Brined and Spiced Pork Shoulder

Brining foods in a saltwater mixture before you cook adds flavour and tenderises. Adding a spice mixture takes things to another level.

Many thanks to Chris Webb for submitting the original recipe
Brined and Spiced pork shoulder (1)


1 whole boned and rolled Shoulder of Pork

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chilli powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
50 gm brown sugar


Mix well and store in an air tight container.

Sauce Mix

2tbsp dry rub mix
1tbsp Ketchup
4tsp Dijon Mustard
1tbsp Dark Soy Sauce
50ml Whisky
100ml Pickle Juice


Mix ingredients then warm the mixture gently. This can be dribbled over the sliced or ripped meat before serving.

Brine Solution

Prepare 1 litre per kilogram of meat
62.5ml salt
25 gm brown sugar
1 litres cold water
1 bay leaves
1.5 tbsp dry rub mix

Tip: The process of brining is to take approximately 62.5 ml of saltwith no additives per 1 litre of water (ratio 1:16).

If you want to add sugar to the mix add roughly 1 part sugar to 3 parts salt. You will need enough brine to completely cover the meat (a more usual measurement will be 5 litres of water and 312.50 ml salt).
Brining time takes about 100 minutes per kilo.


Add the salt to your cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves.
Stir thoroughly to combine all the ingredients.


(This joint was cooked on a Rotigrill XL3)

Pork shoulder preparation

The pork joint in the photographs weighted 5 kilograms.
(Instructions below refer to this particular joint (see notes for brining on page 1)

Unroll the joint by cutting and removing all the string, rinse the pork shoulder and place It into a large container.
Pour in the brine solution until the meat is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
Remove the pork shoulder from brine solution and pat dry with paper towels. Sprinkle the rub mixture over the inside surface of all the exposed meat. Re-roll and tie the joint. If your butcher has not made cuts in the skin, do so now, then sprinkle the dry rub over the outside of the joint and rub it in, particularly into the cuts.

Cooking On Your Rotisserie

Cook the joint at a low height for up to 10 minutes to seal the meat juices and to kick off the crackling.
Raise the cooking height and cook slowly for around 4 hours (roughly 50 minutes per kilo).
Take the meat off the skewer, loosely cover with a piece of foil and rest it for 20 minutes.

To Serve

Place on a large, clean work surface such as a cutting board, and remove the skin and fat. Scrape the fat from underneath the skin and break up the crackling. Pull the meat apart with two forks. Warm the sauce and dribble over the meat.