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Twice Caramelized Pork Tacos al Pastor.

Mud PigMud Pig Posts: 450
edited November -1 in EggHead Forum
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.
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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.
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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.
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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.
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Also brined 24 chicken legs overnite in a salt, brown sugar, cumin, lime brine.
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Made some pico de gallo, some honey cayenne sour cream, and got some flour tortillas.
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Did the chicken legs at 350 for about 45 minutes, turning them halfway. Took to 180 internal temp.
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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.
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A little cheese, some honey sour cream, pico de gallo and the al pastor pork. Tasted great.
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All partied out.
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MP
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