The trick is to smoke the meat and not make the meat smoke
SPIT ROASTED PORK SHOULDER
Date:December 02, 2007 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Spit Roasted Pork Shoulder
The rub uses brown sugar, mustard, ground ginger & ground cloves
While cloves were the least used the rub had a strong odor of cloves
The finished rub
A 3.75 pound fresh pork shoulder. I removed the netting....
and tied the roast together in 3 places
The mustard slather helps hold the rub during the start of the cook
The roast is on the spit and ready to go
The apricot bourbon BBQ sauce ingredients. I used whiskey not bourbon
The ingredients are blended and brought to a boil under low heat
The sauce is applied to meat on the spit & some reserved for the meal
The meat after the first application of the BBQ sauce
The meat reached 160 and not a moment too soon. It began snowing hard
The meat rests 10 minutes. The BBQ sauce has formed a glaze
The meat is sliced thin and is ready to eat
The roast has meat ranging from medium rare to medium
The pork and BBQ sauce plus baked beans & green beans
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This recipe was based on one from Barbecue University called Bourbon & Apricot Spit Roasted Ham. It called for fresh shoulder ham and I substituted a pork shoulder. I also substituted whiskey instead of bourbon. The roast was slathered with Dijon mustard and then dry rub is applied with the mustard acting as a glue. Midway through the cook the apricot and bourbon BBQ sauce is applied every 15 minutes an forms a glaze. Some of the sauce is reserved to be served with the finished roast. The meat was taken off the spit when it reached 160 degrees, then rested for 10 minutes and carved. While the sauce was more spicy than sweet when it was first blended, it became primarily sweet with a little kick to it after it had cooled. The meat was moist and tender and the sauce was the perfect compliment.
Barbecue Bible: Bourbon & Apricot Spit-Roasted Ham - Page 260.