Al Pastor for the 4th

[GrumpyGriller]

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

 

[Brokenhandle]

Measure how tall it is the way you're gonna stack it, I would think it would all fit. But definitely watching and waiting for pics!

Ryan

 

[Dirty Steve]

I think you will be fine. Maybe close if you put a couple slic3s of pineapple on top.

 

[GrumpyGriller]

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.

 

[Dirty Steve]

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.

 

[GrumpyGriller]

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 :)

 

[negolien]

Susie has some fabulous recipes and videos I have used her recipes a lot and even Frankenstein'd some

 

[GrumpyGriller]

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?

 

[bigfurmn]

I have no experience but I am all in on this one. Cant wait to see how it comes out.

 

[DRKsmoking]

I'm tagging along for the final

David

 

[GrumpyGriller]

Ok...here we go...assembled and on at 225...

 

[LoydB]

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

 

[GrumpyGriller]

Final product....

 

[jaxgatorz]

Looks great from here.

 

[Ringer]

Excellent job man. We love some al pastor.

 

[Brokenhandle]

Looks excellent! Bet it was tasty!

Ryan

 

[GrumpyGriller]

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!

 

[LoydB]

Ok, so it takes roughly 3x as long as chicken. Thanks! When you want to try chicken, this is the recipe I used. https://www.napoleon.com/en/ca/barbecues/recipes/chicken-shawarma-recipe-rotisserie

 

[GrumpyGriller]

Ok, so it takes roughly 3x as long as chicken. Thanks! When you want to try chicken, this is the recipe I used. https://www.napoleon.com/en/ca/barbecues/recipes/chicken-shawarma-recipe-rotisserie

I'll give that a try as well - thanks for the link!

 

[bakerman]

That looks fantastic. I love Al Pastor. Gonna try this again.