Tacos al Pastor

Never tried it, but it sounds like a worthy undertaking. Used to live in Mexico City and I love me some pastor. Let us know how it turns out.

I hope a link to another forum is OK (If not, mods feel free to delete and spank me )

There are a couple of threads on the virtual Bullet forum about Al Pastor on the WSM. If it can be cooked on a WSM it can be cooked on an Egg

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/2880069052/m/6820087294?r=6820087294#6820087294

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/5980069052/m/8230003334?r=8230003334#8230003334

This has been on my Todo list for the last 4 years. I'd use thin pork shoulder steaks for the meat. If you wanted to do a "stack" approach, I imagine a gyro like cook would work. ie a stack of the marinated steaks held together with a meat skewer stuck through an old pie plate. If you don't have a marinade recipe, here's a couple to ponder. I think the second one is closer to what I get in Chula Vista and Tijuana. Please take some pictures to share with us. :-)

Al Pastor Adobo Marinade:
4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin


Recipe: Carne al pastor
(From LA Times)
Total time: 3 hours, 10 minutes, plus 8 hours marinating
Servings: 8

3 California chiles
1 ancho chile
1 guajillo chile
1 cascabel chile
1 chile de árbol
1 bay leaf
3/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar
1 1/2 teaspoons cinnamon
1 teaspoon sea salt
1 clove garlic
2 tablespoons salt
3/4 teaspoon pepper
3/4 teaspoon garlic salt
1/4 teaspoon Mexican oregano
1/4 teaspoon achiote condimentada (seasoned achiote paste)
1 onion, sliced thin, divided
5 pounds boneless pork butt, cut into 8 chunks
1/2 pineapple, peeled, sliced 1/2-inch thick,and cut into quarters

1. Combine 5 cups of water, the California, ancho, guajillo and cascabel chiles, the chile de árbol and the bay leaf in a large pot and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chiles, discard the bay leaf and remove and discard the stems and seeds
of the chiles.

2. Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion.
Pureé until smooth.

3. Pour the marinade into a large resealable plastic bag, add the meat and toss to coat. Refrigerate 24 hours.

4. Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the pork on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until meat breaks apart with a fork, about 2 to 2 1/2hours. Remove the meat from the pan, discard the pineapple and set aside the pan juices.

5. Put the meat on a rack in a baking pan, baste it with the pan juices and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes.

6. Remove the meat from the oven and let stand until cool enough to handle, then, with a fork, shred and pull it apart and place on a serving platter. Spoon pan juices over to moisten. Serve with corn tortillas and condiments, allowing everyone to make their own tacos.

Each serving: 591 calories; 1,195 mg. sodium; 174 mg. cholesterol; 42 grams fat; 15 grams saturated fat; 69 grams carbohydrates; 46 grams protein; 1 gram fiber.