Thursday, August 31, 2006
Say Hello to My Little Pig!
The world will be yours after everyone compliments you on what a delicious, succulent, and juicy pig you prepared for them!
With some good Cuban black beans and rice - you'll be in HOG HEAVEN!
God Bless and Good Eatin'!
BBQ Bob and Miss Claudia
Here's the recipe, folks!
“SAY HELLO TO MY LITTLE PIG” A BBQ Bob Specialty!
Tony Montana’s Cuban-Style BBQ Whole Suckling Pig
with Sosa’s-Marinade and Manolo's Mojo
Juice of 29 Seville (sour) oranges, or
juice of 20 limes and 9 regular oranges (7 to 8 cups)
Cloves from 7 heads of garlic-minced,
1 cup minced fresh oregano leaves
5 tablespoons salt
1 whole suckling pig (about 8-12 pounds),
Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally.
Fire up the Q to 200-225 INDIRECT HEAT- Mesquite Wood And or Coals
Remove the pig from the marinade and place it on a large baking sheet. Cover the pig's ears, snout, and tail with aluminum foil. Get your Needle out and start injecting as much marinade into the pig as humanly possible (2-3 cups). Place the baking sheet on the grill and cook for 5 to 5-1/2 hours (20 minutes per pound). Internal temprature should be 165.
Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving. Serve with the Manolo’s mojo, and some black beans and rice.
Manolo’s-Lime, Garlic & Oregano Mojo
3/4 cup olive oil
1-1/2 cups freshly squeezed lime juice
3 tablespoons minced garlic,
1 teaspoon ground cumin
1/2 cup chopped fresh oregano leaves
1-1/2 teaspoons salt
With a wire whisk, blend the ingredients in a mixing bowl.
