Rotisserie Pork Butt - Char Sui Style

Most of the recipes I put on here are I have found from other sites. I try to note that on each one. This one in particular comes from Mike Vrobel's site dadcooksdinner.com. If you haven't checked it out it's a must for anyone grilling, let alone doing rotisserie. See his page for the detailed steps on how to do this properly.

Here we go.

Ingredients:

• 3 -4lb Pork Butt or shoulder

Marinade: (Be sure to save a few table spoons for the glaze)

• 1 cup soy sauce
• 2 tbsp hoisin sauce
• 4 cloves garlic, minced I use the jarred pre-minced garlic
• 2 inch piece of ginger, I also use the jarred pre-minced ginger
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil

Glaze

• 2 tbsp reserved marinade (or 2 tbsp soy sauce)
• 1/4 cup honey
• 1/4 cup hoisin sauce

Directions :
Day before or at least 3 - 4 hours before

1. Marinate the pork - put the pork in a ziploc with the marinade in the fridge overnight

Time to cook:

1. Take the pork out and let it rest
2. Setup your grill for Rotisserie - back infared on high, side burners on med-high (400 degrees)
3. Tie up the pork in a tube - see photo
4. Skewer it and put it on your grill for about 30 minutes - should be starting to char on the most exposed parts
5. Turn of the back infared burner or turn down your grill to medium
6. Let cook for about another hour at about 250 degrees
7. Bast the pork with the glaze for the last 30 minutes - 2 - 3 times
8. Be careful the sugar in the glaze can burn if it's too hot
9. You can cook this on low for a while longer to get it more tender
10. let it rest for 5 - 10 minutes before carving

1. Set your grill up for rotisserie

Rotisserie Chicken stuffed with oranges and rosemarry

 One of my favorite methods of cooking, at the moment, is rotisserie. I have had good success with pork but I was worried about doing any kind of bird for two reasons. first, is trussing, it looked a little complicated but turned out to be rather easy. The next thing was getting them on and balanced properly. That turned out to be rather easy as well. My first foray into rotisserie with birds was two, three + pound chickens. 

I started out by brine-ing the chickens for about 4 hours. Next I separated the skin and used a paprika based BBQ rub under the skin. I also stuffed the inside with a couple cut up orange slices and several rosemary twigs. All the chicken juices soak into the rosemary and orange as it keeps rotating around adding good flavor.

Ready to put on the Grill

Infrared on High and High indirect heat

One other important detail. When doing a rotisserie at high heat you want to have some liquid in your pan. I used a can of beer which worked really well to keep the meet from drying out.

On for about 20 minutes so far

Delicious Close Up

All done and resting

These chickens were far superior to any we have bought in the store and they really don't take that much effort. If I do these again I would turn the grill down a bit. I got up over 500 degrees and I think they cooked a little to fast.