Rotisserie Pork Belly Take Two

On Jul 19 I posted a rotisserie pork belly recipe which was excellent; however, this one is absolutely "broke the mouth" delicious.  The skin made all the difference.

1  3# pork belly with skin rolled and tied from T&T 
El Gaucho Seasoning

Prepare Napoleon Grill with rotisserie and drip pan under the roast with 4 cups of water.

Thread the pork belly on to the rotisserie and clamp down securely.

Spread California Olive Oil over the roast and sprinkle El Gaucho Seasoning liberally all over the roast.

Place the roast on the grill and start the grill.  Keep the temperature between 325 and 350 degrees.  Grill for 1 hour.

Baste with the liquid in the drip pan.  Grill for another hour or until the temperature of the roast is about 170 degrees.

The skin will be crispy and the meat will be tender!

Take the roast off the grill and let stand for about an hour.  

Serve immediately because the skin is perfect at this time.  Or, store in refrigerator for another time.