Now you can make Tacos Al Pastor in the comfort of your own home. All you need is a grill and a rotisserie attachment.
Let me make this clear, we did not know we wanted (or could do this) until we were wandering around Sprouts Market on the hunt for something to make for Easter. What we did know, was that we didn't want a ham. No judgement if you had ham for Easter. We just wanted something different. Enter the pineapple, in all its glory just calling our names on the end cap display at the store. It seems we (as in my hubby and I) saw the pineapple at the same time, and said let's try to make tacos al pastor! Great minds think alike! Or maybe we've been around each other too long and have this weird food connection. 😉
We left Sprouts with a pork butt and some pineapple. We got home and then debated how we would cook the meat. Would the Mr. make a trompo (standing rotisserie used in Mexican taco shops)... that's crazy overkill, and he wouldn't be able to fashion something in time for Easter lunch (in less than 24 hours)... So he did some internet research and found a rotisserie attachment for his BBQ. This was our only shot. We headed to Home Depot and purchased the part... and the rest is TACO HISTORY!
The al pastor meat was amazing, and probably some of the best tasting al pastor I've had. I say it was the cooking method, the Mr. says it was the marinade. Maybe we're both right on this one.
Bring 2 cups of water to a boil in a medium sized saucepan.
Remove the stems and seeds from the chiles, discard.
Add the dry chiles and simmer until chiles soften, about 5 minutes. Transfer the boiling water and the chiles from the sauce to the blender.
Add the onion, chipotle pepper, pineapple, vinegar, garlic, cumin, and coriander the blender. Puree until smooth.
Pro Tip: Prior to slicing the pork butt, freeze it for 3 hours to make it easier for you to slice the meat.
In a large meat tray, coat the pork slices with the adobo. Make sure all the meat is well coated, and cover the meat with aluminum foil.
Transfer the meat to the fridge and allow it to marinade in the adobo for at least 24 hours.
When ready to cook, prep your grill.
Add the meat to your rotisserie skewer alternating meat pieces with pineapple and onion slices.
Begin your rotisserie and begin to cook the meat. As the meat cooks start to slice the meat that is starting to caramelize and set aside in a tray. Continue to slice off the cooked meat until all the meat has been cooked.
Ingredients
Directions
Bring 2 cups of water to a boil in a medium sized saucepan.
Remove the stems and seeds from the chiles, discard.
Add the dry chiles and simmer until chiles soften, about 5 minutes. Transfer the boiling water and the chiles from the sauce to the blender.
Add the onion, chipotle pepper, pineapple, vinegar, garlic, cumin, and coriander the blender. Puree until smooth.
Pro Tip: Prior to slicing the pork butt, freeze it for 3 hours to make it easier for you to slice the meat.
In a large meat tray, coat the pork slices with the adobo. Make sure all the meat is well coated, and cover the meat with aluminum foil.
Transfer the meat to the fridge and allow it to marinade in the adobo for at least 24 hours.
When ready to cook, prep your grill.
Add the meat to your rotisserie skewer alternating meat pieces with pineapple and onion slices.
Begin your rotisserie and begin to cook the meat. As the meat cooks start to slice the meat that is starting to caramelize and set aside in a tray. Continue to slice off the cooked meat until all the meat has been cooked.