Rotisserie Roast Pork

"Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!"
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Tim_John photo by Tim_John
photo by John K. photo by John K.
Ready In:
1hr 20mins




  • Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
  • Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
  • Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
  • Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
  • Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
  • Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
  • Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
  • Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
  • Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

Questions & Replies

  1. I have a convection rotisserie that I am still learning how to use. Would the time and temperature be the same or should I adjust them?
  2. You state your grill rotisserie has no temp setting. When you cook this again please take note of temp of grill from an internal temp gauge. I do have temp settings on my grill. I'm setting it at 350 F, Hoping most recipes start cooking at 350 F...
  3. What oven temp can I use for this? We love it on the grill, but it’s freezing here!!!!
  4. Would the timing be the same for a bone-in pork roast? 20 minutes per pound?
  5. Was is this cooked in an air pressure?


  1. We enjoyed this delicious roast very much,several times in fact. I used a 6 lb.double boneless loin(brought at Costco)already tied with string.I used 4 garlic cloves,next time I will use more. I used ground thyme.I cooked the roast 2 hours,and it was perfect!! Thank you,Tish for sharing your recipe:0)
  2. @ Brian M On my Showtime Rotisserie the cooking temp is 'ON'.
  3. Simple! The great thing about this recipe is that it doesn't require any marinade time, but the flavor still is good. Good for a last minute dinner.
  4. YUMMY!! We loved this. I bought a very small (1.83 pounds)pork loin. It worked great. I put around 6 cloves of garlic in slits all over the roast. Also, I had to use unflavored dental floss for string. :) It worked. My family thought it was delicious! We will make this again.
  5. This was excellent with wonderful flavor. I did use a bit more garlic (about 5 cloves), cut each clove into about 4 pieces and assaulted my roast from every possible angle with a tiny slit and piece of garlic! lol This gave the roast a wonderful garlic taste but not overpowering. I used ground thyme and added some black pepper. I also used the drippings to make gravy. Mmm-mmm good! We had this leftover in sandwiches for a few days (this was a mammoth roast from Costco) and it was so tender. I'd recommend for anyone to give this recipe a try. Thanks for posting!


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