How to Cook Rotisserie Pulled Pork (With Crispy Crackling)

Introduction to Rotisserie Pulled Pork

Cooking a pork shoulder on the rotisserie is a great way to spend an afternoon. There’s something about the rhythm of the rotation and the smell of the charcoal that makes it one of the most rewarding cooks you can do at home.

The real challenge with a pork shoulder is deciding between tender pulled pork and crispy crackling. By using a rotisserie basket and a two-stage heat approach, you can actually get both. This guide will show you how to achieve that melt-in-your-mouth texture while keeping the rind golden and crunchy.

You don’t need a fancy setup to get this right. With a bit of patience and the right kit, you can turn out a quality roast in your own backyard. So, let’s get the coals moving.

What You’ll Need

Equipment:

• Rotisserie setup – An attachment for your kettle or a dedicated spit.
• Rotisserie basket – This is the secret weapon. As the pork softens, it wants to fall apart; the basket keeps it all together.
• Butcher’s twine – For trussing and securing the roast.
• Charcoal – Lump charcoal is the best for flavour, or hex briquettes for high heat and a long burn time.
• Chimney starter – To get your fire going easily.
• Drip tray – To catch the fat and prevent flare-ups.
• Meat thermometer – Non-negotiable for an accurate “pulling” temp.
• Heatproof gloves – For handling the hot spit and basket.
• Aluminium foil – For resting your pork.

Ingredients:

• Boneless pork shoulder – Around 2.5–3.5kg.
• Sea salt – Plenty of it for the skin.
• Applewood chips – For a mild, slightly sweet smoke.
• The Dry Rub (Check out our “Simple Pork Rub” below).

1. Preparing and Tying the Pork

When it comes to pulled pork, the prep is where the real work happens. You can’t just throw a cold slab of meat on the fire and expect a result.

Dry the Skin (The Crackling Secret)

Pat the rind bone-dry with paper towels. If you’ve got the time, leave it uncovered in the fridge overnight. Score the skin lightly with a sharp knife, but don’t cut into the meat. Check out this article for a complete guide to perfect rotisserie pork cracking.

Season the Pork

Open the pork shoulder and generously apply your dry rub. (avoiding the skin).  For the skin, stick to salt only to draw out moisture.

Simple Pork Rub:

• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp cumin.

Trussing the Pork Shoulder

Why It Matters: Even with a basket, you want to tie the pork shoulder. Tying (or trussing) creates a uniform shape, ensuring the meat cooks evenly and doesn’t fall apart inside the basket. Here is a helpful tutorial for a simple way to truss a roast.

• Use butcher’s twine to tie loops around the roast every 3–4cm.
• Pull it firm but not so tight that it cuts deep into the meat.
• This keeps the fat cap and the skin securely attached to the muscle as it shrinks during the cook.

2. Skewering and Balancing

This is the part that often trips people up, but getting it right makes for a smooth, quiet rotation that won’t burn out your rotisserie motor.

Placing the Pole: Even when using a basket, the spit pole should pass through the centre of the meat.

1. Find the Centre: Aim the pole through the centre of the shoulder.
2. The Basket: Once the pole is through the meat, place the whole thing into the rotisserie basket. The basket should “clamp” the meat, providing extra security as the pork softens.
3. Tighten Up: Ensure the basket’s own locking mechanism is screwed down tight.

Balancing the Load: A lopsided roast will put a massive strain on your motor.

• Lift the spit pole with both hands and let it “roll” in your palms. If one side always swings to the bottom, it’s out of balance.
• Adjust the meat’s position on the pole or use a counterweight (if your kit has one) until the spit can sit in any position without spinning on its own.

3. Setting Up the Rotisserie

Before you get into the cooking proper, ensure that your rotisserie setup is ready to go:

• Follow the Manufacturer’s Instructions: Of course, make sure you properly assemble your rotisserie. It needs to be secure and stable. Every model has its own quirks, so double-check that your motor is mounted correctly.
• Lighting the Coals: Use a chimney starter to get your charcoal glowing. Once the coals have ashed over, carefully pour them into the charcoal tray.
• Getting the Meat on the Spit: Place the rod into the motor and the support bracket, ensuring it is seated properly before turning it on.
• Check the Clearance: Before lighting your coals, do a “test spin” with the pork in the basket. You want to make sure the meat isn’t hitting the charcoal tray as it rotates.
• Move the hot coals directly beneath the meat: This is important for the high heat (crackling) phase. More on that below.

4. The Cooking Method

Stage 1: The Crackling Phase (High Heat)

To kick things off, ensure you have a decent amount of hot coals directly beneath the meat. Lower the pork as close to the coals as you can without the basket hitting the charcoal tray. Start with the pork rotating directly over the very high heat for 45–60 minutes. We want that skin bubbling. Keep a close eye on it—you want golden and crisp, not charred.

Important to note: If the fat dripping onto the coals causes a flame to flare up, move the pork higher, far enough away that the flame isn’t touching the meat.

The Smoke: This is the time to add your wood chips. Throw a handful of applewood chips directly onto the hot coals. The high heat will get the smoke moving immediately, letting those sweet, smoky flavours penetrate the meat right as the cooking starts. I like to keep adding more chips to the coals, everytime the smoke subsides, to ensure maximum smokiness.

Stage 2: Low & Slow (Indirect Heat)

Carefully move the hot coals to the outside of the charcoal tray to create an indirect cooking zone until the tough connective tissue melts down. Place a foil tray beneath the meat to catch the fat as it drips.

The total cook time can range from 4 to 5h, depending on the thickness of the shoulder. It’s always best to give yourself more time, in case it takes a bit longer.

The Internal Temp Guide:

• 60–70°C: Still tough.
• 75–85°C: Getting there, but still “slicing” territory.
• 90–95°C: The Sweet Spot for shredding.

5. Resting and Shredding

The Rest: (Don’t Skip This) Once you hit 93–95°C, take it off. Wrap it loosely in foil and let it sit for 45–60 minutes. This allows the juices to redistribute, keeping the meat moist.

The Shred:

1. Remove the crackling first. Keep it separate so it stays crunchy.
2. Pull the meat. Use two forks or meat claws to pull the meat into juicy strands.
3. The Finish. Chop the crackling into pieces and serve it right on top.

Helpful Tips

• Don’t skimp on the charcoal: More coals will generate more heat, which you will need at the beginning to achieve the crackling.
• When adding more charcoal: Don’t dump unlit charcoal on top of the lit coals, or it will block the heat and slow down your cooking time. Instead, add small amounts of charcoal to the outside and move them in once they are fully lit.
• Adding the smoking chips: To ensure maximum smokiness, you will need to add these chips during the high (direct) heat phase of the cook. This way the smoke is directly below the meat.

Conclusion

Rotisserie pulled pork is a bit of a marathon, but the payoff is well worth the effort. By using a basket and starting with a high-heat phase, you get the best possible combination of smoky, tender meat and crispy crackling.

It’s a straightforward way to level up a standard roast. Next time you’ve got a spare afternoon, fire up the coals and give it a try. Whether you’re making sandwiches or serving it as part of a bigger spread, it’s sure to be a favourite.