Does anyone have a really good method for tacos al pastor?
I’ve made a lot that were better than most, but not as good as the best. I’ve tried different cuts, shoulder/butt, picnic shoulder, country ribs, loin. I haven’t tried leg or side cuts. I’ve roasted and grilled them, depending on what cut I’m using. I think picnic shoulder and high-temp roasting has worked out the best so far.
On the roasts I’ll slice 3/4" slabs part-way through, and stick thin pineapple slices inside, then tie up with butcher’s twine for cooking. I think I’ve nailed the bark and texture, but I need a way to either get the flavor to penetrate more deeply, or maybe I need to use a finishing sauce or something.
I’m eating some leftovers for lunch right now. I made some more of the marinade, only I used more like 1/2c of pineapple, no salt, and 1tsp each of garlic and onion powder instead of fresh. I cut the meat into cubes and pan-fried until they were hot. I then tossed the cubes in a little bit of the sauce (~1tsp for 2 taco’s worth), and the flavor was more of what I was shooting for.
So, I know it’s not “authentic” but it tastes a lot more like the commercial al pastor I’ve had. It’s like cloning a beer, I want to clone what’s on the plate, and I don’t care if what I have to do isn’t “authentic.”
I’m not an expert on meat cuts. Is a boston butt different than other shoulder/butt cuts? I know the picnic is the bottom half of the shoulder, and the butt is the top, but that’s about it.
Right…the Boston butt is the top part of the shoulder. Part of the blade bone is usually in there (though some stores also sell it boneless). Great cut because it is well marbled…cooks up very tender in a braise or slow roast or smoking. If you can get heritage pork, it’s even more incredibly good.
That’s what I ate last saturday, drunk, at 3 am, in a place outside on the street, with flies everywhere. Hmmmm ::). That’s the secret here in Mexico, forget everything about hygene. ;D
I think the heat-to-spice ratio is solid. I like a fair amount of heat, way more than anyone here in Missouri. In Colorado the “hot” or “extra hot” salsa was usually just about right, except at really authentic restaurants, then the “hot” was a bit much.
I grill the pineapple slices on top of, and inside of, the pork. To paraphrase the 70-year-old Mexican guy I used to work with “Me no new, me taco long time.”
There was a place in Morelia, Mexico that had a deal on tacos al pastor. They were 1 peso each. At that time it came out to be about 10 cents each. They were kind of on the small side. I think I had 12 and was stuffed. Probably had a caguama or two to go with it.
Looks like a pretty easy recipe, I’ll switch the pimenton doux for fort, and add in a 1/4 cup of pineapple juice. Serve with a little salsa of diced onion, cilantro and lime juice of course.
I just bought the Better Homes and Gardens special edition “Mexican” magazine. They had a Tacos al Pastor recipe in there. I’ll take a pic of the page and post it.
