Even with the current events happening in our world today, the sound of the birds outside me reminds me that it's spring! My thoughts immediately go to these grilled pork al pastor (brochetas al pastor) that I prepared last summer. It was the end of the summer and I squeezed in like green barbecue time before the weather got colder. I live in the state of New York and not on the west coast, as many of my followers think, lol!
I am constantly learning!
I am constantly learning new recipes, cooking methods and techniques. I am starving for learning and I record information when it comes to what I love, which is cooking. I had an idea of all pastor spears in mind for a while before I finally did. I have several recipes on my blog for all pastor prepared in different ways. An oven stop method, oven method, stacked and even a shrimp version.
There is nothing like grilling with charcoal! I purposely wanted only a charcoal grill to learn! Maybe next time I'll buy a gas grill.Worth the wait and effort! Tacos al pastor with grilled onions, pineapple and salsa verde !!Always prepare extra all pasta marinade to store in my freezer.Boneless pork steaks and boneless pork with ribs work well for this recipe when you do not want to invest in a whole roast pork.Marinating ….
Brochetas Con Carne al Pastor (Pork Al Pastor Kabobs)
The most sought after taco in Mexico is all pastor! You will enjoy this recipe!
Course: Main courses
Preparation time: 40 minutes
Cooking time: 1 hour and 10 minutes
Preheat grill: 30 minutes
Total time: 2 hours 20 minutes
Servings: 6 servings
- 2 1/2 pounds of pork belly or shoulder
- Salt and pepper to taste
- 1 1/2 cups all pastor marinade see link in notes
- 1 small fresh pineapple sliced into thick rings
- 1 white onion quarter
- Your favorite salsa verde
- lime Wedges
- Coriander chopped
- Corn tortillas warmed
Cut the pork into 2 inch pieces, about 1/3 inch thick. Season lightly with salt and pepper, then mix the marinade until everything is evenly coated. Cover and refrigerate for 6-8 hours.
When ready to grill, remove the pork chilled from the refrigerator and allow it to come to room temperature. Must take approx. 30 minutes.
While the pork comes to room temperature, slice your pineapple into rings. Cut the onion into quarters. Reserve 6 large pieces of onion and sliced 6 chunks of pineapple. Reserve.
You need 5-6 heavy metal skewers. Add the meat to the skewers, ending with a little onion and a bitten pineapple. Set aside.
Prepare your grill for high heat cooking. Wrap the square onion sections in foil paper. When the grill is hot, brush the grates with oil. Grill the pineapple slices, turning as needed until softened and you get some barbecue marks. Place the onion packets on the grill between pineapples. Cook the onions for a total of 25 minutes.
Remove pineapple and onion from the grill. Brush on a little more oil. Place the kabobs directly on the grill. The kabobs grill anywhere from 15-20 minutes and turn as needed. The internal temperature must read at least 145 degrees. After 15-20 minutes, move the kabobs onto the cool side of the grill. Close the lid for 7-9 minutes.
Remove the meat from the skewers and chop it small. Chop some of the grilled pineapple and onion. Taco time! Garnish pork with salsa, onion, pineapple and lime.
Double skewer I found on a trip to Texas one year. I think it was from the Sur La Table store in Austin.Finish the skewers with a little onion and pineapple!I have that kind of pineapple! Hmmm… Lol!Almost ready for the grill!There is nothing like sweet grilled pineapple !!Grilling fruits brings natural sweetness from there.
I have to admit that grilling requires patience. It's not just slamming the meat on the grill and walking away. It is aware of the time and rotating the meat on the grill when needed. And once I learned how to grill with indirect heat, it changed my whole world!
Yes! Yes! and yes! Just what I was hoping for. A touch of char on the outer parts of the pork. I couldn't get that pork out of those skewers quickly.
The onions were simply prepared, as my father used to do. Wrap the peeled onion in foil and place directly on one side of the hot coals. Open, pull apart and squeeze fresh lime juice! Cebollitas and La Pitifi! Laugh out loud! That's what my dad called them! I have no idea what a la pitifi means. Something fancy, I think!
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