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!
-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!
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