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Combine honey, lime zest and lime juice in a small bowl; set aside. In another small bowl, stir together chili powder, salt, onion powder, garlic powder, cumin, black pepper, paprika and cayenne; set aside.
Trim fat from meat. Brush meat evenly with the honey mixture. Sprinkle chili powder mixture evenly over roast; pat in with your fingers.
To secure the roast on a rotisserie rod, place one holding fork on the rod with tines toward the point. Insert rod through the narrow end of the roast, pressing the tines of the holding fork firmly into meat. Place second holding fork on rod with tines toward roast; press tines of holding fork firmly into meat. Adjust forks and tighten screws. Test balance, making adjustments as necessary.
Arrange medium coals around a drip pan in a charcoal grill. Test for medium-low heat above the pan. Secure rotisserie rod; turn on rotisserie motor. Cover and grill for about 1 1/2 hours or until thermometer inserted into center of roast registers 150°F. Add fresh coals as needed to maintain temperature. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Secure rotisserie rod so roast is over burner that is turned off. Grill as directed.)
Remove roast from rotisserie rod. Cover roast with foil; let stand for 15 minutes. Temperature will rise 10°F during standing.