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Rotisserie Pork Loin Roast

Dry rubbed, and Bourbon basted pork loin cooked slowly on the rotisserie
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinade 12 hours
Total Time 13 hours 45 minutes
Course Main Course
Cuisine American
Servings 12

Equipment

  • Rotisserie

Ingredients
  

  • ~5 lb Pork Loin Roast not tenderloin

For the Rub

  • 4 TBS light brown sugar packed
  • 2 tsp ground black pepper
  • 2 tsp ground mustard seed
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder

For the Basting Sauce

  • 1 cup bourbon whiskey
  • ½ cup light brown sugar packed
  • 1 small onion pureed
  • ¼ cup ketchup
  • ¼ cup dark corn syrup
  • 2 TBS Dijon mustard

Instructions
 

  • Combine the rub ingredients and mix well. Season pork shoulder all over with the rub, and place in refrigerator overnight.
  • Whisk ingredients for the basting sauce in a large measuring cup. Set aside..
  • Remove roast from the fridge and let stand at room temperature for 30-45 mins before grilling. Season with salt.
  • Preheat the grill and follow instructions for the rotisserie. Secure roast on rod and cook using low heat for 15-20 mins per pound of pork. The internal temperature should be at least 145°F when done.
  • After the first 30 mins of cooking, apply mop every 10-15 mins for the remainder of cook time.
  • Remove roast from the rotisserie, cover with foil, and let rest 10 mins before slicing.