My Best Rotisserie Pork Loin So Far!

[Kelly C]

The wife and I were very happy with how this pork loin turned out this evening. It was as soft and moist as a filet mignon.

 

[Randy]

Personally I think sliced pork loin or shoulder or Boston butt is better than pulled pork and yours looks delicious

 

[BFletcher]

That does look very good!

 

[Timothy F. Lewis]

I love spinning piggy like that! Never disappoints, totally different than pulled pork. I have been stuffing and slicing loins for years and every time it’s a crowd pleaser. I even won a comp with one about 30 years ago. That was a fun day!
I must add I very much like the addition of “So Far“ in your title! The next one will be even better!

 

[Brenda T]

That looks great!

 

[LMichaels]

That looks like I should have been there to help you eat it

 

[ChuckO]

That Loin is a work of art, nicely cooked Kelly. So is that vintage kettle

 

[Kelly C]

That Loin is a work of art, nicely cooked Kelly. So is that vintage kettle

Thanks Chuck! Yes, this 22” yellow kettle (named The Gourmet by Weber) is from the mid-70’s. One of my favorite cookers. I also like how it changes to an orange color when it gets hot.

 

[Karl Quist]

Great looking loin! I need to cook some pork loin again. The last time I mead sliced loin sandwiches, and it was right up there with some of the best pork I have ever had.

*heading to the freezer*

 

[Kelly C]

One of the things I did on this pork loin was inject it with apple juice and Worcestershire sauce, which really helped prevent it from being dry and added flavor. Will keep doing that.

 

[Tim Campbell]

That looks amazing, Kelly. Gorgeous grill, too!!

 

[Greg in Utah]

Digging the yellow kettle