Rotisserie Pork Roast with Whisky Glaze
Pineapple and pork is a marriage made in heaven. Add a rotisserie and whisky to the mix and you are in for a treat!
Things to know:
How long should a pork roast be cooked?
This is a tricky question. A pork loin roast typically cooks for 20-35 minutes per pound in a 325-350°F oven, but the best way is to cook until it reaches an internal temperature of 145°F, followed by a 3-minute rest, using a meat thermometer for accuracy; times vary by cut and method (slow cooker, Instant Pot, etc). But if you are talking about pork shoulder roast, or a Boston butt, you want to cook to at least 185F internal to allow the marbled fat to render. We expect our method to take about 4ish hours.
How to carve a pork roast?
To carve a pork roast, let it rest first, use a sharp knife, and always cut against the grain for tenderness, slicing widthwise in even portions after removing any twine, and separating meat from bones if present, especially for crackling, to serve juicy, tender slices.
Is it better to cook a roast at 325 or 350?
It is always a good time to cook a pork roast!
What are some common mistakes when roasting pork?
Common mistakes when roasting pork include not using a meat thermometer to ensure it’s cooked to a safe internal temperature (145F is the temp for SAFE pork. You do not want to cook a pork loin over this temp, otherwise it will be dry. For a pork shoulder or bBoston butt, you want to cook to at least 170-185F to allow the marbled fat to render, otherwise it will be chewy and your roast will not be as moist as it could have been), overcooking past the rosy stage, and not letting the meat rest after cooking. Other mistakes involve failing to properly season the meat, not searing it first for a good crust, and trying to cook it directly from the fridge.
Ingredients
4 to 5 lb pork butt (either boneless or bone-in. Bone-in will be trickier to get the spit through though)
1/2 T sea salt
1 t white pepper
1 cup pineapple juice
1/2 cup whisky (we used Ensign Red’s Pineapple Whisky)
1 cup packed brown sugar
3 T soy sauce
1. Score the roast’s fat cap with a sharp knife in a criss cross pattern.
2. Combine the sea salt and white pepper, then apply the rub to the roast.
3. Prepare your grill for indirect cooking with medium heat (where you can hold your hand where the roast will be for 8-10 seconds before the heat gets too intense).
4. Run a sword skewer through the center mass of the roast to create a pilot hole.
5. Run the spit rod through the roast’s pilot hole and tightly secure the forks, as the roast will shrink as it cooks.
6. Place the rod onto your grill and cook the roast on the rotisserie until the roast reaches an internal temperature of 185F. Secure the roast onto the spit with butcher’s twine if necessary (especially for a boneless roast). The roast should take 4-5 hours.
7. While the roast is cooking, make the baste by adding the pineapple juice, whisky, brown sugar, and soy sauce to a sauce pan. Bring the sauce to a simmer over medium high heat and allow to simmer, stirring frequently for about 5 minutes. The result should be a little runnier than syrup. Remove from the heat and allow to cool for at least 30 minutes. Divide the sauce into 2 equal parts.
8. After the 2 hour point, begin to baste the roast with the sauce every 15 minutes for the remainder of the cook.
9. Remove the spit from the grill and the roast from the spit. Allow to rest, tented loosely under foil for at least 30 minutes. Slice for serving, warm the remaining sauce and drizzle over the roast slices.
10. Serve and ENJOY!
Equipment used:
Sunterra Argentine Brasero Grill
G & F Products 25619 2020 23 Inch Long 5/8 Inch Wide 2mm Thin Stainless Steel BBQ Skewer
ThermoPro TempSpike Plus: 600FT Wireless Meat Thermometer Bluetooth
Hestan – OvenBond Collection – Tri-ply 4-Piece Sheet Pan & Rack Set
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