#Al pastor recipe easy full

Then it’s just rinse and repeat for as long as you need to/want to. We sliced off the outer crispy layers of the pork and then returned it to the Pit Barrel for more flame-throwing. This is honestly one of my favorite new barbecue toys, (I mean tools). I’m sure there are other ways to accomplish this task, but I will argue that none are as fun as shooting the spit of smoked pork with the Grill Gun. We used the Grill Gun to help char the outside of the pork.

#Al pastor recipe easy full

In order to have full range of the entire circumference of the pork spit, (and to prevent any flame damage to the seals of our Grill Dome) we transferred the whole stack to our Pit Barrel Cooker for this last step. We smoked the pork for 3 hours at around 275-300 degrees. (It would be a good idea for you to test out the needed height in your grill ahead of time to be sure you’ve got enough clearance to make it work.) There was plenty of height available for the spit to remain standing throughout the cook. Place meat in a covered aluminum pan, and place on grill and cook for 4 hours, make sure the grill maintains an even 275 degree heat. Our Grill Dome X2 kamado grill worked perfectly for this because of how spacious the dome is. Set grill to a low to medium low heat (275 degrees). Stick the top section of the pineapple at the top of the spit and you’re ready for the smoker! Step 3: Smoke the pork spit Any time the steak was too long and hung over the edge of the pineapple, I trimmed off the excess and added it back up to the top of the stack. Then we began the process of layering the pork steaks, threading them through the skewer. Next we stabbed the skewer through the base of the pineapple until it was wedged in enough for the pineapple to stand straight inside the cast-iron pan.

The middle of the pineapple went into our pineapple salsa recipe, which we used to garnish our tacos al pastor. We used the bottom section for the base of our spit and the top section for the top of the spit.

Then we cut what remained into 3 sections. We chopped off the top of the pineapple and trimmed off the outside. We made our own DIY grill spit by using a cast-iron pan, metal kabob skewer, a fresh pineapple, and a few wads of aluminum foil to help with stability. We layered the pork steaks and marinade into a big ziplock bag, massaged it really well to get the marinade into all the little crevices and then left it in the fridge overnight to work its magic. Next, we cut the pork butt into thin steaks, approximately, 1/4 to 1/2 inch thick. All we did was combine the achiote paste, onion, vinegar, orange juice, garlic, guajillo chili powder, cumin, oregano, thyme, paprika, salt and pepper in a blender until smooth. The marinade was super simple to prepare. This doesn’t cost you any more than normal. Note: Some of the links in this article may be affiliate links.