Cut the pig into portions and serve warm. Remove the pig from spit and let rest for 20 minutes.
ELECTRIC PORK ROTISSERIE SKIN
Cook, basting with the sauce every hour and adding more firewood every 2 to 3 hours, until the skin is golden and crispy and a thermometer inserted in the thickest part of the pig's leg registers 145 degrees F, 7 to 8 hours. Electric 40W Motor, 60 Inch Spit Rod, All Stainless Trussing Hardware Accessories The SpitJack CXB85 ALL STAINLESS STEEL whole lamb, pig & goat rotisserie system is now available.
Set the pig over the fire pit and turn on the spit. Once the logs are lit, your fire is ready to go.įollowing the manufacturer's instructions for your electric rotisserie spit, secure the pig to the spit rod. 7 & 11 skewer rotisserie models can cook limitless variety of foods such as beef & pork cuts, whole fish in baskets, chicken pieces & much more with the. Distribute the charcoal evenly in the hole and add several logs of firewood on top of the charcoal in a crisscross pattern. Once it has been lit for 20 minutes it will turn ashen white on the top. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit a long solid rod used to hold food while it is being.
ELECTRIC PORK ROTISSERIE HOW TO
Place 15 pounds of charcoal in a mounded shape in the hole. How to cook a Pork Shoulder Roast (aka Boston Butt roast) on the rotisserie, low and slow, until it is tender and shreddable. Let the basting sauce cool completely and refrigerate until ready to use.įor the spit roasting: Set your fire by digging a 3-foot diameter hole in the ground, 2 inches deep. Reduce the heat and let simmer for 25 minutes. Add the vinegar, margarine, Worcestershire sauce, brown sugar, lemon juice, salt, pepper and 1 cup water and bring the mixture to a boil. Add the onions and cook until lightly browned on the edges and softened, about 10 minutes. Put the pig in a large plastic bag, seal the bag and let the pig marinate in the refrigerator for 24 hours.įor the basting sauce: Heat the vegetable oil in a medium saucepan over medium-high heat. Rub the pig thoroughly with the dry rub, being sure to get the inside as well. For the dry rub: In a large bowl, mix together the salt, brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, oregano, black pepper and cayenne pepper.
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