Nutrition info - Recipes

Rotisserie Pork Sandwich

Forget putting the pedal to the metal -- put your fork to the pork. These tender vittles will go a long way, making up to 16 servings. And did we mention the scrumptious sauce puts those other store-bought brands to shame? Stop spinning your wheels, try this tonight.

Rotisserie Pork Sandwich


For 12 people

  • 8 pound(s) pork loin roast
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 1 Barbecue Sauce:
  • 1/2 cup(s) chopped onion
  • 1 clove garlic, minced
  • 2 tablespoon(s) oil or shortening
  • 1 cup(s) catsup
  • 1/2 cup(s) water
  • 1/4 cup(s) firmly packed brown sugar
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) crushed leaf thyme
  • 3 tablespoon(s) worcestershire sauce
  • 2 teaspoon(s) prepared mustard
  • 1 lemon, thinly sliced
  • 1 dash(es) Tabasco sauce


  1. Sprinkle meat with salt and pepper. Prepare barbecue sauce by sauting 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 140 degrees. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170 degrees internal temperature, about 1-1/2 to 2 hours longer.

Nutrition facts

  • Kcal: 1152.89 kcal
  • Fibers (g): 0.5g
  • Sodium (mg): 714.04mg
  • Carbs: 12.34g
  • Fat: 52.24g
  • Saturated fat (g): 16.21g
  • Proteins: 149.9g