Rotisserie style Portuguese Pork Roast
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 263.9
- Total Fat: 10.1 g
- Cholesterol: 120.0 mg
- Sodium: 736.0 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.2 g
- Protein: 38.1 g
View full nutritional breakdown of Rotisserie style Portuguese Pork Roast calories by ingredient
Introduction
This is a wonderful way, to celebrate summer with friends. This is a wonderful way, to celebrate summer with friends.Number of Servings: 15
Ingredients
-
24 tbsp (C) Vinegar, Red Wine (Gr Value)
1 cup (8 fl oz) Water, tap
2 tsp Cayenne Pepper (Ground)
2 tsp Paprika
6 clove Garlic
1 tbsp Allspice, ground (by CHUCKLES0719)
2 tsp, crumbled Bay Leaf
3000 grams Boneless Pork Sirloin Roast
1 tsp Salt
Directions
Mix together the water, vinegar, and all the seasonings in a bowl.
Place the roast in a big ziploc bag (cut the roast in half, if you want to), and pour the liquid on it. Zip up the bag tightly, so nothing leaks. Place the bag in a bowl, to make double sure it doesn't leak.
Let it marinate in your fridge for 1 to 3 days.
Remove the roast from the bag, and reserve the liquid. Place the liquid in a pot, and boil it for about 5 minutes. Keep the liquid for basting.
Carefully, pierce the roast lengthwise with the rotisserie rod, making sure to do so evenly. Make sure the rotisserie forks are placed correctly, and are tightened.
Preheat the BBQ on hot, using only the outer burners. Place a drip tray in the center, to catch any drips.
Connect the rod to the rotisserie motor properly. Place the motor on its holder. Start up the motor, and make sure the drip pan is lined up under the roast.
Cook it at medium heat, basting it with the liquid that was reserved. Baste it every 20 minutes. Close the lid between basting.
Cook for about 2+1/2 hours, or until the temperature reaches 155'F. Turn off the gas tank, then the BBQ, then let it cool for about 5 minutes to allow the rod to cool down. Carefully remove the rod from the rotisserie, and then slide the roast from the rotisserie rod. Let it sit for 10-20 minutes, and then slice thinly against the grain.
This serves about 15 people.
Serve with your favourite side dishes.
Serving Size: serves 15 people
Number of Servings: 15
Recipe submitted by SparkPeople user TESTYCATLADYP.
Place the roast in a big ziploc bag (cut the roast in half, if you want to), and pour the liquid on it. Zip up the bag tightly, so nothing leaks. Place the bag in a bowl, to make double sure it doesn't leak.
Let it marinate in your fridge for 1 to 3 days.
Remove the roast from the bag, and reserve the liquid. Place the liquid in a pot, and boil it for about 5 minutes. Keep the liquid for basting.
Carefully, pierce the roast lengthwise with the rotisserie rod, making sure to do so evenly. Make sure the rotisserie forks are placed correctly, and are tightened.
Preheat the BBQ on hot, using only the outer burners. Place a drip tray in the center, to catch any drips.
Connect the rod to the rotisserie motor properly. Place the motor on its holder. Start up the motor, and make sure the drip pan is lined up under the roast.
Cook it at medium heat, basting it with the liquid that was reserved. Baste it every 20 minutes. Close the lid between basting.
Cook for about 2+1/2 hours, or until the temperature reaches 155'F. Turn off the gas tank, then the BBQ, then let it cool for about 5 minutes to allow the rod to cool down. Carefully remove the rod from the rotisserie, and then slide the roast from the rotisserie rod. Let it sit for 10-20 minutes, and then slice thinly against the grain.
This serves about 15 people.
Serve with your favourite side dishes.
Serving Size: serves 15 people
Number of Servings: 15
Recipe submitted by SparkPeople user TESTYCATLADYP.
