Ingredients
8 lb pork loin roast
Salt and pepper, to taste
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
Preparation
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.
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.
