Grill tortillas until warm and slightly charred, about 10 seconds per side. While letting meat rest for 10 minutes finely chop remaining onion half and place in medium bowl. Cook indirectly for 2-3 hours or until internal temp reaches 145 degrees. Now it's time to stack your meat on the Trompo King! Begin with a large pineapple chunk or onion on the bottom, and thinly sliced pineapple in between every 10 slices of pork, and a large chunk of pineapple or onion on top. Set up grill or smoker for indirect cooking and preheat to 350 degrees. Add the marinade and seal bag, releasing excess air. Place pork in large resealable plastic bag. Add orange juice and next 7 ingredients, and puree until smooth. Next add your enchilada sauce, cheese, salsa fresca (fresh salsa), and jalapenos (optional). Cut up some flour tortillas and put them on the bottom of a baking dish, then top with leftover Al Pastor pieces. Place chopped onion and chopped pineapple in blender. Make an enchilada casserole with the leftovers. Trompo King Pineapple Pork Tacos Ingredients:ġ pineapple, peeled and cut crosswise into 1/2-inch-thick roundsġ to 2 teaspoons adobo from canned chipotle chiles in adoboġ, 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slicesĬoarsely chop 1 onion half and 2 pineapple rounds, discarding core cover and chill remaining pineapple. According to Noam, these pineapple and pork tacos are the original fusion food - a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. Lucky for us, the guys at Trompo King have graciously shared an authentic Mexican recipe for us to enjoy. The Trompo King was born - and we are thrilled to now have it available for purchase here at JJGeorge. After going through 15 prototypes, they perfected their creation - a non-rotating 13" stainless steel pan and interchangeable 7" and 12" spikes. You can use it on pork, chicken, shrimp and even fish if you do not want to go the traditional route or want to spice up your fish recipes.Tacos al Pastor may not be the first thing that comes to mind when thinking about grilling out on your Big Green Egg - but that may change today! Noam Weiss and Jay Henley from Trompo King are diehard backyard cooks who have made a way for all of us to enjoy authentic Mexican dishes in our own backyards.īeing avid fans of cooking Gyro, shawarma and al Pastor, they put their heads together to create a product for the Big Green Egg that allows for upright cooking with ease. Here’s the recipe video so you can make al pastor tacos o tacos al pastor at home.
We use pineapple juice, apple cider vinegar, onion, garlic, clove, cumin and of course, oregano. The chipotles in adobo are completely optional, it’s just to give it a more smokey flavor and spiciness to the recipe. They have 2 names, the name when the chilies are fresh and the name when the chilies are dried, so the chilies we used are: I’ll tell you a fun fact about these dried chilies. Add the pineapple juice, orange juice, and vinegar to a bowl and set aside. Pat the seasoning mixture onto the pork so it is coated all over and set aside. We use a mix of guajillo, ancho and chipotle chilies. Add the chili powder, chipotle powder, cumin, salt, and black pepper to a small bowl. You can get them now at amazon or at some supermarkets that sell Mexican products. You do need some dried chilies they are the base of the recipe and the adobo or the marinade sauce. If you want to recreate the flavor at home, I’ve got you covered with this easy recipe of al pastor adobo or marinade sauce. Tacos al pastor are one of Mexico’s most traditional foods. One of the most requested recipes in my spanish blog Pizca de Sabor.
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