In a bowl, combine all the ingredients. Set aside.
On a work surface, make long incisions in the rind around the legs, about 2.5-cm (1-inch) apart. Rub the meat with the spices taking care to work it into the incisions. Place the meat in a large bowl or large plastic bag. Cover the dish or seal the bag. Refrigerate for 24 to 48 hours.
Prepare a fire with wood and/or briquettes to get medium heat coals. You must be able to keep one hand at least 3 seconds at the height of the meat. Set aside the burning coals at one end of the grill and add gradually to the coals to keep a constant heat. Add briquettes, as needed, throughout roasting.
Remove the meat from the bag and the thread onto the spindle along the bone. If necessary, attach the piece of meat with wires to hold it in place. Place the pin in the rotisserie. Place the baking dish filled with water or beer in the coals below the meat. This will collect the fat that will drain from the meat and avoid flare-ups and smoke. Put more coals near the thickest part of the meat for uniform cooking.
Rotate the spindle slowly for 8 to 10 hours or until a thermometer inserted into the meat without touching the bone, reads 73 °C (163 °F). Moisten regularly with the beer. Remove the pin from the heat and let the meat rest for about 30 minutes on a work surface. Remove the pin and rind and slice thinly.