What a wonderful combination of herbs and spices! I coated my pork with a smidge of olive oil before rubbing with spices,let the meat stand on the counter to bring down to room temperture before cooking, and cooked in the rotisserie. It made a superb crunchy crust and just bursting with juices inside.I think it is very important to have a meat thermometer handy, as pork is horrible when too dry no matter what it is rubbed with! We cook ours until the internal temp. reaches about 150, take it out, let it sit, and the temp. rises a bit more, but not enough to dry it out.
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What a wonderful combination of herbs and spices! I coated my pork with a smidge of olive oil...