Al Pastor Tacos on The Big Green Egg March 21, 2021

hey everybody this is jimmy with jimmy's dueling eggs tonight i'm going to do uh something a little bit different this takes a little bit more prep so tonight i'm going to start mixing up all my seasonings we're going to make our pasta make some tacos with it but a unique way of doing it comes out pretty cool so i wanted to go with it i made it before and other people you know were really uh excited about it so hey i gotta try that so i figured i'd go ahead and do a video on that uh it's pretty easy recipe it's just uh again you gotta prep it kind of the night before and let the meat marinate but uh i'll go ahead and get started a couple of things that if you hadn't tried it before and i know i'm gonna murder the name of it at youtube paste it's a spiced uh paste and it's kind of like a little brick it's uh it's almost like clay but some of this stuff is so red it's like a red clay but it um but it calls this recipe calls for three tablespoons uh best i can guess i know last time i did this uh this little block is about four tablespoons so you just kind of kind of break it squeeze it out like i said it has a consistency of clay but it's got a lot of good seasoning in it a lot of good taste so i'm gonna put about three quarters of this in here and i'm mixing my mixing cup here get all that all right so that's about three quarters of that then another thing it's gonna uh calls for is the guajillo uh chili i don't know how to say this stuff but i know it's good so i just wanted to show you kind of how it comes before i cut into it uh this one as far as this chili powder is two tablespoons so go ahead and put two tablespoons of this in here there's one there's two all right so that's two of our mexican stuff that's a little harder to find i mean everything else is is is pretty uh normal stuff man here inside my cup uh i went ahead and just redid it i went ahead and pre-did it so i'm not uh sitting here mixing all these tablespoons of this tablespoon of that what i've got in here i've got one tablespoon of garlic powder i've got a i've got one tablespoon of dried oregano i've got uh some some salt a tablespoon of salt tablespoon of cumin so got all that in here i went ahead and just poured it in here so i'm going to pour it in next what i'm going to add is three quarter cup of white vinegar when i'm going ahead and pour that up so mix that in there and then you want a full cup of pineapple juice now pineapple juice these little six ounce cans uh costs one cup i usually do a whole one a cup cups eight ounces so i'll go ahead and put a whole one and actually i'll do a half of one i do just over a cup go ahead and pour that in there that's about half there and then this this will take a little while just to get it purely mixed up uh but get it because that that block of clay that i ate chilled tape paste it'll take a little while to get broke up but it's gonna make a very very red move this out of the way so you see but it's gonna make a very red uh marinade and this will when you go to put your meat in there you're it's gonna make it just really really dark red but it's uh it's really got a good taste but i'm gonna go ahead and get this mixed up and then what i've done as far as meat lose some of this stuff out of the way real quick what i've done is i got a butt boston butt i went ahead and got it and got them to slice it up in quarter inch thick just go ahead and slice it all up quarter inch let about butcher it on mine they'll take it even they'll take two packs and they'll go ahead and bust it open and then go ahead and cut it a quarter inch thick uh you want to do that because what we're going to do is marinate this meat and that way the marination gets all over that uh we'll we'll let it rest overnight in the refrigerator to marinate and then we'll take it off and what we're going to do is we're going to put it on a skewer uh i built one a friend of mine made one for me a while back but you can do it if you don't have one you can take a big potato or a big base of pineapple potatoes pretty good you just go ahead and stack two or three layers of potato and then you can put skewer sticks stick them down into it and then we're going to just stack all this meat up and i'll show that in the video later after this marinates overnight then we'll come back in the morning and uh and i'll show you putting that together now scale's got just a few little clumps it takes just a minute to get broke down all right yeah that's looking good now i don't have any big chunks of this a chocolate face all right so now let me move some of this stuff out of the way now what i'm gonna do i'm gonna bust the pork shoulder i'm gonna go ahead i'm gonna go ahead and add it to the add it to the bowl and basically i mean it's got bone in i'll uh i'll go ahead and just pull what i've got separate the bones from it get it in there go ahead and place it get all the meat in there you can a lot easier to do it sometimes with your knife slice that beforehand but uh go and cut it away from the bone put all that meat in there all you can and then once you get all the meat in there get all the meat in there then we'll we'll pour the marinade in there now yeah this is gonna be fatty you know as you're doing it but but then you know it'll it'll render down as we're cooking it real slow uh i'm not gonna go through putting all this in there but you got the point cut it quarter inch stakes and then just go through cut all your meat off around the bone and go ahead and place it in a large bowl so i'm gonna get back to this i'm gonna take a break a minute go ahead and put all this together and i'll be right back with you and we'll mix it up get it get it mixed up real well and we'll see in just a minute all right so i've got all the pork butt separated from the bones you can't get a bone a boneless pork butt to do this with i just grabbed one off the shelf made it easy on them went ahead and sliced it quarter inch but i deboned it got all the meat off so got started out six pounds by the time you get rid of the excess fat and the bones and we got about five pounds of meat here now so make sure our mixture of chocolate paste uh right here yo uh chili powder with oregano all the mixings that we talked about earlier we'll mix them up real well i'm just going to pour this over the meat so you see i mean it looks like red brick but uh once you get it in there my favorite part just get in there i mean you can mix with all the tools and toys but but i mean it's just best just to get in there and mix it up just make sure it's mixed all through the meat i mean every bit of the meat is getting the seasoning on it and uh and what i'll do is i'll put it in the cover it up put it in the refrigerator let it set and every i don't know whatever i think about it uh i'll go in there and go ahead and toss it around at that point i ain't gonna put my hands back in it just cuz get tired of washing them up after it but and but i'll go ahead and mix it up and just keep it marinating overnight now once this thing marinates overnight that pineapple juice all that really makes this meat real tender uh so tomorrow when we put it on the when we put it on the skewer you'll see this thing start it'll just be a mountain of meat once we grill this put it in the oven you can do it in the oven or do it in the green egg like i do either way it's fantastic but uh i think this is a recipe that you'll really like so i'm gonna go ahead and wrap this up wash up and put it in the refrigerator and get back to you just a little bit all right so like i said we marinated it overnight and now it's time to stack it got this little skewer made like i said you can do it with potatoes with some the wooden skewer sticks just stick it on there and anything that'll hold the base uh you know hold it from from falling over but anyway i got this made i've just set it in a pan just to keep all the liquid and stuff going everywhere nice clean hands as you see our meat a real dark orange color so what i'll do now i'll go ahead and stack it on here just start take it off stack it try to make it even you don't want big you know big tails hanging off anywhere but if you can stack it nice and even so that when you go to shave this meat later it will uh it'll be easier to do i mean it'll be a nice uniform shape so what you want to do is make a ball of meat a little messy but again it's uh it's delicious it's just it's worth the trouble piled it on here if you notice the yellow tint to everything don't uh you don't have to adjust your screens it's uh these alabama pine trees pollen everywhere so you may see a little yellow tint a couple of different places anyway just poke it and pile it poke it and pie no art form to this or it's not the way i do it anyway and what we're going to do once we get this once we get this all put together we're going to place this on a on the egg and it will be about 300 degrees 3 to 350 and uh we'll just let it cook i've got it set up for indirect cooking it's like i showed you in one of those earlier videos it's got a plate setter in there that keeps the fire from being directly underneath the meat so it's a ceramic plate that sits there that makes it set up for indirect cooking so i'm going to do that at 350 it'll take it'll take two and a half three hours to cook um it's all dependent on how hot you get it and how much meat you got right now i left this meat out for a while to let it let it warm up so it's room temperature you don't want to take it straight out of the refrigerator or you'll be cooking for a long time just about done i usually like to top it with a pineapple but i forgot to get one so this will be missing the piece of pineapple with it that's no problem all right squish it down and what we'll do when this is done we'll shave this meat and it'll be wonderful little tender pieces of meat this stuff between the vinegar and the pineapple it just tenderizes it because it's i mean it's super tender wonderfully done all right all right so now that's all it is is just a mountain of meat so once you get put together you just got a pile and what we're going to do is we're now going to take it over on the big green egg you'll follow me around here set it as you see doing this one day on the extra large as you see the plate setter down in here that'll keep the fire from being directly underneath it so it's not going to burn the bottom or anything but uh set it up that way go ahead and close it down and just let her let her run and uh we'll be back with you in just a little bit all right we've been at uh had it going for about three hours want to take a check on it and one of the things i really want to show you real quick is a instant read thermometer uh it's very important whenever you're doing meat just get you a thermometer do a nice quick check let's open it up and check it all right so we're reading about 160 yeah about 160 getting it down there good 170 so we're so we're done so we you wanted at least i i like to do it 160 165 for this but uh what i want to do i'm going to take this off and take it inside and we're going to cut it up and make tacos all right so we got it inside uh set it up now all you got to do is just start shaving this stuff just let it fall it's nice and tender just you don't want too big of pieces again it's tacos so i mean just nice small pieces you probably can tell that little top piece is missing uh well i had to sample it so anyway so i keep shaving just keep shaving it and shaving it down until you get it all cut up real nice and tender and juicy [Music] now like i said this took about three three and a half hours and i did it until it got the internal temperature of about 165 and i had the grill set at between 350 375. ran nice and smooth that green egg once you once you figure it out you adjust your your air intake top and bottom air intake and your and your exhaust i mean you can fine tune it and get it in to where these where you can get your temperature within 15 10 15 degrees of your your target so it's real good but you can see this is cooked all the way through nice and tender [Music] oh it's going everywhere just be careful make sure you don't cut yourself there we go now we're getting it cut small that's all it is to it now get this out of there and we'll be ready to eat some tacos so it makes as you see makes quite a bit so we'll be having tacos for work this weekend as well so plenty of meat tacos and it's easy as that we'll go ahead and i'll show you as we make some tacos and we'll finish this up with a good meal all right so everything's cut up got everything out here so now we'll start putting together our tacos i like sour cream so i'll put me a little smearing of sour cream i like to go ahead and put my meat on after that and then put me a little avocado a little on y'all a little diced jalapeno this thing's gonna be loaded a little bit of tomato i like fresh cilantro a little salad makes you think it's really healthy when you put salad and i always want to squeeze a lime i just think everything's better with a little squeeze of lime put me on this squeeze lime on there a little hot sauce living things up a little spice of life and let's try it son that looks good let's try that'll make you sloppy mama all right so real easy told you the recipe just uh enjoy yourself in cooking and again love you mean it y'all be careful have a good day

Channel: Jimmy's Dueling Eggs

Views: 1,556

Rating: 5 out of 5

Keywords:

Id: zhkEU9AJwXo

Length: 18min 6sec (1086 seconds)

Published: Sun Mar 21 2021