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Kent Rollins Tacos al Pastor
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Tacos al Pastor, Street Tacos - Cowboy Kent Rollins

Prep Time 12 hours 20 minutes
Total Time 14 hours 50 minutes
Servings 12 to 14 tacos

Ingredients

  • 6 dried guajillo chilies
  • 6 dried cascavel chilies
  • 4 garlic cloves
  • 2 white onions quartered
  • 6 to 7 lb pork butt or 4 lbs. pork steak
  • cup apple cider vinegar
  • 1 cup pineapple juice
  • 1 cup of orange juice
  • Juice of 2 limes
  • 1 cinnamon stick ground
  • 1 tablespoon dried oregano
  • ½ tablespoon cumin
  • 1 tablespoon Kent’s Mesquite Seasoning or or your favorite all-purpose blend
  • 2 tablespoons honey
  • cup adobo sauce
  • 1 pineapple cut into ½-inch thick rings
  • 1 purple onion sliced into rings
  • 12 corn tortillas
  • Queso fresco for topping
  • Cilantro for topping

Instructions

  • Place the chilies, garlic cloves and white onion in a in large stock. Cover with water and bring to a boil for about 10 minutes, or until the peppers are tender.
  • Meanwhile, remove the bone from the pork butt and separate the muscles (you can also have the butcher do this for you or use pork steaks instead). Slice the meat into about ½-inch thick strips.
  • Return to the chiles and strain the contents from the pot and place in a blender. Blend until smooth and pour the contents into a colander over a large bowl, to strain out stems and seeds. Place the strained sauce back in the blender.
  • In a large mixing bowl, add the apple cider vinegar, pineapple juice, orange juice, lime juice, cinnamon, oregano, cumin, Mesquite Seasoning, honey and adobo sauce. Whisk together well.
  • Pour the juice mixture into the blender and blend well.
  • Let the mixture cool close to room temperature then pour into a large bowl. Place all the meat into the bowl and stir to coat well. Cover and place in the fridge for at least 12 hours.
  • Preheat the grill to 350 degrees F (I used a blend of oak, mesquite and apple woods). Put one pineapple slice on the bottom of the meat stand or spit (see notes below). Stack the meat on top through the stand stick until you reach the top. Top with a pineapple ring.
  • Place the meat stand on the indirect side of the grill, close the lid and cook for 1 hour.
  • Rotate the stand 180 degrees and spoon the juices from the bottom of the stand to generously baste the meat. Close the lid and add more wood chunks if necessary. Cook for an additional 1 to 1 ½ hours, basting every 15 to 20 minutes, or until the meat has cooked through.
  • Move the meat stand over to the far edge of the indirect heat. Add the remaining pineapple slices and onions to the direct side of the grill. Cook on both sides until the onions are tender and the pineapple has good grill marks and char.
  • If you have leftover meat slices, place on the direct heat side of the grill and cook about 3 to 4 minutes per side.
  • Remove the onions and pineapples from the grill and chop. Remove the meat stand from the grill and place on a baking sheet. Slice down the stand to cut the meat off, about ½- inch thick.
  • Warm the corn tortillas on the grill. Top each tortilla with a large spoonful of the meat, pineapple, onions and top with queso fresco cheese, and cilantro, sprinkle with lime juice and serve.

Notes

Kent's Mesquite Seasoning available at KentRollins.com
 
For this recipe we used the Vertical Skewer Barbecue Stand https://amzn.to/3ivXQGx