Recipe: Ted Reader's Rotisserie of Berkshire Pork Loin Sandwiches

Recipe: Ted Reader's Rotisserie of Berkshire Pork Loin Sandwiches

This recipe is courtesy of our friend Ted Reader, from his incredible Gastro Grilling cookbook.

You know that rotisserie kit that came with the gas grill ya bought. You know the one that is probably still in the box and packed away in the back of your shed. Well it is time to open it up and get the party started. This is the key to making the best shaved pork

Hit your local butcher and get a boneless Berkshire Pork loin. Berkshire pork is well marbled with delicious succulent fat. This marbling will help keep the meat moist and juicy as it smokes. For me I find that cooking the pork loin over an open fire of hardwood or hot coals while spinning slowly on a rotisserie spit is about the only way to truly do this. Spinning slowly over a nice even heat will provide you with the juiciest of results

Thinly sliced and piled high on a fresh Kaiser roll, drizzled with a sweet mustard it makes for the best sandwiches

Grill Temperature: medium heat, about 325-425 degrees F

Grill Rotisserie Time: 60-75 minutes

Serves: 8

Special Equipment:

  • 1 rotisserie rod, 2 tines, 1 counter weight, 1 rotisserie motor (for proper use refer manufacturers instruction manual)
  • 1 thermometer
  • A very sharp carving knife
Ingredients:
    • 1 - boneless pork loin, about 3 lbs, approximately 10-12 inches long
    • 1 tbsp. + ½ cup - You’re Favourite BBQ Spice Rub
    • 3 bottles - Pilsner beer
    • 4 cups - water at room temperature
    • ¼ cup - white sugar
    • ½ cup - kosher salt
    • Bakery Fresh Soft Kaiser Rolls (about 4 inches in diameter), at least one bun per person with a few extra for the super hungry.
    • Sprinkling - red pepper flakes
    • 6 tbsp. - honey mustard (recipe follows)

    Directions:

    • Place the pork loin into a deep roasting pan or self sealing heavy duty food grade storage bag
    • In a large bowl mix 1 tbsp bone dust, 3 bottles of beer, water, sugar and salt stir to dissolve sugar and salt
    • Pour the brine over the pork loin, making sure to cover as much of the loin as possible
    • Refrigerate for 24 hours rolling the loin over every 4-6 hours.

    • Fire up your grill and rotisserie unit as per manufacturer’s instructions. I personally do not put a drip pan under the pork loin for this recipe. I want the natural juices and fats to drop from the meat as it spins and land onto the hot grill or coals and sizzle into flavor vapor.
    • Remove pork from brine, discarding leftover marinade. Pat dry with paper towels.
    • Using the tip of a very sharp knife score the pork loin on all sides in a diamond patter. Not too deep just a little so that these nooks and grannies can pick up and hold the flavor of the spice. It also looks great for a rustic appeal and crispy bits. You know the morsels you want to peel off to try as it spins over the fire. Yeah those tasty salty bits
    • Rub the outside of the pork loin with a ¼ to ½ a cup of bone dust bbq spice making sure to massage and rub the seasonings into the meat.
    • Skewer pork loin with the rotisserie rod, through the center of the length of the loin
    • Secure with the rotisserie spikes, making sure to push the loin from both ends to plump it up before skewering. Plump will help keep it juicy.
    • Check for balance on the rod. Once you start the rotisserie you might find the pork loin to be flopping about on the spit. Remove, adjust tines to make it a little more secure and add a counter weight to help with balancing the loin. With a pork loin it’s a pretty uniform cut of meat so it works pretty easy
    • Place pork on the grill over hot coals and start the motor going
    • Let pork spin slowly for 60-75 minutes until an internal temperature of 150 degrees is reached.

    • Remove pork from the rotisserie and with the rod still in place cover loosely with a sheet of aluminum foil and then cover with a couple of kitchen towels. This will allow the meat to rest and retain most of its precious juices before being sliced.
    • Carefully remove rotisserie rod.
    • While the meat is resting, slice your fresh rolls, toasted if you wish but I like them bakery fresh for this sandwich
    • Take a very sharp knife and shave the pork loin as thin as you can. The thinner the better
    • Make a stack of 4-6 or more if you wish of the shave rotisserie pork and place it on a fresh Kaiser roll. Sprinkle with a few crushed red pepper flakes and drizzle with honey mustard (honey mustard recipe follows) and garnish as you please with whatever your heart desires.

    Honey Mustard:

    2 tbsp. - honey

    4 tbsp. - prepared mustard

    • In a small bowl whisk together the honey and prepared mustard
    • Set aside