Rotisserie Pork with Bourbon Burbecue Mop


by: KillBunny

When is it done? Think pink! The USDA recommends that pork is cooked to well-done [170°F], but most chefs today cook it to 150°F or 160°F, when it still has some pink in the center and all the juices haven’t been driven out. Of course, the doneness you choose is entirely up to you.


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serves: 12

1 boneless pork shoulder [Boston butt] (5-6 pounds, rolled and tied)

1 tablespoon kosher salt


2 teaspoons whole black peppercorns

2 teaspoons mustard seed

2 tablespoons light brown sugar

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon paprika


1 cup bourbon

1 small onion (about 5 ounces, puréed)

1/2 cup light brown sugar

1/4 cup dark corn syrup

1/4 cup ketchup

2 tablespoons coarse brown mustard

Nutrition Facts
Rotisserie Pork with Bourbon Burbecue Mop

Servings Per Recipe: 12

Amount per Serving

Calories: 477

  • Total Fat: 23.7 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 117.3 mg
  • Sodium: 808.5 mg
  • Total Carbs: 19.9 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 14.7 g
  • Protein: 33.5 g

how is this calculated?

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1.  To make the rub: Using a spice/coffee grinder or a mortar and pestle, pulverize the peppercorns with the mustard seed. Place in a small bowl and combine with the remaining rub ingredients.

2.  Season the pork with the rub. Wrap in plastic wrap and place on a plate. Refrigerate for 12 to 24 hours. Allow the pork to stand at room temperature for 45 minutes before grilling. Season with the salt.

3.  Meanwhile, make the mop: In a medium bowl, whisk the mop ingredients.

4.  Follow the grill’s instructions for using the rotisserie. Center the pork on the spit and secure it in place. Rotate over Direct Low heat until the internal temperature reaches 175°F, 3 1/2 to 4 hours, or 30 minutes per pound. After the first hour, if the pork starts looking too brown, finish grilling over Indirect Low heat. After the first hour, baste the pork generously with the mop every 20 minutes. Remove from the rotisserie, loosely cover with foil and let rest for about 20 minutes before slicing [the

5.  Internal temperature of the pork will rise 5 to 10 degrees during this time]. Serve warm.

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