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Tacos al Pastor: Pork Butt or Pork Loin?

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  • barelfly
    commented on 's reply
    Part 2

    And for pineapple, brush adobo on single slices and grill these right at the end and you have perfect al pastor tacos! No mush and add the amount of pineapple you want.

    Unsexy as a spit, but when served up, tastes just as good, and better than the home alternative!

    This, all courtesy of the Taco book I’ve been following.
    Last edited by barelfly; February 6, 2020, 03:43 PM.

  • barelfly
    commented on 's reply
    Michael_in_TX. What Troutman mentions here is why I suggested pork shoulder steaks above, especially since I made it this way a few times the last month. Thinner cuts allowing for the great char of the adobo sauce all around the flat surface on each side. And they are done in 10 minutes, give or take, on a hot grill.
    Last edited by barelfly; February 6, 2020, 03:42 PM.

  • Troutman
    replied
    Pork butt for sure. What I tend to have issues with is the idea of making a swarma or trompo, putting it into a smoker, then carving it by shaving off think slices. Obviously the outer smoked layer, rich in bark and seasoning, is great. With an authentic trompo; however, it continues to cook and develop additional bark and flavor. With the one time cook, you find yourself with just plain inner layers.

    The only way I can think to end the dilemma, as un-sexy as it might be, is to grill individual slices by themselves on the grill. Each piece has seasoning and bark to the extent you want it, in each and every slice.

    Anyway not trying to be a boo bird, I've been wanting to do this type of cooking, I just can't figure out how to replicate the original without having to sit there and carve, cook, carve, cook etc. etc.

    Leave a comment:


  • Murdy
    commented on 's reply
    Agreed. I've eaten it at some places that it had such a strong pineapple flavor that I found it off putting. I generally prefer the places that make it with just a hint of pineapple.

  • Michael_in_TX
    replied
    Thanks for the advice on the laying of the pineapple. Yall are right....for the vast majority of the videos I've watched, they tend to be bookends only.

    Leave a comment:


  • TripleB
    commented on 's reply
    My Al Pastor recipe is marinaded and layered in a bread pan. The pineapple is roasted separately with fat from the Al Pastor, chopped and then added back to the chopped pork on the griddle. The sweetness of the pineapple mixed with the meat makes a truly remarkable taco.

  • Red Man
    replied
    I know all the you tube recipes say fresh pineapple in the marinade and some mix slices between layers of meat. I tried it with fresh pineapple in the marinade and the meat turned to mush, the texture was gross. My advice is no fresh pineapple anywhere except maybe a slice above the top since that is the traditional way.

    Leave a comment:


  • Bkhuna
    replied
    Shoulder. Be careful with using fresh pineapple. In all the places I've seen al pastor, the pineapple sits on the top and only a little piece makes to to the taco. If you put slices of fresh pineapple between the layers of meat, especially if you've used pineapple in the marinade, the meat can get mushy.

    Leave a comment:


  • Michael_in_TX
    replied
    Looks like the consensus is for pork butt. Cool. Our local HEB sells boneless ones that tend to be smaller and a little better intially trimmed than the 8-10 lb ones I usually get. (I pay about $.75 more per pound that way, but I only need about a 5 lb roast. Although writing this, I could buy a boned larger one and just cut it in half....)

    Leave a comment:


  • Michael_in_TX
    commented on 's reply
    lol.....I may have to get that, you know, just to justify the purchase of the $1,000 true gyro rotating infrared cooker!

  • surfdog
    commented on 's reply
    Yep, pork butt.
    Which ironically has absolutely nothing to do with the far end of a pig. LOL

  • surfdog
    commented on 's reply
    FWIW...I have something like this...
    https://www.amazon.com/dp/B00BAGO2YS...v_ov_lig_dp_it

    I got it used at a restaurant supply...so didn't pay anything close to the new price!
    That said, it's on its last legs so I'll either need to replace it or figure out how to make it on my WSCGC or start using the rotisserie on my Summit gasser again. The gasser works great for pastor...but not so much for gyros/doner kebobs. Actually, not at all. LOL

  • Santamarina
    replied
    I’ve not made al pastor myself, but have several Mexican friends who make it. They use shoulder.

    Leave a comment:


  • Jim White
    replied
    I think the reason it can be pulled at lower temps and still be tender is that fresh pineapple has an enzyme, bromelain, that tenderizes meat. So if your marinade has fresh pineapple, you should be fine.

    Leave a comment:


  • surfdog
    commented on 's reply
    Just looked at that again...the one I have has a serrated blade.

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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