Leech on Asado

[Robert T]

Wanted to cook something different and had a blast researching this Cuban dish which is traditionally prepared on Christmas Eve and involves a whole pig. Plenty of recipes on the internet to make it with a pork roast rather than a whole hog. I chose a picnic roast because it has skin, like a whole hog. So grab yourself a cuba libre and enjoy!
Ingredients

Prepared a marinade with sour orange juice, a ton of garlic and spices. Cut one inch slits in the roast and rubbed the marinade thoroughly in and then put in a plastic bag to sit overnight in the fridge.

Took the roast out in the morning and into my grill for a long cook. No wood chunks applied. Thought I should use lump for authenticity but settled on Kingsford for consistency.

Preparing mojo. From the ingredients I didn't think I would like it. Thought it would be really sour but once you get it made taste is outstanding.

Cracked the lid at 3 hours to rotate the roast, basted with the mojo and check charcoal usage.

Cracked the lid again after 6 hours for the same reasons.

In the You Tube video I watched on this they flipped the pig over at the midway point. So what the heck, I flipped the pig and gave it a shot of mojo.

My daughter helping prepare the black beans and rice.

The roast off the grill at 195 degrees after 9.5 hours.

Frying plantains

 

[Robert T]

Plated with the black beans and rice and plantains. I was so good. It's really fun cooking something new.

 

[Jim Lampe]

Looks FANTASTIC Robert!!
How big was the pork? Any idea what the dome temp was? 250ºF there abouts??

 

[Bill Schultz]

Rob, fabulous looking meal. I know that was delicious. Well done

 

[Nick_U]

That meal looks great! Nicely done with the plantains and beans n rice as well!

 

[John Solak]

Fantastic looking dish, I sure would like to try a plate of that!!!

 

[Dwain Pannell]

I like the research and effort to find a produce a special recipe like this. I second John's though: fantastic!

 

[Bob Mann]

Wow, that is a great looking meal and pics Robert!

 

[Paul Kastner]

Robert thank you for sharing. What a fantastic meal.

 

[Tony R]

Plated pic looks delicious.

 

[Rolf Jacobsen]

Robert that looks awesome! The "sides" look almost as good as the main attraction. Nice cook!

 

[Mike Coffman]

Fantastic looking cooking Robert!

 

[Tim McCann]

Robert, outstanding plate! Love home made beans and rice!

 

[Andy Wasserman]

Wow.... That looks awesome. Nice cook.

 

[Pat Romero]

I love it when a plan comes together! Great research & execution on the recipe, Robert. Looks delicious!!!

 

[James N]

That's a millon dollar dinner Robert... Great Job.

 

[Karl Repsher]

Oh my, Cuban in Montana, oh my, ...looks awesome, delicious, fantastic, ...scrumpsilicious!

Karl

 

[Robert T]

To all:
I was so mortified by my computer gaffs that it has taken me this long to peek in. When you're a Montana boy who is not tech savvy it's bound to catch up with you! I guess I should have known I was among friends. Answer to Jim Lampe (I got a question from Jim Lampe?) it was a 7 pound roast and I was able to keep the temps between 125-160 throughout the cook, with a lot of adjustments, especially after I added charcoal. The meal was wonderful and I highly recommend trying a little Cuban flavors to my friends out there.

 

[Robert T]

I mean between 225 and 260 degrees. Here we go again...