Rotisserie Pork Loin

Few things say summer more than cooking outdoors. All winter long I look forward to the scent of meat sizzling over a charcoal fire. The combination of a rotisserie ring and weber kettle is an invitation to create meals that are at once simple and yet deeply satisfying. Add a side of pinto beans and a green salad and it's dinner time.

Rotisserie Pork Loin

Dry brining, pioneered by Judy Rogers is an easy way to add flavour and moisture without the drawback of odd texture promoted by wet brining. Simply sprinkle the meat with 1 Tbsp of kosher salt per 5 pounds of meat. Place meat in a large ziplock back (or just a couple plastic bags if it doesn't fit) and refrigerate turning ever 12-24 hours for up to 4 days. This technique is absolutely fantastic for your holiday turkey.

This would be even better with a boneless pork shoulder although with a shoulder you would want to roast to an internal temperature of 160F. You can use a gas barbecue but you will need to add some wood chips to generate smoke flavour. 



Recipe

The pork

1 pork loin, preferable with as much fat as possible
Dry rub (recipe follows)

When ready to cook set up your rotisserie for indirect heat with a drip pan below the meat. For a weber kettle build a charcoal fire on either side and place a foil drip pan directly below and in line with the rotisserie spit. Regulate the heat to 375- 400F.

Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat. Remove from refrigerator and rub liberally with the dry rub. Thread the rotisserie spit through the meat lengthwise and spit roast until the internal temperature of the pork loin reaches 135F. Remove from your BBQ and let rest 15 minutes. You can make a simple board sauce with the drippings if you like.


The dry rub

2 Tbsp butcher's pepper (medium coarse black pepper)
1 Tbsp pure mild chill powder (New Mexican or Ancho) 
2 tsp paprika

Do not use "chill" powder from the grocery store spice aisle. That stuff is a mix of god knows what spices. You want a pure chili powder.

Board sauce

This is a simple technique for grilled meat that gives you a little bit of sauce to serve and you can do it right on your cutting board. Simply mix the board drippings with a bit of olive oil, salt and pepper. Depending on what you are roasting you can also add a bit of fresh lemon juice or some finely chopped herbs. Really, it's up to your imagination.

Indirect heat so you don't have to worry about flareups.

Let rest for 15 to 20 minutes and use the drippings to create a board sauce