Al Pastor for the 4th

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GrumpyGriller

Meat Mopper
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Jan 29, 2021
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I have a 12" vertical skewer and base that I am using for the firs time to make Al Pastor (for the first time). I have an 8 lb. boneless pork shoulder that I'll be doing 1/4" slices and marinating overnight on Sunday. Any ideas on about how much of the 8 lbs. I'll be able to fit on the skewer so I can decide what to do with the rest of it :)

This is the base recipe (from heygrilhey) that I'll be using, tweaking it just because :)

AL PASTOR MARINADE​

(this is based on 4 lbs., so I'll double or triple it for the 8 lbs. if I do it all this way and to have some to use for any reheating of leftovers)
  • ▢2 Tablespoons butter
  • ▢¼ cup white onion (diced)
  • ▢4 cloves garlic
  • ▢½ cup chicken stock
  • ▢2 dried ancho chili peppers
  • ▢2 chipotle chili peppers in adobo sauce
  • ▢1 ½ Tablespoons achiote paste (or powder)
  • ▢2 teaspoons cumin
  • ▢2 teaspoons Mexican oregano
  • ▢1 ½ Tablespoons kosher salt
  • ▢1 Tablespoon sugar
  • ▢⅓ cup white vinegar
 

GrumpyGriller

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Jan 29, 2021
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Thanks - I'll see how it goes and take plenty of pics. I was going to hold off on the pineapple until the last 1/2 hour or so as I've read that if it's on too long it can make the pork too mushy.
 
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Dirty Steve

Smoke Blower
Apr 15, 2021
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I retract that statement. I did Al Pastor a few months ago. If I remember correctly this is around three pounds for reference on a standard wooden kabob/skewer. I rolled the pineapple all the way through. I did a lot of research here for this cook. It was great, but a little much for my kids.
 

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GrumpyGriller

Meat Mopper
Original poster
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Thread starter
Jan 29, 2021
269
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I retract that statement. I did Al Pastor a few months ago. If I remember correctly this is around three pounds for reference on a standard wooden kabob/skewer. I rolled the pineapple all the way through. I did a lot of research here for this cook. It was great, but a little much for my kids.
Thanks for the update - I'll update the thread once I get it all put together and let you know what I was able to fit :)
 
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GrumpyGriller

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Jan 29, 2021
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Marinade made and in the fridge....I have about 7 lbs. and planning to smoke at 225 and stop at IT of about 145. I'm thinking it'll take about 8-9 hours....any thoughts based on your experience?

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LoydB

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May 31, 2022
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I did chicken last time, I have pork on my list. I'll be curious what your final cook time ends up being.

al-pastor.jpg
 
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GrumpyGriller

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Jan 29, 2021
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It was very tasty and moist. Took it off at about 150, and was basted in its own juices every 30-45 min. Ran at 225 for about 6 hours, the 275 to finish off!

Thanks for the kind words everyone!
 
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