Did this a week ago. Another win for the roti.
Picked up a boneless pork shoulder.
Came in two hunks. I sliced one into 2, and the other into 3.
NOTE: No fat was trimmed from this …
none,
zero. YMMV
I decided that this needed to marinate.
So, I whipped up a simple marinade consisting of bbq sauce, acv, Worcestershire, maple syrup and salt. About 3 cups total.
Put everything into two ziplocs and divided the marinade evenly.
This marinated for 48 hours … That's right,
48 hours. Turning the bags occasionally.
Before going on the spit, I dusted some rub on each piece.
My thinking was that there was going to be a lot of "floppy" pieces spinning around.
So, to secure those pieces, I used a few bamboo skewers to help with that …. Worked like a charm!
One cup of boiling water went into the drip pan.
At 2 hours in, I checked the IT. Also added more lit charcoal.
Removed the drip pan and centered the basket to get some flame on the meat. Only did this for about 5 minutes or so.
Then put the basket back to the side and returned the drip pan.
I removed it after a little more than 3 hours and let it rest. I didn't check the IT …. Figured it was done.
Prior to removing the meat, I had another kettle going for the sides. I used the
olive briquets in the Ivory.
This was like eating pork candy. I tried to have some fat with each mouthful as it was outrageously delicious!!
@Travis @LiquidOcelot 
Topic: Boneless Pork Shoulder on the Roti (Read 1362 times)