Christmas Pork Roast Cooked on a Spit Roaster
Cooking up a big lunch on Christmas day can often be stressful for the host but thankfully cooking on a spit roaster makes it easy to cook a large amount of meat all together rather than swapping trays in and out of the oven. On Christmas day, we usually cook lamb, beef and pork on the spit and find that everyones tastes are usually catered for.
Last year I tried something a big different with the pork roast and cooked apple inside the meat. the sweet juices from the apple infused the meat and it was truely sensational. I would be doing you an injustice if I didn't share it with you
- 3kg pork roast, de-boned and rolled
- All spice
- 1 apple
- Assuming the roast has been trussed by the butcher, unravel the string and lay the pork out flat
- Sprinkle the salt, pepper and all spice on both sides of the meat
- Cut an apple very finely and lay the pieces on top of the pork
- Roll the pork back up into a roll so that the apple is inside the meat
- Put the butchers string back onto the pork to hold it in shape. If you accidently cut the string and don't have any more, use some skewers
Attaching it to the spit:
- You'll need a skewer, 2 chicken prongs
- Pass the skewer through the pork trying to keep the leg as balanced on the skewer as you can.
- Insert one chicken prong through either side of the meat and lock in tight
Many things will affect your cooking time, however allow around 3-3.5 hours to be on the safe side. If it's ready a little earlier, you can always push the charcoal to the side and raise the pork to the top of the spit roaster so it stays warm but doesn't actually keep cooking. Use a cooking thermometer to test the internal temperature and once it gets to 75 degrees, you know it's cooked. To get cracking, dry off the outside of the ring using some paper towel (make sure you're wearing gloves). Smear on more salt and then ramp up the heat.