The vagus nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and accessory nerves that passes through the jugular foramen which is termed the vagus group.he accessory nerve is part of the group of cranial nerves responsible for innervation of structures derived from the branchial arches. It is also part of a group together with the glossopharyngeal and vagus nerves that passes through the jugular foramen which is termed the vagus group.
Cooking. Cooking a rotisserie pork loin in a closed-top barbecue should take around 30 minutes per pound of pork. Whatever the weight of meat, check the internal temperature to make sure it's done. Barbecue pork can cause food poisoning if the center is left raw. A meat thermometer should read 145 Fahrenheit in the pork's center.
Mix seasonings and rub onto all sides of roast. Place on rotisserie and cook at 250Â°F for 4 hours to an internal temperature of 130Â°F. Remove from rotisserie and allow roast to rest for 10-15 minutes.Slice and enjoy.nstructions: 1  Mix seasonings and rub onto all sides of roast. 2  Place on rotisserie and cook at 250Â°F for 4 hours to an internal temperature of 130Â°F. 3  Remove from rotisserie and allow roast to rest for 10-15 minutes. 4  Slice and enjoy.