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Help - pork al Pastor tacos

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  • mstruth
    Club Member
    • Sep 2017
    • 57
    • Maitland, FL

    Help - pork al Pastor tacos

    I need input on my cooking strategy for traditional pork shoulder tacos al Pastor. I currently plan to do a horizontal rotisserie cook as follows:
    -Cut shoulder into ¼” thick slices and then marinade overnight. (Expect fresh pineapple juice in marinade to somewhat aid tenderizing.)
    -Initially sear/char loaf with direct heat.
    -Finish loaf with indirect heat of 225 - 250.

    All ideas and suggestions are welcome (I don’t know what I don’t know), but my specific questions/concerns include the following:

    -Given the loaf will be about 6” long X 4.5” wide and comprised of ¼” slices, what is a “guesstimate” of cooking time?
    -What is the recommended terminal temp of the loaf to obtain good tenderness?

    Thanks in advance for your help!
  • mrteddyprincess
    Club Member
    • Sep 2018
    • 280

    #2
    My GUESS is that if you slice up a pork shoulder roast in 1/4 in slices and stack it back up vertically that the cook time at 225 to 250 F would be about the same as if you never sliced it. Keep in mind this is a guess and I can't wait for you to tell me whether I'm right or wrong. Please let us know!

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Will do!
  • lostclusters
    Club Member
    • Jul 2017
    • 286
    • Oceanside, CA
    • Mak 1 Star
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    #3
    Al Pastor tacos are one of my favorite things here in SoCal and they would not be the same without a direct heat char finish. It would be the same as having them without the onion and cilantro and cut up pineapple.
    Last edited by lostclusters; September 4th, 2019, 11:08 PM.

    Comment

    • pkadare
      Club Member
      • Jun 2019
      • 554
      • Bobcaygeon, Ontario
      • My gear:
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      #4
      Can't really go wrong by following Kenji!
      https://www.seriouseats.com/2013/05/...al-pastor.html

      Comment

      • mnavarre
        Club Member
        • Jan 2018
        • 356
        • San Diego

        #5
        Here's a pretty good video of making al Pastor on a rotisserie:



        I've been using this recipe for a while now, and it turns out pretty awesome, the whole article is worth reading, as he gets into the weeds a bit and there's useful stuff to think about even if you're not using that technique.

        As for time & temp? Probably around 4 hours and 180-190 internal.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6611
          • Republic of Texallence

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          #6
          Be careful using the pineapple for too lengthy a marinade, it tends to turn proteins mushy. Good luck with this one, big fan of tacos el pastor.

          Comment


          • Rod
            Rod commented
            Editing a comment
            Yep yep yep
        • ifican
          Club Member
          • Jul 2017
          • 50

          #7
          i forget the name of the one i have but its basically this. https://ceramicgrillstore.com/products/meat-stick-spit, I have never done pork but have chicken plenty of times and it turns out great just slow cooking. Can take a torch and crisp up the outside if you wish but i have never had a need. Just get the marinade correct and your golden.
          Last edited by ifican; September 5th, 2019, 07:52 AM.

          Comment


          • surfdog
            surfdog commented
            Editing a comment
            That is EXACTLY what I’ve been looking for! Thanks for sharing.

            Pastor turns out great using my Summit gasser rotisserie but I’d like to try something similar on my WSCGC.
        • TripleB
          Club Member
          • May 2017
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          #8
          Your recipe sounds a bit like mine. My pork is in a disposable loaf pan, but the dimensions are similar. Mine is in the oven at 350 d for about 4 hours. So with yours loosely packed (cooks faster) and at a lower temp, I would estimate about the same or maybe a little more. You want the meat tender.

          Comment

          • mstruth
            Club Member
            • Sep 2017
            • 57
            • Maitland, FL

            #9
            THANKS to all for your input! Thanks also for not actually laughing at my statement about not-knowing-what-I don’t know – it appears what I didn’t know could fill a library. I will be postponing the al Pastor for a week or two while I think through a revised plan.

            Comment


            • surfdog
              surfdog commented
              Editing a comment
              No such thing as a stupid question...only the stupid don’t ask questions.
          • mstruth
            Club Member
            • Sep 2017
            • 57
            • Maitland, FL

            #10
            Extremely happy with first effort. Used the recipe above provided by mnavarre - tender and very tasty. Tacos, street corn, black beans and fried plantains.
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