Pork
Is Farm-Direct Pork Better? Rotisserie Pork Shoulder on the BBQ
This is one of my favourite cooks. It's the kind of recipe that looks impressive but is actually pretty straightforward once you know what you're doing. I've kept the method simple so you can focus on getting the basics right. Once you've nailed this, you can start experimenting with different rubs and techniques.
Ingredients
- - A Little Bit More Salt
Method
- 1. Trim any excess fat, but leave enough to keep the meat moist during cooking.
- 2. Season the meat generously with your chosen rub or SPG.
- 3. Secure the meat on the rotisserie spit, making sure it's balanced.
- 4. Set up your BBQ for indirect heat with drip trays underneath.
- 5. Aim for a cooking temperature of around 150-180°C.
- 6. Let the rotisserie do its work - the constant rotation bastes the meat in its own juices.
- 7. Cook until the internal temperature reaches 70°C (158°F).
- 8. Rest the meat for at least 15-20 minutes before carving.
