![]() The only tricky part is getting the trompo made. It makes for a show stopper on the ‘gram + the carniceria does all the prep work. Still these tacos worked out pretty well. Al Pastor shaved thinly off the trompo is a game changer, in fact I’ve posted about it before like at this legendary taco joint in Vegas. So I couldn’t shave it right off the trompo. The one downside is that the chops had bones. ![]() It’s safer to cook pork till 160 but with heat carryover, you should be fine pull at 145. You want to aim for a temp of 145-160 degrees, and to be honest, 160 would have been way passed juicy so I yanked it at 145. I slammed the lid and let this ride at 350 for about an hour. Grab a ruler and measure to be safe and definitely keep some gardening shears on standby. Because of height, I had to clip my skewers so it could fit in the Traeger. I grabbed two wood skewers and carefully jabbed through my pineapple. In case you didn’t know, “trompo” refers to the vertical rotisserie that Al Pastor is cooked on, and is a descendant of Shawarma by way of Lebanese immigrants who came to Mexico back in the day.įirst I sliced off the top and bottom of a pineapple to use as my trompo base. Plus, this being a Lazy Sunday, I’ll let the butchers do the marinating for me. that gave me reason to give them a second chance. ![]() But stacked up vertically with a pineapple base. These super thin pork chops tend dry out on the grill so they aren’t part of my typical rotation. I picked up some pork adobado at my carniceria. And it gave me a reason to try out this Al Pastor Traeger hack. Their selection of marinated meats and salsas are damn tasty when I don’t feel like dedicating a weekend for the prep. On Sundays, like in this Instagram Reels post, I’ve been hitting up my neighborhood carniceria. Lazy Sunday cookouts have been a running theme in my backyard lately. ![]()
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