Serve with corn tortillas, salsa verde and fresh cilantro. Sear off in the skillet until caramelized, about 5 minutes. Holding the pastor vertical, shave off shards of pork. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes. Heat a cast-iron skillet over medium-high heat. Take it off the heat and let rest for at least 1 hour. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.Ĭook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place onion and pineapple chunks in a small drip tray or roasting pan. Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Heat a grill for cooking at about 275 degrees F. Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor". Place the stack of marinated meat in between the reserved slices of pineapple. In same bowl, mix remaining tablespoon of vegetable oil and the taco seasoning mix. Spread vegetable mixture in bottom of slow cooker. Spray oval 5-quart slow cooker with cooking spray. Add yellow onion and bell pepper toss to coat. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. In large bowl, mix 1 tablespoon of the vegetable oil, the salt, cumin and pepper. Slide marinated meat gently out of quart container. Cover and place in the fridge 8 hours or overnight to marinate. Stuff the container with the slices of marinated pork, arranging them in a stack. Spray a plastic quart container with cooking spray. Take off heat to cool completely, 15 to 20 minutes.Ĭoat all slices of pork with marinade. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan.
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