- Oct 9, 2018
- 382
- 538
Made a Puerto Rican style rotisserie pork shoulder on Sunday.
Here are some pictures and notes of the process:
Slather a pork shoulder in sofrito. Peel back the skin to get seasoning everywhere.
Stab the meat in several places and insert a garlic clove into each slot.
Wrap and refrigerate for 24 to 48 hours.
Trussed. Sometime I stich the skin back on instead of trussing. Not sure which method is better.
On the spit.
Stalled at 145°F. I have some apple chunks burning for extra heat and flavor.
Done at 190°F - 200°F.
It took about 5 hours. Temperature was around 300°F for the first few hours. I upped that to 450° for the remainder. The chicharrón was slightly too caramelized as a result of the direct flame and higher temps during the last hour of cooking.
On the plate with plantains, avocados, and PR rice n beans.
Buen provecho.
Thanks for looking.
Here are some pictures and notes of the process:
Slather a pork shoulder in sofrito. Peel back the skin to get seasoning everywhere.
Stab the meat in several places and insert a garlic clove into each slot.
Wrap and refrigerate for 24 to 48 hours.
Trussed. Sometime I stich the skin back on instead of trussing. Not sure which method is better.
On the spit.
Stalled at 145°F. I have some apple chunks burning for extra heat and flavor.
Done at 190°F - 200°F.
It took about 5 hours. Temperature was around 300°F for the first few hours. I upped that to 450° for the remainder. The chicharrón was slightly too caramelized as a result of the direct flame and higher temps during the last hour of cooking.
On the plate with plantains, avocados, and PR rice n beans.
Buen provecho.
Thanks for looking.