Spit Roasting a Pork Shoulder ?

[Idahawk]

  I found a few articles elsewhere by people that have done it, but not much info as to the how it tasted or came out ?  Just some technics and I think I've got that part figured out already.

On Primal Grill he did one , only about 4 hours of cook time though and I'm not thinking that's going to work ? More like 7-10 hours to properly render based on the size of the shoulder I have and the temp I plan to run at .

But then

  My thoughts are that poking a bunch of holes in one for the roti might allow to much juice to escape and with a long cook like that it might come out dry ?  Or it's possible that like with most roti cooks it could be really juicy ? I just don't know lol

I've done plenty of shoulders in my day and can fire up the WSM or a grill easily enough , just looking for something different to do and someone to push me off the cliff

Let's hear your ideas or thoughts ?

Thanks in Advance

[BBcue-Z]

I've done the shoulder on the Rotis and it was awesome!!!
You have to keep in mind that this is for sliced pork and not pulled pork. I let it cook until internal temp was around 170 and it was perfectly cooked and tasty slicing pork.

I've also sliced raw pork shoulder and lined up the slices on the spit with great results. This method allows more seasoning to get into each slice of the shoulder and yield excellent results.
I cut the end result on this one into strip (fajita size), and they were perfectly cooked as well.

[mike.stavlund]

I know @Bman smoked a butt on the rotis, but I'm not sure of the details.  I believe he wrapped it in cheesecloth so it would hold together.

[swamprb]

What cooker are you planning on using? Do you have a rotis ring for your WSM? If you do, I would suggest cooking it direct without the waterpan. Hot n' Fast! 275-350* dome.  Do you want pulled or sliced pork? I'd cook a boneless butt, trim off the fat cap and tie it up like a loin and let it roll. Depending on the size I figure 4-6 hours for sliced.