“Indulge in the mouthwatering perfection of rotisserie pork shoulder, a succulent and flavorful dish that will satisfy your cravings. Slow-roasted to perfection, this tender cut of meat boasts a crispy exterior and juicy interior, making it an irresistible centerpiece for any meal. Elevate your dining experience with the rich flavors and melt-in-your-mouth texture of this delicious classic.”


If you’re looking to try something new this Labor Day weekend, why not attempt a rotisserie pork shoulder on your Weber attachment? This recipe calls for a 7-8 lb boneless pork shoulder seasoned with a dry rub and cooked using mesquite wood chunks for added flavor.

To ensure that the pork shoulder stays intact during the 10-12 hour cooking process, it is essential to tie it up securely with butchers string. Create loops along the axis of the shoulder and tie additional loops perpendicular to ensure it remains in place on the rotisserie.

The cooking process involves starting 18 coals on one side of the grill, estimating that this will provide a temperature of around 250 degrees. Throughout the cooking time, additional coals and wood chips are added every hour to maintain consistent heat and smoke. A mop solution is also applied generously to keep the shoulder moist.

After approximately 12 hours of cooking, the internal temperature of the rotisserie pork shoulder reaches about 177 degrees. While this may be lower than desired for traditional pulled pork sandwiches, the meat can still be sliced using a meat slicer for delicious sliced pork sandwiches. The juicy meat pairs well with spicy and smoky flavors from the bark.

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To top off your rotisserie pork shoulder sandwich, you can opt for BBQ sauce or get creative with other condiments like mayo. The end result is a tasty and juicy sandwich that will satisfy your cravings for Labor Day grilling.



If you’re looking to try something new this Labor Day weekend, why not give rotisserie pork shoulder a go? This recipe takes a traditional smoking method and adds a flavorful twist by using a Weber rotisserie attachment on your charcoal grill. The result is a juicy and delicious pork shoulder that can be enjoyed in different ways.

To start, you’ll need a 7-8 lb boneless pork shoulder. Make sure to tie it up securely with butchers string to prevent it from falling apart or off the spit during the 10-12 hour cooking process. Place about 18 coals on one side of the grill, estimating that it will provide around 250 degrees of heat. Once the pork shoulder is in place on the rotisserie, start the spit spinning and close the grill.

Throughout the cooking time, which should be about 12 hours, add 3-4 coals and some wood chips every hour to maintain the fire. Generously apply a mop solution on top of the roast to keep it moist. The rotisserie motion will help keep the juices rolling around the shoulder, resulting in a wet and flavorful final product.

After 12 hours of cooking, check the internal temperature of the rotisserie pork shoulder. It should ideally reach around 190-205 degrees for proper pulled pork consistency. However, if it’s only at around 177 degrees like in this case, you can still enjoy sliced pork sandwiches. Use a meat slicer to easily slice through the juicy meat and savor each bite that combines smoky flavors with a bit of spice from the bark.


Top your sliced pork sandwiches with your preferred condiments such as BBQ sauce or mayo for added flavor. The end result will be a delicious and juicy sandwich that will surely please your taste buds. So why not give this rotisserie pork shoulder recipe a try this Labor Day weekend and impress your friends and family with your grilling skills?



Cooking a rotisserie pork shoulder can take anywhere from 10 to 12 hours, depending on the size and desired level of tenderness. In the case of this recipe, the author cooked an 7-8 lb boneless pork shoulder for about 12 hours on their Weber rotisserie attachment. However, they noted that the internal temperature of the pork shoulder was only about 177 degrees at this point, which is a bit lower than the ideal temperature for pulled pork sandwiches.

While the pork shoulder may not have been ready for traditional pulled pork sandwiches at this stage, it was still delicious and perfect for making sliced pork sandwiches. The author used a meat slicer to slice the juicy and flavorful meat into thin slices. Each slice had a bit of spicy and smokey bark, adding an extra layer of flavor to the sandwich. It’s important to note that cooking times may vary depending on factors such as grill temperature and size of the pork shoulder, so it’s always best to use a meat thermometer to ensure that the meat is cooked to your desired doneness.

In conclusion, rotisserie pork shoulder is a delicious and flavorful dish that can be enjoyed by meat lovers. Its slow cooking process on the rotisserie ensures tender and juicy meat, while the smoky flavors enhance the overall taste. Whether served as a main course or used in sandwiches, this succulent dish is sure to satisfy any palate.

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