Pork butt (shoulder) rotisserie

Prepare pork butt (shoulder) by removing the bone and excessive fat, leave some fat on it.

Cut in squares, about 3 inches , depending on the size of the spit you are using.

In a bowl prepare olive oil, salt, pepper, oregano, garlic powder , Crushed tomatoes and sweet paprika to taste.

Leave overnight in fridge , next day pass meat through the spit.

Light the charcoal, when ready put on the spit and turn on the motor.

Time to cook 1.30-2 hrs. (depending on size)

If you would like to serve as gyros or prefer crispy small pieces, cook on higher temperature and shave with a knife about 1/2 in when outside looks nice and crisp and keep cooking and shaving.