Rotisserie Heavenly Pork Shoulder
Transform your barbecue game with this succulent Rotisserie Heavenly Pork Shoulder, a recipe that's all about bold flavors, tender texture, and smoky perfection. This 5-pound bone-in pork shoulder is seasoned with a robust homemade dry rub of paprika, garlic, cumin, and oregano, then marinated overnight for optimal flavor infusion. Slowly cooked on a rotisserie at 275°F to 300°F, infused with the aromatic essence of hickory or applewood chips, this pork achieves melt-in-your-mouth tenderness as it bastes in its own savory juices. Ideal for serving to a crowd, this centerpiece dish pairs beautifully with classic sides like coleslaw or cornbread, making it perfect for backyard gatherings or family feasts. With its fall-apart texture and smoky, spiced crust, this pork shoulder is your ticket to achieving rotisserie mastery. Whether shredded for sandwiches or served as-is, this recipe promises a mouthwatering experience every time.
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Recipe Information
Ingredients
- 5 lbs bone-in pork shoulder (pork butt)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 cup water
- 2 cups hickory or applewood chips (for smoking)
Instructions
Pat the pork shoulder dry with paper towels and set it aside.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and ground cumin to create the dry rub.
Rub the olive oil all over the pork shoulder. Then evenly coat the meat with the dry rub, patting it in to ensure adherence.
Place the pork shoulder on a tray, cover with plastic wrap, and let it rest in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Soak hickory or applewood chips in water for at least 30 minutes before cooking.
Preheat your rotisserie grill to medium-low heat, aiming for a temperature of 275°F to 300°F. Insert the rotisserie rod through the center of the pork shoulder, securing it tightly with the forks.
Place a drip pan filled with water and 2 tablespoons of apple cider vinegar underneath the meat to catch drippings, maintain moisture, and add flavor.
Add the soaked wood chips to the grill to create a smoky aroma.
Start the rotisserie and cook the pork shoulder low and slow for approximately 4.5 to 5 hours, or until the internal temperature reaches 195°F for tender, pull-apart meat.
Every hour, baste the pork shoulder with some of the juices collected in the drip pan to keep it moist and flavorful.
Once cooked, carefully remove the pork shoulder from the rotisserie rod and let it rest for 20 minutes before slicing or shredding.
Serve the pork shoulder with your favorite sides like coleslaw, roasted vegetables, or cornbread. Enjoy!
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
