![]() (I prefer using the outside and then cooking more). *** temp depends on if you are wanting to slice the outside charred meat off and put back on smoker/grill or just cook it once and done. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa or pico and a squeeze of lime. Slice off thin pieces of the roasted pineapple as well. Rest the meat for about 10 minutes, then carve off thin slices of the pork. ![]() Mix with juice from an orange per pound of. Smoke for 3-4 hours to internal temperature is 145-180☏*** and the outside is nicely charred. Use tablespoon of Trompo King Al Pastor seasoning per pound of meat. Wrap the dish/bowl in cling film then marinate the pork for at least 2 days in the refrigerator. ![]() 3 Place in blender with vinegar, orange juice, pineapple,garlic, onion, cumin, lime, chipotle, adobe sauce, vinegar, pineapple, salt, oregano, and sugar. 2 Take chiles out, remove stems and seeds. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Steps: 1 In a small sauce pan boil pasilla chile and guajillo chiles until guajillo chile is soft. In blender, combine the achiote paste, reconstituted chilies, granulated garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, blending until smooth with no lumps (add some of the liquid from the chilies to make the mixture the desired thickness). Slice the pork shoulder into about ¼” – 3/8”slices, pound with meat mallet then transfer to a large dish or bowl. Will make it the same next time.ĥ large dried guajillo chili peppers seeded and reconstitutedġ pineapple, skinned and sliced into 1-inch roundsĢ sweet onions, 1 chopped & 1 whole for base The recipe is one that I pieced together from several different recipes I found online and in you tube videos.
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