Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl. Meanwhile, core and dice the remaining pineapple. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.Ĭarefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes. Repeat with the remaining pork chops and butter, ending with the meat on top. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Cut the remaining pineapple in half crosswise. Marinate for at least 1 hour and up to overnight.Ĭut off the top of the pineapple and reserve. Cool completely.Ĭombine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Transfer to a blender and blend until smooth. The base for the marinade is dried chilies which are toasted in a hot dry skillet until they are pliable and browned, then soaked in hot chicken stock. Cook until the peppers and onions are soft, about 10 minutes. Marinade The delicious flavor of tacos al pastor comes from the meat marinade. Bring to a boil and then reduce to a simmer. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Mike Malinao modified an original recipe by Chef Tom at All Things Barbecue, a Yoder Smokers dealer, so it could becooked on a YS640s pellet grill and conform to his family’s own personal tastes – which means a reduction in the use ofcooked pineapple.Heat a medium saucepan over medium heat and add the ancho chiles. Prep Time: 45 Minutes | Cook Time: 2 Hours 30 Minutes | Total Time: 3 Hours 15 Minutes Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese.Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat.Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side other meat is exposed to the flames.

After cooking for one hour, open the access door in the two-piece diffuser for direct grilling.

Follow with the shredded pork and pour another 1/2 to 2/3 cup of the cooking broth on top. Top with canned black beans and sweet corn. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. Add a few cups of pre-cooked rice and pour a cup of pork cooking broth on top (this will flavor the rice).

Remove the meat from the marinade, wiping off excess marinade.

Ina is a master at taking a simple recipe and turning it into something special. You will be using indirect and direct grilling. Truffled Mashed Potatoes Mashed potatoes are typically a humble, albeit ultra-cozy affair.

Remove all but two of the lower grates and preheat your YS640s to 350✯.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.The loaf is then sliced and the meat sauted. To prepare the marinade, combine the marinade ingredients in a bowl and mix well. Marinated sliced pork is layered into a loaf pan, then baked in the oven.Taste and adjust the salt level as desired. Add the remaining ingredients and process until smooth. Transfer the chiles to a blender or food processor. Cover and simmer for five minutes (or until tender). To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned.Cattleman’s Grill Carne Asada 8 Second Ride.4 lbs Boston butt pork shoulder, sliced thin.

Cooking al pastor meat