8 lb pork loin roast
Salt and pepper, to taste
For Barbecue Sauce:
1/2 cup onion, chopped
1 garlic clove, minced or 1/8 tsp. instant minced garlic
2 tbsp oil , or shortening
1 cup ketchup
1/2 cup water
1/4 cup brown sugar, firmly packed
1 tsp salt
1/4 tsp thyme leaf, crushed
3 tbsp Worcestershire sauce
2 tsp mustard, prepared
1 lemon, thinly sliced
1 dash tabasco sauce
Making the sauce
Sauté onion and garlic in oil in a frypan until tender. Add remaining ingredients.
Bring to a boil and simmer for 5 minutes. Set aside.
Cooking the meat
Sprinkle meat with salt and pepper.
Run a spit through the center of the meat, making sure it is evenly balanced.
Secure to a rotisserie with a heavy cord. Insert a meat thermometer so the tip is in the center of the roast but not resting in fat, bone or on the rod.
Arrange coals for roasting meat and roast over hot coals for 2 hours until the meat thermometer registers 140°F.
Continue roasting, brushing with barbecue sauce every 20 minutes until the roast reaches an internal temperature of 170°F, about 1.5 to 2 hours longer.
Plate the roast and serve.
Sugar: 7g
:
Calcium: 23mg
Calories: 352kcal
Carbohydrates: 9g
Cholesterol: 143mg
Fat: 11g
Fiber: 1g
Iron: 2mg
Potassium: 942mg
Protein: 51g
Saturated Fat: 3g
Sodium: 433mg
Vitamin A: 77IU
Vitamin C: 5mg
