I was considering many options as I plan to do a boneless pork center this coming Sunday.
I have 2 - 2 to 3 pound roasts but since I am only cooking for 2 I was going to spin just 1.
New rotisserie and I have only done a 4 pound bird once, so a little fresh.
I understand what I need to as far as cooking goes but never turned a pork roast before. I was considering a bit hotter than the chicken, I would like to see a fair amount of color on the roast itself while trying to remove it from the spit at about 135 degrees. I would like it to be slightly pink or just turned from that pink color. The wife gets nervous when its under the 140 or mildly pink. I just don't want it dry and I don't think really low temp and a longer cook would benefit a lean roast like this.
Looking for tips and suggestions specific to rubs and a possible glaze. I see the glaze tends to be a popular addition and I don't know why it would be as usually I go meat by itself without much sauce. Is the pork just drier and that is why?
So tips on rubs and glaze.
I have a lot of spices to make a rub but for pre fab I have lots of killer hogs, Mediterranean blend, oakridges, byron's butt rub which I purchased for my soon to cook shoulder but haven't tried it ever.
All recommendations are welcome and thanks for the ides.
Good looking roast there btw Kelly.
The roast is similar in diameter to Michael's here but about 8 to 10 inches longer....so not overly thick, I don't think it will take long at all.
Got a pork loin to do a spin cook with the Rotisserie. Thanks Tim for the guidance on getting the right cut for this cook. Used the simple wet rub I have learned from Rich G.: dijon mustard, EVOO, crushed garlic, a little honey, salt, and pepper. Went on with B&B charcoal and peach wood from...
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