Barbecued Pork Loin

Barbecued Pork Loin


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This rotisserie pork with a homemade sauce also makes the best sandwiches.

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  • 8 lb. pork loin roast
  • Salt and pepper
  • Barbecue Sauce:
  • 1/2 C. (1 medium) chopped onion
  • 1 clove garlic, minced or 1/8 tsp. instant minced garlic
  • 2 Tbsp. oil or shortening
  • 1 C. catsup
  • 1/2 C. water
  • 1/4 C. firmly packed brown sugar
  • 1 tsp. salt
  • 1/4 tsp. crushed leaf thyme
  • 3 Tbsp. Worcestershire sauce
  • 2 tsp. prepared mustard
  • 1 lemon, thinly sliced
  • Dash Tabasco sauce

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Sprinkle meat with salt and pepper. Prepare barbecue sauce by sautéing onion and garlic in oil in fry pan until tender. Add remaining ingredients. Bring to a boil and simmer for 5 minutes. Run spit through center of meat, making sure it is evenly balanced. Secure to rotisserie with heavy cord. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on the rod. Arrange coals for roasting meat; grill over hot coals for 2 hours until meat thermometer reaches 140F. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170F internal temperature, about 1-1/2 to 2 hours longer. Yield:12 to 16 servings.

Source: Pillsbury's Let's Have a Barbecue, 1982.

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