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Tacos Al Pastor

bosco0633
bosco0633 Posts: 383
in EggHead Forum
I just stumbled along this style of tacos and knew that I needed to try it.  This was my first attempt and I read about 20 different recipes and came up with one that I thought that I would like.  There are a few tweaks for my next round, but this will go into my regular rotation.  

I purchased a 12 lb. boston butt yesterday and cut off 5 lbs.  I thin slice the meat and made the marinade and let it rest over night.  I could tell by the aroma that this was going to turn out just right.  

I thin sliced a pineapple and staggered it.  I should have spun it to be more authentic, however, the results were still really good.  

I cooked it at 275 for about 5 hours until an IT of 165.  Then brought it in the house and shaved it.  Then I pan fried some and it got nice and crispy.  Topped with home made pico and man.... this was ok!




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Comments

  • ryantt
    ryantt Posts: 2,558
    Strong work my friend, glad to see you posting.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • GrillSgt
    GrillSgt Posts: 2,507
    Great job. Put up the recipe you based it on. Thanks. 
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  • BJM2932
    BJM2932 Posts: 119
    Love me some tacos al pastor, good work!  I'll certainly be trying these in the future, thanks for sharing.  
    L BGE
    Paoli, PA

    Instagram


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  • bosco0633
    bosco0633 Posts: 383
    GrillSgt said:
    Great job. Put up the recipe you based it on. Thanks. 
    I kind of made my own.   I will post it in a few with my updated tweaks that I think will make it perfect (for my taste)
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  • JacksDad
    JacksDad Posts: 538

    I just bought two pork butts at Costco, was going to just smoke and pull them for easy dinners/leftovers, but I think I have to try this with one of them, it looks great! 

    Thanks for sharing it! 


    Large BGE -- New Jersey

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  • GrillSgt
    GrillSgt Posts: 2,507
    Thanks. I love them but never could figure out how to make anything nearly as authentic as yours. 
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  • bosco0633
    bosco0633 Posts: 383
    Ok, this is my recipe so please be gentle.  I am not really a great cook, I just know what I like.  I research recipes and find common items in recipes that I like and mix and match until it looks good.  Then I cook it and adjust from there.  

    3 dried Guajillo Chilies 

    2 dried Ancho Chillies

    2 Chipotle in adobo

    1 tbsp adobo sauce 

    3 garlic cloves

    1/2 of a medium onion

    1/4 cup cider vinegar 

    1/2 cup orange juice (fresh squeezed)

    1/4 cup lime juice (fresh squeezed)

    12 tbsp brown sugar

    100g of pineapple

    1 tsp cumin

    1 tsp oregano (mexican if you have it)

    1 tbsp kosher salt

    1 pack achiote powder

    1/4 cup of the dried chilli water to help if too thick


    Blend the above ingredients into a paste


    Take 5 lbs of a boston butt or pork of choice and thin slice into piece.  Marinate the pork for 24 hours.  


    I then used skewers with a chunk of pineapple to start and then alternated pork then think slice of pineapple.  


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Sweet Baby Jesus! :clap:

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Botch
    Botch Posts: 17,397
    bosco0633 said:
    I am not really a great cook, I just know what I like.  I research recipes and find common items in recipes that I like and mix and match until it looks good.  Then I cook it and adjust from there.  
    @bosco, that's more than most people do; thanks so much for posting your recipe!  :triumph:

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • bosco0633
    bosco0633 Posts: 383
    NPHuskerFL said:
    Sweet Baby Jesus! :clap:

    wow thanks man means a lot coming from you bud

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  • bosco0633
    bosco0633 Posts: 383

    Botch said:
    bosco0633 said:
    I am not really a great cook, I just know what I like.  I research recipes and find common items in recipes that I like and mix and match until it looks good.  Then I cook it and adjust from there.  
    @bosco, that's more than most people do; thanks so much for posting your recipe!  :triumph:

    no problem... enjoy it!  and please share ideas on tweaking it as you cook!
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  • CPARKTX
    CPARKTX Posts: 2,095
    Love tacos al pastor, nice work
    LBGE & SBGE.  Central Texas.  
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Outstanding!
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  • GrillSgt
    GrillSgt Posts: 2,507
    Thanks again. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Looks incredible. Just decided that al pastor is my next black stone project. 
    Keepin' It Weird in The ATX FBTX
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  • pescadorzih
    pescadorzih Posts: 926
    @bosco, nice cook. Has me craving some tacos now.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • camofreak
    camofreak Posts: 161
    Nice work...
    Green Eggin' in South Carolina
    Go Gamecocks!!!
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  • GATraveller
    GATraveller Posts: 8,207
    Those look awesome!  Did you flip the meat at all during the cook or did you just let it ride?


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • bosco0633
    bosco0633 Posts: 383
    I flipped it once, but likely won't do it again.  The butt slices start to crumble as the fat renders and some of it started to fall apart a bit.  I may actually have a buddy fabricate a stand for it.  Basically a perforated disc with a 12"-18" rod with a spike on the top.  that way I can cook it upright without the worry of it falling over
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  • Mickey
    Mickey Posts: 19,768
    Other than the change just above this post what other would do?
    Very good looking post man. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • bluebird66
    bluebird66 Posts: 2,955
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Legume
    Legume Posts: 15,936
    bosco0633 said:
    I flipped it once, but likely won't do it again.  The butt slices start to crumble as the fat renders and some of it started to fall apart a bit.  I may actually have a buddy fabricate a stand for it.  Basically a perforated disc with a 12"-18" rod with a spike on the top.  that way I can cook it upright without the worry of it falling over
    Check out a stand for a turkey fryer.  Generally a heavy gauge SS vertical rod with a hook or loop on top with a base on the bottom.



    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • bgebrent
    bgebrent Posts: 19,636
    Man that looks good!
    Sandy Springs & Dawsonville Ga
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  • minniemoh
    minniemoh Posts: 2,145
    Wow that looks good! We just got back from a trip to Cabo and had some great food. My favorite taco hands down, was from a restaurant in San Jose called La Lupita. They have one with a caramelized cheese shell rather than corn or flower. Just unbelievable.

    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Mickey
    Mickey Posts: 19,768
    Tom has one ready.
    https://ceramicgrillstore.com/products/meat-stick
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited April 2017
    I've barely heard of this stuff and i have never even seen it. But it looks wonderful here!! From what I read with a quick Google, it seems that a rotisserie would be ideal. Wouldn't it? Not vertical, but wouldn't a standard horizontal one work well?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    Carolina Q said:
    I've barely heard of this stuff and i have never even seen it. But it looks wonderful here!! From what I read with a quick Google, it seems that a rotisserie would be ideal. Wouldn't it? Not vertical, but wouldn't a standard horizontal one work well?
    Yes, traditionally, it is done on a vertical spit.
    Horizontal works fine.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Moleman
    Moleman Posts: 374
    Focker gave me a link awhile back for taco al pastor. Damn, you beat me to it. The recipe he posted is fantastic. We have done it quite a few times. It has been requested for an upcoming family gathering. Thank you Focker. 
    https://www.buzzfeed.com/alvinzhou/homemade-al-pastor?utm_term=.jf4JblKVx3#.fpKA7B10YL
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  • bosco0633
    bosco0633 Posts: 383
    I didn't have time to set up my roti and I cut it thin.  To roti it, I would cut the meat a bit thicker next time 
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  • minniemoh
    minniemoh Posts: 2,145
    So if a guy had a slicer, how thick would you cut it? I don't have a rotisserie so I'd have to stack or skewer it and roast in the egg. 
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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