Pork in Rotisserie?

Damsel in dis Dress said:

Okay, so I've got this 8.12 pound pork shoulder picnic. Not made into
ham. I know it *should* be smoked, but the smoker is in the shed at
the back of our yard, and I can't drag it through the snow.

Will it work in the rotisserie? We basically want to make pulled pork
out of it. We're trying to avoid using the oven, because gas prices
are so high.

Would a rub be appropriate? WalMart has already blessed us with up to
12% of whatever they pump into the meat they sell, so I'm not so sure
about marinating it.

It was 98 cents per pound. I couldn't possibly have left it in the
store. <G>

Carol

We do various pork roasts in the rotisserie. Should work fine. Make
certain the roast is centred correctly on the spit(s).

Rub or not is up to you. Sometimes we do, sometimes not. Salt and pepper
is fine.

"Damsel in dis Dress"
<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, so I've got this 8.12 pound pork shoulder

picnic. Not made into

Quoted message said:

ham. I know it *should* be smoked, but the

smoker is in the shed at

Quoted message said:

the back of our yard, and I can't drag it through

the snow.

Quoted message said:

Will it work in the rotisserie? We basically

want to make pulled pork

Quoted message said:

out of it. We're trying to avoid using the oven,

because gas prices

Quoted message said:

are so high.

Would a rub be appropriate? WalMart has already

blessed us with up to

Quoted message said:

12% of whatever they pump into the meat they

sell, so I'm not so sure

Quoted message said:

about marinating it.

It was 98 cents per pound. I couldn't possibly

have left it in the

Quoted message said:

store. <G>

Carol

Pulled pork?

Crock pot and a bottle of barbecue sauce and enough
water to cover
cook till tomorrow. enjoy the smell. buy some
snowflake rolls and make some coleslaw. Don't
forget the pickles.

(One of my favs.)

Kathy said:

"Damsel in dis Dress"
<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, so I've got this 8.12 pound pork shoulder

picnic. Not made into

Quoted message said:

ham. I know it *should* be smoked, but the

smoker is in the shed at

Quoted message said:

the back of our yard, and I can't drag it through

the snow.

Quoted message said:

Will it work in the rotisserie? We basically

want to make pulled pork

Quoted message said:

out of it. We're trying to avoid using the oven,

because gas prices

Quoted message said:

are so high.

Would a rub be appropriate? WalMart has already

blessed us with up to

Quoted message said:

12% of whatever they pump into the meat they

sell, so I'm not so sure

Quoted message said:

about marinating it.

It was 98 cents per pound. I couldn't possibly

have left it in the

Quoted message said:

store. <G>

Carol

Pulled pork?

Crock pot and a bottle of barbecue sauce and enough
water to cover

If the rotisserie cooks with electric it'll cost about twice in fuel
than in a gas oven... and if cooking on a spit till falling apart it'll
probably disintegrate and fall off the spit. Pork shoulder is very
good braised in a porcelainized oval roaster, can be done atop the
stove over very low flame (practically free cooking)... s n' p, lots of
Penzeys adobo, plenty whole garlic cloves strewn about, a bunch of
plantain chunks, carrots, onions, couple three bay leaves, a wee bit
chipolte, boddle of beer... maybe a mess of sausages lain around... all
smothered in kraut (not canned). Is lain a word... yep... past
participle of LIE. Must be you know what with sausage in the biblical
sense. So, a good name for my dish; "Trollop n' Mounties a la Senor
Victor".

Sheldon

Sheldon said:

If the rotisserie cooks with electric it'll cost about twice in fuel
than in a gas oven... and if cooking on a spit till falling apart it'll
probably disintegrate and fall off the spit. Pork shoulder is very
good braised in a porcelainized oval roaster, can be done atop the
stove over very low flame (practically free cooking)... s n' p, lots of
Penzeys adobo, plenty whole garlic cloves strewn about, a bunch of
plantain chunks, carrots, onions, couple three bay leaves, a wee bit
chipolte, boddle of beer... maybe a mess of sausages lain around... all
smothered in kraut (not canned). Is lain a word... yep... past
participle of LIE. Must be you know what with sausage in the biblical
sense. So, a good name for my dish; "Trollop n' Mounties a la Senor
Victor".

Thanks. I had been under the impression that gas was the financial
villain. We've got two big ol' roasting pans that we only take out
for turkeys and large hams. Never, ever thought to use them on the
stovetop.

Carol

In article <[email hidden]>, Arri London <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

Okay, so I've got this 8.12 pound pork shoulder picnic. Not made into
ham. I know it *should* be smoked, but the smoker is in the shed at
the back of our yard, and I can't drag it through the snow.

Will it work in the rotisserie? We basically want to make pulled pork
out of it. We're trying to avoid using the oven, because gas prices
are so high.

Would a rub be appropriate? WalMart has already blessed us with up to
12% of whatever they pump into the meat they sell, so I'm not so sure
about marinating it.

It was 98 cents per pound. I couldn't possibly have left it in the
store. <G>

Carol

We do various pork roasts in the rotisserie. Should work fine. Make
certain the roast is centred correctly on the spit(s).

Rub or not is up to you. Sometimes we do, sometimes not. Salt and pepper
is fine.

If you cook it in the rotisserie, wrap the roast in net or tie with
string since, for pulled pork, you need to cook it until it loosens from
the bone. I cook them in my smoke cooker (Brinkmann) with charcoal and
some hickory chips. Works fine in a covered Weber also.

D.M.

Kathy said:

Pulled pork?

Crock pot and a bottle of barbecue sauce and enough
water to cover

Gag :-(

--
Dave
www.davebbq.com

Damsel in dis Dress said:

Okay, so I've got this 8.12 pound pork shoulder picnic. Not made into
ham. I know it *should* be smoked, but the smoker is in the shed at
the back of our yard, and I can't drag it through the snow.

Will it work in the rotisserie? We basically want to make pulled pork
out of it. We're trying to avoid using the oven, because gas prices
are so high.

Would a rub be appropriate? WalMart has already blessed us with up to
12% of whatever they pump into the meat they sell, so I'm not so sure
about marinating it.

It was 98 cents per pound. I couldn't possibly have left it in the
store. <G>

the pork roast will be really good in the rotisserie however, i don't think
it's the right tool for pulled pork. you should go low and slow for that. i
did a half of a boston butt in my rotisserie (seasoned/brined) and it turned
out really well.

Sheldon said:

Kathy said:

"Damsel in dis Dress"
<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, so I've got this 8.12 pound pork shoulder

picnic. Not made into

Quoted message said:

ham. I know it *should* be smoked, but the

smoker is in the shed at

Quoted message said:

the back of our yard, and I can't drag it through

the snow.

Quoted message said:

Will it work in the rotisserie? We basically

want to make pulled pork

Quoted message said:

out of it. We're trying to avoid using the oven,

because gas prices

Quoted message said:

are so high.

Would a rub be appropriate? WalMart has already

blessed us with up to

Quoted message said:

12% of whate

Aver they pump into the meat they

Quoted message said:

Quoted message said:

sell, so I'm not so sure

Quoted message said:

about marinating it.

It was 98 cents per pound. I couldn't possibly

have left it in the

Quoted message said:

store. <G>

Carol

Pulled pork?

Crock pot and a bottle of barbecue sauce and enough
water to cover

If the rotisserie cooks with electric it'll cost about twice in fuel
than in a gas oven... and if cooking on a spit till falling apart it'll
probably disintegrate and fall off the spit. Pork shoulder is very
good braised in a porcelainized oval roaster, can be done atop the
stove over very low flame (practically free cooking)... s n' p, lots of
Penzeys adobo, plenty whole garlic cloves strewn about, a bunch of
plantain chunks, carrots, onions, couple three bay leaves, a wee bit
chipolte, boddle of beer... maybe a mess of sausages lain around... all
smothered in kraut (not canned). Is lain a word... yep... past
participle of LIE. Must be you know what with sausage in the biblical
sense. So, a good name for my dish; "Trollop n' Mounties a la Senor
Victor".

Sheldon

Sheldon, that sounds delicious. I'll have to save it as a new recipe.
However what is Penzey's adobo? And what kind of sausages would you
suggest?

John Kane, Kingston ON Canada

Dave Bugg said:

Kathy said:

Pulled pork?

Crock pot and a bottle of barbecue sauce and enough
water to cover

Gag :-(

--
Dave
www.davebbq.com

What's the water for?

I do shoulders or Boston butts in the crock pot - no water - there's
plenty of fat for moisture - just put it in with some salt, pepper,
whatever seasonings you want (I usually add parsley flakes and garlic,
at the least) - cook on low until it falls apart - take it out, pull it
apart, drain the fat out of the pot (I trim the fat off the meat, too),
put it back in the crockpot and put your BBQ sauce all over it - mix it
up - let it reheat in the pot - ready to serve, anytime.

N.

Damsel in dis Dress wrote on 18 Jan 2006 in rec.food.cooking

Quoted message said:

Okay, so I've got this 8.12 pound pork shoulder picnic. Not made into
ham. I know it *should* be smoked, but the smoker is in the shed at
the back of our yard, and I can't drag it through the snow.

Will it work in the rotisserie? We basically want to make pulled pork
out of it. We're trying to avoid using the oven, because gas prices
are so high.

Would a rub be appropriate? WalMart has already blessed us with up to
12% of whatever they pump into the meat they sell, so I'm not so sure
about marinating it.

It was 98 cents per pound. I couldn't possibly have left it in the
store. <G>

Carol

What I do is put it in a crockpot( no water no BBQ sauce not even a raft)
just drop it in and adjust so the lid will go on. Then sprinkle with the
dreaded onion soup power pkg and let it cook for 6 hrs on high or 10 hrs
on low...

I guess you could use another spice mix if you wanted to, but it doesn't
taste overly salty when done...and just a hint of onion flavour is added
using the soup powder. Most of the salt taste stays in the crock with the
grease.

I do one about once a month...

Careful when taking it outa the pot as it will fall apart.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu, 19 Jan 2006 22:04:19 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

What I do is put it in a crockpot( no water no BBQ sauce not even a raft)
just drop it in and adjust so the lid will go on. Then sprinkle with the
dreaded onion soup power pkg and let it cook for 6 hrs on high or 10 hrs
on low...

I guess you could use another spice mix if you wanted to, but it doesn't
taste overly salty when done...and just a hint of onion flavour is added
using the soup powder. Most of the salt taste stays in the crock with the
grease.

I put the frozen hunk of meat into the crockpot to see if it would
fit. It fits perfectly within the crockpot, but it's too thick. I
can't put the cover on.

I still haven't decided which route to take with this thing. I'm
thinking either bind it with cotton twine (thanks to someone for that
suggestion - my memory sucks) and rottiserize it (that's Crash's new
word), or chop part of it off so it'll fit into the crock pot. No
onion soup mix. If we want onion flavor, we'll slice up some actual
onions. <G>

We're roasting a turkey as soon as it thaws, then we'll break out the
pork. I'll let everyone know how it goes.

Carol

Damsel in dis Dress wrote on 19 Jan 2006 in rec.food.cooking

Quoted message said:

On Thu, 19 Jan 2006 22:04:19 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

What I do is put it in a crockpot( no water no BBQ sauce not even a
raft) just drop it in and adjust so the lid will go on. Then sprinkle
with the dreaded onion soup power pkg and let it cook for 6 hrs on
high or 10 hrs on low...

I guess you could use another spice mix if you wanted to, but it
doesn't taste overly salty when done...and just a hint of onion
flavour is added using the soup powder. Most of the salt taste stays
in the crock with the grease.

I put the frozen hunk of meat into the crockpot to see if it would
fit. It fits perfectly within the crockpot, but it's too thick. I
can't put the cover on.

I still haven't decided which route to take with this thing. I'm
thinking either bind it with cotton twine (thanks to someone for that
suggestion - my memory sucks) and rottiserize it (that's Crash's new
word), or chop part of it off so it'll fit into the crock pot. No
onion soup mix. If we want onion flavor, we'll slice up some actual
onions. <G>

We're roasting a turkey as soon as it thaws, then we'll break out the
pork. I'll let everyone know how it goes.

Carol

When mine won't fit in the pot I trim off the fat strip that's on the one
side till it will fit.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel in dis Dress said:

I'm thinking either bind it with cotton twine (thanks to someone for that
suggestion - my memory sucks) and rottiserize it (that's Crash's new
word)

i use rotisserize and rotisserate and or just plain 'ole rotate when
describing
rotisserie happenings :-P

Damsel in dis Dress said:

Okay, so I've got this 8.12 pound pork shoulder picnic. Not made into
ham. I know it *should* be smoked, but the smoker is in the shed at
the back of our yard, and I can't drag it through the snow.

Will it work in the rotisserie? We basically want to make pulled pork
out of it. We're trying to avoid using the oven, because gas prices
are so high.

Would a rub be appropriate? WalMart has already blessed us with up to
12% of whatever they pump into the meat they sell, so I'm not so sure
about marinating it.

It was 98 cents per pound. I couldn't possibly have left it in the
store. <G>

Carol

why not just put it in a crockpot with a little water in the bottom to
keep it from burning until the fat starts running out of it! Some of
the best pulled pork I have ever eaten came out of a crockpot. Just
leave it on low heat with the lid on for six hours. When its done you
can just take a fork and shred the meat up...put it on a hamburger
bun...with a little barbeque sauce on it...a layer of coleslaw riding
on top of the pulled pork...put the top half of the bun on it and
you've got yourself some fine eatin!

Bill

, Damsel in dis Dress

Quoted message said:

Quoted message said:

out of it. We're trying to avoid using the oven, because gas prices
are so high.

Are you heating the house? If so then it is almost free to use the oven.
Where does the heat go once the food is cooked and the heat leaves the oven?
It heats your house, of course. Very efficient in the scheme of things.

If you run the AC in summer, then it becomes costly. Winter cooking with no
vent hood is essentially free.
--
Ed
http://pages.cthome.net/edhome/

Quoted message said:

What I do is put it in a crockpot( no water no BBQ sauce not even a raft)
just drop it in and adjust so the lid will go on. Then sprinkle with the
dreaded onion soup power pkg and let it cook for 6 hrs on high or 10 hrs
on low...

I guess you could use another spice mix if you wanted to, but it doesn't
taste overly salty when done...and just a hint of onion flavour is added
using the soup powder. Most of the salt taste stays in the crock with the
grease.

I do one about once a month...

Careful when taking it outa the pot as it will fall apart.

Do you trim the fat before putting it in??? tia...Sharon

biig said:

Quoted message said:

What I do is put it in a crockpot( no water no BBQ sauce not even a raft)
just drop it in and adjust so the lid will go on. Then sprinkle with the
dreaded onion soup power pkg and let it cook for 6 hrs on high or 10 hrs
on low...

I guess you could use another spice mix if you wanted to, but it doesn't
taste overly salty when done...and just a hint of onion flavour is added
using the soup powder. Most of the salt taste stays in the crock with the
grease.

I do one about once a month...

Careful when taking it outa the pot as it will fall apart.

Do you trim the fat before putting it in??? tia...Sharon

No. Trim the fat after the meat is done, but before you put any sauce
on it.

N.

biig said:

Quoted message said:

What I do is put it in a crockpot( no water no BBQ sauce not even a raft)
just drop it in and adjust so the lid will go on. Then sprinkle with the
dreaded onion soup power pkg and let it cook for 6 hrs on high or 10 hrs
on low...

I guess you could use another spice mix if you wanted to, but it doesn't
taste overly salty when done...and just a hint of onion flavour is added
using the soup powder. Most of the salt taste stays in the crock with the
grease.

I do one about once a month...

Careful when taking it outa the pot as it will fall apart.

Do you trim the fat before putting it in??? tia...Sharon

No. Drain and trim the fat after the meat is done, but before you put
any sauce on it.

N.