I’ve done this a few times and the fam loves it. You think putting the pineapple on top will add flavor juices but it just dries out. How did you get the pieces to be cut thin and smaller for the spit?
BillWeld
Did the same, trompo thingy and all. It was okay. Very few dishes turn out to be magical and this was not one of them.
Own_Car4536
Awesome
Daddy_Day_Trader1303
I’m doing this exact same thing today. I make this hey grill hey dish about three times a year
The_Golden_Warthog
I love al pastor. Got the recipe? I can never get it quite like the taquerias, and I’ve tried a bunch of different recipes.
q-man4004
I’m making Al pastor this weekend for my birthday. I got the pork and pineapple already but need a marinade recipe. Anyone have a foolproof/beginner friendly one?
EddySpaghetti4109
Butter, onion, salt, sugar, vinegar, garlic, stock, ancho chilies, chilies in adobo, achitoe for color, cumin, oregano and I put a lil bit of pineapple canned juice. Simmer it for a bit then remove the stems from the anchos and blend smooth.
Cut your pork into 1/8”-1/4” slices and marinate, stack em on the trompo or a well secured skewer or even a rotisserie.
I cooked at 300 for like 3.5 hours
Don’t let too much overhang or it’ll cook uneven. The pineapple on top doesn’t do tooooo much for flavor but looks great when you cut it up and adds some texture.
Makes a ton, that was 1/2 a small shoulder. And I filled a half hotel pan.
brisket_curd_daddy
TROMPO BABYYYYYY
Uncle_Burney
I really like the trompo king, it makes a convincing Al Pastor. Shawarma is fun too.
Porterhouse417good
How do you get it to stand so perfectly vertical? 😮😘
Porterhouse417good
This needs to be shared more!
Opposite-Ad-6542
I am not even sure what I am looking at… but damn. I’d eat it
nicorangerbaby
my favorite taco with some salsa verde
StagedC0mbustion
I feel like that’s not cut incorrectly. Shouldn’t it be more shaven?
evbomby
I’ve made this twice and the second time it was better because after I cut and chopped it all up I threw it under the broiler for a few minutes to get more sides charred a crispy.
I’ve only made it twice too because I don’t like pineapple or the juice I’ve learned so I’ll probably sub it for stock and vinegar next time.
16 Comments
I need more details and a recipe
I’ve done this a few times and the fam loves it. You think putting the pineapple on top will add flavor juices but it just dries out. How did you get the pieces to be cut thin and smaller for the spit?
Did the same, trompo thingy and all. It was okay. Very few dishes turn out to be magical and this was not one of them.
Awesome
I’m doing this exact same thing today. I make this hey grill hey dish about three times a year
I love al pastor. Got the recipe? I can never get it quite like the taquerias, and I’ve tried a bunch of different recipes.
I’m making Al pastor this weekend for my birthday. I got the pork and pineapple already but need a marinade recipe. Anyone have a foolproof/beginner friendly one?
Butter, onion, salt, sugar, vinegar, garlic, stock, ancho chilies, chilies in adobo, achitoe for color, cumin, oregano and I put a lil bit of pineapple canned juice. Simmer it for a bit then remove the stems from the anchos and blend smooth.
Cut your pork into 1/8”-1/4” slices and marinate, stack em on the trompo or a well secured skewer or even a rotisserie.
I cooked at 300 for like 3.5 hours
Don’t let too much overhang or it’ll cook uneven. The pineapple on top doesn’t do tooooo much for flavor but looks great when you cut it up and adds some texture.
Makes a ton, that was 1/2 a small shoulder. And I filled a half hotel pan.
TROMPO BABYYYYYY
I really like the trompo king, it makes a convincing Al Pastor. Shawarma is fun too.
How do you get it to stand so perfectly vertical? 😮😘
This needs to be shared more!
I am not even sure what I am looking at… but damn. I’d eat it
my favorite taco with some salsa verde
I feel like that’s not cut incorrectly. Shouldn’t it be more shaven?
I’ve made this twice and the second time it was better because after I cut and chopped it all up I threw it under the broiler for a few minutes to get more sides charred a crispy.
I’ve only made it twice too because I don’t like pineapple or the juice I’ve learned so I’ll probably sub it for stock and vinegar next time.