Mexican Pit-Roasted Pork Shoulder

Mexican Pit-Roasted Pork Shoulder

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Credit: Nick Spinelli, Jr., CEC, Global Culinary Innovation Chef, The Culinary Network, Inc.

From the Chef

“Give your guests’ taste buds a free trip to Mexico with our latest recipe from The Culinary Network’s Nick Spinelli Jr. Garnished with fresh sage leaves and elevated by the bold flavours of McCormick Culinary® Rosemary Leaves, McCormick® Grill Mates® Brown Sugar Bourbon Seasoning and Lawrys® Mango Habanero Wings Seasoning Mix (not just for wings anymore!), this de-boned roast will have even your back of house drooling as it sizzles on the rotisserie, shining in a smooth olive oil coat.”

Ingredients

Mexican Pit-Roasted Pork Shoulder
7 pound Pork shoulder, bone-in, roast
½ cup Olive oil
1 cup McCormick® Grill Mates® Brown Sugar Bourbon Seasoning
½ cup Lawrys® Mango Habanero Wings Seasoning Mix
½ cup Sage leaves, fresh
¼ cup McCormick Culinary® Rosemary Leaves
¼ cup Lemon thyme, dried
3 pieces Butcher’s twine, 12-inches
1 each Rotisserie skewer
1 cup Dijon mustard
2 each New Mexican chilies, roasted, skin and seeds removed
20 ounces Apple jelly
1 tablespoon McCormick® Grill Mates® Brown Sugar Bourbon Seasoning

Garnish
1 cup Sage leaves, fresh

Instructions

For the Mexican Pit-Roasted Pork Shoulder:
1. De-bone pork roast. Place cuts into the roast to allow it to completely lay open and flat.
2. Season the interior roast meat evenly with Lawrys® Mango Habanero Wings Seasoning Mix
3. Roll the roast closed. Tie the three pieces of twine around roast (one at each end one in the middle).
4. Insert rotisserie skewer through the center of the roast.
5. Use olive oil to evenly coat the exterior of the roast.
6. Season the exterior of the roast evenly with McCormick® Grill Mates® Brown Sugar Bourbon Seasoning, McCormick Culinary® Rosemary Leaves and lemon thyme.
7. Cook roast on a rotisserie 325 degrees F for approximately 3 ½ hours or until the internal temperature reaches 155 degrees F. Additional flavor can be added by placing fresh sage in the grill to smoke the meat.
8. Mix the puree of the chilies with mustard. Blend together well. Set aside for plating.
9. In a sauce pot, add the apple jelly and the McCormick® Grill Mates® Brown Sugar Bourbon Seasoning.
10. Heat the mixture together, whisking for even blending until the jelly has dissolved.

For Serving:
1. Allow roast to set 15 minutes before slicing into portion sizes.
2. Using a basting brush, paint an exterior ½ circle of the cooked apple jelly on plate.
3. Using a basting brush, paint an interior circle of mustard to match the length of the apple jelly.
4. Place serving portion of meat on the empty side of the plate.
5. Garnish with miniature sage leaves.

For more recipe inspiration visit: www.mccormickforchefs.com

Tags

Main Dish, Pork

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Association of Nutrition & Foodservice Professionals