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#Pork pastor meat update#
And I would love to cook it on my grill! I will update the post when I do! #foodieforlife #mexicanfoodġ/4 of a medium white onion, reserve the restĢ teaspoons knorr chicken bouillon powder I am going to try this recipe again, but without any pineapple in the marinade. Because the best part of al pastor are those slightly charred parts on the exterior of the trompo. I would still suggest that you slice and sear the meat after you roast it. I sear the meat and then add in the sauce(recado) and it cooks up beautifully as you can see if you click onto the link below. The difference was that I did not marinate the meat. I have used this same recipe for my stove top version of al pastor with no problem. The google search also said that using canned pineapple would be fine to use. The flavor was on point, but I couldn’t get past the texture. Fresh pineapple was my bad move! The fresh pineapple blended into the sauce broke down the meat too much and gave it a chalky(mushy) texture. Did not like the texture! After a quick search on google, I found my answer. Then I noticed the texture of the meat in the center. The tower of marinated pork looked beautiful! After letting the meat rest for a bit, I begin to slice it. I printed my recipe for al pastor so that I could prepare the marinade(recado) for the pork. Now here is where the plot took a big turn! I went into this fully confident that this was going to be delicious. A miniature version of a trompo packed with tasty pork al pastor meat for tacos, right out of my oven! I knew that I would try and recreate it in my own kitchen as soon as I could! I already have a delicious stove top version of al pastor on my blog, but this was so intriguing. The adventures in cooking never end! I watched a Tasty video of an oven roasted pork al pastor tower a few months ago.
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