This week for #aroundtheworldin80bbqs we're bringing out our tried, tested and ever faithful BBQ companion, the Weber Rotisserie! We'll be using it on a Weber Genesis gas BBQ to cook a delicious and succulent pork Loin, Cuban style. This lean cut is often over cooked but with this method you'll never have to endure dry pork again. Served alongside roasted peppers, potatoes and onions which are simply cooked on your BBQ underneath the pork joint to soak up all those flavourful juices.

Cuban Pork Loin Rotisserie

IN THE KITCHEN

• Remove butchers string from pork loin if present and turn over your loin (fat side down).
• Using a sharp cooks knife, butterfly the loin so it's as flat as possible.
• In a pestle and mortar; crush garlic, olive oil, oregano, salt, pepper and cumin to form a paste.
• Add the juice of two limes and the juice from half of a large orange - stir to combine.
• Alternatively, place the above marinade ingredients in a blender and blitz!
• Turn over your pork loin (now fat side up) and score the pork - no deeper than a cm.
• Pour over half of the marinade and massage into the pork loin.
• Flip over and do the same on the other side of the meat.
• If you have time bag up your butterflied pork loin with the marinade to really soak up the flavours and leave overnight.
• Roll up the loin and re-tie with butchers string.
• Attach onto rotisserie.
• Slice peppers and white onions, coat liberally with best quality olive oil and a generous sprinkle of salt.

AT THE BBQ

• Remove cooking grates.
• Set up your BBQ for indirect cooking.
• Attach the rotisserie and turn on.
• After thirty minutes add your veg to the BBQ using a large weber drip tray or roasting pan - situate under the meat.
• Leave to cook further for roughly 60 minutes.
• Probe with a weber thermometer to ensure it's cooked - it should read 70-75 celcius.