Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce - tangy mustard sauce is the ideal match for rotisserie shredded pork.
Question from a reader:
Can I do low and slow barbecue style cooking on a rotisserie?
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Of course! Let’s cook a bone in pork shoulder until it is fall off the bone tender. And I mean fall off the bone. My first go around with this recipe used a 16 pound pork shoulder roast…and it was so tender that it dropped off the spit and fell into my drip pan. Whoops.
Also, this is my chance to share South Carolina’s mustard BBQ sauce. The heat and vinegar in mustard sauce cuts through the rich, fatty pork. Those South Carolinians know what they’re doing. No disrespect to North Carolinians, Kansans, or Tennesseans, or anyone else who knows their barbecued pork.
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
- 4 cups wood chips (divided into 2 (2-cup) servings), soaked for an hour
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Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce Recipe
- Total Time: 6 hours
- Yield: 12-16 1x
Description
Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce - tangy mustard sauce is the ideal match for rotisserie shredded pork.
Ingredients
- 6 pound bone-in pork shoulder roast (Boston butt roast)
Rub (If you have a favorite rub, you can use it instead)
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Mustard BBQ Sauce
- 1 cup yellow mustard
- ¼ cup cider vinegar
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (I use Frank’s Red Hot)
- Cheap hamburger buns
Instructions
- Season the pork shoulder: Submerge the smoking wood chips in water. Sprinkle the rub evenly over the pork shoulder, working it into any natural seams in the meat. Truss the shoulder with twine, tying it every inch and a half. Run the spit through the center of the roast, just underneath the bone, and secure it on the rotisserie spit with the spit forks. Let the roast rest at room temperature while the grill pre-heats.
- Set the grill up for indirect medium-low heat (300°F) - gas grill: For my Weber Summit, I remove the grates, turn burner #1 to medium, and my smoker burner to high. I put my drip pan in the middle of the grill, over the unlit burners, and let the grill preheat for ten to fifteen minutes. This gives me a grill temperature of 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.
- Make the mustard BBQ sauce: While the grill is preheating: whisk the mustard BBQ sauce ingredients in a small bowl, then store in the refrigerator while the roast cooks so the flavors mingle.
- Cook the pork shoulder to 205°F internal: Drain the wood chips. If you don't have a smoker box on your grill, wrap the chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope on the burner cover directly above a lit burner.) Put the spit on the rotisserie, start it spinning, and center the drip pan under the pork roast. Cook with the lid closed until the pork reaches 205°F in the thickest part of the meat, about 6 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.)
- Rest, pull and serve: Remove the spit from the grill. Be careful - the spit is hot. Remove the roast from the spit, transfer to a platter, remove the twine, and let the roast rest for 15 minutes. Using a fork and a set of tongs, pull and shred the pork into bite sized pieces, discarding any large hunks of fat and breaking up the crusty exterior of the pork (the best part) so it mixes in with the rest of the meat. Put the pork in a large bowl, take a taste, and add salt and pepper to taste. (The seasoning on the outside of the pork doesn’t get into the center of the meat, so it usually needs a sprinkling of salt and pepper.) Pour in about a half a cup of mustard BBQ sauce and toss to coat the pork. Serve, piling high on the hamburger buns, and passing the rest of the sauce at the table.
Notes
If you have time, rub and truss the roast the night before cooking. Refrigerate overnight. Remove the roast from the refrigerator one hour before cooking, and spit it then.
- Prep Time: 1 hour
- Cook Time: 5 hours
- Category: Sunday Dinner
- Method: Rotisserie
- Cuisine: American
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Notes
- If you want to use an entire pork shoulder, make sure you truss it! (I think trussing hold it together on the spit.) It will take a little longer - 6 hours instead of 5 hours - for the larger roast. I’ll try an entire pork shoulder again soon…but I need to invite a crowd over to eat it.
- If any of your dinner guests are put off by the thought of yellow barbecue sauce (*cough* my kids *cough*), finish the recipe through “season the shredded pork with salt and pepper to taste”, then pass the mustard BBQ sauce and a regular tomato based BBQ sauce at the table and let them choose.
- Bonus Video: Stephen Colbert talking up South Carolina barbecue…while turning his back on the state for not supporting his sister in a recent election.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Click here for my other rotisserie recipes.
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Ken says
Excellent pulled pork
Mike Vrobel says
Thanks!