Tacos El Pastor

[Chris_in_SoCal]

There was a thread last week talking about a vertical rotisserie and it made me think it's time to pull mine out of the shed. I went to the local Mexican grocery store to get the most authentic ingredients.

some of it I had but needed Guajillo and Pasilla peppers and Canela Mexicana (cinnamon sticks).

I started with a decent pork shoulder. Deboned it, cut it in half and par froze it so I could thinly slice it up.

While that was happening I started making the marinade.

Then it was stacked like lasagna and marinated for a few hours.

Then it was stacked and wrapped. It was placed in the fridge overnight to marinade even more.

Today I got the vertical rotisserie started and let it go round and round. When it was ready I would turn down the burners and us a power slicer to trim off the outer edges.

I made a batch of salsa and guac to round it out. Overall it turned out great.

 

[Compulsive Smoker]

Plate me up while I get my bib Chris! I’m already drooling!

 

[indaswamp]

Great looking meal! Bold flavors- I bet that really popped! Congrats on the Carousel ride!

 

[ozysmoke]

Yum looks great, awesome rotisserie

 

[forktender]

There was a thread last week talking about a vertical rotisserie and it made me think it's time to pull mine out of the shed. I went to the local Mexican grocery store to get the most authentic ingredients.

some of it I had but needed Guajillo and Pasilla peppers and Canela Mexicana (cinnamon sticks).

View attachment 742542

I started with a decent pork shoulder. Deboned it, cut it in half and par froze it so I could thinly slice it up.

While that was happening I started making the marinade.

View attachment 742543

Then it was stacked like lasagna and marinated for a few hours.

View attachment 742544

Then it was stacked and wrapped. It was placed in the fridge overnight to marinade even more.

View attachment 742545

Today I got the vertical rotisserie started and let it go round and round. When it was ready I would turn down the burners and us a power slicer to trim off the outer edges.

View attachment 742546
I made a batch of salsa and guac to round it out. Overall it turned out great.

View attachment 742547

BADASS...That all looks absolutely KILL'er, Chris!!!
Gotta have a Mexican Coke with a meal like that!!!

 

[yankee2bbq]

Looks really good!

 

[Chris_in_SoCal]

This is how I made the marinade. I get the ingredients locally but it might be harder depending on where you live.

I started with 1/4 cup of Olive oil in a very large pan. When it warmed up I added 1/2 of a large white onion chopped up in larger pieces along with 5 large garlic cloves. I let them go until I was getting browning on both.

Next added were the Guajillo and Pasilla peppers and Canela Mexicana. The peppers were cut in half to remove the seeds and the ends. Then were chopped into 1 inch cubes. the cinnamon was just broken into pieces.

I also added pepper corns, Mexican Oregano, Anchito paste, whole cloves, cuman seed.

Last is 1 cup of orange juice and 1/2 cup of white vinegar.

This is all boiled for about 30 minutes. It sounds like a lot of work and it is but is worth it.

 

[DRKsmoking]

WOW Chris , Whats not to love ( maybe the guac. lol )

That looks great and I can only imagine the flavours, and love your rotisserie'

One good spinner deserves another , congrats on the carousal ride.

David

 

[Compulsive Smoker]

Congrats on the feature Chris!

 

[chopsaw]

Great meal !