Quote:
Originally Posted by KenB925
Ok, I made the al pastor. I became a little obsessed with the idea of vertically roasting like you see in a mexican or greek (gyros are on my list) restaurant, but without the motorized gas vertical rotisserie. It worked great!
I got a pork shoulder, sliced it thin. Made a rather elaborate marinade, coated the pieces individually, took a 2" thick piece of pineapple and used it as the base. A couple of thick wood skewers and I was ready to stack on the meat. A thick slice of onion on top and we were ready to go. It took about 2 to 2 1/2 hours to be done.
I am going to change my set up and process a little bit next time to avoid burning the onion and edges at the top (first try), the dome in the brick oven retains massive amounts of heat and the top of a tall item gets blasted. I wrapped it quick, so I really didn't lose any meat, but the onion was charred.
It was juicy and delicious, I also made a roasted tomatillio salsa to go with it.
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What was your address again? Would you rather I bring rum or whisky?