Tacos Al Pastor
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
8 tacos
Prep Time:
10 min
Cook Time:
3 hours
Tacos Al Pastor, a Mexican-style taco, is typically made with pork cooked on a revolving spit. The Alchemy doesn’t have a revolving spit (yet) but it does have hanging racks in the smoker box to be able to hang-smoke your meat. To make the filling for the tacos Al Pastor, marinated pork is layered onto a metal skewer, and topped with half of a pineapple, and then hung and smoked for three hours in the Alchemy. The juices from the pineapple drip down onto the pork and help flavour it and caramelize the exterior. Once cooked, the pork is sliced onto blue corn tortillas on the plancha and topped with diced onions, fresh cilantro and grilled pineapple. Trust us, these will be the best tacos you ever make.
By:Chef Matt Basile
Ingredients
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3 lbs pork shoulder
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3 tbsp How to BBQ Right Grande Gringo Rub
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½ cup Alchemy Low and Slow BBQ Sauce (coming soon)
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1 pineapple
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8 blue corn tortillas
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½ white onion
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½ cup cilantro, chopped
Instructions
Set smoker to 275F.
Remove the bones (if any) from your pork shoulder and cut into three large pieces. Slice each piece, lengthwise, into 1 inch-thick portions. Add the pork shoulder to a bowl and season with How to BBQ Right Grande Gringo rub and Alchemy Low and Slow BBQ Sauce (coming soon), toss to coat.
Cut the pineapple in half and cut the top part of the stem off. Reserve the bottom half of the pineapple for later. Peel the top half of the pineapple. Layer each piece of pork onto the hanging rack and finish with the top half of the pineapple. Hang in the Alchemy smoker for about three hours, or until the internal temp reaches 160F.
When your pork is almost done, peel and cut the bottom half of the pineapple into rings, place on the diamond patterned grill. Flip once, until nicely charred. Finely chop half a white onion and ½ cup cilantro and add to a bowl. Remove the pineapple from the grill, remove the core and finely chop. Add to the onion and cilantro and mix.
Place the corn tortillas on the plancha. Drizzle with a bit of oil and flip. Remove the pork from the smoker and slice off the meat onto the tortillas. Or, slice the meat onto a platter and then place on the tortillas. Top with the onion, cilantro and pineapple mix and dig in.