Rotisserie Pork Shoulder

006/18: Rotisserie Pork Shoulder

006/18 – Rotisserie Pork Shoulder:

I had a big old bit of Pannage Pork Shoulder in the freezer – half got cooked yesterday and this was the other half. I was trying to avoid pulled pork with it and have been enjoying the rotisserie lately so decided to go for Rotisserie Pork Shoulder.

This was the last cook with the other half:

BBQ74/17: Stuffed and Rolled Loin of Pork

The Meat:

As per the last post, this is Pannage Pork – more info in this post:

BBQ74/17: Stuffed and Rolled Loin of Pork

The Prep:

On the last cook I found the crackling a bit hard/chewy and wasn’t sure if freezing the meat had affected it or if I had overcooked it. For this cook I cut the skin and most of the outside fat layer off.

I wanted to add a rub to give a bit of bark on the outside of the meat and picked Don Marco’s Pork Powder which Mac’s BBQ sent me to test a while ago. The ingredients of the rub are Sea Salt, Garlic, Pepper, Paprika, Unrefined Cane Sugar, Chilli and Onion.

I gave it a good rub all over the meat for an even covering then practiced my Scott Rea butchers knots an inch apart to create a roasting joint then threaded the rotisserie bar through the centre.

Rotisserie Pork Shoulder

Charcoal for today’s cook was Oxford Charcoal Hardwood Blend with Silver Birch smoking wood from Smokewood Shack. I picked this because I haven’t used Silver Birch very often and Marcus raves about it so thought it was worth a shot!

The Greek potatoes I cooked with the rotisserie lamb the other week were so tasty I wanted to cook them again for this, I thought they would be enhanced with some pork fat dripping on them during the cook – recipe in this post:

BBQ23/17: Hay Smoked Lamb Rumps

The Cook:

The previous pork shoulder cook needed more cooking so I planned to give this 90 to 120 minutes aiming for around 80c plus internal temperature. I checked in after an hour, it had a great colour and was starting to char a bit so I wrapped it in foil and gave it another 40 minutes (I checked the temperature every 10 minutes or so to keep track).

Rotisserie Pork Shoulder

When the internal temperature was around 80c in most places I took the meat off and removed the tin foil – cool photo!Rotisserie Pork Shoulder

I wanted to watch the football at 4pm so it was a rare lunchtime cook which meant it was daylight! I took advantage of the natural light to get a photo outside.Rotisserie Pork Shoulder

Time to Eat:

Time to slice the meat in half, I wasn’t expecting to see any pink at 80c but the meat was nice and juicy – it smelt fantastic! A sneaky bite confirmed it was good. Softer and juicier than the previous cook.

Rotisserie Pork Shoulder


The notes from the last cook said to take the skin off and cook it further. I did both of these and was definitely a better meal as the meat was softer and juicier.

The Don Marco rub from Macs BBQ was really good. A nice taste on the outside of the meat without being overpowering, worked well with the pork.

Rotisserie Pork Shoulder is a good cook for a Sunday Roast, fairly cheap cut of meat (£12.99 for 2kg free range pork) – just needs a bit of extra cooking to soften it up a bit.

Cook Difficulty: 2/5 
Cook Duration: Medium: 3/5
Cook Equipment: Weber Kettle
Cook Method: Rotisserie
Charcoal: Oxford Charcoal Hardwood Blend
Smoking Wood: Smokewood Shack Silver Birch
Cook temperature: 250c
Cook time: 100 minutes plus 10 minute rest
Internal temperature: 80c
Notes: No major changes.


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