De-bone pork roast. Place cuts into the roast to allow it to completely lay open and flat.
Season the interior roast meat evenly with Lawrys® Mango Habanero Wings Seasoning Mix.
Roll the roast closed. Tie the three pieces of twine around roast (one at each end one in the middle).
Insert rotisserie skewer through the center of the roast.
Use olive oil to evenly coat the exterior of the roast.
Season the exterior of the roast evenly with McCormick® Grill Mates® Brown Sugar Bourbon Seasoning, McCormick Culinary® Rosemary Leaves and lemon thyme.
Cook roast on a rotisserie 325 degrees F for approximately 3 ½ hours or until the internal temperature reaches 155 degrees F. Additional flavor can be added by placing fresh sage in the grill to smoke the meat.
For the New Mexican Chilies & Cooked Apple Jelly:
Mix the puree of the chilies with mustard. Blend together well. Set aside for plating.
In a sauce pot, add the apple jelly and the McCormick® Grill Mates® Brown Sugar Bourbon Seasoning. Heat the mixture together, whisking for even blending until the jelly has dissolved.
For Plating, Garnish and Serving:
Allow roast to set 15 minutes before slicing into portion sizes.
Using a basting brush, paint an exterior ½ circle of the cooked apple jelly on plate.
Using a basting brush, paint an interior circle of mustard to match the length of the apple jelly.
Place serving portion of meat on the empty side of the plate.
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