Hosted about 30 people for a Super Bowl party yesterday, and decided to make Lechon Asado (cuban roast pork) for the main dish.
Started with a 12lb picnic shoulder and marinated it for two days using the recipe in The Barbecue Bible
Put it on the BGE at 7am at about 250 degrees dome temp.
The pinkish tint is from the wine used in the marinade.
After 5 hours, the temp was up to 150 degrees and I wrapped in in foil. Meanwhile, I needed to make some appetizers.
64 moink balls with a blackberry glaze (only half shown here)
Finally, about 2:30 (7-1/2 hours total cooking time) I pulled off the shoulder at 185 degrees.
Let it rest for about 1/2 hour.
Started pulling it early enough to catch kickoff here on the west coast at 3:30.