Smoked Pork Shoulder (Rotisserie-Style)
There aren’t many things that are more fun than rotisserie cooking. In this recipe, we’ll combine the self-basting benefits of rotisserie cooking with a kiss of smoke. Using the smoker pellet inserts and premium hardwood pellets in the Hybrid Fire Grill, this recipe is simple and delicious.
Truss the roast with butcher's twine. If you're not familiar with trussing, you can also simply tie a series of loops around the roast to keep it uniform in shape while it spins. Then, slide the roast onto the rotisserie spit, avoiding the large shoulder blade bone in the roast. Lock rotisserie forks into place around the pork, securing the roast to the spit.
Lightly coat the entire pork shoulder with yellow mustard, and then season liberally with barbecue rub, ensuring all surfaces of the roast are coated, set aside.
Prepare the grill by placing one or two pellet inserts into your Hybrid Fire Grill. For the K500 you’ll only use one insert positioned in the far left grilling drawer channel. For the K750 or K1000 use two inserts and place one on both the far left and far right grilling drawer channels.
Tip: When using the K750 or K1000, leave at least a one-inch gap between pellets and the front of the tray. The grill’s ignition burner will cause the pellets to burn, as opposed to smolder, if they are filled too close to the front of the tray.
Fill each pellet tray with 2.5 cups of pellets, spreading evenly along the length of each tray. I like to use cherry pellets, but the oak and pecan blend is nice as well. Ignite the front of the pellets using a butane torch and allow them to burn for 3-4 minutes. While they are burning, ignite the ignition burner on the grill and adjust it to high. This should result in a grill temperature of about 225° - 250°F. Then, blow out the fire on the pellets and allow them to smolder and smoke.
Place a disposable drip pan on the cooking grate in the middle of the grill, under where the pork will spin, to catch any drippings. Insert spit into the rotisserie motor and turn it on. Close the lid and glaze the pork once an hour with bourbon sauce for 6 hours.
Remove the pork from the grill. Light the outermost main burners and adjust them in order to establish the grill temperature at 300°F. While the grill is heating up, remove the pork from the spit and place on a triple sheet of aluminum foil. Pour drippings from the drip pan over top of the pork and wrap as tightly as possible in foil.
Place the wrapped pork into the drip pan (to catch any leaking juices) and insert a reliable leave-in thermometer into the roast, being careful not to touch the bone. Place the pork back on the grill over indirect heat until internal temperature reaches 205°F, about 2-3 hours for a seven-pound pork shoulder.
Remove the pork from the grill and cut a small hole in the foil to let out any steam. Allow pork to rest for one hour. Pour drippings into a fat separator and discard grease.
Shred pork and drizzle with drippings. Serve on a bun with more bourbon sauce or with Kansas City BBQ sauce and serve with your favorite barbecue sides.