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):
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
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.