Exactly what I did on Saturday 4.5 lb on the rotisserie. If doing it on a kettle don't forget to put a drip pan under it, I added some white wine to my drip pan, it made a great sauce.I would cut it open like an S, marinate, truss it, and put it on a roti or smoker. It's lean so take it off at 140.
I brine mine in buttermilk, slide on the rotisserie spit, let er cook till it starts to get a bit brown, and hit it with some smoky bbq sauce till she hits 145 degrees. Slice to desired thickness and enjoy!
I've heard of buttermilk on chicken but not pork. How does it turn out?