Spit Roasted Pork Using The Rotisserie

Despite the picture below, a spit roasted pork doesn’t have to be the whole pig. Having said that it doesn’t half look good doesn’t it?

This one is being done by Matthew Mitchell of Mitchell Meats in Newsholme (one of my neighbouring villages) and I have to say that when we finally tucked into it, it was absolutely fantastic served in a bun with apple sauce.

For doing a pork rotisserie at home ask your butcher for a rolled pork loin. It’s a tasty cut and with the skin on offers a great opportunity for some crispy crackling. 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.

Ingredients:-

• One pork loin
• Salt

Method:

After following my perfect pork crackling tips, thread the pork loin onto the spit roast, sprinkle with salt and cook over a high heat for approximately 90 minutes. You may want to give it a bit longer and this shouldn’t be a problem because the loin is quite a fatty piece of meat so it shouldn’t dry out.

Check the internal temperature using a thermometer or prick with a skewer to see if the juices run clear.

Related Pages:-

Barbecue Pork Recipes
Barbecue Restaurant Franchise
Cooking Barbecue Chicken On The Rotisserie
Spit Roasted Veal
Spit Roasted Duck
Spit Roasted Venison Wrapped In Pancetta
My Favorite Rotisserie Grilled Venison Recipe
Share Your Favorite Spit Roasting Recipe
Patio Furniture

Return to Home Page from Spit Roasted Pork Using The Rotisserie