Tough Times Call For Tough Measures--Sort Of

Yes! Another fantastic week of grub at Sako's place...

Stay safe out there, brother. Keep the thin blue rolling as able.
 
What did you marinate the pork in?

I need to find a good marinade and an authentic marinade. When I go to the Hispanic market around here they do it just like they did it for me growing up in the Southwest. A squirt bottle of some sort of citrus and seasoning. I want to be able to do it at home.
 
What did you marinate the pork in?

I need to find a good marinade and an authentic marinade. When I go to the Hispanic market around here they do it just like they did it for me growing up in the Southwest. A squirt bottle of some sort of citrus and seasoning. I want to be able to do it at home.

Here's a link to detailed from scratch recipe for Al pastor and Carne asada. Only thing is to leave in the marinade only a few hours max. Otherwise the pineapple breaks down the meat too fast and meat becomes gritty.

https://www.bbq-brethren.com/forum/showpost.php?p=3697352&postcount=29

Link to the whole cook

https://www.bbq-brethren.com/forum/showthread.php?t=239927

This time around the I cheated due to it being a work night. I used Tampico brand chorizo mix and store bought achiote paste. Soaked some dry guajillo and ancho chiles and into the food processor with some of the retained liquid. Added the achiote to the puree along with garlic powder, black pepper, cumin, coriander, oregano and salt. Chopped up fresh pineapple and let marinade everything combined for 2 hours then grilled. I eyeballed the ingredients.

Here is the chorizo mix that pretty much contains ingredients common in Al pastor. I imagine others will work but I really like this brand.

0007654930063


And the achiote paste commonly available.

el_yacateco_achiote.jpg
 
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