![pastor meat pastor meat](https://i1.wp.com/www.naijweb.ng/wp-content/uploads/2019/10/abulm-62.jpg)
Handle knives of all shapes and sizes while cooking. Made from 100% commercial grade 304 Stainless SteelĬut with ease knowing a slip of the blade will not hurt you while using these cut gloves.Completely compatible with all Trompo King®️ items.Make Gyros, Shawarma, Chicken or even a rib roast. Trompo King®️ has many more uses for any meat. Take it on the go- use it while camping and tailgating.ĭo not be fooled by the knock offs- get the Original Meat Stacker Mini! Fits any grill, bbq, oven or smoker. It is perfect for the smaller smokers and grills. It stacks about 10lbs of a meat and stands 8.5'' tall with an 8'' base. Just like original, just a little smaller! This Mini is still held to Trompo King's highest standards. Made from 100% commercial grade Stainless Steel.Will fit most grilling and smoking units.Unit comes with both a 12" and 7" interchangeable spikes.Why spin your meat when you can stack it and keep all those amazing flavors together! In addition to Tacos Al Pastor, the Trompo King has many more uses for any meat. This meal has a rich history both in the Middle East and Mexico, and when you combine those flavors with the cooking technique of vertical meat stacking, you then have an award winning dish. This versatile cooking accessory allows you to vertically stack your meats creating Tacos Al Pastor, Gyro, Shawarma and many other stacking opportunities.Ī few passionate backyard chefs got together to design a unique cooking utensil so they can cook their favorite meal: Tacos Al Pastor. 2 spikes are included with every Trompo King®️. (I prefer using the outside and then cooking more).If we are sold out, check us out until we replenish our inventory.ĭo not be fooled by the knock offs- get the Original Meat Stacker! Fits any grill, bbq, oven or smoker. *** temp depends on if you are wanting to slice the outside charred meat off and put back on smoker/grill or just cook it once and done. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa or pico and a squeeze of lime.
![pastor meat pastor meat](https://i.redd.it/t03wci2enmw21.jpg)
Slice off thin pieces of the roasted pineapple as well. Rest the meat for about 10 minutes, then carve off thin slices of the pork. Smoke for 3-4 hours to internal temperature is 145-180☏*** and the outside is nicely charred. Wrap the dish/bowl in cling film then marinate the pork for at least 2 days in the refrigerator. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. In blender, combine the achiote paste, reconstituted chilies, granulated garlic, oregano, cumin, salt, pepper, vinegar, and pineapple juice, blending until smooth with no lumps (add some of the liquid from the chilies to make the mixture the desired thickness). Slice the pork shoulder into about ¼” – 3/8”slices, pound with meat mallet then transfer to a large dish or bowl. Will make it the same next time.ĥ large dried guajillo chili peppers seeded and reconstitutedġ pineapple, skinned and sliced into 1-inch roundsĢ sweet onions, 1 chopped & 1 whole for base The recipe is one that I pieced together from several different recipes I found online and in you tube videos.