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Rotisserie Pork Butt With Mustard Sauce

Gadget.Cook's picture
  Pork butt 3 Pound (smoked)
  Dry mustard 3 Tablespoon
  Flour 2 Tablespoon
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
  Dairy sour cream 2 Tablespoon

Remove cloth wrapping from meat; tie with string for rotisserie broiling.
Arrange meat evenly on spit, piercing through the center lengthwise.
Place broiler pan on bottom of compartment and broil meat on low heat broiling position 1 1/2 hours.
Change to high heat broiling position and continue broiling 1 hour longer or until desired doneness.
Meanwhile, combine mustard, flour, sugar and salt in 1-quart saucepan; blend in 2/3 cup water, stirring to dissolve all lumps.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Remove from heat; stir in vinegar and sour cream.
Slice pork with electric knife and serve with hot sauce.

Recipe Summary

Main Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2693 Calories from Fat 1417

% Daily Value*

Total Fat 161 g247.5%

Saturated Fat 56.7 g283.7%

Trans Fat 1.4 g

Cholesterol 859.4 mg286.5%

Sodium 3103.4 mg129.3%

Total Carbohydrates 73 g24.3%

Dietary Fiber 1.4 g5.6%

Sugars 46.1 g

Protein 240 g480.6%

Vitamin A 3.5% Vitamin C 0.95%

Calcium 26.3% Iron 86.4%

*Based on a 2000 Calorie diet


Rotisserie Pork Butt With Mustard Sauce Recipe