Super excited for this

[Lemonhead78]

I've been thinking about this for days. It's al pastor tacos. I'm fortunate enough to have a authentic Mexican market in my town. The pork was marinated and thinly sliced. Layered with pineapples. I also made a onion pineapple and pepper kabob. I'll hit it with bbq sauce eventually.


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[Tailgating is my game]

looks good...very good

[Pappymn]

Watching this one


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[ClimberDave]

Awesome!!

I got those skewers for exactly the same reason,  havent had time to try it yet.   So far  have done some chicken thighs  on them, which turned out great.

Looking forward to hearing about the results and some pics. 
 

[Pam Gould]

what are you cooking that on, I would love a stand up rotisserie..watchign for sure.  .☆´¯`•.¸¸. ི♥ྀ.

[ClimberDave]

what are you cooking that on, I would love a stand up rotisserie..watchign for sure.  .☆´¯`•.¸¸. ི♥ྀ.

They are skewers made for the PBC,  they have a hole in the end and you hang them on the hooks.

[Lemonhead78]

Okay I pulled the vegetables. These will be for tomorrow honestly. Going to put on top of white rice. But here's the veggies. Meat needs another half an hour or so


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[Lemonhead78]

The tacos were awesome. I sprayed with pineapple juice a few times to keep moist. They were at 165 degrees after about 2 and a half hours. We are all stuffed

I think the the kabob holders are pretty cool


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[Pam Gould]

I think I can do that in SRG or Beeser..I hang lots fo stuff in it...☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Oh my, does that look good!

[bamabob]

Tacos Al Pastor are a favorite here, those look legit.  Great cook.
Would you mind sharing more details?

[Smokin Soon]

Being in California, we have a good selection of Mexican Markets to choose from. Usually marked as "Adobada". Very tasty if you can find it.

[smokeasaurus]

Love Al Pastor when done right....and the secret is lots of pineapple.............great job

[Lemonhead78]

Tacos Al Pastor are a favorite here, those look legit.  Great cook.
Would you mind sharing more details?

I actually bought the meat from a Mexican bodega. It was a thinly sliced pork butt. I simply layered that on pit barrel skewers with fresh sliced pineapple. I sprayed it twice during the cook with pineapple juice. I would actually do it differently next time. I would get my own pork butt. Slice it a little thicker than the way they sold it at market and marinate it myself. Reason being with the method of cooking on the pit barrel it's a slow cook and the meat got a tad dry by the time it was cooked. Thicker peices means I can cook longer and get more bark without drying out. Tonight's was still delicious but I like to perfect things if possible. On a side note. The bodega sells this super thinly sliced beef. They call it cecina. It's almost see through. I'm not sure what cut of muscle it is. But it's amazing for tacos and steak sandwiches. I'm lucky to have access to such awesome beef. I'll take pics next time I bring some home

[smokeasaurus]

Chef Meritos makes a good al pastor seasoning. If in Los Angeles area it is on the shelves or you can pick it up on-line.