A beautiful spit roast for all occasions
Remove rind from meat and cut into 1 inch strips
Break meat up with hands, rolled shoulder pork is easy to do this.
Thread pork on BBQ rod and clamp well with fittings.
Start wrapping the rind around the meat and pin with skewers as you go.
You should end up with the meat and rind joined together very well.
Put on BBQ and have a low setting on the heat
Finely chop Sage leave and mix with oil, adding some salt and cracked pepper
Brush pork with the oil and start the cooking process.
Salt pork well now as the oil will hold the salt
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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