Number of servings: 2-3. Preparation time: cooking 12,5 hours, baking 3-3,5 hours.
INGREDIENTS
For salting:
- 1 cup of salt
- 1 L room temperature water
- 4 pork shoulders weighing about 0,7 - 1 kg each
For the marinade:
- ½ cup neutral oil (rapeseed, corn, olive, etc.)
- 2 tablespoons ground white pepper
- 1 tablespoon salt
For baking:
- 0,95 l dark beer;
- 3-4 cups of curry nut chips (soaked in water for 30 minutes)
PREPARATION
It's time to remember the swivel spur and make something tasty.
The rotisserie gives you so many options to perfectly cook large cuts of meat, from the simplest chicken to large steaks and one of the favourites of many - pork shoulder. It is advisable to buy pork that is as fresh as possible and that has not been previously frozen. Freezing can affect cooking. The bigger the cow, the better, as it takes time for the pork skin to crisp up nicely and for the meat inside not to overcook.
Dissolve the salt in room temperature water in a large food storage bucket or bowl. It should be large enough to hold all the pork shoulders at once.
Place the pork shoulders in the water, cover them and leave them overnight (12 hours).
The next day, remove from the water, dry thoroughly with a paper towel, season and rub well with oil.
Thread each neck onto a skewer in the designated place, securing the ends with a fork. This will prevent the meat from moving while the skewer is turning. Drain the ends of the skewers thoroughly to prevent food residue from entering the motor of the rotating skewer.
Place the skewer in the grill and do a test rotation with the lid open. This will ensure that the meat cooks correctly, does not stick anywhere and does not move freely. This must be done before the grill is preheated.
If everything has been done correctly, remove the rotisserie spit and fire up the grill.
a. Gas grill: Remove the cooking grate and place disposable foil containers for the fat under the eaves. This will protect the burners of the grill from dripping fat. Switch on the burners and close the lid. Preheat the grill to approximately 165 degrees. If your grill has an infrared burner, set it to the lowest heat setting.
b. Charcoal grill: prepare the grill for indirect cooking by placing coal briquettes in the charcoal trays in charcoal crescents in the charcoal braziers on the edges of the grill. Place a disposable aluminium foil container in the middle for the fat. Place the rotisserie skewer and cover with the lid. Try to reach and maintain a temperature of 165 degrees.
Add the soaked smokers chips into a smoking tray box or directly on hot charcoal briquettes. Wait for the chips to start smoking.
As soon as the chips start to smoke, put on the rotating spit and switch it on.
Cover and bake for 45 minutes at 165 degrees. If you want a more intense smoke aroma and flavour, add two more cups of chips after 25 minutes.
After 45 minutes, splash the meat generously with beer, cover and cook for a further 30 minutes at 135 degrees.
After 30 minutes, baste the meat generously with beer again and bake for 30 minutes. Repeat the process one more time.
At this point the cooking time is about 2 hours 15 minutes. The skin of the carcass should now be crisp and nicely browned. If it is still tender and sufficiently browned, increase the heat slightly, if it is over-browned reduce by 4 degrees.
Bake for a further hour, basting every 30 minutes with beer.
After three hours, stop the spit and check the temperature of the meat at the thickest point. The temperature should be around 87-88 degrees. Check the temperature every 15 minutes.
When the temperature inside the pork crown reaches 94 degrees, it is cooked.
Remove the skewer from the grill using heat-resistant gloves and remove the pork carcasses to the plates ready for serving.
Cover and let the meat rest for 20-30% of the cooking time.
Serve the pork neck warm and crispy!
Delicious!
