- Jan 29, 2021
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I have a 12" vertical skewer and base that I am using for the firs time to make Al Pastor (for the first time). I have an 8 lb. boneless pork shoulder that I'll be doing 1/4" slices and marinating overnight on Sunday. Any ideas on about how much of the 8 lbs. I'll be able to fit on the skewer so I can decide what to do with the rest of it :)
This is the base recipe (from heygrilhey) that I'll be using, tweaking it just because :)
This is the base recipe (from heygrilhey) that I'll be using, tweaking it just because :)
AL PASTOR MARINADE
(this is based on 4 lbs., so I'll double or triple it for the 8 lbs. if I do it all this way and to have some to use for any reheating of leftovers)- ▢2 Tablespoons butter
- ▢¼ cup white onion (diced)
- ▢4 cloves garlic
- ▢½ cup chicken stock
- ▢2 dried ancho chili peppers
- ▢2 chipotle chili peppers in adobo sauce
- ▢1 ½ Tablespoons achiote paste (or powder)
- ▢2 teaspoons cumin
- ▢2 teaspoons Mexican oregano
- ▢1 ½ Tablespoons kosher salt
- ▢1 Tablespoon sugar
- ▢⅓ cup white vinegar