Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 145°F (63°C) for medium-rare (about 1 hour).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as a sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.