Spit-Roasted Pork

Name: Spit-Roasted Pork
Prep time: 1 h
Cook time: 10 h
Total time: 11 h
Yield: 25 serving(s)
Ingredients: 1/4 cup (60 ml) chili powder; 1/4 cup (60 ml) sweet paprika; 1/4 cup (60 ml) coarse salt; 2 tablespoons (30 ml) brown sugar; 2 teaspoons (10 ml) ground black pepper; 2 teaspoons (10 ml) garlic powder; 2 teaspoons (10 ml) onion powder; 1 whole pork leg (fresh ham), about 26 lbs (12 kg); 1 disposable aluminum baking dish, about 11 x 9-inch (28 x 23-cm); 2 bottles 371 ml beer, red or pale ale; 52 lbs (24 kg) charcoal briquettes, approximately; Wood logs

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Preparation 1 H

Cooking 10 H

Marinating 2 DAYS
Servings 25

Ingredients
Preparation

Ingredients

Dry Rub

1/4 cup (60 ml) chili powder
1/4 cup (60 ml) sweet paprika
1/4 cup (60 ml) coarse salt
2 tablespoons (30 ml) brown sugar
2 teaspoons (10 ml) ground black pepper
2 teaspoons (10 ml) garlic powder
2 teaspoons (10 ml) onion powder

Roast

1 whole pork leg (fresh ham), about 26 lbs (12 kg)
1 disposable aluminum baking dish, about 11 x 9-inch (28 x 23-cm)
2 bottles 371 ml beer, red or pale ale
52 lbs (24 kg) charcoal briquettes, approximately
Wood logs

Preparation

Dry Rub

In a bowl, combine all the ingredients. Set aside.

Roast

On a work surface, make long incisions in the rind around the legs, about 2.5-cm (1-inch) apart. Rub the meat with the spices taking care to work it into the incisions. Place the meat in a large bowl or large plastic bag. Cover the dish or seal the bag. Refrigerate for 24 to 48 hours.
Prepare a fire with wood and/or briquettes to get medium heat coals. You must be able to keep one hand at least 3 seconds at the height of the meat. Set aside the burning coals at one end of the grill and add gradually to the coals to keep a constant heat. Add briquettes, as needed, throughout roasting.
Remove the meat from the bag and the thread onto the spindle along the bone. If necessary, attach the piece of meat with wires to hold it in place. Place the pin in the rotisserie. Place the baking dish filled with water or beer in the coals below the meat. This will collect the fat that will drain from the meat and avoid flare-ups and smoke. Put more coals near the thickest part of the meat for uniform cooking.
Rotate the spindle slowly for 8 to 10 hours or until a thermometer inserted into the meat without touching the bone, reads 73 °C (163 °F). Moisten regularly with the beer. Remove the pin from the heat and let the meat rest for about 30 minutes on a work surface. Remove the pin and rind and slice thinly.