Rotisserie pork with bourbon barbecue mop


 

Joan

TVWBB Hall of Fame
WEBER-This recipe always gets the best rating that we give recipes. I'm hoping that you all will like it as much also.

Rotisserie Pork with Bourbon Barbecue Mop

Rub

2 tsp. whole black peppercorns
2 tsp. mustard seed
2 TB. light brown sugar
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. paprika

1 boneless pork shoulder (Boston Butt), 5 to 6 lbs., rolled and tied
1 TB kosher salt

Mop

1 cup Bourbon
1 small onion, about 5 oz., pureed
1/2 cup light brown sugar
1/4 cup dark corn syrup
1/4 cup ketchup
2 TB. coarse brown mustard

To make the rub: Using a spice/coffee grinder or a mortar and pestle, pulverize the peppercorns with the mustard seed. Place in a small bowl and combine with the remaining rub ingredients.

Season the pork with the rub. Wrap in plastic wrap and place on a plate. Refrigerate for 12 to 24 hours. Allow the pork to stand at room temp. for 45 minutes before grilling. Season with the salt.

Meanwhile, make the mop: In a medium bowl, whisk the mop ingredients.

Follow the grill's instructions for using the rotisserie. Center the pork on the spit and secure it in place. Rotate over Direct Low heat until the internal temperature reaches 175, 3 1/2 to 4 hrs., or 30 minutes per pound. After the first hour, if the pork starts to looking to brown, finish grilling over Indirect Low heat. After the first hour, baste the pork generously with the mop every 20 minutes. Remove from the rotisserie, loosely cover the foil and let rest for about 20 minutes before slicing.
Serves 12

Source: Weber's Real Grilling - pub. 2005 - Jamie Purviance
 
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