When I came home from the beach on Sunday,
HHjr said, “I’ve got dinner covered,
I’m making Tacos Al Pastor”
“Yum sounds great” I said,
but imagine my surprise when I saw this!
“Holy Guacamole what is that???”
“It’s called a TrompoKing” he said
It’s a vertical way to cook food
“I sliced pork shoulder and pineapple and put it on the center skewer
and the juices on the pan are from the meat marinade”
“That is the craziest thing I’ve ever seen!!!”
“It also has 4 other arms you can add
for multiple food stacks or kebabs
I figured we could have a lot of fun with this,” he said
On to the grill it went {Big Green Egg} to cook low and slow all afternoon
When he brought it back into the kitchen he covered it with foil
to let the meat rest and to keep it warm until serving
The bottom of the pan was covered with the burnt juices
from the sugary pineapple and orange juice used in the marinade
Believe it or not, after soaking the pan overnight it looked brand new!
After the meat rested, he proceeded to slice it off the tower
He set out a serving buffet with more pineapple pieces,
coleslaw, a special tomatillo sauce,
lime wedges, onions and soft corn tortillas
Time to eat!
This recipe is adapted from My Latina Table
Cooking time will vary depending on grill and if the meat is cooked on a TrompoKing, or on skewers, on a rotisserie or directly on the grill. It will also depend on the thickness and cut of meat used. Use a meat thermometer to test for doneness
TrompoKing Tacos Al Pastor
Ingredients
Al Pastor Marinade
- 2-3 pound Pork Shoulder cut into thick slices
- 1 chipolte chili in adobo sauce
- 4 cloves of garlic
- 1/2 onion
- 1/2 cup of orange juice
- 3/4 cup of pineapple juice {fresh if possible}
- 1 Tablespoon of Oregano
- 1 Tablespoon of Thyme
- 1 Tablespoon of Pepper
- 1 Tablespoon of Cumin
- 1-2 Tablespoons of Paprika
- 1-2 Tablespoons of Salt
Tomatillo Salsa
- 3 Tomatillos
- 1/4 Onion
- 2 small cloves of garlic
- 1 chipotle pepper
- 3 Tablespoons of Pineapple juice
- Salt and Pepper to taste
Tacos
- soft corn tortillas
- chopped onions
- lime wedges
- salt
- pineapple pieces
- cooked pork
- prepared coleslaw
Instructions
Al Pastor Marinade
- Put all of the ingredients together in a bowl until completely combined.
- Blend in a blender or use an immersion blender to a smooth marinade.
- Add one layer of meat in a large bowl or baking dish and cover with the marinade, and then repeat in layers until all of the meat and marinade have been used.
- Cover and refrigerate for at least 4 hours (overnight is best)
Tomatillo Salsa
- Roast the tomatillo, onion, and garlic in the oven on baking sheet at 450 degrees for 8-10 minutes, remove from oven.
- Blend with the rest of the ingredients except the salt and pepper until well combined.
- Put in a bowl and season with salt and pepper to taste.
Tacos
- Remove pork from the marinade and grill it until cooked through. Cooking time will depend on cooking method and grill type, and the way the meat is cut. Use a meat thermometer to check for doneness,
- Heat the tortillas with a little bit of oil. Wrap in foil to keep warm.
- Remove from grill and cut into smaller pieces
- Top with pork, pineapple, salsa, the lime juice, coleslaw and onions
Notes
Read more about the TrompoKing here
You can purchase one on Amazon here
This is not a sponsored post,
just sharing information about I product I am impressed with
Pork & Pineapple is a great combo,
you can see another way to cook a large skewer
of pork and pineapple slices on a rotisserie spit here
And here’s another great pork taco recipe,
BBQ Pork Tacos with Pineapple Salad
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
Full Plate Thursday Centerpiece Wednesday Creatively Crafty