Best 5 Rotisserie Pork Roast Recipes

BOURBON ROTISSERIE PORK ROAST

Steps:

• Gather the ingredients.
• To make the rub, place peppercorns and mustard seed in a coffee grinder. Pulverize into a medium grind and place in a small bowl. Add remaining rub ingredients.
• Season pork shoulder all over with the rub, wrap it in plastic and place in refrigerator for 12 to 15 hours.
• Remove roast from the fridge and let the meat stand at room temperature for 30 to 45 minutes before grilling. Season with kosher salt right before putting it onto the grill.
• While roast is resting, whisk ingredients for the mop in a medium bowl. Set aside until ready to use.
• Preheat the grill and follow instructions for using the rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145 F/63 C when done.
• After the first hour of cooking, apply mop every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let stand 10 minutes before slicing.

ROTISSERIE ROAST PORK

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

MARINATED PORK ROAST

Steps:

• Prepare grill for indirect heat.
• In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
• Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

ROTISSERIE HEAVENLY PORK SHOULDER

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 ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.