|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 73g||94%|
|Saturated Fat 27g||134%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 1g||2%|
|Total Sugars 24g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use the rotisserie attachment on your grill to create a deliciously juicy barbecue pork roast. The recipe uses both a rub and a mop to ensure the pork shoulder turns out with maximum flavor. It's one that you'll want to make again and again because it creates the ideal main for your family's favorite barbecue sides.
This recipe begins with boneless pork shoulder, and it's pretty straightforward. Before you start, you'll want to brush up on tips for the rotisserie method of cooking and be sure you know how to operate the rotisserie for your particular grill because they do vary.
The real secret to this pork roast recipe is to let the rub soak into the meat overnight; at least 12 hours is best, so be sure to plan ahead. The rub is a semi-sweet but zesty mix of brown sugar, pepper, mustard, paprika, garlic, and onion, and it takes just a few minutes to make. After resting with the rub, you'll salt the pork and pop it on the grill.
As it cooks, use the "mop" (a thin marinade-like sauce) to add even more flavor to the pork. It includes many of the same flavors as the rub, though you'll love the addition of bourbon and brown mustard. Dark corn syrup is best, but you can use light corn syrup in a pinch.
For the Rub:
2 tablespoons light brown sugar, packed
2 teaspoons whole black peppercorns
2 teaspoons mustard seed
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
For the Mop:
1 cup bourbon whiskey
1/2 cup light brown sugar, packed
1 small onion, pureed
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons brown mustard
Gather the ingredients.
To make the rub, place peppercorns and mustard seed in a coffee grinder. Pulverize into a medium grind and place in a small bowl. Add remaining rub ingredients.
Season pork shoulder all over with the rub, wrap it in plastic and place in refrigerator for 12 to 15 hours.
Remove roast from the fridge and let the meat stand at room temperature for 30 to 45 minutes before grilling. Season with kosher salt right before putting it onto the grill.
While roast is resting, whisk ingredients for the mop in a medium bowl. Set aside until ready to use.
Preheat the grill and follow instructions for using the rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145 F/63 C when done.
After the first hour of cooking, apply mop every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let stand 10 minutes before slicing.