How To Rotisserie a Pork Shoulder

hello this is micro bow from dad cooks dinner calm and this is how to rotisserie a pork shoulder my six pound boneless pork shoulder has been soaking in a brine overnight the brine is three quarts of water a half cup of fine sea salt and a quarter cup of brown sugar the roast needs to be patted thoroughly dry before we cook it a wet roast will cook slower than a dry one next is crossing the roast we're going to make a continuous truss around the entire roast so we need a piece of butchers twine each times the length of the roast start trusting the roast by tying a loop around the roast about 1 inch from the end tie a tight knot leaving a couple of inches of twine on the end we'll need that extra twine to finish the truss pull the twine about an inch across the top of the roast then hold that spot in place while circling the twine under the roast loop the twins under that spot you were holding then pull all the twine through now tighten the loop around the roast by pulling back and forth on the twine once that loop is nice and tight repeat all the way across the top of the roast pulling back and forth tighten each loop when you get to the end of the roast flip it over and work your way across the back side of the roast loop the twine around each tie and pull it tight then repeat moving on to the next tie and pulling tight all the way across the backside of the roast when you reach the end flip the roast over again loop the twine around the first tie and pull it tight tie the end you've been working with to the loose end of the first knot trim any loose twine and the roast is ready for the spit attach the first spit fork then run the spit through the center of the roast this may take some force push hard and watch out for your fingers the shoulder is on the thin side so instead of driving the points of the fork into the roast I turn the roast sideways and run the points alongside it so they will act like a cage and hold the roast in place while it spins slide ii spit fork alongside the roast and tighten down the spit fork on the spit our pork shoulder is trust spit and ready for the grill let's set the grill up for rotisserie cooking plug in the rotisserie motor and mount it on the grill remove the grill grates to make sure there is enough clearance for the pork I want medium-low heat in the grill about 250 to 300 degrees Fahrenheit so I light the outside burners on my grill I have a six burner grill so I light burner number one burner number six and then the smoker burner on my grill woodchips work best in a gas grill so I'm adding two cups of apple wood chips to my smoker box I put a drip pan on the center of the grill on top of the burner covers over the unlit burners and now the grill is ready let's put our pork shoulder roast on the grill and started spinning I want to check to make sure that everything is set up properly the drip pan is centered and I notice that there's a little flap of pork flapping around on the roast so I'm going to tuck that in under the trusting twine and restart the motor to make sure everything spins freely that looks good time to close the lid and let the pork cook now after about 15 minutes I'm going to come back out and check how my heat is doing I can see that the smoke is coming out well but the grills running a little hotter than I want it to at about 350 degrees so I'm going to turn down my outside burners from high to medium this turn to the temperature down to 300 degrees Fahrenheit right where I wanted it six hours later the pork roast will be cooked through and shred ibly tender you know it's ready to go when it's about 205 degrees Fahrenheit measured in the thickest part of the roast 203 degrees is close enough so it's time to get this roast into the house and off of the spit now you should get the roast off the spit and get the trusting twine removed as soon as possible when the outside of the roast cools down the twine and the spit will start to stick which is what's happened to me here because I was playing around with my video camera to shoot this video it took a lot of working to break the ropes loose from the spit forks and the spit and I had to pull pretty hard but once the spit was loose from the outside of the roast it pulled out easily next it's time to remove the trussing twine from the roast I cut each loop of twine loose and pull it gently away from the crust of the roast before moving on to the next piece of twine one of the best parts of a rotisserie pork shoulder is that crackling crust and I'll leave as much of it on the roast day as possible now some of the crust is going to stick to the twine no matter what you do like that piece it just popped loose on me right there that's okay keep working as gently as you can leaving as much of the crust on the roast as possible once you've got all the twine loose toss it let the roast rest for a few minutes to cool down the difference between the outside Krusty part of the roast and the inside tender and shredder Bowl part is amazing as you can see here all it takes is a pair of forks and I can pull it apart and there it is one pork shoulder cooked on the rotisserie thanks for watching you we shred and have taco I'm sorry are you making a video oh that's amazing that show but dudes I'm baking point is tan another piece

Channel: Mike Vrobel

Views: 237,700

Rating: 4.765708 out of 5

Keywords: Rotisserie (Product With Ingredients), Pork (Food), Food (TV Genre), Cooking (Interest), Boston Butt (Food)

Id: JZ435RPSxaI

Length: 7min 17sec (437 seconds)

Published: Sun Sep 13 2015