Al Pastor

[ChuckO]

Had our Neighbors over for some tacos yesterday. Many adult beverages were consumed and no plated pictures but there’s leftovers and will post a plate later. Came out great.

Mia didn’t like it, but Pumpkin did and ate her bite. Pumpkin never says no to food

 

[Tim Campbell]

Oh, da*n, Chuck. That's how it's done right there.
What's your trompo? That cook freaking rocks.

 

[timothy]

Love the thrones!
You got that WSK dialed in.

 

[ChuckO]

What's your trompo?

Pork Butt, I wanted boneless, but all I could find was bone in. Here's the recipe, it's most worthy

 

[Peter Gallagher]

wow! mighty towers of meat... !!! Those had to be great!

 

[Timothy F. Lewis]

I’m loving that stack of porky deliciousness! I had one of those spike things in my cart but, I don’t see it there anymore! Did I order it and “put it someplace safe” or has someone gotten it for my birthday?

 

[Tim Campbell]

Pork Butt, I wanted boneless, but all I could find was bone in. Here's the recipe, it's most worthy

Thanks, Chuck!

 

[Jan M.]

Damn … in the first moment I was shocked .
I thought the cats and the meat are before and after pics

Puh…

Food looks fantastic!

 

[Edward Lee]

This inspired me to buy the Rotisserie for my Searwood XL. I’ve been marinating the pork all night. Planning to put it on the grill around 11:00 at 275 to be sure it’s done around 5:30 for dinner. That sound about right?

I didn’t trim any of the fat off the pork. I read some other recipes suggesting that I should have. Will I be okay?

Also, I read several recipes that had the meat being cut off in stages so that it all gets a chance to crisp up a bit. That sounds not very convenient.

Any other suggestions to make sure I get this right?

 

[Edward Lee]

Glad I put a pan under it.

 

[Brad Olson]

Chuck, I'm not sure who this Al Pastor guy is but it seems like you could learn a thing or 2 from him.