Once the pork shoulder was in place I started the spit spinning and closed the grill. Just like normal smoking, about once an hour or so I added 3-4 coals and a few wood chips to the fire to keep things going. Also I generously applied the mop solution on top of the roast. What I really noticed was that the shoulder looked wet and moist during the entire cooking time. I think this was only because of the rotisserie motion keeping the juices rolling around the shoulder.
After about 12 hours of cooking the internal temperature of the shoulder was only about 177 degrees. This is a bit on the low end and at this time the shoulder will not pull properly for traditional pulled pork sandwiches. However, I was hungry and wanted to eat. At this temperature you can slice the pork shoulder with a meat slicer and make sliced pork sandwiches.
My meat slicer was perfect for this task. The meat was juicy and easy to slice. And the best part was the each slice contained a bit of the bark so it was really spicy and smokey.
I wasn't sure what to top this with. A nice BBQ sauce would have been perfect but I went with a bit a of mayo. Overall a delicious and juicy sandwich!
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By John Thomas
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