Sweet and Sour Rotisserie Pork Roast

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/10/21
Sweet and Sour Rotisserie Pork Roast

Lauri Patterson / Getty Images
Prep: 15 mins
Cook: 2 hrs 18 mins
Total: 2 hrs 33 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
564 Calories
22g Fat
36g Carbs
48g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 564
% Daily Value*
Total Fat 22g 28%
Saturated Fat 5g 27%
Cholesterol 136mg 45%
Sodium 2055mg 89%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 32g
Protein 48g
Vitamin C 5mg 27%
Calcium 52mg 4%
Iron 2mg 13%
Potassium 876mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sweet and tender rotisserie pork is sure to please even the pickiest of eaters. Enjoy with your favorite grilled sides, rice, or noodles. 

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Ingredients

  • 2 to 3 pounds boneless pork loin

For the Marinade:

  • 1/4 cup vegetable oil

  • 1 tablespoon white vinegar

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

For the Sauce:

  • 1 cup brown sugar

  • 1 cup red wine

  • 1 cup teriyaki sauce

  • 1 cup chili sauce

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt

Steps to Make It

  1. Place pork roast in a resealable plastic bag.  

  2. Combine marinade ingredients and pour over meat. Make sure all is coated well.  

  3. Seal bag and place into the refrigerator for 2 to 4 hours.

  4. Combine sauce ingredients in a large saucepan over medium-high heat.

  5. Let the liquid come to a slight boil, reduce heat to low and let simmer for 12 to 15 minutes. The sauce should be thick enough to coat back of a spoon. 

  6. Remove half of the sauce for basting and leave the remaining to serve with pork.  

  7. Place into refrigerator until right before serving roast.

  8. Preheat grill to medium-high heat.

  9. Remove roast from the mixture and save marinade in a small bowl for basting.

  10. Follow grill instructions to place roasts securely on the spit.

  11. Grill roast over indirect heat for 45 minutes to 1 1/4 hours, or until internal temperature reads around between 160 F/75 C.

  12. Brush frequently with marinade during the first 30 to 45 minutes of cooking.

  13. Once cooked, remove roast from heat and let rest for 10 minutes before carving.  

  14. Rewarm reserved sauce in microwave or saucepan.  

  15. Serve drizzle on top of meat or on the side.