Rotisserie Bourbon Pork Roast
I was waiting for lousy weather to do this Cook, and we have had snow 4 or 5 times now, and rain almost every day.
Now I don’t have to feel as guilty for using my indoor toys to produce the things we consume at the Bear Den.
So I found a recipe for a “Honey-Orange” Marinade/Baste, with Bourbon to give a try on a Pork Roast.
I had to get some Bourbon from Bear Jr, because we just don’t stock any Hard Stuff here at the Bear’s Den.
Here is the mixture I used:
1/2 Cup of Honey.
1/2 Cup of Brown Sugar.
1/4 Cup of Bourbon.
1 Orange, Zested.
3 TBS Fresh Orange Juice.
1/2 tsp of Salt.
1/2 tsp of Ground Black Pepper.
Mix well all above ingredients in a bowl, and put in Fridge until needed.
Then I got a whole Pork Loin, and cut the smaller end off at about 9” in length.
After hearing it could be a tight fit, and knowing the AirFryer book says to put the Baking Pan above the heating element, I decided to tie the Roast up real tight to keep it straight during the turning.
Then I inserted & secured the Rotisserie Spit through the center of the Roast.
I set the AirFryer on "Rotisserie" @ 350°, and set the time for 2 hours, so it won’t stop on it’s own.
I put the Spit in place & started the Rotisserie, and Brushed the first coat of my Marinade on the revolving meat.
The tightly tied Pork Roast was able to rotate without dragging on the Baking Pan, but not by much.
I brushed more of the Marinade on about every 20 minutes through the whole Cooking time.
I started checking the Internal Temp after one hour, and reached my target IT of 145°+ at about 1 hour & 45 minutes. I removed the roast from the Spit & allowed it to rest for about 15 minutes, before slicing.
I sliced just enough for Mrs Bear & Me, for this meal.
This happened just a few days after Christmas Dinner, so we had leftover sides to go with this Pork Roast.
The sides were Green Bean Casserole & Twice Baked Taters with cheese & Bacon.
Then after Supper, I sliced the rest of the Pork Roast into nice thin slices for Future Sammies.
Then the next night I put some Onion Rings in the AirFryer @ 400° for about 10 minutes, which was a little long, so I’ll be trying about 8 minutes next time. They were a little too brittle.
Then I sliced open a couple of Small Dinner Rolls, put some of Jeff’s Tasty BBQ Sauce on with some Pork slices.
These made some Awesome little Sliders to go with some Onion Rings & a few slices of Pickled Red Beets.
I also used some Cocktail Sauce on some of my Onion Rings.
NOTE: This was my first time using the Rotisserie in this AirFryer, and I'll note that mine works the same way as others complain about on "YouTube". The Rotisserie stops at one point for a couple seconds, and then jumps forward to catch up. Seems like a Gear Problem, as it happens during every revolution.
That’s about the whole story,
Bear
Left end will be for this Rotisseried Pork----Right end will be for New Year's Day Crock Pot Pork:
Making "Honey-Orange Bourbon Marinade/Baste":
All Tied real tight:
And We're Off & Spinning:
Getting some Color:
All Done & Resting:
Slicing enough for our Supper:
Bear's First Helping, with Leftover Green Bean Casserole & Twice Baked Taters with Cheese & Bacon:
Sliced all the rest for Future Sammies:
Onion Rings:
Done @ 400° for 10 minutes---Too Long----Next time Try 8 minutes:
Some of Jeff's Awesome BBQ Sauce on a couple Dinner Rolls:
Some Sliced Pork Roll on each Roll:
Nice Little Pork Sliders:
Add some Onion Rings with Cocktail Sauce on the side:
Pork Loin Slices, Buttered Dinner Rolls, and Pickled Red Beets:
I was waiting for lousy weather to do this Cook, and we have had snow 4 or 5 times now, and rain almost every day.
Now I don’t have to feel as guilty for using my indoor toys to produce the things we consume at the Bear Den.
So I found a recipe for a “Honey-Orange” Marinade/Baste, with Bourbon to give a try on a Pork Roast.
I had to get some Bourbon from Bear Jr, because we just don’t stock any Hard Stuff here at the Bear’s Den.
Here is the mixture I used:
1/2 Cup of Honey.
1/2 Cup of Brown Sugar.
1/4 Cup of Bourbon.
1 Orange, Zested.
3 TBS Fresh Orange Juice.
1/2 tsp of Salt.
1/2 tsp of Ground Black Pepper.
Mix well all above ingredients in a bowl, and put in Fridge until needed.
Then I got a whole Pork Loin, and cut the smaller end off at about 9” in length.
After hearing it could be a tight fit, and knowing the AirFryer book says to put the Baking Pan above the heating element, I decided to tie the Roast up real tight to keep it straight during the turning.
Then I inserted & secured the Rotisserie Spit through the center of the Roast.
I set the AirFryer on "Rotisserie" @ 350°, and set the time for 2 hours, so it won’t stop on it’s own.
I put the Spit in place & started the Rotisserie, and Brushed the first coat of my Marinade on the revolving meat.
The tightly tied Pork Roast was able to rotate without dragging on the Baking Pan, but not by much.
I brushed more of the Marinade on about every 20 minutes through the whole Cooking time.
I started checking the Internal Temp after one hour, and reached my target IT of 145°+ at about 1 hour & 45 minutes. I removed the roast from the Spit & allowed it to rest for about 15 minutes, before slicing.
I sliced just enough for Mrs Bear & Me, for this meal.
This happened just a few days after Christmas Dinner, so we had leftover sides to go with this Pork Roast.
The sides were Green Bean Casserole & Twice Baked Taters with cheese & Bacon.
Then after Supper, I sliced the rest of the Pork Roast into nice thin slices for Future Sammies.
Then the next night I put some Onion Rings in the AirFryer @ 400° for about 10 minutes, which was a little long, so I’ll be trying about 8 minutes next time. They were a little too brittle.
Then I sliced open a couple of Small Dinner Rolls, put some of Jeff’s Tasty BBQ Sauce on with some Pork slices.
These made some Awesome little Sliders to go with some Onion Rings & a few slices of Pickled Red Beets.
I also used some Cocktail Sauce on some of my Onion Rings.
NOTE: This was my first time using the Rotisserie in this AirFryer, and I'll note that mine works the same way as others complain about on "YouTube". The Rotisserie stops at one point for a couple seconds, and then jumps forward to catch up. Seems like a Gear Problem, as it happens during every revolution.
That’s about the whole story,
Bear
Left end will be for this Rotisseried Pork----Right end will be for New Year's Day Crock Pot Pork:
Making "Honey-Orange Bourbon Marinade/Baste":
All Tied real tight:
And We're Off & Spinning:
Getting some Color:
All Done & Resting:
Slicing enough for our Supper:
Bear's First Helping, with Leftover Green Bean Casserole & Twice Baked Taters with Cheese & Bacon:
Sliced all the rest for Future Sammies:
Onion Rings:
Done @ 400° for 10 minutes---Too Long----Next time Try 8 minutes:
Some of Jeff's Awesome BBQ Sauce on a couple Dinner Rolls:
Some Sliced Pork Roll on each Roll:
Nice Little Pork Sliders:
Add some Onion Rings with Cocktail Sauce on the side:
Pork Loin Slices, Buttered Dinner Rolls, and Pickled Red Beets:
