How to Make a Blade Roast on the Rotisserie

Pork shoulder has a lot of fat in it. This helps it cook up nice and juicy. There is a lot of connective tissue along with the fat inside the roast. If you do not cook pork shoulder long enough, that connective tissue makes it a very tough cut of meat. It must be cooked well done to bring out the best flavor.
Using a rotisserie to grill a blade roast shoulder is easy by following these steps.

Things You'll Need

• Equipment:
• Grill with rotisserie attachment
• Aluminum drip pan that fits inside grill under roast
• Twine
• Ingredients:
• 3 to 4 pound blade shoulder roast, trimmed of excess fat
• Brine:
• 4 quarts of water
• 1 cup sea salt
• ½ cup brown sugar
• Dry rub:
• 1 teaspoon coriander
• 2 cloves fresh garlic crushed or 1 teaspoon dried
• 1 tablespoon fresh lemon peel or 1 teaspoon dried
• ½ teaspoon fresh ground black pepper

Instructions

1. Prepare the brine: Dissolve the salt and sugar inside a medium-size bowl. Add the roast to a large storage bag. Pour the water solution into the bag, covering the roast; add more water if needed. Refrigerate no less than three hours and no more than eight hours.

2. Prepare the dry rub: One hour before cooking, mix all dry rub ingredients in a small bowl. Pat the roast dry with paper towels. Sprinkle the rub over the roast and pat gently with your hands, working the rub into the nooks and crevices of the roast.

3. 

   Using twine, truss the roast lengthwise from top to bottom in approximately 1 inch intervals. (Tie the first round near one end and tie it off into a knot. Each succeeding tie is just looping the twine. The final loop is a tied end that is the same as the first; cut off any excess.)

4. Grill preparation: set up rotisserie for high heat. Follow manufacturer's instructions. Put your drip pan directly underneath where the roast will turn so drippings will fall into the pan.

5. 

   Skewer the roast onto the spit through the center and allow it to reach room temperature. Place the spit onto the rotisserie and check the drip pan placement.

6. Cook until roast reaches 180 to 190 degrees Fahrenheit in the thickest part of the meat. This should take about 1 to 1½ hours, or approximately 25 minutes per pound.

7. 

   Remove the spit from the grill. Allow roast to rest for about 15 minutes, then remove the spit. Place on a cutting board and cut into desired portions.

Tips & Warnings

• Variations: You can add or change spices in the dry rub to your taste, or you can omit the brine. Diabetics can use a sugar substitute. Remember to cook the roast completely done because of the connective tissue. Cooking the roast until this tissue melts makes the meat extremely tender.

• Remember to use caution around hot food and cooking surfaces.

References

• Dad cooks dinner