Instructions

1. Slice the corner off of the pork sirloin roast package and pour the excess liquid into a cup or bowl and reserve for later
2. Slice the garlic and shallot into thin, short slivers
3. Using a long, slender knife, cut slits in the roast
4. While the knife is still imbedded in the meat, lean it back and slide a piece of shallot or garlic down the side of the blade and into the meat, holding it down with the tip of your finger while extracting the knife
5. Run the spit for the rotisserie through the center of the roast
6. Set up the grill for the flank grilling method with charcoal on either side and a drip pan in the middle
7. Target temperature inside the grill is 300°F
8. Place the spit on the grill and turn on the rotisserie motor
9. Combine the remaining marinade and the chicken broth
10. After about an hour on the grill, baste with the remaining marinade/broth a couple times
11. Once the meat reaches internal temperature of 140°F, pull it from the grill and sear (optional)
12. If you choose not to sear, take the rotisserie pork sirloin roast up to 145°F before removing from the spit
13. Allow to rest for at least 10 minutes, slice and serve