GORGEOUS CRISPY SMOKED AL PASTOR! You NEED to Try This! | How To
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- Опубликовано: 30 сен 2024
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This Smoked Al Pastor is a rich and savory pork with an awesome chili marinade. It's smoky from the grill with gorgeous crispy edges. If you're a fan of al pastor, you'll love this smoky version of a delicious classic.
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I’m coming back a year later to say that this marinade is freaking amazing. First time I had it I was floored. It is my go to now for my smoked Boston butt. It is seriously good. Thanks for sharing this!
I just made smoked al pastor last weekend. i'll say owning a meat slicer came in handy to get thin uniform cuts, I didn't think to ask the butcher. I've found that if its not thin enough the marinade to pork ratio is off so it really just tastes like pork, not al pastor. 1/4 inch is what worked for me as well. My smoker had less clearance than your so i used the smaller spike, I capped it with pineapple during the cook with some on the side. Made a pineapple salsa and slaw to go with it. Used a torch to recrisp as I cut.
I have been a al pastor connoisseur for many years eating it through out Mexico and the U.S. and found your take very interesting. I have used many different cooking methods as well as the method that the people of Mexico borrowed from the Lebanese. Being that I do a lot of BBQ I am excited about trying your method for the smokiness that it will provide. FYI, try dipping your tortilla in some of the juice / fat collected in the bottom of the pan and warm it through on a flat top or heavy bottom pan. It makes a difference.
Yup, cold tortillas suck! Gotta warm them up first
I prefer the tortilla fried and steamed.
@@jasonw7497 Interesting, I'll have to give that a try. Thanks
Did you try this method
Thankfully I live in an area where we can buy raw tortillas and cook them like Abuela. Look in your grocer’s refrigerated area and you may be surprised.
The marinade looked delicious! The only thing that was missing was the bottom of the pineapple underneath the meat, the bottom of the pineapple going on first helps keep the meat off the pan and protects your knife from hitting the pan when slicing. I've been working on my Al Pastor method using the same Trompo King pan you have. I put mine back on the grill after all the crispy bits are sliced off to get more crispy bits. Rinse and repeat. Well dome my friend! Looks wonderful 🍺😎👍
My company loves to do lunches during the spring and summer, once a month, with one of our departments. Last month, it was my team and we decided to do a taco bar theme (Carne, Pork, veggie). Coincidently, I stumbled across this video and I quickly volunteered to cook up the Al Pastor on my smoker. The whole lunch was a hit but people came out of their way to compliment me on the pork. I think we set the bar for the remaining teams for the rest of the summer! BTW, I had to buy 30lbs and it was barely enough. Thank you for providing this video!
@@mojo8746 not for Vegatarians..it's a pork taco...(meat)
Veggie taco 😂 wow!!!
How did you manage to smoke 30 lbs? More than one smoker?
How many people, just curious since I may do the same thing.
The only thing that was missing was a green or red salsa…but to each their own i know not everyone is a fan of spicy
You can expect too much with a gringo cooking Mexican food
A salsa doesn’t have to be spicy they can make it without the chilis. You can make a salsa verde without jalapeños or serrano peppers. (:
I was thinking make a pineapple salsa just need some jalapeños.
Mexican here. I love al pastor but it is very difficult to cook without a vertical spit (who the heck has one, anyway?). This is a brilliant idea. It never occurred to me to do it low and slow in a pit. Thanks!
I think the verticality of the spit is more traditional than necessary. Especially if you're using pork shoulder or butt, there will be plenty of fat. I do mine on my grill's normal rotisserie, works great. The advantage over smoking like this is that you can shave it off as it cooks and get that crispyness on every piece!
@@dinkaboutit4228it’s also a pita to build and has zero presentation factor
I’ve been wanting to try this for a long time. After watching this, I’m heading to the store to get the ingredients now!! Thanks!!
Same here!
Try some barbecoa next time with beef cheeks and chuck roasts. They are absolutely to die for. Seeing that are are likely a fellow Texan, I’m sure your taste buds have experience with those heavenly flavors lol.
@@awzomeman100 Oh I love me some barbecoa!!!
I’m thinking about making this for my wife’s 40th birthday coming up soon.! She would love that.!
Drool!
Traditionally they put a piece of pineapple, around slice on the bottomAnd on the top, they say on the bottom to keep it from burning or cooking too much and on the top to protect the top layer and-based with pineapple juice the whole time and add sugar caramelize. I personally don’t like grilled pineapple that much but I do love the flavor on the Al Pastore so I would at least put it on top. I love the presentation of this, I usually mix pineapple in with the marinade and I just grill the pieces straight over charcoal and then chop them up but this presentation is pretty awesome.
I can't wait to try this. I had to laugh when you put that pineapple top on top of the meat. I told my wife it looked like someone burned down SpongeBob SquarePants' house. 😆
I’m trying this on Sunday at the fire station. The guys will love this!
My only complaint, is that you missed the opportunity to add pineapple juice to your marinade. Looks totally wonderful!
My mouth was watering the entire time watching this and that doesn't normally happen when I watch cooking videos. I can only imagine how amazing the aromas were between the smoked meat and pineapple.
Eastern European? No. This is a Lebanese Mexican dish.
Made this for our Halloween party and it was a hit. Thanks!
Let’s all just take a second and admit we are extremely jealous of Todd. I’m making this very soon. Yum.
Susie, that assemblage is an absolute work of art!!! Can't wait to try this!
What if I do only 3 pounds, do you think 3 hours would be enough?
You totally knocked this one out of the park! Thank you for this.... I'm gonna rock this one tomorrow!
I love grilling al pastor, but I've never tried smoking it. Gonna have to give this a try! A tip for anyone slicing their own pork butt: put the it in the freezer for ~30 min. It makes the meat firmer and easier to deal with. Just subscribed!
Great idea - thanks!
I tried this recipe as suggested with a single amendment, after shaving the edges of the trompo, I unscrewed it from the base and I seared the remaining column, shaved the newly crisped edges, and kept searing and shaving, on down until I reached the core, about 30 minutes in total to replicate the texture on the entirety of the meat. The resulting dish was one of the best things I've ever eaten, thanks for the great recipe idea, I've been craving the dish for ages and the smoked iteration was exquisite.
Interesting I was debating just cutting off the outside and then searing the shavings
Amazing! But I would smoke with pineapple on the spit, enzymes make meat more tender, layer that with rings of pineapple
Absolutely love your style of videos. Biting the pepper bag... painfully honest how we actually cook....I also share your thoughts on pineapple and pork. I can break the meat down too far. Thank you so much for this recipe.
I just downloaded the hey Grill hey app and I am thoroughly happy! I am so super excited to be able to use your recipes and follow along with your videos. I think the food network is missing a star right now LOL
Ur smile brought me to this video, but you skills kept me watching.
Making this now. I suggest setting some of the marinade aside and watering it down with some extra vinegar and bone broth. Makes excellent salsa to put on your tacos.
This fantastically filmed and edited. Subbed and looking forward to watching this grow!
OK made a similar Al Pastor and it was delicious. Question though, how do you keep basting during the cook as there was very little goodness in the pan. After awhile it just burned.
Got a SUBSCRIBE out of me for this one! Very excited to get a trompo king. If it wasn’t for you I may have never thought to look into getting one. I never would’ve thought to put one in my smoker. Thank you very much! I love your energy and that your husband is part of the production.
I cant upload a picture of mine but I have made 2 and they were great...I added guacamole too.
Hey sweetie I just found your channel and I am so glad I did! Love your content, I think you are Hispanic at heart, I make my Al Pastor the same way, Great job pretty lady 😁😘
It's not an Eastern European style, it's more Middle Eastern. Think Gyro.
Over 30 years ago here in Denver, I was working on installing some telephone jacks for a gentleman who was about to open his Mexican restaurant. He asked if I was hungry as it was a little past noon, I told that what ever he was making sure made me hungry. He told to have a seat and brought out one of those oval plastic serving dish and inside was 3 small double white street tacos with this bright red meat in them, with raw white onions and what looked like cilantro and a lime wedge. Then a side of refried beans, also on the red side of color. I just kinda look at the tacos a bit as I had never seen anything like it. He pointed to the basket and said, this Al Pastor. He told me to squeeze a bit of lime on it and eat. I instantly became an Al Pastor junkie. NO ONE served Al Pastor in the Denver area at the time. He got to be so popular that he actually closed his business for awhile. He would never divulge what the herbage he used other than to say it was not cilantro.
looks amazing, will have to try on my pit barrel soon :)
Instead of chicken stock I would of use pineapple juice for the marinade but still looks 👌
First time on your channel. This is an impressive cook!
Hoooo leee chit. The vertical skewer used is $100? Geeeeezzzz.......
I an so glad you did this recipe!, when I went to Mexico, this was the BEST tacos I ever had!!!
Thank you, I'm going to try this recipe!!!!
Your husband is the luckiest man on Earth!
Great video, you had my mouth watering from the very beginning! I recently saw this on a menu at a local Mexican restaurant but didn't know what it was. I'm a big carnitas fan but now I have to go back to that restaurant and order a few Al Pastor tacos!
Todo muy bien se ve delicioso pero where is the salsa anyone who eats tacos with out salsa is a sinner sahme on you kidding but yes please put some salsa on those tacos
Everytime I watch Hey Grill, all I can say is… Man, what a woman. Man, what a meal.
Looks delicious 😋 going to give it try next week
Who ever does the editing and filming has talent. The recipe is pure gold. Thanks HGH.
Holy cow! I needed a cigarette after watching that finished meal !!! And i dont smoke!!!😂. That looked amazing!!! Now i have to go buy a smoker!
First attempt with alternatives because I can’t get what I need. 😂
No achiote, but I got the spices for it and kinda made my own. Pork loin, lime juice because no pineapple juice and everything was ground in a mortar and pestle because who needs a blender. (Me) 😂
It turned out rockin’! Maybe not authentic, but it tasted great and my granddaughter had fun layering the skewers.
Thanks!!!
That probably tastes better than it looks pretty! Curious why it's called pork butt when it's really pork shoulder? In colonial times in Columbia as we now know as America it was big business to take pork and ship it medium to long distances. The pork was placed in a "butt" a small wooden barrel packed with salt around the pork to keep it preserved for the transport. Since this shoulder cut perfectly fit into the butt it was called a pork butt. But it ain't the rear end it's the shoulder.
Not completely satisfied with your trivia thirst yet? The term living off the fat of the land refers to how pork was king of all proteins back in the day, it was far more expensive than beef. Only the very wealthy could afford not just the land but all of the food those pigs would eat, and as many of us will swear nowadays what better protein is there than pork? Emeril Lagasse said it best Pork Fat Rules!
Thanks for the great tip on the Trombo King. It arrived yesterday and although the single rod that came in my unit was about a 1/2 inch too tall for my Yoder smoker, I used bolt cutters to chop off an inch and then used my grinder to get it back to a point. Now it fits perfectly! I have a question for you regarding the marinade. You call for chicken stock, but did you also try it with pineapple juice? Anyway, I made it as directed yesterday, and I just loaded the 5 pounds of amazingness into the smoker. I am very excited for 5 pm!
This looks incredible. Spit came yesterday. Bought my ingredients today. We'll be dining on Sunday. Can't wait to try this on my Weber kettle.
Meat is marinating now. So stoked! Going with cherry and pecan wood.
Awesome. Real similiar to Cowboy Kent a few weeks ago. Cant wait to try it.
If the chipotles are too spicy for you you could substitute 1 or both cans with Embassa's chipotle salsa (same can). All the flavor, 1/2 or less of the heat. Most of the flavor of canned chipotles is actually the adobo sauce.
I'm from NM, so it doesnt get too hot for me... ever, but sometimes I have to cook for crybabies.
I just ate breakfast and this still made me sooo hungry!!!!
Hey !could you spell out the name/word of the last ingredient, the super color enhancer! ?? It would help when I go to the store and ask or show them what I’m looking for! Thanks!
9.12.23 Wow this looks great!
We do pork butt every month, this will be a new twist for us - thanks!
Pineapple chunk on top as it smokes!! Looks great!
Luckiest husband ever! Great video
This is a perfect recipe and set up on the pellet smoker. You made my day
My buddy Noam invented the greatest invention for this, the @trompoking
OK, I just ordered the Trompo King. Next weekend...CRISPY SMOKED AL PASTOR!! Big thanks.
Pro tip for ya - add 1/2 cup of orange juice and a 1/2 cup of pineapple juice to the mixture and it would have rocked.......
Love the al pastor style pork, personally not a fan of the pineapple in tacos though. I like pineapple, just haven't had a savory dish that contained pineapple where I was happy it was there. Tried it in tacos, on pizza, in fried rice, in curry... nope, just not my thing I guess. Gonna give this marinade and cook method a try though, none of her recipes have disappointed me yet.
This looks great, except you didn't remove the stems and seeds from the chile before you added it to the mix. That's just weird.
This recipe was AMAZAING i loved it
Looks like Sponge Bob’s house after a fire! Seriously though, it looks fantastic!
I would put the pan straight to the grill after the smoker and keep that grease warn and let the meat still cook a bit as your cutting the meat , even wet the tortillas from the edges and use that to make them a bit crispy 😉😎 your welcome people
WILL IT BLEND?! So awesome you have a Blendtec! Have not made one yet but will be using your recipe this weekend. Looks awesome!
Marinade Smoke! Don't breathe this!
That Al Pastor looks very delicious, but I think homemade corn tortillas would taste soooo much better and make that Al pastor a prize winner !!! 🏆
Tacos el Gordo in Vegas & Chula Vista has the BEST AL Pastor tacos.
Made this recipe on Sunday and it was such a hit that i used the marinade on some chicken and cooked it on the blackstone tonight. No leftovers.
Great job I'd have grilled the lime also but just me. This is going to be a recipe I'll make when I recover from bypass surgery.
Today is the day I start the marinade. Tomorrow is cook day . I cannot wait. Looks amazing.
I applaud you! It looks amazing, the only thing missing in that taco is green salsa
That looks absolutely amazing. Thanks for the skewer link.
Those extra pieces handing off are called "hang low" and you need to get maximum flavor on those pieces. As it is commonly known in the restaurant industry getting some "stank on your hang low".
Making this tonight, but I have a question about the Achiote paste. The recipe calls for 1 1/2 Tbl but it looks like you put in the whole pack.
Please help?
Follow the printed recipe.
Well done. You may want to add crushed pineapple to you marinade if you want less time to marinade. Also, give corn torts a whirl with some lime .
Middle eastern, not Eastern European. It was inspired by Lebanese immigrants
Try the last hour of smoking with half of onion with pineapple over onion and repeat, ending with pineapple on top over the pork.
Found through a bbq show. Glad I did awesome food I think it was bbq brawl
We tried this yesterday and it was VERY YUMMY! Had family over and the comments were awesome!! Thank you. Will be trying it again next weekend with the other side of the family with beef and the pork. Great recipe, great instructions and great taste.
Thanx again
Congrats! You got the right idea of pastor tacos and your smoky variation seems delicious.
It looks a lot like shawarma and how it cooks.
Keep the great ideas coming your videos inspire me tremendously. Gave this a try after watching and it was a wonderful. Thx from Michigan 😊
I tried your recipe for the first time. Amazing flavors. It was a hit!
Follow-Up: I used this marinade on pork ribs. Best ribs I’ve made because it’s more complex flavor.
Wow, that looks amazing 👏
Just watched this, another one of your mouth watering videos today! I have had sliced pork in the freezer for a few months to make Al Pastor Tacos and Saturday is the day. What are some suggestions to serve along with Al Pastor Tacos? Thanks!
Elote! heygrillhey.com/elote-mexican-street-corn/ or Charro beans!
@@Heygrillhey Thanks, that sounds great!
Can this be made with chicken? If so, what cut and quantity of chicken?
Al Pastor is the best !! I think its the pineapple on top with the juices coating and glazing the meat
that makes it so wonderful.
Just made this today. It came out fantastic.
Guuuuurl where the SALSA at?
I wish Food Network would have you more involved
Looks fantastic!
Anyone out here know where a guy can find that pan?
Bought the OC Trade skewer pan and will be doing this cook this weekend. Thanks Susie for the awesome idea and how to video
I need to come down from Clearfield and be your sous chef...
Thanks for sharing your talent! Definitely will try to make this! My mouth start to watery!
That looks absolutely UHMAZING my next go to recipe on the smoker!!
You look just like Kelly McDonald from boardwalk empire
Looks amazing, I want to try this.
They put the pineapple on the spit so when it's cooking the juices can flow down