How about spinning a pork picnic shoulder on your Weber kettle rotisserie? It is a great way to spend an afternoon and the end product is incredible!
I found a nine pound pork picnic shoulder for $0.99 a pound and immediately knew that it would be spinning on the Weber kettle the next day. I injected the pork with a commercial Creole Garlic and Herb mix. I injected almost the entire jar of marinade then rubbed the meat side of the pork with a heavy coat of McCormick’s Montreal Chicken rub. No special reason for this rub; I had it on hand and just wanted to see how it turned out on pork.
Running the spit through the pork was pretty tricky. This cut has quite a few large bones going in all sorts of directions and getting the spit past them takes a little dedication. Don’t worry, running the spit is very doable, it just takes some effort. I inserted the forks, trussed the pork to the spit and pork a bunch of holes into the skin side of the shoulder to help the underlying fat render.
When I finally had the spit through the meat it was very obvious that it was extremely unbalanced. This picture gives a good idea of how uneven the weight was distributed on the rotisserie spit.
Since the meat was so unbalanced I added the rotisserie counter-balance to give the motor a helping hand. To install the counter-balance simply insert the spit onto the kettle ring and let the spit naturally rotate; the heavy side will end up facing down. Install the counter-balance on the handle side of the spit with the weighted portion pointing straight up.
I wanted to do a slow cook with this pork so I set up the kettle with a single charcoal basket. I was using Kingsford charcoal and placed about 5 lit coals on top of a pile of unlit briquettes. I also added a split of maple for a little sweet smoke.
The cook itself was incredible simple. The dome temperature was fluctuating between 450 and 275 as the coals burned down. Every 90 minutes I filled the charcoal basket back up with unlit charcoal on top of the remaining lit coals. I honestly made no attempt whatsoever to control the temperature with the air vents. My only temperature control was having a small charcoal fire.
I kept this routine up for six hours and was drooling the entire time; the smell of slow roasting pork is painfully spectacular. Here is a picture of the pork at four hours into the cook. The color was amazing.
I also shot a little video so you could see the pork spinning. This really is so much freaking fun! By the way..you can see in the video that I lost the counter-balance (long story). The motor was able to handle the imbalanced load just fine but I am still bummed about the counter-balance.
After six hours the internal temp of the pork was 180F and I pulled it off the kettle. Check out the bark on this guy!
This was a great temperature for chopped pork. If you are going for pulled pork you would probably need to go another two hours to get an internal of a little over 200F. I let the pork cool, removed the skin, bone and fat pockets then chopped the remaining meat. I mixed some Sweet Baby Ray’s and apple juice (1:1) and added this to the chopped pork.
The end product was delicious and this was a heck of a nice way to spend the day. You really ought to give this a try on your Weber rotisserie sometime!