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Tacos al pastor

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This cook has been on the list for quite awhile but it was going to take some time and effort to make a trompo and gather the ingredients.  I finally got my stuff together and the results were fabulous.  I put my trompo together with a pizza pan and made the skewer out of 3/16 stainless rod - threading the rod was my least favourite part of the process. After putting the pastor marinade together I sliced a 5 pound pork shoulder on 1/4” slices and let it do it’s thing for all most 24 hours in the fridge. I stacked it with a slice of pineapple on the bottom, middle and top. Cooked indirect at 450° it took about 2 hours or so, and I pulled it out and sliced off the cooked and charred parts 3 times before it was cooked all the way through. I reheated it all back up in a frying pan at dinner and pressed out fresh tortillas. With a couple fresh mojitos this made the absolute best tacos al pastor I’ve had. 






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