Spicy Beer Brined Rotisserie Pork Loin
Elevate your backyard grilling game with this Spicy Beer Brined Rotisserie Pork Loin—a recipe that combines bold flavors and expert technique for an unforgettable meal. The pork loin is infused with incredible depth thanks to an overnight brine of lager or ale, kosher salt, brown sugar, garlic, and aromatic spices like crushed red pepper and peppercorns. Coated in a smoky spice rub featuring paprika, cumin, and chili powder, the pork slow-roasts to perfection on a rotisserie, resulting in a tender, juicy center and a beautifully caramelized crust. Ideal for gatherings, this dish offers crowd-pleasing flavor with minimal effort and pairs perfectly with roasted vegetables or a fresh summer salad. Whether you're a beginner or a grill master, this rotisserie pork loin will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin
- 4 cups beer (lager or ale)
- 2 cups water
- 0.5 cups kosher salt
- 0.25 cups brown sugar
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon whole black peppercorns
- 4 cloves garlic cloves, smashed
- 2 leaves bay leaves
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 2 tablespoons olive oil
Instructions
In a large saucepan, combine beer, water, kosher salt, and brown sugar. Heat over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool to room temperature.
Add crushed red pepper flakes, black peppercorns, smashed garlic, and bay leaves to the brine. Stir well.
Place the pork loin in a large, resealable plastic bag or a deep container. Pour the cooled brine over the pork, ensuring it is fully submerged. Seal the bag or cover the container, and refrigerate for at least 8 hours or overnight.
Remove the pork loin from the brine and pat it dry with paper towels. Discard the brine.
In a small bowl, mix together paprika, ground cumin, ground coriander, chili powder, and olive oil to form a paste.
Rub the spice mixture all over the pork loin, ensuring it is evenly coated.
Secure the pork loin onto the rotisserie spit rod, making sure it is centered and tightly fastened.
Preheat your grill to medium-high heat (about 375°F to 400°F) and set up for rotisserie cooking. If using a charcoal grill, arrange coals on both sides for indirect cooking.
Place the spit rod onto the grill and start the rotisserie motor. Close the grill lid and cook the pork loin for about 1 hour and 45 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Check occasionally to ensure even cooking and baste with additional olive oil if needed to prevent drying out.
Once done, remove the pork loin from the rotisserie and let it rest for 10-15 minutes before slicing.
Slice the pork loin into thin, juicy pieces and serve with your favorite sides.
Nutrition Facts
Calories |
4207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 54749 mg | 2380% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 36.3 g | ||
| Protein | 376.6 g | 753% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 471 mg | 36% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6493 mg | 138% | |
*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.
