Carolina Barbecued Pork

For basting sauce, combine cider vinegar, tomato paste, brown sugar, garlic, poultry seasoning, crushed red pepper, rosemary, and thyme in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; let cool. Strain liquid; discard solids. Set aside.

For dry rub, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper, and ground pepper in a small bowl.

For pork, sprinkle roast evenly on all sides with the spice mixture; rub in with your fingers. Center the pork roast on a spit rod for rotisserie (see Tip); secure with holding forks. Test balance, making adjustments as necessary. Arrange medium coals around a drip pan. Add the wood chunks to coals. Attach the spit, then turn on the motor and cover the grill. Let the roast rotate over drip pan for 3 to 3 1/4 hours or until a thermometer inserted in the center of the roast registers 170 degrees F, brushing occasionally with the basting sauce during the last hour of grilling. Add additional coals and wood chunks as needed to maintain temperature and smoke during grilling.

Remove the roast from the spit; wrap the roast in foil. Let rest for 15 minutes. Remove string; remove and discard fat. Slice the pork.