Outdoor grilling takes on a different character in winter, when crisp air meets steady heat from the fire. Bourbon Rotisserie Pork Roast fits naturally into colder weather, especially with a rotisserie that turns slowly and evenly despite the chill. That constant rotation allows the pork to baste in its own juices while bourbon cooks down over the surface. As the glaze tightens, it forms a rich crust layered with subtle sweetness, oak, and spice. Standing near the grill on a cold evening keeps you close to the process, where warmth, aroma, and movement hold attention without rushing the meal.
Cold-season grilling feels distinct from summer cookouts. Steam rises as the lid lifts, smoke carries a deeper aroma, and the steady hum of the rotisserie adds quiet motion to the evening. That movement helps the roast cook evenly while preserving moisture. Each pass over the flame gradually builds flavor, allowing the exterior to caramelize without drying the interior. Patience becomes part of the process, and the grill remains the center of activity rather than the kitchen.
Preparing a pork roast on the rotisserie keeps attention outdoors. Securing the meat, brushing on the bourbon glaze, and checking the internal temperature all happen at the grill. Guests tend to gather nearby, drawn by the scent and the glow. Conversation unfolds naturally while the roast continues to turn, and the pace stays steady from start to finish.
This recipe works just as well for a family dinner as it does for a casual get-together. Slice it thick for hearty plates, or carve it thin for sandwiches the next day. That versatility makes winter grilling practical and approachable without adding complexity.
At Alfresco Backyard Living, we believe outdoor cooking should continue long after summer ends. You can explore our vast selection of products at www.alfrescobackyard.com or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 6-8
Bourbon Rotisserie Pork Roast Ingredients
- 1 5-6 pound/2.5 kg boneless pork shoulder
- 1 tablespoon/15 mL kosher or sea salt
For the Rub
- 2 tablespoons/30 mL light brown sugar
- 2 teaspoons/30 mL whole black peppercorns
- 2 teaspoons/10 mL mustard seed
- 1 teaspoon/5 mL paprika
- 1 teaspoon/5 mL garlic powder
- 1 teaspoon/5 mL onion powder
For the Mop
- 1 cup/240 mL bourbon
- 1/2 cup/120 mL light brown sugar
- 1 small onion, pureed
- 1/4 cup/60 mL ketchup
- 1/4 cup/60 mL corn syrup (preferably dark)
- 2 tablespoons/30 mL brown mustard
Bourbon Rotisserie Pork Roast Directions
- To make the rub, place peppercorns and mustard seed in a coffee grinder. Pulverize into a medium grind and place in a small bowl. Add the remaining rub ingredients.
- Season the pork shoulder all over with the rub, wrap it in plastic, and refrigerate for 12 to 15 hours.
- Remove the roast from the fridge and let the meat stand at room temperature for 30-45 minutes before grilling. Season with kosher salt right before going onto the grill.
- While the roast is resting, whisk the mop ingredients in a medium bowl. Set aside until ready to use.
- Preheat grill. Secure roast on a rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. When done, the internal temperature should be at least 145°F (63°C).
- After the first hour of cooking, apply the mop every 20 minutes for the remainder of the cook time. Remove the roast from the rotisserie, cover it with foil, and let it stand for 10 minutes before slicing.
Taken from americanmadegrills.com
