Rotisserie Pork Shoulder


This one has some specific tech associated with it, but the results are incredible. I usually smoke my pork shoulders, but I decided to try out the rotisserie attachment for my grill on this one. I’m certainly glad I did. This is certainly a relatively easy, but extremely tasty way to prepare a nice picnic ham. I use Meathead’s Memphis Dust for this, but I guess you can use whatever dry pork rub you like best.

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Use These…
  • Grill with Rotisserie attachment
  • Aluminum foil drip pan (9″x12″, or whatever fits your grill)
  • Butcher’s twine
  • 4 cups wood chips divided into 2 (2 cup) servings.  I like to use fruity woods, like apple and cherry.
  • 1 bone-in pork shoulder roast, at least 6 pounds (Boston butt roast)
  • Memphis Dust
  • 1 cup yellow mustard
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (I use Frank’s Red Hot)

 

Do This…
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The night before your cook, rub the shoulder down with olive oil.  This makes the dry rub stick to the meat better. Then sprinkle the Memphis Dust evenly and liberally all over the pork shoulder, working it into any natural seams in the meat.

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Wrap it up nice a tight in plastic wrap and refrigerate overnight.

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Remove the roast from the refrigerator one hour before cooking.

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Truss the shoulder with twine, tying it every inch and a half or so.

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While the shoulder rests, soak your wood chips in water and set the grill up for indirect medium-low heat (300°F).

Run the spit through the center of the roast, just underneath the bone, and secure it on the rotisserie spit with the spit forks. Let the roast rest at room temperature while the grill pre-heats.

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Whisk 1 cup yellow mustard, 1/4 cup cider vinegar, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon hot sauce in a small bowl, then store in the refrigerator while the roast cooks so the flavors mingle.

Drain the wood chips. If you don’t have a smoker box on your grill, wrap the chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape or just lay them across the flavor bars.

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Put the spit on the rotisserie, start it spinning, and center the drip pan under the pork roast.  Cook with the lid closed for about an hour.

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Slather on the Mustard sauce about every 20 minutes or so.

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Cook with the lid closed until the pork reaches 165°F in the thickest part of the meat, about 5 hours.

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Let it rest a few minutes before slicing.

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Enjoy!

Rotisserie Pork Shoulder

Use These…
  • Grill with Rotisserie attachment
  • Aluminum foil drip pan (9″x12″, or whatever fits your grill)
  • Butcher’s twine
  • 4 cups wood chips divided into 2 (2 cup) servings.  I like to use fruity woods, like apple and cherry.
  • 1 bone-in pork shoulder roast, at least 6 pounds (Boston butt roast)
  • Memphis Dust
  • 1 cup yellow mustard
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (I use Frank’s Red Hot)
IMG_20160619_200952-01
Do This…

 

 

  1. The night before sprinkle the rub evenly and liberally all over the pork shoulder, working it into any natural seams in the meat.. Refrigerate overnight.
  2. Remove the roast from the refrigerator one hour before cooking.
  3. Truss the shoulder with twine, tying it every inch and a half or so.
  4. While the shoulder rests, soak your wood chips in water.
  5. Set the grill up for indirect medium-low heat (300°F).
  6. Run the spit through the center of the roast, just underneath the bone, and secure it on the rotisserie spit with the spit forks. Let the roast rest at room temperature while the grill pre-heats.
  7. Whisk 1 cup yellow mustard, 1/4 cup cider vinegar, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon hot sauce in a small bowl, then store in the refrigerator while the roast cooks so the flavors mingle.
  8. Drain the wood chips. If you don’t have a smoker box on your grill, wrap the chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope on the burner cover directly above a lit burner.)
  9. Put the spit on the rotisserie, start it spinning, and center the drip pan under the pork roast.  Cook with the lid closed for about an hour.
  10. Slather on the Mustard sauce about every 20 minutes or so.
  11. Cook with the lid closed until the pork reaches 165°F in the thickest part of the meat, about 5 hours.
  12. Let it rest a few minutes before slicing.

 

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