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Post by gracoman on May 8, 2018 18:15:10 GMT -5
Cinco De Mayo is a good day to cook Mexican food. Pork butts were on sale so this year tacos al pastor were on the menu. I'm a little late with this but better late than never. This dish is best when the pork is sliced thing so I started by freezing an 8 pound pork butt for about 4 hours to make slicing easier after removing the bone. The slices were marinated for 24 hours in the adobo recipe found here. I change it to work for 5 pounds of meat. I also used apple cider vinegar and added 1 cup of pineapple juice to the recipe. The finished adobo 5 pounds of adobo marinated thinly sliced pork butt on a 10" vertical spit over apple wood. There are 3 fresh pineapple slices evenly dispersed throughout the meat column. Making progress As the meat cooks from the outside in it is shaved off The first shaving 4th Shaving Tacos Al Pastor are street tacos so let's fry up some street corn tortillas. The easiest way to to this is to spray them with cooking oil spray such as PAM and fry them on a hot griddle. Tacos al pastor are traditionally made with shaved taco meat, cilantro, chopped onion, radish (sometimes), chunks of fresh pineapple (from the meat column, fresh or fried in pork fat), and with an avocado tomatillo salsa. I used Rick Bayless's recipe for avocado tomatillo salsa but used 6 serrano peppers instead of the smaller quantity called for. Tacos Al Pastor plated. There were limes but I forgot to put them out for the pic I could eat these all day everyday!
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Post by BBQ Butcher on May 15, 2018 21:08:20 GMT -5
Two Thumbs UP!
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