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Bourbon Rotisserie Pork Roast

User Rating 4.5 Star Rating (9 Reviews)

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Pork Roast
Annabelle Breakey/Digital Vision/Getty Images
This is a delicious rotisserie pork roast recipe that you will want to make again and again. The secret is to let the rub soak into the meat overnight or at least for many hours. The rotisserie method of cooking keeps the meat moist and lets it slow cook to perfection

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: Serves 6 to 8

Ingredients:

  • 1 5-6 pound/2.5 kg boneless pork shoulder
  • 1 tablespoon/15 mL kosher salt
  • Rub:
  • 2 tablespoons/30 mL light brown sugar
  • 2 teaspoons/30 mL whole black peppercorns
  • 2 teaspoons/10 mL mustard seed
  • 1 teaspoon/5 mL paprika
  • 1 teaspoon/5 mL garlic powder
  • 1 teaspoon/5 mL onion powder
  • Mop:
  • 1 cup/240 mL bourbon
  • 1/2 cup/120 mL light brown sugar
  • 1 small onion, pureed
  • 1/4 cup/60 mL ketchup
  • 1/4 cup/60 mL corn syrup (preferably dark)
  • 2 tablespoons/30 mL brown mustard   

Preparation:

To make rub, place peppercorns and mustard seed in coffee grinder. Pulverize and place in small bowl. Add remaining rub ingredients. Season pork shoulder with rub, wrap in plastic, and place in refrigerate for 12 to 15 hours. Let meat stand at room temperature 30-45 minutes before grilling. Season with kosher salt. As roast is resting, whisk ingredients for mop in a medium bowl. Set aside.

Preheat grill and follow instructions for using rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be 145 degrees F. (63 degrees C.) when done. After the first hour of cooking, apply mop every 20 minutes for the remainder of cook time. Remove roast from rotisserie, cover with foil, and let stand 20 minutes before slicing.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member fornicola

This recipe was delicious!! I think it is really important to let the rub rest on the meat overnight. It really soaked into the meat. The recipe doesnt call for it, but make sure you tie butcher's string to the roast. It really holds in all the juices. Also I double the mopping sauce recipe and used have to baste the roast and the other half I reduced in a sauce pan and used for dipping. A little smoked paprika and cumin in the sauce gives it a nice smokey flavor. I cooked it a 6 pound shoulder on the gas grill for 4 hours at 275 and 1 hour at 350 and it was so tender on the inside and crusty on the outside.

40 out of 40 people found this helpful.

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