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Rotisserie pork hog roast tips


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Ok I may be over thinking things and going to far so please bear with me. 

I'm used to slow cooking pulled pork, smoking and roasting and usually just put my rub on and let the BBQ do the rest.

I've just bought myself a rotisserie and want to try something different with pork.

Firstly what cut off pork? I'm thinking shoulder.

Secondly inject or not inject? I've heard it's better not to as it can make the meat appear greasy.

Finally brine or not brine, but I still want to ensure I still get reasonable cracking?


Any tips advice would be most welcome

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