Pork Al Pastor on the Rotisserie

[mneeley490]

One of my favorite things from the local taco trucks, and when I'm in Mexico. Nothing like great street-meat from the locals. (BTW, I've been to Mexico many, many times, eating street-meat tacos and shrimp-on-a-stick from the beach vendors, and the only time I've ever gotten sick was when I ordered a Domino's pizza.)

Cobbled together a recipe from several sources, but when light on the chilies and spices, since I want my wife and son to eat it. For instance, most recipes called for 5 rehydrated Guajillo chilies. Mine were 8" long, so I only used 3.
Into the blender. Doesn't that look good?

Cut up a pork butt into 1/4" slices.

Threaded onto the skewer with fresh pineapple slices.

And onto the Weber.

Spritzing with pineapple juice between shavings, about every 30 minutes.

And a little libation for the pitmaster. Trying a Blue Grass Cocktail. Darned good.

Also, since this is May near Seattle, it's barely 60° and pouring rain. So this is my middle finger to the ever-present rain.

 

[one eyed jack]

It does look good Mike. I think you hit it out a the park! Do you slice off of the skewers, or remove from the skewers before serving?

LIKE

 

[mneeley490]

Slicing every 30 minutes or so to get that char on as much as possible.

 

[one eyed jack]

I gotcha. I thought that that's the way it was done. Thanks for the comeback.

 

[bigfurmn]

Oh man, now i really want a rotiserrie. I do have a bday coming up. I have to start dropping hints. . That looks awesome.

 

[mneeley490]

 

[Nefarious]

Slicing every 30 minutes or so to get that char on as much as possible.

Then you slice of say 1/2 inch every 30 minutes to cook the next level and the pieces you slice off are used in the tortillas, great idea. Similar to the vertical cooker sliced meat.

Can you share the sauce recipe?

 

[jcam222]

Looks fantastic and flavors I’d love for sure. How was the sauce used? Is the meat marinaded in it or is it sauce for the tacos?

 

[bauchjw]

Awesome work! I’m a taco snob, too much time in San Diego and Mexico! Those are legit!

 

[chilerelleno]

Right up my alley, hell yeah, bring it!

 

[Sven Svensson]

I’m literally drooling and I’m not kidding. I know what’s going on the Kudu Rotisserie next, after I mop up all this drool.

 

[one eyed jack]

Great looking wraps Mike.

 

[chopsaw]

That's fantastic . Been wondering how that would work .
I'll be trying this . Thanks for posting .

First time I was in Mexico was an all inclusive thing . Walked in to get some breakfast the first morning . Typical spread .
Found the guy in charge , handed him a 20 and told him I want what you eat for breakfast .
I had tamales and refried beans with green chili's for the next 7 days . Fantastic .

 

[JLeonard]

Wowsa! That looks great.
Jim

 

[sawhorseray]

Fantastic piece of work Mike, I've got a butt thawed, this could be the main menu tomorrow. We went to a all inclusive resort in Ixtapa every year before the pandemic, sure do miss that. RAY

 

[SmokinVOLfan]

Damn you nailed that! I have got to give this a try!

 

[mneeley490]

Then you slice of say 1/2 inch every 30 minutes to cook the next level and the pieces you slice off are used in the tortillas, great idea. Similar to the vertical cooker sliced meat.

Can you share the sauce recipe?

This is what I used:
20 oz. can of crushed pineapple
3 Guajillo chilies, rehydrated (recipes called for 5)
3/4 c. apple cider vinegar
5 cloves garlic
2 chopped onions
1 T. cinnamon
1 T. white pepper
1 T. black pepper
1 T. dry oregano
1 T. cumin
2-1/2 T. Achiote powder (recipe called for 4, but this is all I had.)
1 T. salt
All this goes into a blender to make a spicy smoothie. If I were to make it again, I'd try to get more Achiote powder, or find the paste. I like a little more heat than my wife & son.

Looks fantastic and flavors I’d love for sure. How was the sauce used? Is the meat marinaded in it or is it sauce for the tacos?

Yes, it was marinated overnight.

Fantastic piece of work Mike, I've got a butt thawed, this could be the main menu tomorrow. We went to a all inclusive resort in Ixtapa every year before the pandemic, sure do miss that. RAY

My wife and I have done all-inclusives in Puerto Vallarta nearly every year since 2006. Love the food and the people there, but I go off reservation when I want street meat and such.

 

[mneeley490]

Didn't think this post deserved it's own thread, but it's related to what I made 3 years ago.
This is the famous Pancho's Takos in Puerto Vallarta, where I was today. Meat master here is slicing Al pastor from what must be 100 lbs or more on a vertical rotisserie. It's a small place, with seating for about 20 on the sidewalk out front. And there were another 20 or so in line waiting for a table. They will go thru all of that in a single day. And yes, it's delicious!

 

[mneeley490]

Sorry, double post. l'm doing this from my phone, and the wifi connection isn't the greatest down here.

 

[Redicans]

Your first post looks Awesome! and this last one, Damn that's a lot of MEAT!! Would love one of those!!