First time cooking adobo pork and pineapple while hanging on the PBC.
Hardly any prep, bought pre-marinated and sliced adobo pork from local Mexican carniceria, sliced a fresh pineapple, skewered, and onto PBC.
Smoked for three hours using Kingsford cherry wood briqs and cherry wood chips.
Taco time - served hard and soft shell style with all the fixings!
I’ll be cooking this again and again. Thanks.
Hardly any prep, bought pre-marinated and sliced adobo pork from local Mexican carniceria, sliced a fresh pineapple, skewered, and onto PBC.
Smoked for three hours using Kingsford cherry wood briqs and cherry wood chips.
Taco time - served hard and soft shell style with all the fixings!
I’ll be cooking this again and again. Thanks.