Pork shoulder is an exceptionally fatty cut of meat.Įven if you trim some off, there will still be plenty of fat to give flavor to the meat.įor REALLY thin slices of pork shoulder, pound it into thinner slices. Using a sharp knife, slice into thin pieces.įeel free to trim up any fatty areas.It will last for up to 3 days in the fridge and up to 4 months in the freezer. To make cooking easier, make the sauce ahead of time. To the blender, add all the marinade ingredients.I prefer to cook the chiles in Mazola® Corn Oil as it is a heart-healthy* all-purpose cooking oil that you can feel good about using. Remove from heat and cover for 5 minutes, until the chiles are rehydrated.īe careful not to burn the chile, or they will become bitter, and you’ll need to start all over again. Pour some Mazola® Corn Oil into a skillet.Salt, Black Pepper, Cinnamon, Cumin – All of these herbs add richness and earthiness.ĭiced onion and fresh cilantro How to Make the Marinade: Mexican Oregano is citrusy, herby, and makes the perfect addition to the marinade. Onion and Garlic – Fresh is best, but you can substitute for 1 tablespoon garlic powder and 1 tablespoon onion powder. Pineapple Juice, or substitute with orange juiceįresh Pineapple – The thick cuts of the fruit will help stabilize the trompo. Guajillo Chiles – If you can’t find them as dried chiles, look for ground guajillo. Look for it in the Hispanic aisle, or order online.Īpple Cider Vinegar, or substitute for white distilled vinegar. For a leaner cut, try pork loin.Īchiote Bar – This is an absolute MUST ingredient. Pork – Either boneless pork shoulder or pork butt work best. Mazola® Corn Oil – You’ll need this to toast the chiles and also in the marinade. 5 How to Assemble the Al Pastor Trompo:.Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese. Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat. Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side of the meat is exposed to the flames. After cooking one hour, open the access door in the two-piece diffuser for direct grilling. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. Remove the meat from the marinade, wiping off excess marinade. You will be using indirect and direct grilling. Remove all but two of the lower grates and preheat your YS640s to 350✯. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Next, combine the marinade and pork in a zip-top bag or plastic container. To prepare the marinade, combine the marinade ingredients in a bowl and mix well. Taste and adjust the salt level as desired. Add the remaining ingredients and process until smooth. Transfer the chiles to a blender or food processor. Cover and simmer for five minutes (or until tender). To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned.
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