Keep updated with my RSS feed
Spit Roasted Pork Using The RotisserieSpit roasted pork over direct heat is the perfect recipe for juicy flavorful meat and crispy crackling and despite the picture below, you don't have to go the whole hog to get a good result.
Having said that it doesn’t half look good doesn’t it? Your rotisserie is ideal for this type of cooking (especially if over charcoal) because the intense heat at the beginning of the cookout is just what's needed to get the crackling off to a good start. Don’t worry if you’re doing this for the first time and are nervous about getting good crackling just follow my tips for perfect pork crackling and you can’t go wrong. For doing a pork rotisserie at home ask your butcher for a good sized rolled pork loin. It’s a tasty cut and with the skin on offers a great opportunity for some crispy crackling. The recipe itself (in terms of seasoning) is extremely simple because what's most important about this cookout is the final textures as well as flavors. Preparation Time:- 10 mins Total Time:- 1hr 40 mins Ingredients:- 
Method: Score the skin of the pork so that you penetrate the fat that is under the skin but don't go down to the flesh otherwise your meat will dry out. Season with salt, rubbing the salt into the skin and fat. Thread the pork loin onto the spit roast taking care to ensure that you've got the meat nicely balanced on the spit rod. Cook for approximately 90 minutes intitially over high heat to get the skin to bubble and crisp then turn the heat down so that it cooks but doesn't burn. Check the internal temperature using a bbq thermometer for 160°F or 71°C and you're ready to remove it from the heat. If it needs a bit longer and this shouldn’t be a problem because the loin is quite a fatty piece of meat and it won't easily dry out. When your spit roasted pork cooked, remove from the grill and allow it to cool for 15 minutes. There's two reasons for this:-
When you've got the rod out, you're ready to carve and serve. I usually start by removing the outer shell of cracking and then slicing thinly. Cut up the crackling and place a piece on each plate. Yum! Related Pages:-
Barbecue Pork Recipes
Return to Home Page from Spit Roasted Pork Using The Rotisserie New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
We Recommend
 |