Michael Richards
TVWBB Emerald Member
Monday is my birthday, aka you're getting old dad, and after Carnitas last bday, this year I wanted to take my second go at Al Pastor. My first attempt was with my rotisserie. This time I wanted to try other option. So after researching and seeking the advice from you guys here I started prep tonight.
I am going to use this as my guide for the cook and I used a hybrid of these four 1 2 3 4, recipes for my marinade.
Here is the meat. Started with the pork shoulder steaks and cut as thin as possible then pounded them with a CI Skillet.
Next I worked with the pork belly steak.
Last I worked with a piece of pork belly. I ended up with this. Pork belly steak on the left, pork shoulder in the middle, and pork belly on the right.
After creating the marinade I mixed it up
And got it into two loaf pans.
Those are now wrapped and in the frig, after dinner tomorrow I will get them on the kettle and cook it at 275 until the meat is above 180 degrees. Then it will rest in the pan over night. Monday I will slice it as thin as possible and fry it up.
I am going to use this as my guide for the cook and I used a hybrid of these four 1 2 3 4, recipes for my marinade.
Here is the meat. Started with the pork shoulder steaks and cut as thin as possible then pounded them with a CI Skillet.
Next I worked with the pork belly steak.
Last I worked with a piece of pork belly. I ended up with this. Pork belly steak on the left, pork shoulder in the middle, and pork belly on the right.
After creating the marinade I mixed it up
And got it into two loaf pans.
Those are now wrapped and in the frig, after dinner tomorrow I will get them on the kettle and cook it at 275 until the meat is above 180 degrees. Then it will rest in the pan over night. Monday I will slice it as thin as possible and fry it up.
!
.
