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Barbecued Pork Loin

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Ingredients
  Boneless pork loin roast 4 Pound
  Pepper 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic/1/8 teaspoon instant minced garlic 1 Clove (5 gm), minced
  Shortening/Oil 2 Tablespoon
  Catsup 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Crushed thyme 1⁄4 Teaspoon
  Worcestershire sauce 3 Tablespoon
  Prepared mustard 2 Teaspoon
  Lemon 1 , thinly sliced
  Tabasco sauce 1 Dash
Directions

Sprinkle meat with salt and pepper.
Run spit through center of meat, making sure it is evenly balanced.
Secure to rotisserie with heavy cord.
Insert meat thermometer so tip is in center of roast but not resting in fat or on rod.
Grill over hot coals for 2 hours until meat thermometer reaches 140°.
Continue grilling, brushing with Barbecue Sauce every 20 minutes, until roast reaches 170° internal temperature, about 1 1/2 to 2 hours longer.
Barbecue Sauce:
In skillet, saute' onion and garlic in oil until tender.
Add remaining ingredients.
Bring to a boil and simmer for 5 minutes.
TIP:
May use a 4-lb. pork loin roast (not boneless).
Center on grill with drip pan beneath.
Arrange coals on the sides of drip pan.
Cover and grill as directed above.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Servings: 
16

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