Oregon Style Tacos Al Pastor


 
James Lake

James Lake

TVWBB Emerald Member
Warning....if you don't like grilled:

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Friday night I made a marinade which included: garlic, dried oregano, ground cumin, pepper, ground clove, pasilla peppers, fresh pineapple juice (I got the juicer out), distilled white vinegar and achiote paste.

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The brew was for me.

Took a two pound boneless pork butt and sliced it into 1/2 inches slices

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The pork went into the marinade over night

Everyone is waiting on the grill to get hot

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Grilled the onions and pineapple first

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Time for some pork action

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Going for some char on the pork

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Shells on, while the pork rests

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more to follow
 
And for some platted pictures

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The Lady of the house really like these and gave it a 4.75 out of 5.

I thought the tacos were very good and had a variety of flavor profile with each bite.

Thanks for looking.
 
Last edited:
Aw-w-w Jim-bro, we really gotta hook up sometime (if only so I can enjoy a most delicious meal :)) nice work Buddy!
 
Pork in Annato, grilled pineapple, and a masterful cook. Let me know when Brian is coming we will all come for that. Beautiful
 
James that is amazing it looks sooo yummy and I'd love a plate. Awesome job for sure.
 
You did them right!!!
Most people don't know that pineapple is a must when making alpastor.
 
Question.... Tony or James or Anyone... Would it be WRONG to make these into kabobs? Or string them on firewire?
 
I have thought about this. The cook time of the pork is different than the onions and pineapple, so different skews yes.
 
Actually if you ever watched Good Eats... He explains that different skewers are the best way to cook.... I will try a first run at these just how you did them Thanks...
 
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