Rotisserie Heavenly Pork Shoulder

Timothy J Higgins Eva's Note:

I was at the local grocery store and had an idea of trying a pork shoulder on my electric Black Angus Rotisserie from 1950 that I permanently borrowed from my mom, since she was not putting it to use! I use this rotisserie all the time! From chicken, beef, pork and even fish! Have to keep a close eye on the last one!

• Total Time: 2 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 10 mins

Ingredients:

Servings: 4

• 4 -6 lbs pork shoulder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon cumin
• 1/2 teaspoon rosemary, ground
• 1/4 teaspoon thyme
• 1 teaspoon onion soup mix

Directions:

1. Wash the pork shoulder well and pat dry. Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.
2. Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.
3. Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325°F in the oven for 1 hour for medium.

Reviews

[Chef #1404369]

Good recipe. I let the roast sit with the spices on it for about 16 hours. The taste was great! I think next time though I'll make it in the oven, ended up being a bit dry out of the rotisserie.