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
- 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 Shouder, brined, then spit-roast on the rotisserie. Crispy on the outside, tender and shreddable on the inside.
- 3–4 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
- 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.
- 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. 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.)
- 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.
Click here for my Rotisserie Pork Shoulder, Char Siu style
|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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