Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
2
*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
Equipment
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
Rotisserie Pork Shoulder Roast
- Total Time: 1 hour 45 minutes
- Yield: 8-12 1x
Description
Rotisserie Pork Shouder, brined, then spit-roast on the rotisserie. Crispy on the outside, tender and shreddable on the inside.
Ingredients
- 3-4 lb Boneless Pork Shoulder Roast, trimmed of any excess fat
Brine
- 3 quarts water
- ¾ cup table salt (1.5 cups kosher salt)
- ¼ cup brown sugar
Rub
- 1 teaspoon whole coriander seed
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest or dried lemon peel
- ½ teaspoon ground black pepper
Instructions
- 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.
- 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.
- Set up the grill for indirect medium-low heat (300°F) - Gas Grill: Set your grill up for rotisserie cooking at medium-low heat (300°F).For my Weber Summit gas grill I remove the grill grates and put the drip pan on the burner covers in the middle of the grill. Then I turn burners 1 and 6 to high, turn the smoker burner to high, and let the grill preheat for 10 minutes. Once the grill is going, I adjust the burners to keep the temperature between 250°F and 300°F. (I had to turn burners 1 to 6 down to medium to get the temperature down to 300°F.)
- OR: Set up the grill for indirect medium-low heat (300°F) - charcoal grill: For my Weber Kettle charcoal grill I light 40 coals (⅓ of a Weber charcoal chimney, or one full Weber charcoal basket), wait for them to be mostly covered with gray ash, then pile the coals in charcoal baskets on both sides of the charcoal grate. (The charcoal baskets hold the coals in a tight pile.) Finally, I put a drip pan on the charcoal grate between the coals, then put the grill grate back on the grill. To keep the heat going, I add 14 unlit charcoal briquettes to the charcoal baskets every hour.
- Rotisserie the roast to 185°F: 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, about 3 to 4 hours. (I recommend cooking to temperature using an instant read thermometer, because the time will vary depending on conditions and the thickness of the roast.) 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.
- 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 ½" thick slices. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Rotisserie
- Cuisine: American
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Notes
- 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
Rotisserie Pork Shoulder, Char Siu style
Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed and Maple Syrup Glazed
My other rotisserie recipes.
Inspired by
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!
*Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com
through the links on this site. (Like my Rotisserie Grilling cookbook...)
Carol says
Thanks for sharing this accident. I'd be happy to do it over and over again. It looks delicious!
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.
Thanks.
MikeV @ DadCooksDinner says
@Marcy:
Yes, you can! I have a picnic roast in my freezer right now, waiting for the weather to get a little warmer.
MikeV @ DadCooksDinner says
@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.
Chris says
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.
Chris
MikeV @ DadCooksDinner says
@Philippides:High heat - in my case, I get that with a Weber charcoal chimney full of coals, about 5 quarts of charcoal, split into two piles with a drip pan in the middle.For more details check out: https://www.dadcooksdinner.com/rotisserie-boneless-pork-loin-roasts-brined-rubbed-and-maple-syrup-glazed/
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.
MikeV @ DadCooksDinner says
@Harry Miller:
Thank you.
I'd suggest the rotisserie Cornish game hens, or maybe the baby back ribs next.
Good luck!
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
MikeV @ DadCooksDinner says
@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?
Mike Vrobel says
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.
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.
John
MikeV @ DadCooksDinner says
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.
MikeV @ DadCooksDinner says
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.
Chantal says
Hey Mike! Do you have trouble keeping your grill hot in the winter?
adunn377 says
Thank you for this recipe, I am going to try it on Friday.