Decided to do up some Al Pastor tacos for the big game. I used a modified version of
chilerelleno
recipe for the marinade. I marinaded for about 30 hours mainly just because of my schedule . My modifications were that I used Guajilla Paste (Frontera/RIck Bayless brand) in substitute for Guajilla powder and the Achiote. THose were hard to find so i figured paste was the next best thing. If you want the full marinade search under Chile's profile, it's there some where.
I used a 4.5lb bone in pork loin roast for mine as well. I wanted it to be leaner, less fat than using a shoulder or butt. It came out beautifully and this is definitely going on a permanent taco cycle for me. Smoke it high heat with a smoke tube. 350-370* for about 2.25 hrs. Took it to about 152 temp and got a great char without drying it to a bone. Topped mine with Pico, Cilantro, some more fresh onion and Herdez Habanero Street Taco sauce.
Thank for looking!
chilerelleno
recipe for the marinade. I marinaded for about 30 hours mainly just because of my schedule . My modifications were that I used Guajilla Paste (Frontera/RIck Bayless brand) in substitute for Guajilla powder and the Achiote. THose were hard to find so i figured paste was the next best thing. If you want the full marinade search under Chile's profile, it's there some where.I used a 4.5lb bone in pork loin roast for mine as well. I wanted it to be leaner, less fat than using a shoulder or butt. It came out beautifully and this is definitely going on a permanent taco cycle for me. Smoke it high heat with a smoke tube. 350-370* for about 2.25 hrs. Took it to about 152 temp and got a great char without drying it to a bone. Topped mine with Pico, Cilantro, some more fresh onion and Herdez Habanero Street Taco sauce.
