Louisiana-Style Spit-Roasted Pork
|Boneless pork loin roast||7 Pound, rolled and tied (1 Whole)|
|Soy sauce||1 Cup (16 tbs)|
|Burgundy wine/Other dry red wine||1 Cup (16 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
Place roast in a zip-top heavy-duty plastic bag.
Combine remaining ingredients,: stirring well; pour over roast, and secure bag tightly.
Place bag in a large shallow container; refrigerate at least 8,hours, turning bag occasionally.
Remove roast from marinade, reserving marinade.
Thread roast on spit; ^secure with prongs at each end of spit.
Balance roast properly to avoid strain on motor.
Insert meat thermometer into thickest part of roast, making sure it does not touch fat or spit.
Place spit on rptisserie 3 to 4 inches from low coals.
Grill 2 1/2 to 3 hours or until thermometer registers 160° (medium).
Baste with marinade during last hour of grilling time.
Remove roast from spit; let stand 10 to 15 minutes before slicing.