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Rotisserie Pork Blade Roast

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Pork Blade Roast on Rotisserie

Rotisserie Pork Blade Roast

Diana Rattray
Long, slow cooking on the rotisserie makes for a juicy, tender roast. Feel free to use apple or orange juice in place of the beer.

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 6

Ingredients:

  • 1 pork blade roast, about 4 to 5 pounds
  • 1 clove garlic, finely minced
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 12 ounces beer
  • fresh herbs, such as sprigs of rosemary and thyme or chives, or about 2 teaspoons each of dried rosemary and thyme leaves

Preparation:

Arrange the roast on the rotisserie skewer and heat the grill.

Combine the garlic, paprika, salt, pepper, and olive oil.

Rub the pork all over with the spice mixture. Put the rotisserie on and adjust so the pork is cooking over indirect heat and try to maintain a temperature of about 325° to 350°. Place a disposable aluminum pan under the pork and add the herbs and beer. Close the lid and cook for about 1 1/2 to 2 hours, or until the pork registers 180°. Long, slow cooking will make a more tender roast. If desired, brush with your favorite barbecue or grill sauce about 10 minutes before the roast is finished.

Serves 6.

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