A beautiful spit roast for all occasions


  • 1 piece rolled shoulder pork 2 - 3 kg

  • 1 cup olive oil

  • Cracked pepper

  • Salt

  • 8 fresh Sage leaves

  • 10 stainless steel skewers about 4 inches long


  • 1.

    Remove rind from meat and cut into 1 inch strips

  • 2.

    Break meat up with hands, rolled shoulder pork is easy to do this.

  • 3.

    Thread pork on BBQ rod and clamp well with fittings.

  • 4.

    Start wrapping the rind around the meat and pin with skewers as you go.

  • 5.

    You should end up with the meat and rind joined together very well.

  • 6.

    Put on BBQ and have a low setting on the heat

  • 7.

    Finely chop Sage leave and mix with oil, adding some salt and cracked pepper

  • 8.

    Brush pork with the oil and start the cooking process.

  • 9.

    Salt pork well now as the oil will hold the salt

  • 10.

    Brush with oil mix every 20 to 30 minutes.


This is a slow cook, it needs time to cook through. Leave lid up on the BBQ or you will have burnt meat from the fire that the fat creates. Test after 2 hours with a skewer for clear juices and when you have clear juices, cook a little longer. Pork like this I better a little over cooked rather than under cooked.

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