I couldn’t help myself. A large piece of pork shoulder came out of the freezer, and all I could think was ‘rotisserie‘, shortly followed by ‘I want to shoot that‘. I figure one thing better than watching the fireplace channel is watching a fire AND a chunk of pork shoulder turning away on a spit. It will also serve as a reminder that I do not rotisserie nearly enough, not even close. I fell in love with rotisserie’d pork and chicken long ago in Belgium, and partook in both when I was there again in September. They know rotisserie. Combine that with good beer, and it’s one of the many reasons I keeping going back to Belgium. Every time I pull the spit out I kick myself for it having been so long. Perhaps that should be my new year’s resolution for 2012: more rotisserie, lots more.
The shoulder was started in a lidded earthenware crock, in the oven with some carrot, onion, sage, and apple wine – 180C for 2-3 hours. The idea here was to let it break down in the oven, and to finish it on the fire. Worked a charm. I will most certainly be doing the same again. And the days I’m not setting up the rotisserie, I can now sit back and watch.
I recommend watching the vid below with a beer in hand.