al pastor on a grill or rotisserie???

[K Kruger]

Great caramelization!

Glad you liked it. It's one I have to revisit soon.

 

[Gary H. NJ]

Mr. Merrick, That last pic is a thing of beauty. Really inspiring.

 

[brady martin]

i assume this is done indirect? or indirect and sear at the end?

i want to try a test version on my little smokey joe silver.

 

[D.Merrick]

I did this indirect, I was thinking about a sear at the end but it really did not need it as the outside formed a carmalized crust to it and i just wanted to stuff it into a tortilla. The key is the slice the strips thin (i also pounded them) and marinate for 24 hours.

 

[Don Irish]

This is outstanding!!! Made it again using a mix of dried peppers I had on hand, cider vin, and juice from half a grapefruit, sat in the fridge for 8 hours...cooked at ~300 with apple and hickory. The wonderful richness of the baste coupled with the smoke makes some of the best tacos I ever made, rivals that from pulled chuck. It has been too long since I made these. Thanks again Kevin.