Ingrediënts Tacos al pastor
1200 grams of Pork shoulder
30 ml Sunflower oil
4 Cherry tomatoes
1 Small pineapple
150 grams of Pineapple
150 ml Fresh orange juice
15 grams of Chipotle pepper in adobo sauce
6 grams Paprika powder
5 grams of Jalapeño granulate
5 grams Smoked sea salt
5 grams Orange zest
3 cloves of Garlic
2 grams of Cinnamon
2 grams of Cumin powder
2 grams of Oregano
1 gram Ground cloves
1 Small Onion
Prepare all ingredients for the tacos al pastor. Clean the pork shoulder by cutting off excess fat and any skin. Cut the pork shoulder into slices about 1 cm thick.
For the marinade, peel the pineapple and cut a piece of about 150 grams. Cut this piece of pineapple into cubes. Reserve the rest of the pineapple. Peel and roughly chop the onion. Wash an orange and scrub it thoroughly, dry the orange and grate it to about 5 grams of orange zest. Squeeze the oranges into 150 ml of orange juice. Peel the garlic cloves. Put all the ingredients for the marinade in a blender and blend until smooth for 3 to 4 minutes.
Heat the skillet over medium heat and let the sunflower oil get warm. Pour the marinade into the frying pan. Bring the marinade to a boil while stirring and let it simmer for 5 minutes on low heat. Stir the marinade regularly once.
Place the pork shoulder slices for the tacos al pastor in a container. Pour the warm marinade over the pork shoulder slices, so that it is completely covered. Cover the pork shoulder slices with cling film. Let it marinate in the refrigerator for at least 4 hours, but preferably overnight.
At least 45 minutes before the tacos al pastor is built up ,dril 4 holes in the cedar board with a drill so that the 4 skewers fit in it. Place the cedar plank and skewers in the water for at least 30 minutes.
Prepare the barbecue at 190 gr. C. with the indirect method.
After marinating, remove the pork shoulder slices from the refrigerator and from the marinade. Cut the pineapple into 2 large slices. Place the skewers in the cedar plank. Now build up the tacos al pastor, by first putting a slice of pineapple through the skewers so that it lies on the cedar plank.
Now start by placing the longest pork shoulder slices on top of the pineapple. Lay the pork shoulder slices on top of it layer by layer to create a tower. Place a piece of pineapple on top and prick a cherry tomato on the end of the skewers. If necessary, lubricate the outside again with the remaining marinade.
When the barbecue is warm, place the tacos al pastor carefully in the barbecue so that the tower does not fall over. Roast the meat in about 90 minutes to a core temperature of 75 g. C. With the grill lid closed. It is not bad at all that the outside of the meat scorches a bit. If it does go too quickly, cover the meat with aluminum foil so that the meat does not burn completely.
Get the tacos al pastor from the barbecue when it has a core temperature of 75 gr. C. Place it carefully on the table. Cut the flesh off the outside with a large knife, also cut the pineapple. Serve the tacos al pastor with warm tortillas with some sour cream and grated cheese, or a fresh salad.
Have fun barbecuing.