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The pork shoulder works best. Once used a pork butt and it was too fatty.

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  • Rub:
  • 1 5-6 pound boneless pork shoulder
  • 1 tablespoon kosher salt
  • 2 tablespoons light brown sugar
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons mustard seed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Mop:
  • 1 cup bourbon
  • 1/2 cup light brown sugar
  • 1 small onion, pureed
  • 1/4 cup ketchup
  • 1/4 cup corn syrup (preferably dark)
  • 2 tablespoons brown mustard



Step 1

To make rub, place peppercorns and mustard seed in coffee grinder. Pulverize and place in small bowl. Add remaining rub
ingredients. Season pork shoulder with rub, wrap in plastic, and place in refrigerate for 12 to 15 hours.
Let meat stand at room temperature 30-45 minutes before grilling. Season with kosher salt. As roast is resting, whisk
ingredients for mop in a medium bowl. Set aside.

Preheat grill and follow instructions for using rotisserie. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2
to 4 hours. The internal temperature should be 175 degrees. After the first hour of cooking, apply mop every 20 minutes for
the remainder of cook time. Remove roast from rotisserie, cover with foil, and let stand 20 minutes before slicing.


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