Many people believe that a loin roast is the best cut of pork for rotisserie, but others believe that pork shoulder is the better option. This article will provide several helpful tips to help you choose the best cut of pork for rotisserie cooking. Let’s start!
What Is The Best Cut of Pork for Rotisserie?
Pork shoulder is the popular cut of pork for rotisserie because of its cylindrical cut and even shape. This allows the pork to cook evenly on a rotisserie, resulting in juicy and flavorful meat. The extra fat also bastes the meat as it turns on the spit, resulting in even more flavor.
If you want to know more about why this cut of pork is named the best, you should keep on reading.
Why Do People Prefer Pork Shoulder Over Other Cuts Of Pork?
One reason that makes people choose pork shoulder over other cuts of pork is that it has a higher content of fat than other cuts of pork. The fat content of the pork shoulder helps to keep the meat moist and juicy during cooking. Also, the extra fat also gives the pork a richer flavor.
Another reason is that the pork shoulder is also a good choice for those who want to cook a large quantity of pork at one time. This cut of pork can be easily doubled or tripled in size, making it perfect for feeding a large group of people.
What Are The Other Cuts Of Pork For Rotisserie?
If you are looking for an alternative to the pork shoulder, there are other cuts of pork that can be used for rotisserie. These include:
This cut of pork is leaner than the shoulder. It is also a good choice for those who want to cook a large quantity of pork at one time. However, it is important to note that the pork loin does not have the same rich flavor as the shoulder.
On the other hand, this cut still produces flavorful meat when cooked using a rotisserie. Pork loin can also be found in the form of pork chops, which can be cooked on a rotisserie as well.
Pork Leg (Boneless)
This is also a leaner cut of pork that can be used for rotisserie. It’s a triangular cut from the spot above the pig’s front limb. However, a pork leg becomes much dryer when cooked as it often contains less fat.
As a result, you will need to keep an eye on the moisture levels of the pork leg. This is necessary to ensure that it will retain its juices while in the rotisserie.
Pork belly is another alternative to the pork shoulder. It is a fatty cut of pork that is often used in bacon or pancetta but can also be cooked in a rotisserie.
Pork belly is a good choice for those who want to cook a large quantity of pork at one time. However, this cut from the soft underside of the pig can be expensive. Oftentimes, a pork belly is already cut into small portions instead of cuts for rotisserie.
Pork Butt (Boston Butt)
Pork butt can be a good substitute because it comes from the same section of the pig where the pork shoulder comes from. However, they are two different cuts of meat that you should not be confused about.
Pork butt is a muscle that is located above the shoulder blade while pork shoulder is the muscle located below the shoulder blade. In terms of cooking the meat in a rotisserie, it is not as moist or juicy as the pork shoulder.
So, you have to be careful not to overcook pork butt as it can become very dry. It is a common mistake of others when they use pork butt instead of a pork shoulder as they think since they’re from the same section of the pig’s meat. However, they are not the same.
What Factors To Consider When Choosing Pork For Rotisserie?
When it comes to rotisserie pork, there are a few factors to consider. First, you need to decide what cut of pork you want to use. As mentioned before, the shoulder is the most popular choice because it is juicy and flavorful.
You also need to consider the size of the pork. If you are cooking for a large group of people, you may want to choose a larger cut of pork such as the shoulder or loin.
Finally, you need to decide how much fat you want in your pork. The best way to get the best cut of pork for rotisserie is to ask your butcher or grocery store clerk to help you select the right size and amount of fat for your needs.
How To Get Crackling on Rotisserie/Spit?
If you want to get crackling on your rotisserie/spit pork, there are a few things you can do. The crackling is the skin of the pork and is best when it is crisp.
First, you need to prepare the pork meat by letting it sit in the refrigerator for 24 hours without covering up the skin. This will help to dry out the skin in a somewhat natural process by evaporation. After the 24 hours have passed, you can pat the skin of the pork meat with a paper towel to ensure that it’s dried.
Second, you will need to score the skin of the pork with a sharp knife. Be sure to only cut through the skin and not into the meat. It is important because you don’t want the juices of the pork to run out while it is cooking.
Third, you will need to rub salt into the skin of the pork. This will help to create a barrier between the skin and the meat so that the juices will not be able to escape as easily. This will also help achieve the pork crackling that you want.
Lastly, you will need to cook the pork in a rotisserie or spit for best results at the right temperature. The first 20 minutes of cooking should be at a temperature of 220 degrees Celcius or 430 degrees Fahrenheit, and thereafter the oven temperature can be lowered to 180 degrees Celcius or 360 degrees Fahrenheit.
Thinking of Making Rotisserie A Pork Shoulder?
What if we told you that you can cook rotisserie-style pork without the hassle of managing a charcoal fire or rotisserie? A Z Grill BBQ makes it so easy that even a beginner will have no problem cooking their first rotisserie-style pork.
The Z Grill is a wood-fueled fan force BBQ that removes the need for a rotisserie spit. Air is circulated throughout the cooking chamber which evenly cooks your pork shoulder. You may not get as good as a crackle, but you’ll definitely get a whole lot more flavour.
The best part is everything is automatic and clean up is a breeze! All you need to do is flick on a switch and set it to the desired temperature and the Z Grill will do all the cooking for you.
Wood pellets are automatically fed from the firepot through an auger and into a firepot where it is ignited. This is wood fire is the main source of heat and smoke that cooks and flavours your food.
If you want to learn more about a Z Grills, you can always give us a call or chat with us!