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? Stop spinning your wheels, try this tonight.
Ingredients
- 8 pound(s) pork loin roast
- 1 dash(es) salt
- 1 dash(es) pepper
- 1 Barbecue Sauce:
- 1/2 cup(s) chopped onion
- 1 clove garlic, minced
- 2 tablespoon(s) oil or shortening
- 1 cup(s) catsup
- 1/2 cup(s) water
- 1/4 cup(s) firmly packed brown sugar
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) crushed leaf thyme
- 3 tablespoon(s) worcestershire sauce
- 2 teaspoon(s) prepared mustard
- 1 lemon, thinly sliced
- 1 dash(es) Tabasco sauce
Instructions
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Sprinkle meat with salt and pepper.
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Prepare barbecue sauce by sauting onion and garlic in oil in fry pan until tender.
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Add remaining ingredients.
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Bring to a boil and simmer for 5 minutes.
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Run spit through center of meat, making sure it is evenly balanced.
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Secure to rotisserie with heavy cord.
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Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on the rod.
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Arrange coals for roasting meat; grill over hot coals for 2 hours until meat thermometer reaches 140 degrees.
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Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170 degrees internal temperature, about 1-1/2 to 2 hours longer.
Nutrition
Calories: 13834.63kcalCarbohydrates: 148.06gProtein: 1798.76gFat: 626.88gSaturated Fat: 194.49gCholesterol: 5427.2mgSodium: 8568.43mgFiber: 6.05gSugar: 116.39g
Tried this recipe?Let us know how it was!