Serve the pork wrapped in warm tortillas, with diced pineapple, red onions, cilantro and cotija cheese.Continue cooking and slicing off the outside layer as it cooks. Slice off the thin outside layer of the pork, catching it in a bowl or tray under the spit rod. Cook until the outside layer is cooked and lightly charred. Place the spit rod in place on the rotisserie in the grill.Once all the pork is threaded on, place the top of the trimmed pineapple on the end to cap it off, secured with the prongs. Then thread the slices of marinated pork onto the rod. Thread the pineapple bottom onto the rotisserie spit rod and secure with the prongs. Season the pork with the Cattleman’s Grill Carne Asada 8 Second Ride. Remove the meat from the marinade, wiping off excess marinade. Set aside, then core and dice the middle portion. Slice off the top and bottom 1/4 of the pineapple in discs. Slice off all the prickly skin from the sides. Slice the top and bottom off of the pineapple. Marinate in the refrigerator for an hour.īuild a charcoal fire in your Kamado Joe Classic Joe II and preheat to 400☏, set up for direct grilling, with the JoeTisserie attachment. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Next, combine the marinade and pork in a zip-top bag or plastic container.To prepare the marinade, combine the marinade ingredients bowl and mix well. Add all ingredients to the food processor and pulse until you have a uniform consistency. Taste and adjust the salt level as desired. Combine all ingredients except the pork butt and the reserved onion and half pineapple that go on the rotisserie. Add the remaining ingredients and process until smooth. Transfer the chiles to a blender or food processor. Cover with a lid and simmer for five minutes (or until tender). To make the adobo sauce, toast the dried chiles in a Lodge 12" Cast Iron Skillet on both sides, until fragrant and just browned.
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