Tacos al Pastor

All over the map

I know there are a few of you following along on how to do this. I just found this cool video talking about how it's really done. It's a government food safety video.


http://www.cfsan.fda.gov/~retrsk4/MaricopaCounty-tacos.html

Wasted Words

That's the ticket! A little bit different process than I thought. Did you pre-slice the pork on your last attempt. I'm thinking that you could make a spit and put it on a lowered grid. However, not sure how to keep it rotating. Thanks for the post on this.

All over the map

I'm planning to marinade the pork which is about 1/4 inch slices for two days and then grill normally as if they were steaks. When I'm ready to make the tacos, I'll cut them up and fry them until crispy in a skillet. I don't think the slow cooking will really add anything. I found another video that shows how thin the slices really are: http://www.youtube.com/watch?v=ukFuYWiBwyI&feature=related

I made the marinade last night. If it's any good, I'll post what I did!