Pork Belly Street Tacos Al Pastor Recipe!

thank you for stopping by ballistic BBQ on this video I am going to be making pork belly tacos al pastor we're going to be cooking it up on the big green egg with a little help from the Joe to Surry from c'mon Oh Joe let's get going I absolutely love tacos al pastor and I really think one of the main reasons I like it so much is the background story it kind of epitomizes one culture taking the dish from another culture and making it their own and that's exactly what tacos how best door is it was actually brought to Mexico way back when by Lebanese immigrants with shwarma the Mexicans basically you're making schwarmann using their own ingredients and I love it I just love it we're gonna start out by making the marinade and I will be using about 8 pounds of pork for this recipe so the marinade is measured accordingly so if you're using less you may want to cut it down a little bit so I have here two tomatoes that I roast it up in a skillet on my stove and I just want to get a nice char on the skin and that's going to help us peel off the skin but also adds kind of a deeper flavor to the tomato so let's go ahead and get the skin off here all right now I'm going to simply cut the tomatoes in half scoop out the seeds here and we will throw these into the blender all right the next thing we are going to add our 8 guajillo chilies these are dried chilies and five dried ancho or pasilla chilies now earlier what I did was I took these chilies I removed the stems I removed the seeds and I boiled them in water for about 10 minutes or so to rehydrate them so these are going to go into the blender now I'm going to be adding one large onion that's been roughly cut two smaller onions would be great six to Polly peppers that work and and I added an additional 1 tablespoon of the sauce a cloves of peeled garlic three quarters of a cup apple cider vinegar 1 tablespoon Mexican oregano 2 teaspoons cumin 6 whole cloves of clove 1/2 cup of pineapple juice and I will be using fresh pineapple in this recipe as we start to cook and 1/2 cup of orange juice good tablespoon of kosher salt sea salt table salt whatever you want to use just blend it up here and there you go as you can see it has a consistency of a thick sauce setting this aside we'll get out that pork here's the pork belly I'm using I remove the skin and like I said this thing after the skins been a rubes I weighed it it's eight pounds four ounces so we're making a lot of tacos with this belly here the next thing I'm going to do is prepare the belly for the marinade and then ultimately the spit for that Jojo sorry what I'm going to do is slice these into kind of like big cubes like I said we're making a lot of tacos let's get these in the marinade I have placed all the meat into this two and a half gallon zip top bag which I absolutely love for doing marinades in and we're going to be adding the marinade shortly but I just want to say looking at this quantity of meat there's a chance we may have to limit the amount of this and I actually put on the spit for the Jetta sorry I'm going to be sandwiching fresh pineapple between each chunk of meat and it's going to get pretty darn long this may be pushing the limits of the capacity of my cooker and that spit so regardless this will not go to waste if there's any left over either I'll do another run or I'll smoke it or something let's go ahead and get this marinade in smells are really really good I have all the meat fully coated with ass marinade next step is simple we're placing it in the fridge I wouldn't go any less than four hours I'm going overnight which is what I suggest so I will see you guys tomorrow we're going to be assembling all this meat fresh pineapple on the Jota Suri and then firing up the Big Green Egg see in a bit pork has marinated overnight this is what we ended up with as I removed the meat from the bag I wiped off the excess marinade set this aside next step is to get ready to put the meat on the spit accompanying the meat is going to be fresh pineapple so let's get this cut up here now we are going to cut this into disks and I'm going about I don't know half an inch and I am leaving the core and the core is going to help provide some strength while it's on that spit right that looks good we will set this aside all right we are ready to put the meat on the spit and what I'm going to do is alternate pineapple with meat starting with the meat and I want to try to get all four of these tines into the flesh here nice place a disk of pine up on here and I'm going straight through that core alright this is going to be our last piece of meat here and we have two more chunks so this is pretty impressive here let's get that last tine on I'm calling it a ton I don't know what they're calling it and there we go that is a nice chunk of food right here I've got the big renege all fired up the Juicery is on board we're ready to cook this bad boy I'll meet you out in the patio and here is how the Jetta Suri sets at up my large big green egg as you can see very high-quality aluminum ring and it's kind of a wedge shape so it seals between the lid and the base and fits perfectly very very happy it's good and get this opened up now I have the Big Green Egg preheated for 250 degrees just that easy and we are officially cooking I have to tell you I'm extremely excited about this Juicery ring I mean when you think about it the ceramic grill is probably the most versatile outdoor cooking system out there the only thing was ever lacking is the rotisserie now I've got one and we can do things like I'm doing today I mean think about it I'm cooking low and slow 250 degrees with a rotisserie I mean that's just so cool so my plan is I'm going to maintain that 250 degree temperature I'm looking at probably 4 to 5 hour cook I'm really going for a tenderness and I want to see a really nice color developing on the meat before I pull it after the first hour I will be basting it with a little pineapple juice just again to get some of that pineapple flavor going and then when I pull it we got another thing in store for you so see you in a bit we've been cooking now for four and a half hours check this out absolutely gorgeous and the smell is even better I'm going to go ahead and pull the meat off the pit let it rest a little while meantime I've got the Webber fired up and we're going to be searing this off making tacos here very shortly see in a bit all right let's have some fun got the Webber fired up list a griddle going first thing we are going to do is make some homemade street sized tortillas sit these off to the side here keep them warm right now we're going to chop the meat and the pineapple into more manageable pieces just on the flattop and we're just looking for some nice carmelization on the meat and the pineapple alright and that's looking good the first thing I'm going to do is take two of these tortillas load them up with some meat and pineapple want to make sure we get some pineapple in there some onion and cilantro it's new home for now you know we're going to hit it with just a little salsa squeezes some fresh lime let's give this a go good one more one more Wow I'm in San Diego but I'm telling you my heart right now is in TJ so good you cannot beat homemade tortillas these taste like legitimate pala Pastore but with the pork belly it's just a lot more decadent like a lot richer if that makes any sense there's a you know a lot more fat going on but so tender so tender and all the flavors are coming out it's just very complex Joe to Sri I'm telling you that thing is killer and I'm going to be getting a lot of use out of that my wheels are spinning at warp speed right now anyway before I keep blathering on thank you guys for stopping by keep the suggestions coming in I'm appreciating everyone I'll see you on the next video Cheers

Channel: Ballistic BBQ

Views: 45,565

Rating: 4.9247751 out of 5

Keywords: Tacos Al Pastor, Joetisserie, Kamado Joe, Big Green Egg, BGE, Taco Recipe, Authentic Street Taco Recipe, how to make tacos, how to make tortillas, grilled pork tacos, Mexican Food, Mexican Grill

Id: -0zlvCKgHJE

Length: 12min 39sec (759 seconds)

Published: Mon Apr 18 2016

Reddit Comments

[u/soparamens]

I miss the achiote, cummin and clove on that salsa.