Pork shoulder roast, or Boston butt, as it is colloquially known, is a fattier cut of meat than many of the other leaner cuts of pork roast. Boston butt makes a great cut for cooking over a rotisserie grill as it holds its shape well after being cooked for a long time. Boston butt needs to be cooked well because of the abundance of connective tissue in the meat. The long cooking time needed doesn't affect the flavor of the roast, as the fat in the meat helps to keep it moist and juicy.
Things You'll Need
- 3-4 lb. Boston butt roast
- Large container
- Spice Rub
- Butcher's twine
- Rotisserie Attachment
- Aluminum drip pan
Brine the meat. Soak the roast in 3 quarts of water with 3/4 cup of salt. Allow it to soak for at least three hours, and as long as overnight.
Rinse the Boston butt under cold running water and then pat it dry with paper towels.
Rub the roast with the spice rub of your choice. Tie off the meat with butcher's twine.
Skewer the Boston butt onto the rotisserie spit. Turn on the grill and let the meat sit on the spit while the grill heats up.
Place the rotisserie spit over the hot grill and place an aluminum pan under the meat to catch dripping juices. Close the grill to cook. Cook the meat for 25 minutes per pound, until it has reached an internal temperature of 180 to 185 degrees F.
Remove the roast from the spit, and rest it on a cutting board for 15 minutes. Then remove the butchers twine, slice the roast and serve.
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