10/16/2026
We start with a whole boneless missouripork loin, carve off a half dozen pork chops for another recipe and some of the sirloin chops to be used for kabobs later. Then we drop the remaining pork roast in a resealable plastic bag. Apple juice with dissolved salt is poured over the loin to brine the pork. After 2-12 hours in the brine, the pork roast is removed from the salty liquid, patted dry and seasoned with a BBQ rub. It's put on a spit and goes out on the rotisserie of a Charmglow Grills | America's Oldest Gas Grill grill until it reaches 145F.
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I partnered with missouripork on this recipe and post
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Ingredients:
2-3 pound pork loin roast
2 cups apple juice (or c***r of just about any fruit)
2 tablespoons of salt
1 resealable plastic bag, gallon size
Your favorite BBQ seasoning
One rotisserie grill
Aluminum pan a little larger than the pork roast (optional)
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Instructions
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Brine Directions
Pour two cups of apple juice or c***r into a measuring cup and add the salt. Stir or whisk the liquid until the salt is dissolved. Place the pork loin into the plastic bag and pour over the brine. Set the bag of pork and brine in the fridge for 2-12 hours. At the end of the brining process, remove the pork loin from the liquid and pat dry with paper towels.
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Rotisserie Directions
Season the pork loin with your favorite BBQ seasoning all the way around and the ends. Then drive the spit rod through the middle of the pork loin, longways. Secure the pork roast with the spit forks and head out to the grill.
Insert the spit rod into the rotisserie motor, turn on the grill to between 300F-350F and set the aluminum pan under the roast. Turn the rotisserie motor on and close the lid. Allow the rotisserie to work its magic until the pork roast hits 145F at which point, turn off the motor and remove the spit and pork roast from the grill (heat-resistant gloves are needed here).
Allow the pork to rest for 10 minutes, carve and eat.
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The full recipe can be found in my profile.
