ROTISSERIE ROAST PORK
Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!
Provided by TishT
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
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.
Nutrition Facts : Calories 1147 kcal, Carbohydrate 26 g, Cholesterol 306 mg, Fiber 1 g, Protein 80 g, SaturatedFat 27 g, Sodium 835 mg, Sugar 24 g, Fat 73 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
ROTISSERIE HEAVENLY PORK SHOULDER
I was at the local grocery store and had an idea of trying a pork shoulder on my electric Black Angus Rotisserie from 1950 that I permanently borrowed from my mom, since she was not putting it to use! I use this rotisserie all the time! From chicken, beef, pork and even fish! Have to keep a close eye on the last one!
Provided by Timothy H.
Categories Pork
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
ROTISSERIE ITALIAN PORK LOIN W/ GARLIC AND ROSEMARY
I love my Showtime Rotisserie and this is an exceptional recipe to make. The secret to sucess in this type of cooking is to marinade the meat for 4-24hrs.
Provided by SueVM
Categories Pork
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mash together the garlic, oregano, rosemary, salt, pepper and olive oil to make a paste.
- Rub all over the outside of the pork loin covering as much as possible.
- Place in a large zip lock bag and refrigerate for at least 4 hours.
- Rotate the pork roast on the spit rods for 1hr and 30minutes or until the internal temperature reaches 160 degrees on the thermometer.
- Remove roast, untie and slice into 1/2-inch thick slices to serve.
Nutrition Facts : Calories 567.4, Fat 37.8, SaturatedFat 12.2, Cholesterol 166.7, Sodium 229.7, Carbohydrate 0.8, Fiber 0.1, Protein 52.4
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ROTISSERIE PORK SHOULDER ROAST - DADCOOKSDINNER
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5/5 (3)Category RotisserieCuisine AmericanTotal Time 1 hr 45 mins
- In a large container, stir the salt and sugar into the water until dissolved. Add the pork and refrigerate for 3-8 hours.
- One hour before cooking, mix the rub ingredients in a small bowl. Remove the pork from the brine, and pat dry with paper towels. Sprinkle the rub evenly over the entire roast, working it into any nooks, crannies, and seams you can find. Truss the roast with butcher’s twine, tying it every inch and a half into a tight cylinder shape. Skewer the roast on the spit through the center of the roast, then let it rest at room temperature.
- Set your grill up for rotisserie cooking at medium heat (350°F). For my Weber Summit, I preheat my grill for 15 minutes with all the burners on high. Then I turn off all the burners except for the two outer burners (burners 1 and 6), light the infrared burner, and turn it to medium. I put my drip pan in the middle of the grill, over the unlit burners.
- Put the spit on the rotisserie, and cook with the lid closed. Cook the pork roast until it reaches 185*F to 190*F in the thickest part of the meat. This should take about 1 1/2 hours; assume about 25 minutes per pound of meat. (If you are using an infrared rotisserie burner, turn it off after the roast is browning nicely, about 45 minutes, and let the burners in the body of the grill finish the cooking.)
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- Skewer the roast onto the spit rod, using the rotisserie forks to hold it in place. Test the location on the rod by placing it on the grill and adjust the location of the roast by sliding it on the rod until it is in the centre of the heat.
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- Take the pork out of the refrigerator about 1 hour before starting and let it sit at room temperature in a shallow dish. Pat the pork dry with paper towels.
- Combine salt, pepper, garlic and aromatic fresh or dry herbs of your choice. If using fresh herbs, remember that a little goes a long way, especially if using rosemary.
- Rub the pork loin with the salt and pepper, herbs and garlic. Coat the entire roast and work the seasonings well into the meat. The roast will be turning for at least 40 minutes and you don't want to see all those flavorful herbs and spices wind up at the bottom of the pan.
- Set up the grill to cook with medium-high heat and let it warm up for 15 minutes with the lid closed; 2 layers of charcoal in the tray suffices.
- Roast the pork for 20 minutes per pound and check the internal temperature in the center. When it reaches 135 degrees F, take it out of the rotisserie and place on a tray.
- Let it rest for 10 minutes before carving it. The meat will continue to cook while it sits, allowing it to reach a safe temperature of 140 degrees F.
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