Method

1. Step 1

   Add a healthy amount of good quality charcoal to your BBQ, enough to last for over an hour. I typically use about 3/4 of a bag. Make 2 piles of coals on either end of the BBQ, this allows us to cook the pork over indirect heat. Light the charcoal and prepare the meat while the coals heat up.
2. Step 2

   Using a sharp knife score the skin of the pork. Take care not to cut into the meat. Small slices into the fat is all that is needed.
3. Step 3

   Coat the pork with the olive oil, then rub the salt over the meat. Make sure you rub salt into the incisions into the skin.
4. Step 4

   Slide the rotisserie skewer through the side of the meat (not through the skin). Secure the pork in the center of the skewer, using chefs string if needed.
5. Step 5

   When the coals are white, and the temperature of the BBQ is around 250°C, then it is time to start cooking. Insert the skewer into the rotisserie. Position the meat so that it is between the coal piles as much as possible. Turn on the motor and cook for 30 minutes with the BBQ lid on. Check in on the meat after a few minutes to ensure the coals are not too hot
6. Step 6

   Remove the lid and continue to cook until the pork reaches an internal temperature of 60°C.
7. Step 7

   Take the meat of the heat and let it rest for at least 10 minutes. Don't panic if the juice dripping of is slightly bit pink. While the meat is resting the temperature of the meat will continue to rise by a few degrees. The temperature should rise to 63°C, which would make it cooked to medium.
8. Step 8

   If the skin has not turned into crispy crackling, you can cut it off and grill it in the oven for a couple of minutes
9. Step 9

   Finally, cut the meat into thin slices and enjoy with sides