First Recipe Experiment With The Turkey Hanger - Tacos al Pastor

[kill2grill]

This bbq was done back in April (sorry to have not posted the results up here for the first run) based on seeing the hack used on YouTube and Facebook for the PBC. It's success inspired me to apply it towards lamb shawarma and a few weeks later with tandoori chicken.

If you discover other recipes that work well using this method — please post them up for the group to enjoy. Personally, just finding out how much easier this recipe is than cooking Cochinita Pibil (the flavor profile was very similar yet so much less work) was a game changer for weekend bbqs.

[Red Man]

Looks great! I’m thinking about doing this soon, maybe next weekend. What did you think? Any tips? What was your marinade recipe and how long did you marinate?

[kill2grill]

Red Man Grab a 7.5lb or less pork butt, cut and pound flat the day before and throw into the marinade. Use a wood chunk or two. Baste with pineapple juice trickled down about 3 hours in, then baste every hour until 165. Should be about 6 hours with a 7.5lb pork butt.

[Red Man]

Thanks!

[adamcoe]

That looks amazing! I've only used my turkey hangar for doing pairs of chickens but I never thought of doing something like that. Very cool and I'll definitely be giving it a go at some point.

[kill2grill]

Modified Recipe (built from one found on Facebook)

Ingredients
6-7.5 lbs Boston butt pork shoulder, sliced thin (anything bigger won't fit on the hanger)
Al Pastor marinade (recipe below)
1 whole pineapple
1 red onion, minced
1 bunch cilantro, chopped
1/2 cup cotija cheese, crumbled
tortillas

For the Marinade:

3.5oz brick of Achiote paste
Adobo Sauce (recipe below)
1/2 cup orange juice
1/2 cup apple cider vinegar
1/2 cup olive oil

For the Adobo Sauce:

2 oz dried chipotle chiles
2 oz dried guajillo chiles
1 jalapeno
1 cup white onion, diced
6 fl oz pineapple juice
4 fl oz orange juice
2 tbsp apple cider vinegar
1 oz brown sugar
2 cloves garlic, smashed
1 tbsp ground toasted cumin
1 tbsp dried Mexican oregano
1 tbsp dried thyme
1 tsp ground allspice
2 tsp kosher salt

Combine all marinade and Adobo ingredients in blender. Pour into large container or large ziplock bag.

Cut thin slices from pork butt, pound them flat to give them more uniform shape and allows room to cut a slice in the middle on the smaller pieces. Put slices fully submerged in marinade container.

Cover for 24-48 hrs. (Honestly, the extra time in the marinade didn't make a difference)

Here's a link to a video showing how the assembly is done. Also, if you use a apple corer to cut out the middle of a pineapple it's faster than hand cutting it out.

https://youtu.be/T3CgiNQfLP0?t=27

[fzxdoc]

Thanks for the recipe and for the photos, kill2grill . Looks great!

Kathryn