In a mortar we crush the cloves, the cumin, the fennel leaves, the unground black pepper and the salt. We pour the obtained mixture into a large oven tray and add the herbs (rosemary, bay leaf and thyme), and the garlic, all previously chopped. Add the orange zest and its juice, a tablespoon of balsamic vinegar and four tablespoons of La Vera paprika. Finally, we add a bottle of ketchup, a splash of olive oil and mix thoroughly.
We prepare the meat.
Mix the meat on the tray with the barbecue sauce obtained, and grill on the barbecue until the meat is well done.