9 lbs. of Berkshire Belly & 6 lbs. or Durock Loin, cross scored inside and out some rub can penetrate.
Onions, carrots, celery & herbs from the garden (cilantro, lovage, rosemary, lavender, oregano, tyme, etc...) blended together with a little olive oil to from a paste.
Paste is then rubbed on meat side of belly and all over loin. Belly is then wrapped around loin (fat side out) and bound with twine.
Large metal skewer is put through center of loin and set up on the grill rotisserie roughly in the center, so heat can be controlled from outside, inside or both. Center burners are usually left off to prevent flare up. Turn on rotisserie for 3-4 hours, checking occasionally.
Let sit for 10 mins, then slice and serve. Can be served by itself or with bread as a sandwich with mayonnaise (or mayo blended with siracha and or paprika). We served with orange rice mixed with grilled corn.
Happy coooking!
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