2-3 kg centre cut pork loin tied with string to hold the shape
Seasoning rub (store bought will do as well):
- 2 teaspoons coarse salt, Kosher or sea
- 2 teaspoons brown sugar
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons thyme
Using the rear burner, preheat the barbecue to medium high. In a large bowl, mix above ingredients to make the rub. Thoroughly rub the pork loin with the mixture until it absorbs into the meat. The more the rub, the tastier the loin will be. Push the rotisserie skewer through the centre of the meat.
Place the skewer on the barbecue slots and attach it to the rotisserie motor. Turn the motor on. Place a tin foil pan under the rotating meat to catch the drippings. If needed, remove the grates to allow more clearance.
Close the lid and let the meat cook slowly for about 1½ to 2 hours or until the internal temperature reaches 160°F.
Remove the spit from the grill and slide off the loin. Wrap with foil, allowing meat to rest for about 10 minutes before slicing.