Michael Richards
TVWBB Emerald Member
I am going to make Al Pastor this weekend. The first time I did it I spun it on the Rotisserie and it was A LOT OF WORK! I am trying to spread that work out over three days and not use the spit.
Here is the meat I am going use: I have those three pork steaks below that I am going to slice thin, 1 lb of these pork belly steaks, and I am going to see if I need or want any of this pork belly I just got delivered.
I looked at a few different methods, to do al Pastor without a spit and what I have come to is that the best way is a double cook. First on the grill and then the next day sliced and into the CI skillet.
I was becoming more and more comfortable and convicted the way to go was into a loaf pan cooked until 180-190 ish, rested, refrigerated, next day slice, and crisp up in the CI skillet using this recipe as a guide to ingredients and method. A side note here, one of the reasons I really like this method is it closely lines up to how my Hispanic soccer players share that there families make al Pastor (first in the oven, then on the stove).
However, then @Brett-EDH went and said this: "I’d sear the marinated slices, then go indirect till 145° or so and then pull the pork, fridge it and then slice it next day and do the CI then for crisping. The lower pull temp off the grill will keep the pork juicy and that juice will render and concentrate in the CI", here and I am completely confused.
So what you guys think? How would would you do this cook. 275 ish with the meat in a tight pan or loose, seared and indirect using the SnS? To 180-190 or 145? Would you do something complete different? I am really open to any thoughts. I am going to marinate and prep tomorrow morning, but I am not going to cook until Sunday and then have them for dinner on Monday.
Thanks in advance as always and thanks Brett for stirring the confidence right out from under me!
Here is the meat I am going use: I have those three pork steaks below that I am going to slice thin, 1 lb of these pork belly steaks, and I am going to see if I need or want any of this pork belly I just got delivered.
I looked at a few different methods, to do al Pastor without a spit and what I have come to is that the best way is a double cook. First on the grill and then the next day sliced and into the CI skillet.
I was becoming more and more comfortable and convicted the way to go was into a loaf pan cooked until 180-190 ish, rested, refrigerated, next day slice, and crisp up in the CI skillet using this recipe as a guide to ingredients and method. A side note here, one of the reasons I really like this method is it closely lines up to how my Hispanic soccer players share that there families make al Pastor (first in the oven, then on the stove).
However, then @Brett-EDH went and said this: "I’d sear the marinated slices, then go indirect till 145° or so and then pull the pork, fridge it and then slice it next day and do the CI then for crisping. The lower pull temp off the grill will keep the pork juicy and that juice will render and concentrate in the CI", here and I am completely confused.
So what you guys think? How would would you do this cook. 275 ish with the meat in a tight pan or loose, seared and indirect using the SnS? To 180-190 or 145? Would you do something complete different? I am really open to any thoughts. I am going to marinate and prep tomorrow morning, but I am not going to cook until Sunday and then have them for dinner on Monday.
Thanks in advance as always and thanks Brett for stirring the confidence right out from under me!
