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Tacos Al Pastor: Marinated Pork & Pineapple Tacos

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
After some nasty frosty weather..........................


Today was the perfect day for cooking nice & blue skies 65* f......................


But some the bougainvillea.........


Yesterday the gods were benevolent :laugh: & treated us to this great sunset..............


Today Loren suggested cooking this tacos al Pastor.....

1 white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas
Lime wedges

Coarsely chop 1 onion half & 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours.

Fired the egg (did it on the Mini) at 380. Grilled remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grilled pork with some marinade until slightly charred and cooked through, 2 to 4 minutes per side. Chopped pineapple into 1/2-inch cubes, discarding cores. Chopped the pork & Mixed.

Meanwhile, finely chopped the remaining onion half, add cilantro & mixed. Grilled tortillas until warm and slightly charred, about 10 seconds per side.






Decided to add some manchego & pineapple head at the last minute...........




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