Italian-style Rotisserie Pork Roast


 
C

ChadVKealey

TVWBB Pro
My goal was to replicate Tony Luke's famous roast pork sandwich.

I started with an 8# boneless pork butt and brined it for about 6 hours in 3 quarts water, 1/2 cup kosher and 1/4 cup dark brown sugar. Then, I tied it up (poorly...seriously, I need to take a class on meat tying or something) and slathered on a combination of fresh parsley, rosemary, thyme (sorry, no sage), garlic and olive oil.


Then onto the spit. I had two full baskets of Stubbs with a couple small bits of apple wood on each off to the sides with a drip pan underneath. Once the meat was on, the temps settled out around 350. Here it is an hour or so in:


After 3 hours, with temps reading about 175 in the deepest part, I opened up the vents to get a little more bark on it. This is how it looked after a 15 minute rest:


And after carving:


The flavor, while fantastic with all those fresh herbs, wasn't what I was hoping for. It was delicious, just in a different way. Also, the rolls I bought turned out to be the entirely wrong choice (sorry, no plated pics). In the end, I thoroughly enjoyed the process and the result, it just wasn't what I was aiming for.
 
The pork looks great Chad, really nice color on it. Even though it didn't turn out how you expected, it looks like it was a tasty experiment!
 
Chad, the tying of a piece of pork can be seriously challenging, some days I cease stepping on my ear and get it right, I miss more than I hit! Now and then, when I get it right, the result is so pleasing!
From the first time I saw a porchetta done as a whole pig, boned out and then rolled into a massive cylinder stuffed and roasted, I have had a burning desire to do one! That will take some knife skill, I'm pretty good but, it will remain to be seen just how good I am.
Enrico, any suggestions?
 
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Looks really good, sorry the flavor profile wasn't what you were after. Been there many times myself.
 
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