My wife brought home a six pound pork roast on Saturday, and we hadn’t planned Sunday Dinner yet, so I decided to roast it on the rotisserie. I adapted the recipe from the Weber iPad App for Rotisserie Pork Roast with Bourbon Mop. As it turns out, I ended up using some leftover apple juice and vinegar for the mopping, but I did use something akin to the rub from the recipe, and it made a beautiful crust.
- 2 t Black Pepper
- 2 t Mustard
- 2 T Turbinado Sugar
- 1 t Onion Powder
- 1 t Garlic Powder
- 1 t Paprika
- 1 T Kosher Salt
I trussed the roast and then spread the rub on generously, covered with plastic and put it in the fridge overnight. Here’s a shot of the roast, trussed and rubbed.
Sunday around Noon, I lit an entire chimney of Kingsford and divided it into two piles on either side of the charcoal grate with an aluminum drip pan in between them. The water from soaking apple chips went in to the pan, along with some apple juice and a bottle of Schlitz. After the grill preheated, I added the chips to the coals, placed the rotisserie spit with the roast in place and started the motor.
After the first hour, I started basting the roast with my apple juice and vinegar solution, giving it a good dousing every twenty minutes or so.
After about two and a half hours, the internal temperature of the meat was around 140 F, and my charcoal was nearly gone, so I moved the roast over to a pan in the middle of the gas grill, with side burners on medium and the center burner off. I kept the temperature of the grill around 370, and once the meat was up to 180 (measured by a dual probe thermometer) I took it off to rest under a foil tent until it was time to serve.
My wife had prepared some red potatoes and some Brussels sprouts for roasting, so once the meat was off I turned up the grill a bit and roasted them with a little olive oil, salt and cracked pepper. A nice fresh salad with Wulff family vinaigrette was the finishing touch to a wonderful meal.
It was nice to have my sons joining us for the weekend, and for the meal. I’m hoping that one day if they decide to try their hand at outdoor cooking, I’ll be able to pass along some recipes and techniques. If nothing else, the memories of their dad standing out by a Weber Kettle ought to be fairly vivid.