Rotisserie Pork
This recipe is essentially for the baste that can be applied to a rolled pork on a rotisserie on a barbecue. Don’t let the simplicity of the idea fool you. This is a seriously tasty way to cook a rolled pork and it can feed a good number of people.
Ingredients
| - 70g melted butter | - 1 tbsp salt |
| - 1½ tsp Worcester sauce | - 1 tbsp smoked paprika |
| - 1 tsp black pepper | - ¼ cup lemon juice (about 2 lemons) |
| - A couple of shakes of mixed spice | - 1.5kg rolled pork |
Instructions
Melt the butter in a small bowl and then mix in the remainder of the ingredients.
Get the barbecue ready and up to a temperature of about 170 - 180 degrees C. I have found success using the middle three burners on a medium setting.
Fix the meat to the rotisserie. Try to add some extra scoring to the skin if possible (a scalpel is good here) as this will allow the fat to render out better.
Ready the meat by applying a light coating of the basting mixture before putting into the barbecue.
Cook for approximately 2 hours ensuring that the meat reaches 71 Degrees C internally (use a meat thermometer). If you have a larger cut of meat, it will take longer. I have cooked a 2.8kg for 3 hours and it was perfectly done.
During the cooking process baste the meat every 15 minutes or so. Don’t leave the top off the barbecue for too long while basting as it will reduce the effective heat.
If you want to optimise the crispiness of the skin, crank up the temperature of the BBQ for 15 minutes to around 250 degrees C just before finishing. You might also need to stop the rotisserie from turning.
For a larger cut of meat, increase the volume of baste.