Rotisserie Pork Shoulder With Basic Wet Brine
Pork shoulder, low and slow, cooked until it falls apart with gentle pressure. Rotisserie roast, with a crispy crust on the exterior. Wet brined pork, seasoned all the way through. These are a few of my favorite things.1
And…OK, you got me. I need a video for my YouTube channel. Time to take my favorite cut of pork for a spin.2
Why rotisserie a pork shoulder? The combination of crispy exterior crust and tender, shreddable meat. “This tastes like bacon…wait…this is bacon!”is how my son put it during the taste test.3
Recipe: Rotisserie Pork Shoulder with Basic Wet Brine
- 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
- It’s hard to overcook pork shoulder…but it is easy to undercook it. If you are in a hurry, and can live with tender sliced pork instead of shredded pork, you can pull the pork roast once it reaches 185°F. This will cut the cooking time to about 4 hours.
- If you are using a charcoal grill, start with a half chimney of charcoal, and add 16 unlit coals to the fire every hour.
- Smoking wood: If you are cooking over charcoal, toss the chunks on the coals. If you are cooking on a gas grill with a smoker burner (like the one I use in the video), pour the chips in the burner; if you don’t have a smoker burner, wrap the chips in an envelope of aluminum foil, poke with a few holes, and set on top of the burner cover over one of the lit burners.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Think Kevin Costner’s “I believe in…” speech in Bull Durham. “I believe in the pork shoulder, long, slow cooking, spinning rotisseries, and wet brines, and rambling, awkward digressions that get kind of weird. Like this one.”↩
Really, I’ll stop.↩