Ok, I need some advice on a multi loin rotisserie project

Discussion in 'Pork' started by griz, Aug 30, 2009.

  1. griz

    griz Fire Starter

    For Labor Day, a friend of mine found out that I own a very large whole hog rotisserie cooker. I purchased it about a year ago and have yet to use it. He is wanting to cook a whole hog for his Labor Day party which will have around 40 adults there.

    I realize the issue with cutting one's teeth on a project like this without any experience. So, I am trying to convince him to do pork loins as I believe this would be much more straight forward in nature. Here is my idea:

    I am figuring doing up to 6 whole pork loins each about 10 pounds. Ideally, I would like to lay chicken wire down......place two loins end to end on top of the wire.....lay the spit bar on top of the loins......place two more loins on each side of the bar. This will give me 6 loins creating a triangle around the spit bar. I would then take the chicken wire and firmly attached it around the loins holding them in place.

    Here are my questions:

    For pulled pork, will this work? How long, approximately, will this take to cook? What temps should the cooker be at? The party is suppose to start at 5pm. Am I missing anything important here? This is a charcoal cooker and I figured in a worst case scenario, we can take the loins off and cook them in the oven should be get crunched for time. Thoughts? Thanks!

    Bob
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Loins are not what you want for pulled rork They have a fine grain for slicing.
    Also a loin is very easy to over cook (dry meat).
    If it was me i'd do butts . they will work great on a rotiserie.
    Shank or shoulder hams would work also.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    I think if you check with a local butcher you could get a suckling for about the same price and they are really not that hard to do. I have done a couple

    Here is a site with a lot of good info
    http://www.firepit-and-grilling-guru...kling-pig.html
    Here is a recipe from Emerald
    http://www.foodnetwork.com/recipes/e...ipe/index.html
    Here is another one at All recipes
    http://allrecipes.com/Recipe/Roast-S...ig/Detail.aspx

    The other important thing to remember is to cook some chicken. We had several women and children who saw the pig roasting and ended up only eating the sides.
     
  4. griz

    griz Fire Starter

    So, loin would not be easy to produce pulled pork from? I am not against slicing one but I prefer to simply shred and put onto sandwiches. I think it will go much further. Just confused as to why that would not work.

    Bob
     

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