Rotisserie Smoked Pulled Pork

• Get several pork shoulder from your grocery store or butcher. Debone it and cut the shoulder in half (cut it horizontally separating the top and the bottom halves). You want your piece to weigh 3-4 pounds.
• Trim most of the fat (back fat) off the top leaving only a 1/8-1/4 inch layer. (Optional but recommended) Inject shoulder roast with brine and let rest in the fridge for anywhere between 3 hours to overnight. (I like to sprinkle a little salt on the outside at this point to dry brine in the fridge as well)
• After it's finished marinating, Rub the outside of the shoulder with a binder (I use a neutral oil) and coat with your spice rub.
• Use the triple prong skewer and skewer each roast making sure that it's centered on the skewer. To reduce the footprint of your roast and help it cook more evenly tie the roast up to form a tighter roll.
• Preheat your Brazilian Flame Rotisserie Grill to 190f – 200f (87.7c – 93.3c). To achieve this, I only turn on the lowest burner and I set it to the lowest setting. If you plan on adding smoke, you can place your smoking device in your rotisserie grill.
• Add the skewers and begin cooking. Once your pork hits an internal of 160f ( 71.1c) increase the Brazilian Flame's temperature to 225f – 250f (107c – 121c)
• I like to spritz the pork roast with a mixture of apple juice and honey through the cook.
• Cook till you reach an internal temp of 200f – 203f (93.3c – 95c) and your pork is buttery soft and can be easily pulled apart.
• Once your roasts are finished, remove them from the rotisserie skewers and place in an ice chest (covered with a towel) so that they can rest for at least 30 minutes and up to 4 hours)

Notes

• You can speed up the cook time by wrapping the pork roast in aluminum foil and butcher's paper. If you do this do it once your roast hits 160f (71.1c). Doing this will soften the bark that was created but will yield a very juicy pulled pork.