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Rotisserie Pork Sandwich

Rotisserie Pork Sandwich
Forget putting the pedal to the metal -- put your fork to the pork. These tender vittles will go a long way, making up to 16 servings. And did we mention the scrumptious sauce puts those other store-bought brands to shame?
At a glance
Main Ingredient
Cooking Method
12 - 16 servings
    • 8 lb. pork loin roast
    • Salt and pepper
    • Barbecue Sauce:
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 2 tbsp. oil or shortening
    • 1 cup catsup
    • 1/2 cup water
    • 1/4 cup firmly packed brown sugar
    • 1 tsp. salt
    • 1/4 tsp. crushed leaf thyme
    • 3 tbsp. Worcestershire sauce
    • 2 tsp. prepared mustard
    • 1 lemon, thinly sliced
    • Dash Tabasco sauce
    1. Sprinkle meat with salt and pepper. Prepare barbecue sauce by sauting onion and garlic in oil in fry pan until tender. Add remaining ingredients. Bring to a boil and simmer for 5 minutes. Run spit through center of meat, making sure it is evenly balanced. Secure to rotisserie with heavy cord. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on the rod. Arrange coals for roasting meat; grill over hot coals for 2 hours until meat thermometer reaches 140 degrees. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170 degrees internal temperature, about 1-1/2 to 2 hours longer.
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