Bull Al Pastor Tacos

[PSU-85]

The week before the virus really hit home we were in Cabos. One day at lunch I had Al Pastor tacos. They had marinated pork on a spit like gyros and would carve off the meat when an order was placed. They served it with salsa verde and grilled pineapple. So I set out to replicate what I had in Mexico. Turned out really well. Couple of things to do differently next time but there will definitely be a next time. We started devouring these as soon as I cut up the pork so I didn’t get a picture of the assembled tacos.

 

[txpgapro]

The week before the virus really hit home we were in Cabos. One day at lunch I had Al Pastor tacos. They had marinated pork on a spit like gyros and would carve off the meat when an order was placed. They served it with salsa verde and grilled pineapple. So I set out to replicate what I had in Mexico. Turned out really well. Couple of things to do differently next time but there will definitely be a next time. We started devouring these as soon as I cut up the pork so I didn’t get a picture of the assembled tacos.

Looks wonderful. Don't forget the slaw with jicama.?

 

[Blues1]

That looks really good!

 

[Gotbbq]

The week before the virus really hit home we were in Cabos. One day at lunch I had Al Pastor tacos. They had marinated pork on a spit like gyros and would carve off the meat when an order was placed. They served it with salsa verde and grilled pineapple. So I set out to replicate what I had in Mexico. Turned out really well. Couple of things to do differently next time but there will definitely be a next time. We started devouring these as soon as I cut up the pork so I didn’t get a picture of the assembled tacos.

Looks good. How did you make the pork???

 

[PSU-85]

I used this site for the pork marinade. Al Pastor Tacos

I couldn’t find a boneless Pork Butt so I picked up a bigger butt and sliced it as thin as possible until I got to the bone. 1/4” would have been too think in my opinion. I Vacuum sealed the rest Of the pork which I’ll smoke on another day.

My grocery store doesn’t carry Achiote paste but they have a GOYA powdered form that I’ve been using for a while in other recipes. I think I used 4 packs in my marinade. I marinated the pork for about 6 hours. I’m going to go for 8 hours next time.

The cook time in the recipe didn’t carry over to the Bull. After I stacked the meat I pushed a meat probe down into the center. I pulled it at 155* but I think it could have gone longer. It took about 2 hours to get to 155* at 350*. I’m going to go lower and slower next time and go for 170*. My family really liked the crispy carmelized pieces on the exterior so I placed my cut pork into a skillet. The fat in the pork rendered out and the meat, finished cooking and created the crispy texture they liked. In Mexico the meat was on the vertical gyro rotisserie so they were always cutting off the caramelized pieces. Cooking on a grill mat might be the better option.

With the grilled pineapple and the fresh salsa verde I made the tacos were better than I could have hoped for on my first attempt.

 

[Gotbbq]

I used this site for the pork marinade. Al Pastor Tacos

I couldn’t find a boneless Pork Butt so I picked up a bigger butt and sliced it as thin as possible until I got to the bone. 1/4” would have been too think in my opinion. I Vacuum sealed the rest Of the pork which I’ll smoke on another day.

My grocery store doesn’t carry Achiote paste but they have a GOYA powdered form that I’ve been using for a while in other recipes. I think I used 4 packs in my marinade. I marinated the pork for about 6 hours. I’m going to go for 8 hours next time.

The cook time in the recipe didn’t carry over to the Bull. After I stacked the meat I pushed a meat probe down into the center. I pulled it at 155* but I think it could have gone longer. It took about 2 hours to get to 155* at 350*. I’m going to go lower and slower next time and go for 170*. My family really liked the crispy carmelized pieces on the exterior so I placed my cut pork into a skillet. The fat in the pork rendered out and the meat, finished cooking and created the crispy texture they liked. In Mexico the meat was on the vertical gyro rotisserie so they were always cutting off the caramelized pieces. Cooking on a grill mat might be the better option.

With the grilled pineapple and the fresh salsa verde I made the tacos were better than I could have hoped for on my first attempt.

Sound great, Maybe on the menu for Monday. It's funny, There is a video series you can download called Master Class. Different things taught by specialists in their fields. Some chefs, some dancers, some artists, some BBQ (Aaron Franklin) etc. Yesterday, a Mexican chef made Al Pastpr Tacos. Small world. Thanks ??

 

[Casadetrevino]

I used this site for the pork marinade. Al Pastor Tacos

I couldn’t find a boneless Pork Butt so I picked up a bigger butt and sliced it as thin as possible until I got to the bone. 1/4” would have been too think in my opinion. I Vacuum sealed the rest Of the pork which I’ll smoke on another day.

My grocery store doesn’t carry Achiote paste but they have a GOYA powdered form that I’ve been using for a while in other recipes. I think I used 4 packs in my marinade. I marinated the pork for about 6 hours. I’m going to go for 8 hours next time.

The cook time in the recipe didn’t carry over to the Bull. After I stacked the meat I pushed a meat probe down into the center. I pulled it at 155* but I think it could have gone longer. It took about 2 hours to get to 155* at 350*. I’m going to go lower and slower next time and go for 170*. My family really liked the crispy carmelized pieces on the exterior so I placed my cut pork into a skillet. The fat in the pork rendered out and the meat, finished cooking and created the crispy texture they liked. In Mexico the meat was on the vertical gyro rotisserie so they were always cutting off the caramelized pieces. Cooking on a grill mat might be the better option.

With the grilled pineapple and the fresh salsa verde I made the tacos were better than I could have hoped for on my first attempt.

Thanks for the recipe link! I think I’m going to try this out.
Instead pan frying the inner portions, I may try and use a cooking torch to brown the edges after each slicing. We’ll see...