Jump to content

Rotisserie pork hog roast tips


Foggy01.1983
 Share

Recommended Posts

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

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...