Tacos Al Pastor Using A Grill Rotisserie
This recipe shows you how to make authentic Tacos Al Pastor using the rotisserie attachment for your Green Mountain Grill, or any grill rotisserie attachment. The simplified marinade eliminates the soaking of chiles shaving time from this recipe but none of the flavor!
Servings: 8 servings
Ingredients
- 1 4 lb pork butt fat cap removed and sliced into 1/4 to 1/2' inch pieces
- 2 onions one for the marinade and the other for putting onto the rotisserie
- 1 pineapple- 1/2 about 2 cups for the marinade, the rest for putting onto the rotisserie
- 2 medium oranges- the juice AND zest from both
- 4 cloves garlic
- 3 chipotle peppers in adobo sauce
- ⅓ cup apple cider vinegar
- 3 tbsp brown sugar or coconut palm sugar
- 1.5 tbsp crushed red chili flakes
- 3 tsp. ground cumin
- 3 tsp dried oregano
- ½ tbsp himalayan or any kind of sea salt
- 2 tsp fresh ground black pepper
Instructions
- Combine all ingredients except the pork butt and the reserved onion and half pineapple that go on the rotisserie. Add all ingredients to the food processor and pulse until you have a uniform consistency.
- Slice the pork into thin slices and marinate the meat for NO MORE THAN 30 minutes. Because Pineapples have enzymes, while they add flavor they can also make meat mushy. So don't over marinate.
- Skewer the meat, pineapple and onions on the rotisserie, starting with half the onion and then finishing with an onion, dispersing the pineapple slice on the rotisserie to add flavor to the meat.
- Using the rotisserie attachment of the Green Mountain Grill Pellet Smoker or any other grill rotisserie, set the grill to 365 degrees and let the meat/pineapple/onions cook until the internal temp of the pork has reached 145 degrees with an internal read thermometer such a the Thermapen or even the built in thermometer on the Green Mountain Grill.
Notes
This recipe was developed in partnership with Green Mountain Grills. I only work with companies I personally use and endorse.
Nutrition
Serving: 8-10 tacos