Spit-Roasted Leg Of Pork
|Applesauce||2 Cup (32 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Ground ginger||1 Teaspoon|
|Pork leg||12 Pound, boned and rolled (1 leg)|
Combine 1 cup of the applesauce with wine, soy, oil, onion, garlic, and ginger.
Put roast into a large plastic bag, pour in marinade, and twist-tie bag closed.
Refrigerate for 2 to 4 hours or until next day.
Arrange enough low-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of meat
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Lift meat from marinade and drain briefly (reserve marinade).
Run spit through exact center of roast the weight of the roast must be evenly distributed around the spit or it will drag against the motor.
Insert spit forks and tighten with pliers; position spit on barbecue and start motor.
Cook, basting occasionally during the last hour with reserved marinade, for about 6 hours or until meat thermometer inserted in thickest portion but not touching spit registers 170°.
Every 1/2 hour add 5 or 6 briquets to fire, spacing them evenly, to maintain a constant temperature.
Combine remaining marinade with remaining applesauce and heat as sauce.