Sliced and marinated a 9# butt for Al Pastor Tacos and to try out the Trombo King. It was a huge success!
Al Pastor Tacos
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Oh My Gosh That Is A Freaking Fantastic Pile Of Puerco Al Pastor!
I'm a huge fan of Al Pastor and regularly make my own bastardized versions of it.
Yours is gorgeous, and looks succulently delicious.
Now I bet you're like me and dream of owing a vertical rotisserie so we can carve off the charred outer layers and keep on cooking.
That last pic... Man, if that last pic doesn't make the Carousel I just don't know.
Mod's! Mods! Feature this beautiful pile of pork so every time I'm on the Home page I get a chance to see it for awhile.
LIKE!
I'm a huge fan of Al Pastor and regularly make my own bastardized versions of it.
Yours is gorgeous, and looks succulently delicious.
Now I bet you're like me and dream of owing a vertical rotisserie so we can carve off the charred outer layers and keep on cooking.
That last pic... Man, if that last pic doesn't make the Carousel I just don't know.
Mod's! Mods! Feature this beautiful pile of pork so every time I'm on the Home page I get a chance to see it for awhile.
LIKE!
The recipe is one that I pieced together from several different recipes I found online and in you tube videos. Will make it the same next time.
INGREDIENTS
8-9 pounds pork butt
1 large ripe pineapple
3 ounces achiote paste
5 large dried guajillo chili peppers seeded and reconstituted
1 tablespoon granulated garlic
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup apple cider vinegar
1 ½ cups pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
Small flour tortillas
2 sweet onions, 1 chopped & 1 whole for base
1 cup cilantro, chopped
1 cup salsa of your choice
Fresh limes, quartered
PREPARATION
Preheat smoker to 350°F
Slice the pork shoulder into about ¼” – 3/8”slices, pound with meat mallet then transfer to a large dish or bowl.
In blender, combine the achiote paste, reconstituted chilies, granulated garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, blending until smooth with no lumps (add some of the liquid from the chilies to make the mixture the desired thickness). Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 days in the refrigerator. Smoke for 3-4 hours to internal temperature is 145-180°F*** and the outside is nicely charred.
Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapple as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa or pico and a squeeze of lime.
*** temp depends on if you are wanting to slice the outside charred meat off and put back on smoker/grill or just cook it once and done. (I prefer using the outside and then cooking more).
INGREDIENTS
8-9 pounds pork butt
1 large ripe pineapple
3 ounces achiote paste
5 large dried guajillo chili peppers seeded and reconstituted
1 tablespoon granulated garlic
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup apple cider vinegar
1 ½ cups pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
Small flour tortillas
2 sweet onions, 1 chopped & 1 whole for base
1 cup cilantro, chopped
1 cup salsa of your choice
Fresh limes, quartered
PREPARATION
Preheat smoker to 350°F
Slice the pork shoulder into about ¼” – 3/8”slices, pound with meat mallet then transfer to a large dish or bowl.
In blender, combine the achiote paste, reconstituted chilies, granulated garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, blending until smooth with no lumps (add some of the liquid from the chilies to make the mixture the desired thickness). Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 days in the refrigerator. Smoke for 3-4 hours to internal temperature is 145-180°F*** and the outside is nicely charred.
Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapple as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa or pico and a squeeze of lime.
*** temp depends on if you are wanting to slice the outside charred meat off and put back on smoker/grill or just cook it once and done. (I prefer using the outside and then cooking more).
TomKnollRFV
Master of the Pit
I put the leftovers back on the grill the next day to char the outside again. Might have been even better than the first day. Also added some to a pot of chili.
I put the leftovers back on the grill the next day to char the outside again. Might have been even better than the first day. Also added some to a pot of chili.
me right now...
Of course it was better, more timr for the marinade's chemistry to work.I put the leftovers back on the grill the next day to char the outside again. Might have been even better than the first day. Also added some to a pot of chili.
I bet round two was orgasmic.
markh024
Meat Mopper
Man that looks good! This is on my list to do already and now i'm trying your exact recipe. I actually have a 2.5lb pork loin in my freezer and was planning to use that. Do you guys think pork loin is too lean for this recipe or will it be okay? I think the Mrs might prefer the loin having less fat an all.
Excellent job and thanks for sharing!
Excellent job and thanks for sharing!
I watched a video of someone using a loin and they put some bacon strips every inch or two to help it out. I looked good!
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