove the spit from the grill and cut the twine away from the roast. Rest the roast for 15 minutes, then slice into 1/2″ thick slices. Serve and enjoy!
  • Category: Rotisserie
  • Cuisine: American



  • Sometimes, boneless pork shoulder roasts are hard to find at my local grocery. That’s no big deal; I cut the bone out before cooking. It gives me more nooks and crannies to get the rub into before I truss it up.
  • Again, this is not the time to go for medium-rare, slightly pink pork. The connective tissue in the shoulder will make it jaw-achingly tough. Cook it to well done and beyond. In fact, you’d have a hard time overcooking this roast. If you have any questions about “is it done?” you should err on the side of cooking it more.

Questions? Comments?  Other ideas? Leave them in the comments section below.

Related posts:
Click here for my Rotisserie Pork Shoulder, Char Siu style

Click here for my other rotisserie recipes.

Inspired by:
Luck of the draw at Acme Grocery
Steven Raichlen’s The Barbecue! Bible


Check out my cookbook, Rotisserie Grilling.

Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.

It’s a Kindle e-book, so you can download it and start reading immediately!

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Filed under: Rotisserie, Sunday dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. @Justin:

    I always cook this with my two outer burners on high, and my infrared burner on high for the first 30 to 45 minutes.

    I’m surprised to say this, but I don’t know what temperature that means… [UPDATE: 350°F without the IR burner, about 425°F with it to start.]

  2. Justin says

    Hi Mike,

    What temperature should I try to hold inside the grill when cooking this roast? I plan to use the outside burners and a infrared burner on a Weber Summit 670.


    Folsom, CA

  3. Ted Canova Interview says

    I use a Ducane grill with the rotisserie burner on low. It will cook this in about 20-30 minutes per pound. I tried it on high and medium and dried out the outer layers a tad bit. On low-medium low it beautiful. I have been doing 2 shoulders tied together with lightly cooked bacon in between + a little sauce. Today i did that and wrapped the whole thing in bacon. It cooked low for about 1.75 hours at 3.75 pounds + 1/2 pound of bacon. After you put the bacon in the middle of the 2 shoulders tie it off in 3 places the spread a layer of sticky sauce or honey over your tied together shoulders to make the bacon stick to the outside. Then spiral tie the bacon around the shoulder. Baste as directed above.

  4. Carol says

    Thanks for sharing this accident. I’d be happy to do it over and over again. It looks delicious!

  5. Marcy says

    Do you think this recipe would work for a picnic roast? It’s apparently a leaner cut, but since you removed the excess fat from the shoulder roast I thought it might be appropriate.


  6. @Chris:

    Rotisserie pork butt for grandparents day – sounds like the perfect holiday to me!

    I will have a few non-grilling recipes starting soon. I like to get outside and grill during the summer, while the weather here in Northeastern Ohio is cooperating.

  7. Hi Mike! Great stuff. As another Dad who does all the cooking I fully relate to your passion for cooking, both as a hobby and, more importantly, for keeping our families healthy!

    My loving family gave me a Summit 650 3 years ago for my birthday and I LOVE it! However, I probably have used the rotisserie no more than a total of 5 times in the 3 years. I never found time to experiment with the technique. Needless to say, I was beyond excited to come across your site a month back. Since, I’ve rotisseried a MINIMUM of 3x/week! For today I’m featuring this fantastic rotisseried Boston Butt in celebration of Grandparents Day (there is such a thing). My in-laws love pork and I’m certain this will be a hit (yes, I’ve already prepared for our family), along with the roasted potatoes in the drip pans beneath. 🙂

    Thanks again….look forward to getting into your inspirations that do not involve grilling in a couple months.


  8. Philippides says

    I’m thinking about doing this kind of roast but over coals. What temperature do you think I should have the grill at? Thanks.

  9. Harry Miller says

    Tried your Pork Shoulder recipe tonight, and the family loved it. Just found your site while looking for a way to do Carnitas. Thanks. I will be trying more of your ideas. – Harry

  10. @John T:

    Great! I’m glad to hear it worked well for you. This recipe is probably my favorite one that I developed for the blog – I just love the pork roast you get from it.

    • John T says

      Mike I am still enjoying this pork roast as much as when I first commented 11 years ago! But last night I noticed my guests fighting over the crisp exterior parts. It got me to wondering whether I could split the roast in half to double the amount of exterior? Like putting two chickens on the spit. Have you ever tried that?

      • Thank you! I haven’t tried smaller roasts, but it should work fine. It will take a little less time to finish cooking, so start checking the roast temperature earlier.

  11. John T says

    Mike, The rotisserie pork shoulder roast turned out spectacularly – exceeded expectations. I am a newbie to rotisserie bbq and have not previously had good experience with roast pork; perhaps I have not cooked them hot enough to break down the connective tissue. In any case I took this one to 188 degrees and the family loved it.

    Yes it is the wind, not outside temperature that makes it hard to hold bbq temp. Blustery day today forced me to keep an extra burner on.


  12. One more thing about grilling in the winter – the key is to keep the lid closed unless absolutely necessary.

    As I said, my grills do a good job of holding in the heat, but if I leave the lid open too long the heat escapes, and they have to build it up again.

  13. Hi, Chantal!

    No, I don’t really have any problems with keeping my grill hot in the winter. The Weber grills I have do a good job of holding in the heat. They probably get up to temperature a little slower, but once they’re at temperature, they’re fine. My gas grill is a monster – I’ve used it in single digit weather without any problems.

    The only thing that seems to slow it down is high wind, which knocks the heat down a little. In that case, if I’m cooking at, say, medium, I increase the burner temp to medium-high to make up for it.

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