Tacos de Trompo al Pastor

[BriggsBBQ]

Cooked this last night. Followed the recipe on tasty 100% and it turned out great. Only put about 2 wood chunks in.

[EdF]

On the rotisserie?

[BriggsBBQ]

Yep, figured spinning meat is spinning meat right? Probably different but still turned out damn good.

[JCBBQ]

How do you add pineapple while it's spinning on it's side? Oh wait, I think I see chunks of pineapple in there. I love tacos al pastor. Looks delicious.

[BriggsBBQ]

Actually I did not put any pineapple. I plan on doing that sometime. Just was too lazy to go to the grocery store.

[Spinaker]

Dude you gotta explain whats going on here!!!! This looks incredible!! I would love to know more. Thanks for posting!

[EdF]

This is something special!

[billg71]

http://www.mexicoinmykitchen.com/2012/07/how-to-make-tacos-al-pastor-at-homecomo.html

http://articles.chicagotribune.com/2013-09-26/features/ct-dining-0926-tacos-al-pastor-20130926_1_al-pastor-meat-pork

[BriggsBBQ]

Basically, Trompo is like sharma and originates from the middle east but the Mexican version is called trompo. Mexico got it from the Spanish and Spain and Spanish has some Arabic in it....small world. Anyway enough with the history. So Trompo is slices of marinated meat stacked on a spit vertically and rotates around a heat source in this case pork shoulder. Once the outside is charred you slice off the outside and put it in tacos. Traditional northern Mexico does tacos with chopped white onions on corn tortillas with some lime juice. So I figured I cannot do the vertical thing why not put the same setup on a rotisserie. I think I might try to do something similar with brisket but probably would only work for point....this was pork shoulder and well shoulder is very forgiving. The setup for my rotisserie is cajun bandit on a 18.5 WSM.