Never Miss A Post

Receive fresh content direct to your inbox
Loading

Rotisserie Smoked Pulled Pork

I love a good challenge and this week we were asked to make smoked pulled pork in our rotisserie grill. Challenge accepted!!

We are using the Brazilian Flame Rotisserie Grill to cook our pulled pork today. If you don’t have a rotisserie grill you can still make this recipe, you’ll just have to use your oven, a BBQ pit, or smoker. The instructions are basically the same regardless of how you cook it.

This cook was very spur of the moment and I had to rig a smoke trough for my pork roasts. Now that I’ve had a chance to think about it a while, I think this smoke tube would work great for adding smoke in your rotisserie grill. Matter of fact I just bought one and I’ll get to test it with our Rotisserie Brisket cook😉.

Here are a few things you might find useful when making these Rotisserie Chicken Wings

Enjoy the video on how we made Rotisserie Pulled Pork. If you get a chance to make it be sure to let me know what you thought!!

2 Guys & A Cooler Amazon Storefront

Print Recipe
5 from 3 votes

Rotisserie Pulled Pork

How much do you want to make? 9 pounds

Ingredients

For the RUB

For the Marinade

Instructions

  • 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.

This Cole Slaw recipe is a Robert Irvine recipe with a slight adjustment.

Print Recipe
5 from 2 votes

Cole Slaw

Ingredients

Instructions

  • To prepare this cole slaw, remove the outer leaves of your cabbage, quarter the cabbage, then core them. Finely shred the cabbage. Peel the carrot tops and grate. Add the carrots to the cabbage and set to the side.
  • In a small bowl combine the rest of the ingredients. Whisk to combine then pour over the cabbage/carrot mix. Toss well to evenly distribute. Place in a nonreactive container and refrigerate for at least an hour. Serve as a side or as a topping. Enjoy. This will last about 5-6 days in the refrigerator..

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top