Best 3 Pork Shoulder On A Rotisserie Recipes
Pork shoulder, also known as pork butt, is a flavorful and versatile cut of meat that is perfect for cooking on a rotisserie. Its rich marbling and connective tissues ensure a tender and juicy result, while its affordable price makes it a great option for budget-conscious cooks. Whether you prefer a smoky barbecue flavor, a tangy marinade, or a classic herb and garlic rub, there is a pork shoulder rotisserie recipe out there to suit every taste. With a little preparation and patience, you can create a delicious and impressive meal that will be enjoyed by all.
Here are our top 3 tried and tested recipes!
ROTISSERIE HEAVENLY PORK SHOULDER
I was at the local grocery store and had an idea of trying a pork shoulder on my electric Black Angus Rotisserie from 1950 that I permanently borrowed from my mom, since she was not putting it to use! I use this rotisserie all the time! From chicken, beef, pork and even fish! Have to keep a close eye on the last one!
Provided by Timothy H.
Categories Pork
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the pork shoulder well and pat dry. Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.
- Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.
- Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325°F in the oven for 1 hour for medium.
PORK SHOULDER ON A ROTISSERIE
I have a Black Angus Rotisserie that I have permanently borrowed from my mom since she was not using it. Once you use one of these babies, you will wonder why you have not tried it for larger cuts of meat or anything for that matter that can be tied to the spit.
Provided by Timothy H.
Categories Pork
Time 2h10m
Yield 4-5 serving(s)
Number Of Ingredients 2
Steps:
- Wash the pork shoulder and pat dry. Put your favorite rub in a large bowl and roll until it is completely covered. Remove and put in a plastic bag or a covered dish. Let it sit over night.
- Tie on spit and cook on medium for about 2 hours. Let it rest for 10 to 15 minutes and serve.
Nutrition Facts : Calories 267.6, Fat 20.4, SaturatedFat 7.1, Cholesterol 80.5, Sodium 73.7, Protein 19.5
SET-IT-AND-FORGET-IT ROAST PORK SHOULDER
Put this garlic-rosemary pork roast on your Holiday table, right next to-or instead of-the turkey.
Provided by Rick Martinez
Categories Bon Appétit Thanksgiving Christmas Pork Roast Rosemary Garlic White Wine Wine
Yield 8 servings
Number Of Ingredients 12
Steps:
- Finely grind peppercorns, juniper berries, and coriander seeds in spice mill or with mortar and pestle; transfer to a small bowl and mix in salt and sugar.
- Set blade on a box cutter to about 1/3" (or use a very sharp paring knife or X-Acto knife) and cut long parallel lines into the skin of pork shoulder, spacing about 3/4" apart. You want to cut completely through the fat, getting as close to the meat as possible without slicing into it. Then, using a pair of kitchen shears, snip between rows to create a diamond-shape pattern, spacing about 3/4" apart. Cutting a crosshatch design into the fat will help it cook out and allow the salt and spices to penetrate the meat.
- Rub entire shoulder with spice mixture, covering any exposed meat and pushing into cuts in fat. Try to get the spices into the fatty layer and not on the surface of the skin, where they may burn as the shoulder roasts. Make sure to use all of the spices, even though it may seem like a lot. Wrap shoulder tightly with plastic and chill at least 3 hours and up to 3 days.
- Place a rack in lower third of oven; preheat to 225°F. Line a rimmed baking sheet with 2 layers of heavy-duty foil (be generous with the foil unless you really enjoy scrubbing pots and pans after Thanksgiving dinner). Place rosemary sprigs and garlic in the center of baking sheet and set a wire rack on top. Set pork shoulder on rack and transfer to oven. Pour wine and 2 cups water into baking sheet and roast shoulder until meat is pulling away from the bone and skin is very dark, 9-10 hours (overnight is great).
- Let pork shoulder sit uncovered at room temperature until ready to serve (at least 30 minutes and up to 5 hours).
- Just before serving, reheat roast in a 350°F-400°F oven to soften fat and warm the surface of the roast (but don't let it take on any more color), 5-10 minutes.
- Serve warm with cranberry sauce, cornichons, and mustard.
Tips:
- Selecting the right pork shoulder: Look for a pork shoulder with good marbling, as this will help keep the meat moist during cooking.
- Preparing the pork shoulder: Trim excess fat from the pork shoulder, leaving a thin layer to help keep the meat moist. Score the skin in a diamond pattern to help the seasonings penetrate the meat.
- Seasoning the pork shoulder: Rub the pork shoulder with a mixture of your favorite seasonings, such as salt, pepper, garlic powder, onion powder, and paprika. You can also add a marinade to the pork shoulder for extra flavor.
- Cooking the pork shoulder on a rotisserie: Set up your rotisserie and preheat it to 325 degrees Fahrenheit. Place the pork shoulder on the spit and secure it with the forks. Cook the pork shoulder for 3-4 hours, or until the internal temperature reaches 145 degrees Fahrenheit.
- Resting the pork shoulder: Once the pork shoulder is cooked, remove it from the rotisserie and let it rest for 15-20 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Cooking a pork shoulder on a rotisserie is a great way to create a juicy, flavorful roast that is perfect for any occasion. By following these tips, you can ensure that your pork shoulder turns out perfectly every time.
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