Rotisserie Pork Shoulder Roast
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
- 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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Normally, I do the shopping, but I’m coaching my son’s soccer team, and we had a game. OK, I’m a control freak; I really WANT to do the shopping. It pains me to let someone else do it. They’re going to get it wrong! But that was a good thing in this case.↩