Spit Roasted Whole Pork Loin

Rotisserie pork done right, with a 30-hour rest that turns a simple dry rub into something that tastes like it came from a real BBQ pit. The trick most cooks miss is working some of the rub through the inside of the pork loin via a pocket cut down the center, not just the surface. That interior seasoning is what keeps the middle from tasting plain when you carve through.

The spit is what separates this from oven roasting. Constant rotation bastes the meat in its own dripping fat, and with a drip pan underneath catching the juices, you end up with all the flavor pooled and ready to use.

The half cup of coffee added to the de-fatted pan drippings sounds strange but makes the au jus deep and slightly bitter, cutting through the fat and giving the sauce real backbone.

Chef Tips

• Don’t shortcut the 30-hour rest. Dry-brining that long gives the salt and spices time to penetrate the thick loin fully.
• Use a drip pan under the spit. Juices collected this way beat anything you can reduce from a finished plate.
• Check internal temperature at 40 minutes. A 15-pound loin can be deceptive, and carryover cooking will push it past done fast.
• Let the meat rest 15 minutes before slicing. Cutting hot drives all that juice onto the cutting board.

Variations

• Swap coffee in the juice for a splash of bourbon or whiskey for a similar bitterness with more sweetness.
• Pair with a mustard barbecue sauce for a Carolina-leaning flavor.
• Stuff the center pocket with herbs, garlic, and chopped apple before rolling and tying for a more aromatic finish.