Al Pastor - Possibly the best thing I've ever cooked -PIX

phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

Truthfully, I don't recall EVER haven eaten anything that tasted this good ... and I grill and 'cue a lot !!!

Y'all HAVE to try this... The fatty (but crispy) pork, and tangy pineapple with a BIT of heat left over from the pepper marinade wrapped in a corny tortilla with chopped Vidalia onion ..... WOW !!!!!

I got plenty left over, but this will not last. It's a bit of a pain (read threads on Al Pastor) but this is well worth losing an eye over (for an hour or so ...)
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Bob-BQN · well done Joined: 24 Oct 2003 Posts: 12433 Location: Texas

That does look INCREDIBLE! Very Happy

I'm going to have to try that.
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phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

One thing I didn't mention, but made a big difference was quickly frying the corn tortillas in a littl PAM. This was my wife's contribution. It actually SOFTENS the tortilla up a little. Right out of the package , they can be like chewing raw cornmeal.
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Grill Dome ceramic / Char-Broil Big-Easy/ Concrete pit

Darter · Posted: Mon May 08, 2006 11:36 am Post subject:

yes...you definitely have to heat up the tortillas (corn or flour) in some veggie oil or similar. Makes them much softer, tastier, and keeps them from tearing (go light on the oil...1Tbsp at most for 2-3 tortillas).

Wow...that al pastor looks great! Cool

T-Rex · Posted: Mon May 08, 2006 11:39 am Post subject:

For even better flavor use some of the fat drippings to heat up the tortillas with. You can even use bacon drippings. MMMMMMM..........good. Course your cholesterol will sky rocket................but oh well!
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phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

This is not exactly a diet dish to begin with... One mistake I made though, was to cherry pick all the burnt ends for the first couple of tacos. Left none for the next day... Crying or Very sad

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fnnm358 · Posted: Mon May 08, 2006 12:52 pm Post subject:

im sure glad i just hade dinner cause looking at those pics would have put me over the edge
That food looks great
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Helen_Paradise · medium Joined: 04 May 2005 Posts: 123 Location: Lompoc, CA

It's one of my weekend favorites here... and one of the most flavorful things I have ever eaten in my life. My neighbors own the grocery store where they sell them. They also sell the pork marinated and ready to grill.
http://img309.imageshack.us/my.php?image=dcp00120zg.jpg
http://img292.imageshack.us/my.php?image=dcp00232fj.jpg

The guys at La Chiquita dip the torts in a broth or something and then heat on a griddle over the open fire. Every weekend I am home I get some for lunch on Sat and Sun.
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ajhunter · Posted: Mon May 08, 2006 6:00 pm Post subject:

Why do you guys always make me hawngry again right after I just ate? Laughing

Tony
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ThrRoff · Posted: Mon May 08, 2006 6:55 pm Post subject:

phillyjazz,

That does look delicious. Wanna share a bit more of the recipe?
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phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

http://www.barbecuebible.com/board/viewtopic.php?t=7727&highlight=pastor

I started talking about it last week. It just took me awhile to get all the ingredients together. It was fun to cook.. almost like a big shish kebab... Even more fun to eat.
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Grill Dome ceramic / Char-Broil Big-Easy/ Concrete pit

ridout · medium Joined: 05 Jul 2005 Posts: 102 Location: SE Texas

that looks fantastic. i'm just being lazy and not looking up the other threads - which book does that recipe come from?

thanks for the post; you've inspired me.

michael

p.s. - i like in the last picture how you serve the meal with a complimentary dose of Lipitor. Wink

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phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

You're too lazy to click the link in the previous post ?? You don't need Lipitor.. you need EXCERCISE !!

Wink

Actually, despite the amount of peppers in the recipe, this was spicy, but not at all hot.
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Windy City BBQ · rare Joined: 08 Mar 2006 Posts: 37 Location: Chicago

Is it possible to do this without a rotisserie? I understand the mechanics of what a rotiss will do for the meat, but how can I duplicate the flavor without one (i.e. not having to open the lid 50,000 times to constantly baste)? Should I do direct or indirect?

phillyjazz · well done Joined: 06 Sep 2003 Posts: 2259 Location: Philly

You could absolutely do this indirect, but I SWEAR to you the best parts are the caramelized burnt ends.....

Just make sure that once you are up to maybe 150F that you move some coals directly underneath, and then give the thing a turn every few minutes. You will need SOME kind of spit-like device to spear the meat and the pineapple, but that should be no big deal.

Since this is traditionally done on a spit (usually electric) I oriented my recipe that way, but the beauty of cooking over fire is that you can improvise, and who knows ?? You might find a way that turns out better !!!!!!

Go for it, and let us know how you fare !!!! I'd say indirect for 90% and direct for the last 10% .. I wish I had paid more attention to the last 10 minutes, because the crispy bits were the real treat of this whole deal. I could have gotten a lot more mileage out of the direct heat than I did...

But, what they hey !! It was my first effort.... Next time I will 4X the marinade recipe and freeze the extra. That's 90% of the effort !!!

Good Luck, and post PIX !!!!!!!!!!!!!!!!!!
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- Phillyjazz -

Grill Dome ceramic / Char-Broil Big-Easy/ Concrete pit