Spit-Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

Spit Roasted Barbecue Pork Shoulder

• 1.5 Kg Boneless Pork Shoulder, string tied


• Salt and pepper


• 3 cups (750 ml) pineapple juice


• 1/4 cup (60 ml) ketchup<


• 1/4 cup (60 ml) brown sugar


• 2 tablespoons (30 ml) soy sauce


• 1 tablespoon (15 ml) Dijon mustard


• 1 tablespoon (15 ml) Worcestershire sauce


• 1 teaspoon (5 ml) paprika


• 1 clove garlic, finely chopped

• In a pot of salted boiling water, poach the pork shoulder for two hours in simmering water.


• Drain Pork Shoulder.

The Marinade

• Meanwhile, in a saucepan, bring all the ingredients to a boil.


• Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.


• In a large bowl or in the same pot, coat the meat with the marinade and set aside.


• Preheat the grill, setting the burners to high.


• Insert the roasting pin through the meat and install on the spit.


• Season with pepper.


• Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast.


• Reduce the temperature of the grill to low heat.


• Roast the pork shoulder for about 2 hours or until meat is tender.


• Baste meat with the marinade every 15 minutes.


• Let meat cool for 10 minutes.


• Remove the string, and break the roast meat into chunks or slice.