Dry brined pork roast. Do it. It’s an easy way to ensure moist, flavourful meat. Spit roasting (preferably over charcoal) gives depth of flavour. Put them together for a killer pork roast.
For this recipe I used a whole pork sirloin but it would be even better with a boneless pork shoulder. A little extra fat adds a lot of flavour.
Serve it up with a bean recipe of your choice – pintos are nice – and a nice green salad and you have a dinner that screams summer time.
Dry brining
Dry brining, pioneered by Judy Rogers of Zuni Cafe fame 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 grocery store bags if it doesn’t fit) and refrigerate turning ever 12-24 hours for up to 4 days. I’m told salt will penetrate at a rate of about 1 inch per day. Look at how far the salt has to go at an inch per day and that’s how long you need to plan ahead when you make this dry brined pork roast.
This technique is absolutely fantastic for your holiday turkey. Try it. You will be the Thanksgiving superstar.
If you don’t have time to dry brine just season the pork as you would normally as soon as you can. Don’t worry too much – this is BBQ…
The grill setup
This is all about indirect heat. If you are using a gas grill you do not want direct heat coming up from below the pork. Some have a burner along the back of the grill. This is what you want to use. You will need to find a way to add some smoke flavour (otherwise you might as well use your oven) – chips in tinfoil is a good option. Place a drip pan under the meat or you’ll have one wicked grease fire next time you fire up the grill.
If you are using a charcoal grill like a weber kettle set up your fire on either side of the kettle with the rotisserie running down the middle with a drip pan under the meat.
If you have a weber kettle and you don’t have the rotisserie ring you are missing out on something wonderful. I’ve had mine for probably over 20 years. Lasts forever.
dry brined rotisserie pork roast
Ingredients
- 1 pork loin - preferably with as much fat as possible
- 1 Tbsp kosher salt per 5 pounds of meat
Dry Rub
- 2 Tbsp butcher’s black pepper medium coarse black pepper
- 1 Tbsp pure mild chill powder New Mexican or Ancho
- 2 tsp paprika
Instructions
The Pork
- Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat.
- Combine the dry rub ingredients.
- When ready to cook, remove from refrigerator and rub liberally with the dry rub.
- Thread the rotisserie spit through the meat lengthwise.
- Spit roast until the internal temperature of the pork loin reaches 135F Remove from your BBQ and let rest 15-20 minutes.
Board sauce
- 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.
Notes
dry brined rotisserie pork roast
Ingredients
- 1 pork loin - preferably with as much fat as possible
- 1 Tbsp kosher salt per 5 pounds of meat
Dry Rub
- 2 Tbsp butcher’s black pepper medium coarse black pepper
- 1 Tbsp pure mild chill powder New Mexican or Ancho
- 2 tsp paprika
Instructions
The Pork
- Dry brine the pork loin for 3 to 4 days using 1 Tbsp of kosher salt per 5 pounds of meat.
- Combine the dry rub ingredients.
- When ready to cook, remove from refrigerator and rub liberally with the dry rub.
- Thread the rotisserie spit through the meat lengthwise.
- Spit roast until the internal temperature of the pork loin reaches 135F Remove from your BBQ and let rest 15-20 minutes.
Board sauce
- 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.
Notes
Duck fat roasted potatoes. Potatoes roasted in duck fat. Beautiful words indeed. A very simple tweak to a million recipes on the internet that changes everything. I don’t know of a better way to cook potatoes than in duck fat.
Butter – very tasty, olive oil and rosemary – very tasty, duck fat – freaking awesome. And there’s no excuse not to make them. Duck fat is not hard to find. Talk to your butcher.
The duck confit is done sous vide. I’d post the recipe but it’s internet standard. 167F for 12 hours. I froze these still in the vac pac, thawed them and broiled them. Once the smoke cleared and the fire alarm shut up dinner was great.
duck fat roasted potatoes
Ingredients
- Small new potatoes - from the farmer’s market is off the scale but any will do
- Duck fat
- Salt
Instructions
- Pre-heat a heavy cookie sheet (one with sides) in a 400F oven (350-425F is fine - go with whatever your oven needs to be at for anything else you are cooking).
- Boil the potatoes in well salted water until just tender - about 15 minutes.
- Drain and press lightly on each potato individually to split the skin. This is the only real work in this recipe but it makes all the difference.
- Add duck fat to pre-heated cookie sheet (enough to make sure there will be fat to baste - like a tablespoon per 10 small potatoes.
- Spoon melted fat over the potatoes. Get some in the nooks and crannies.
- Roast them for around 10 minutes. Baste again - maybe shake them up to make sure they brown evenly. Another 10 minutes, baste and shake. Another 10 minutes, baste and shake.
- When you are happy with them remove from oven, transfer to a bowl and toss with salt to taste.That’s it. It’s that easy.
