How to grill pork roast on a rotisserie

Written by paul parsons
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Rotisserie grilling is a centuries-old method used for cooking food (usually meats or poultry) over a heat source by slow, continuous rotation. If done correctly, grilling roast pork on a rotisserie helps retain its natural flavour, gives it a crisp outer look and texture, and keeps the meat tender. Roast pork can be grilled using either a gas grill or charcoal grill equipped with a rotisserie attachment.

Skill level:

Things you need

  • Charcoal or gas grill with rotisserie
  • Charcoal (for charcoal grill)
  • 0.907kg. boneless pork roast
  • 2 to 3 garlic cloves
  • Butcher twine
  • Garlic powder to taste
  • 1 tsp dry thyme
  • Salt to taste
  • Aluminium dripping pan
  • Oven gloves

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  1. 1

    Wash the roast with cold water and pat its surface dry.

  2. 2

    Cut four to six equidistant slits into the roast using the sharp carving knife.

  3. 3

    Slice the garlic cloves in halves. Insert the halves far down into each slit of the roast pork.

  4. 4

    Tie the roast pork with a butcher twine and then apply garlic powder, thyme and salt all around its surface. Use more or less seasoning to taste. Set aside while preparing the grill and rotisserie assembly.

  5. 5

    Assemble the rotisserie attachment according to your grill's specifications. If using charcoal, make sure the charcoal is parallel to, but not directly below, the spit.

  6. 6

    Light the grill. Fill the dripping pan with about 1 inch of water. The rising steam from the water will help to compensate for moisture lost while grilling the roast pork.Slide the dripping pan directly below the rotisserie spit to collect the dripping fat from the roast. Make sure that your dripping pan is as wide as the length of roast pork on the spit.

  7. 7

    Slide the first pair of prongs on to one end of the spit. Then insert the spit with prongs into the roast pork so the meat is pierced lengthwise. Slide the second pair of prongs on to the other end of the spit and push the prongs into the roast pork. Tighten the wing nuts provided on each pair of prongs to keep the latter firmly fixed on the spit.

  8. 8

    Attach the spit to the rotisserie assembly's brackets with one of its ends fitted to the grill's motor.

  9. 9

    Start the motor and see whether the balance and rotation of the spit is smooth. Adjust as necessary. Grill the 0.907kg. cut of roast pork for about 40 minutes (20 minutes per pound is the recommended cooking time). To ensure that your roast pork is perfectly cooked and safe to eat, insert a meat thermometer into the roast. The cooking temperature recommended for well-done roast is 170° F.

  10. 10

    Use thick oven gloves to remove the spit and then slide the roast pork off the spit. Let the pork roast rest for about 10 minutes before carving and serving.

Tips and warnings

  • If your grill has adjustable counterweights, use them to balance the roast properly on the spit.
  • Avoid rotisserie grilling during high windy conditions outdoors.
  • Keep children and pets well away from the grilling area and equipment.

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