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Tacos al Pastor

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nateo:
Does anyone have a really good method for tacos al pastor?

I've made a lot that were better than most, but not as good as the best. I've tried different cuts, shoulder/butt, picnic shoulder, country ribs, loin. I haven't tried leg or side cuts. I've roasted and grilled them, depending on what cut I'm using. I think picnic shoulder and high-temp roasting has worked out the best so far.

Here's my latest marinade (~1hr):
3 quajillo
2 ancho
1/4c apple cider vinegar
1 tbsp kosher salt
1 tsp cinammon
1/2 med. onion
5 cloves garlic
1/2 tsp oregano
3 tbsp chipotles in adobo sauce
1 tbsp adobo sauce
1/2 tsp pimenton dulce
1/2 tsp cumin
1/4c pineapple

On the roasts I'll slice 3/4" slabs part-way through, and stick thin pineapple slices inside, then tie up with butcher's twine for cooking. I think I've nailed the bark and texture, but I need a way to either get the flavor to penetrate more deeply, or maybe I need to use a finishing sauce or something.

Any suggestion are welcome.

euge:
http://www.homebrewersassociation.org/forum/index.php?topic=4513.0

Oops. We never actually shared a recipe. But I suggest reading it. Consider the "authentic" approach.

nateo:

--- Quote from: euge on June 21, 2012, 10:13:40 AM ---Oops. We never actually shared a recipe. But I suggest reading it. Consider the "authentic" approach.

--- End quote ---

I don't have a Shawarma spit.

The Professor:

--- Quote from: nateo on June 21, 2012, 09:29:03 AM ---Does anyone have a really good method for tacos al pastor?
...

--- End quote ---

The recipe you listed looks good.  As far as the meat goes, I think shoulder ('Boston' cut butt) works best.
The marinade looks quite good. 

It wouldn't be authentic, but I'd probably add a measure of a good, malt forward beer to it anyway.
And I think I'll try your marinade this summer!

nateo:
I'm eating some leftovers for lunch right now. I made some more of the marinade, only I used more like 1/2c of pineapple, no salt, and 1tsp each of garlic and onion powder instead of fresh. I cut the meat into cubes and pan-fried until they were hot. I then tossed the cubes in a little bit of the sauce (~1tsp for 2 taco's worth), and the flavor was more of what I was shooting for.

So, I know it's not "authentic" but it tastes a lot more like the commercial al pastor I've had. It's like cloning a beer, I want to clone what's on the plate, and I don't care if what I have to do isn't "authentic."

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