Spit-Roasted Barbecue Pork Shoulder

Name: Spit-Roasted Barbecue Pork Shoulder
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 serving(s)
Ingredients: A boneless pork shoulder roast, about 3 lb (1.4 kg), tied; Salt and pepper; 3 cups (750 ml) pineapple juice; 1/4 cup (60 ml) ketchup; 1/4 cup (60 ml) brown sugar; 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) Dijon mustard; 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon (5 ml) paprika; 1 clove garlic, finely chopped

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Preparation 20 min
Cooking 4 h
Servings 6

Sans noix
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

- A boneless pork shoulder roast, about 3 lb (1.4 kg), tied
- Salt and pepper
- 3 cups (750 ml) pineapple juice
- 1/4 cup (60 ml) ketchup
- 1/4 cup (60 ml) brown sugar
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) paprika
- 1 clove garlic, finely chopped

Preparation

- In a pot of salted boiling water, poach the roast two hours in simmering water. Drain.
Marinade
- Meanwhile, in a saucepan, bring all the ingredients to a boil. Reduce for 15 to 20 minutes or until the sauce thickens and only 250 ml (1 cup) is left.
- In a large bowl or in the same pot, coat the meat with the marinade. Set aside.
- Preheat the grill, setting the burners to high.
- Insert the roasting pin through the roast and install on the spit. Season with pepper. Place a roasting pan or a large old aluminum plate filled with water directly on the grill under the roast. Reduce the temperature of the grill to low heat. Roast for about 2 hours or until meat is tender. Baste meat with the marinade every 15 minutes. Let cool for 10 minutes.
- Remove the string, undo the roast into chunks or slice.

Spit-Roasted Barbecue Pork Shoulder

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Ingredients

Preparation

Marinade

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