First off let me say thanks to Beli for the marinade recipe. I took his recipe as a base and changed it up a bit to suit my tastes. Came out great and was a big hit with all my friends. Trying to keep a normal routine with a new baby is hard, but I always do a memorial day cook so I wanted to have everyone over. Decided on some pork tacos al pastor, brined chicken legs and brats.
On to the prep and cook.
Prepping the chilis with the weed burner. I roasted 3 poblano and 3 anaheim chilis to get some nice char flavor for the marinade.
Here is my subject, 8 1/2 pound pork tenderloin. I need to find a good butcher because it took a while to break her down into 1 inch cubes and to trim the fat of the meat.
Getting ready to make the marinade. Here are the ingredients: 2 white onions, 3 poblano's, 3 anaheim chilis, 9 garlic cloves, 4 smoked chipotle peppers, 2 tbs sppons adobo sauce all crushed in the food processor. Add 1 1/2 cups OJ, 3/4 cup distilled white vinegar, 6 teaspoons kosher salt, 3 tsp mexican oregano, 3 tsp cumin.
Everyone in the pool. Marinade and cubed pork in one of my brining tubs. Did this the day before to let the marinade really do its job.
Also brined 24 chicken legs overnite in a salt, brown sugar, cumin, lime brine.
Made some pico de gallo, some honey cayenne sour cream, and got some flour tortillas.
Did the chicken legs at 350 for about 45 minutes, turning them halfway. Took to 180 internal temp.
Did the pork on the grate and then transfered it to the cast iron skillet for a double caramelized crust. Did some brats as well for the kids.
A little cheese, some honey sour cream, pico de gallo and the al pastor pork. Tasted great.
All partied out.