Try "finishing" the salsa. After blending it, cook it in a pan or something and let it boil for 5 to 10 mins. It will mix perfectly the flavors and make them taste more unified. HUGE difference.
Sammo, I discovered your channel a couple months ago and I have been getting caught up with like 3 episodes daily. I. Can’t. Get. Enough. Your cooking style and jokes remind me of my dad who I’ve seen very little of throughout the pandemic, so thank you for bringing me some joy dude.
Okay, I'm a little old ( past 60 ) white Southern lady. ......never heard of all this. But it looks good 👍 That's why I watch you Sam, to get new things. I'm sure there's alot I've never heard of just because I'm stuck in my old safe rutt...Thanks guys...you've given me alot of ideas over the past year to try. Keep up the good work young men.👍👍👍👍👍
these are my go to tacos if you go to authentic mexican restaurants, or if you're lucky enough to find a texmex style food truck, during a fair, or if you live near a city. here in missouri they sometimes have BBQ smokers outside of gas stations or grocery stores dong stuff like this.
I followed your recipe as far as ingredients go, other than adding an eighth of a cup of white vinegar to the marinade. I cooked mine in my instant pot on high pressure for one hour and ten minutes. Then I saved some of the rendered fat from the top to dip my tortillas in like you did in your Birria video! I reduced the remaining sauce left over in the pressure cooker and basted my shredded meat and then put it under the broiler for a little bit. This is the best recipe I have made in a long while, Sam. Thank you for the mind blow, the family is stoked!
The whole family loves your birria tacos, this is going on my list, I have everything needed (gotta move my pork shoulder to the fridge, it’s currently frozen)
Sam: looks fantastic and definitely planning to make it. BUT, where’s the limes?! Squeeze a lime in the Salsa and then a little squeeze of lime on top of the tacos.
Reuse the seeds, i plant them and have peppers year round. Drying your own peppers is simple! If you live in a dry climate, build a simple wood structure & cover with screen to keep the bugs away. Just make sure it has plenty of ventilation. All sides should be screen. Use disposable gloves. I toast the peppers before rehydrating, I learned to add 1/2 of a toasted cinnamon stick & 4 cloves to the blender in the sauce. It really takes the flavor to the next level.
I'm not gonna lie. I just had a foodgasm watching you cut that off the "rotisserie". Insanely juicy and I can't wait to make it! Thanks Sam! And Max and Chance!
My husband has been watching your videos for a long time. He’s a huge fan! It is now our nightly routine to watch your latest video before bed. Super excited about the holiday giveaways. ☺️. Everything in your shop is on his wish list.
Sam, I literally just ordered these dam sodas. You said they're delicious, $30 later. If they're not good!? I'm unsubscribing! Nah, jk. Lol coooome on baby!
I looked at a lot of tacos al pastor recipes, all were missing this or that... your recipe seems to have all the bases covered, except, as someone else mentioned, fresh lime squeezed on the finished taco. Great recipe, will make it this coming weekend, on the camp chef pellet smoker, thanks!
Thanks Sam for encouraging folks to enjoy cooking. I wanted to mention despite occasional cursing you bring light to everyone. I wore my flavorful hoody to my biopsy appointment to bring cheer to even a serious time. BYW, did i mention my 2X hoody? If i don’t remember, happy Hanukkah. I have been scratch cooking for a while, but now with your menu items I have even more to quench the taste buds.
Sam's reaction to the sauce was priceless. When such a seasoned cook surprises themselves by how great it taste it makes a little home cook like me not feel quite as amateurish. 😁
Sam! Could you do a Kebab recipe? I really need a good one and I know you'd nail it. It'd be high time to turn a bit towards more Eastern cuisine. Great video as always!!
Just loving the variety the last couple of weeks. Some very interesting food ideas. I will be in San Diego next weekend and you know I will have to stop at one of Sam's restaurants. That is the plan and looking forward to it.
5:25. by counting people in a certain area of which the size is pre known then comparing that area to others, an example you can cram about lets say 5 people in the elevator, then how many elevators is that room and so on.
As Sam was talking about the taco going in his mouth in about 4 seconds I'm yelling at the screen, 'the pineapple Sam, the pineapple!' Surprise the hell out of me Sam heard me and got the pineapple just in time. You're welcome Sam!
I have cooked this in the oven, using a less sophisticated marinade and it was already very tasty. With rehydrated peppers in the marinade and the pile of meat getting gradual heat and smoke, it can't be anything but amazing.
I almost laughed at you for saying it was getting cold out, because I live in Texas now. Then I remembered that when the Marine layer disappears over coastal CA that it does in fact get kinda damn chilly. For the record, CA is way better than TX.
@@DJMarcO138 I’ve never been to Either State but I’ll tell you, here in Pennsylvania it was windy and rainy as yesterday on top of a low of 48 degrees. Which to some ain’t that cold but when my ass waltz out the house with shorts on you definitely feel the weather more. Stay warm fella
What makes al pastor so "impossible" to create at home is you end up with a tower of meat that has crisped edges on the outside, but not the inside. The crisp, slightly charred nature of the individual pieces are what really make al pastor so magical and difficult to duplicate. The method you demonstrated works for the outside, but the result will be less favorable as you cut into the center of the tower. While rotating on a vertical rotisserie (trompo), the true al pastor gets every bite crisped as it rotates, gains exposure to the heat, and then as the outside bits are sliced off, the inside gets the same treatment; direct exposure to the heat. Not knocking your recipe, sir! It looks solid and delicious. But al pastor is truly a marvel that only can be truly achieved using a rotating trompo. I must add, I freaking love you, your channel, and your recipes. Please keep up the great work. Side note....after experimenting with nearly every "home" al pastor option, I have found kabobs to be the closest to achieving the desired result. With placement on a grill or under the broiler, and adding some pineapple onto the skewer as well, the charred result is achieved.
I would consider just 3 things: 1. toasting the chilies before rehydrating 2. add a couple tablespoons of piloncillo(mexican brown sugar) to the marinade, a couple fresh ground cloves as well 3. cook the pork a little longer to really brown the outside. I haven't done this on a pit barrel on my kamado though it works similar and those crunchy bits on the outside make all the difference
I would love to win something from you! Not because I need free stuff, but because it would be such a rush to have something from you. I love watching your videos both for the food and for the interaction of the three of you. It always makes me smile. From one Canadian to another....
I'll raise my hand for any of the Christmas gifts! I should win because I am old. And decrepit. Oh, and retired. And a handyman as well! And doing my best today to find an internal drip that led to an error code (E15 on a Bosch) on our dishwasher. And I always give Sam the Cooking guy a thumb up! Lastly, I actually like to cook. There's my story, your honor!
Love the vids...One hint...if you toast the chili's on the huge round flat top you have or even in a cast iron skillet or Comal....until they change a bit of color and get aromatic and barely start to smoke...then re hydrate the chilis will be way less bitter...and flavorful!...
Oh my gawd Sam, I love your shirts. Especially this one you'r wearing today :) I wish I had a cool cooking system like that. I'll come up with a different way to make this mouth watering food
I've done this on my pellet smoker. Used a pineapple slice on the bottom and wood chopsticks as skewers. Made both pork and chicken thighs. Placed them on a sheet pan and into the smoker set at 300F. Worked out great.
@@Thezachlyons I honestly can't remember the exact time. If I remember correctly I pulled them right around 180F or so. It's really more of an eyeball and taste test once they get past 150F internal. The chicken thighs came off first.
Can’t wait to do this on my PBC. They also make a hanging skewer that would make this a lot easier. Either way still got it done! Thanks again for a great recipe of one of my favs!
I love your channel. I'm going to make something that says "in the realm of doability". It would be super dope if you made an ingredients list to cut and paste/screenshot for your videos. Thanks for inspiring me to cook awesome dishes with your fun style!
Wow! I just bought some premade al pastor at my international market. It’s really good and awesome for a weeknight, but this looks SOOOOO much better! I’ll have to try it soon. Thanks guys. Love to y’all from Memphis!
Have always told my kids don't eat the same thing.. they love your channel and cook your recipes.. has grown my relationship with my kids as a divorced parent
You’ve done it again Sam! My friend and I made these on his Traeger and they were insanely good!!! Marinade flavors were on point and I felt like I was transported back to Playa Del Carmen! 👍🏻
My son and I are going to make this for the family tonight. We just tasted the marinade after mixing it up and it tastes wonderful! We will be adapting it for the 26.5 Weber Kettle. We are going to mix some slices of pineapple in among the meat slices too...
An easy way to coat all your pork is to put the pork and marinade in an oversized plastic container with a good lid. Shake well and it is done in very short time without using your hands. Also a strong plastic bag that you can twist at the top will do. I use this method all the time. I love your show ( and your tee-shirts! ).
Good morning Sam and Team, this looks fantastic. Can you possibly share the tool you used to hand the pork in the drum! I own several drum smokers and think this would be a great addition to my cooking tools.
This is my go to Mexican dish when I can get it. There's a little mom-and-pop Mexican place relatively close to me that serves it, and it's amazing. Crazy hard to find at most Mexican places.
I bought a Pit Barrel Cooker after seeing it in your ribs video. Glad to see it back with something different and interesting. I've gotten a lot of use out of it.
To quote Fezzik from The Princess Bride, "Unbelievable!" You've got quite a bit going on with this fine example of Mexican cuisine but the journey is justified by the destination! The really only difficult part is the cooking of the marinated pork if you don't have a set-up like yours, otherwise, piece of cake, but busy! One more time, it's outa the park! I think this combined with one or two other things to be determined at a later date would make an excellent TODAY'S SPECIAL for a restaurant!
Looks reallllly good! In TJ the build is always tortilla then Guacamole next Pastor, onions, cilantro then salsa. No Pina. Remember Guacamole under Pastor.
This was on my to cook list! Thank you so much for making it! Great job. You can also buy the Trompo King and use it on the kamado style grills to make this.
I used to only eat carne asada burritos(from Mexican restaurants anyways), but one day my dad got me an Al pastor burrito from Cotija's and it was fantastic, now I have so many different favorite Mexican dishes.
Can someone please let me know how long you cook it in the barrel cooker?! Or just in the grill / oven in general? I'm really trying to make this soon :)
My God my mouth is watering all the way here from Jeffersonville Indiana love the videos as all ways my kids are learning how to cook my 13 year old daughter learn how to cook better then me by watching your videos Sam
Can you get me the link to the thing that you used to hold and cook the meat and pineapple. I have been looking for something just like and not had any luck
Oh man oh man oh man, I need to try this. I love when you do things on the PBC, it is by far one of my favorite cookers. Thanks for all the inspiration and creativity, Sam and crew!
The only addition I would make to the final product would be a small dollop of custom smoked chipotle sour cream for a bit of creaminess to make all the flavors blend. Yum! Now, I'm going to make sure that I have all the necessary ingredients to make this for dinner tomorrow.
Try "finishing" the salsa. After blending it, cook it in a pan or something and let it boil for 5 to 10 mins. It will mix perfectly the flavors and make them taste more unified. HUGE difference.
Gonna try this technique
Even with the roasting?
Great advice! We do this in the restaurant I work in. Definitely blends the flavors together well.
@@timtyndall4025 yes sir. Also when roasting tomatillos it’s important to stop before the skin is all burnt or they will sour
@@alonsoroman4907 cool. I’ve never made tomatillo salsa before. I figured it would be 1 or the other🤷🏼♂️
Sammo, I discovered your channel a couple months ago and I have been getting caught up with like 3 episodes daily. I. Can’t. Get. Enough. Your cooking style and jokes remind me of my dad who I’ve seen very little of throughout the pandemic, so thank you for bringing me some joy dude.
Okay, I'm a little old ( past 60 ) white Southern lady. ......never heard of all this. But it looks good 👍 That's why I watch you Sam, to get new things. I'm sure there's alot I've never heard of just because I'm stuck in my old safe rutt...Thanks guys...you've given me alot of ideas over the past year to try. Keep up the good work young men.👍👍👍👍👍
these are my go to tacos if you go to authentic mexican restaurants, or if you're lucky enough to find a texmex style food truck, during a fair, or if you live near a city. here in missouri they sometimes have BBQ smokers outside of gas stations or grocery stores dong stuff like this.
Mexicans call it a trompo....Mediterranean’s call it schwarma....
I followed your recipe as far as ingredients go, other than adding an eighth of a cup of white vinegar to the marinade. I cooked mine in my instant pot on high pressure for one hour and ten minutes. Then I saved some of the rendered fat from the top to dip my tortillas in like you did in your Birria video! I reduced the remaining sauce left over in the pressure cooker and basted my shredded meat and then put it under the broiler for a little bit. This is the best recipe I have made in a long while, Sam. Thank you for the mind blow, the family is stoked!
Sam, since it's getting to be winter time, can you do a special with maybe 3 or 4 of your favorite crock pot dishes?
He doesn’t seem like the type to use a crock pot 😂
@@mtvclipz4778 worth a shot! "Set it and forget it!"
@@royjumonville7026 wouldn't be much of a show.
The whole family loves your birria tacos, this is going on my list, I have everything needed (gotta move my pork shoulder to the fridge, it’s currently frozen)
Sam: looks fantastic and definitely planning to make it. BUT, where’s the limes?! Squeeze a lime in the Salsa and then a little squeeze of lime on top of the tacos.
Reuse the seeds, i plant them and have peppers year round. Drying your own peppers is simple! If you live in a dry climate, build a simple wood structure & cover with screen to keep the bugs away. Just make sure it has plenty of ventilation. All sides should be screen. Use disposable gloves. I toast the peppers before rehydrating, I learned to add 1/2 of a toasted cinnamon stick & 4 cloves to the blender in the sauce. It really takes the flavor to the next level.
"Within the Grasp of Do-ability" - Sounds like Closing Time when I was in my 20's
Nice
Bravo sir 👏
Every single time I watch one of your vids I end up with the mouth sweats...we are definitely doing these for dinner tomorrow!
Update?
@@EzeAsuoha we have had these 5 or 6 times and they are better every time!
I'm not gonna lie. I just had a foodgasm watching you cut that off the "rotisserie". Insanely juicy and I can't wait to make it! Thanks Sam! And Max and Chance!
My husband has been watching your videos for a long time. He’s a huge fan! It is now our nightly routine to watch your latest video before bed. Super excited about the holiday giveaways. ☺️. Everything in your shop is on his wish list.
I’ve waited years to see this video! Can’t wait. Seriously inspired me to give it a try again after my first fail. Thank you Sam.
All this talk of WAP and goosh has got me genuinely hungry...pastor/trompo is my absolute favorite. Thanks Sam, Chance and Max.
Al pastor is my fave! This looks so good 😍
Sam, I literally just ordered these dam sodas. You said they're delicious, $30 later. If they're not good!? I'm unsubscribing! Nah, jk. Lol coooome on baby!
so do you!
@@DungTran-li2wn just ordered them last night. Will update soon.
Hey man, they're wack! And overpriced. Def not worth at all! And for $30.
@@elmike72 Thanks for the update. They didn't look too promising in the advert.
I looked at a lot of tacos al pastor recipes, all were missing this or that... your recipe seems to have all the bases covered, except, as someone else mentioned, fresh lime squeezed on the finished taco. Great recipe, will make it this coming weekend, on the camp chef pellet smoker, thanks!
Perfect timing! Was just trying to think of what to do tomorrow.
I had an Air Fryer with a rotisserie in it, and Al Pastor was the best thing that ever came out of that thing! This recipe sounds amazing
Love the “Sam-gasm ‘ face when Sam try’s his dishes !
Thanks Sam for encouraging folks to enjoy cooking. I wanted to mention despite occasional cursing you bring light to everyone. I wore my flavorful hoody to my biopsy appointment to bring cheer to even a serious time. BYW, did i mention my 2X hoody? If i don’t remember, happy Hanukkah. I have been scratch cooking for a while, but now with your menu items I have even more to quench the taste buds.
Sam's reaction to the sauce was priceless. When such a seasoned cook surprises themselves by how great it taste it makes a little home cook like me not feel quite as amateurish. 😁
I have to wear a towel when I watch your videos because my mouth waters so much. Holy S! I can’t wait to make that! Thank you Sam and Boys!
I’ve made these
They are amazing
My favorite tacos
Sam! Could you do a Kebab recipe? I really need a good one and I know you'd nail it. It'd be high time to turn a bit towards more Eastern cuisine. Great video as always!!
damn sam you've been thinking about the vertical rotisserie lately like I have, you should do Shawarma next!
This looks delicious....I'll have to get brave and give it a go. I have been drooling over your outdoor kitchen forever....my dream.
Can’t wait for the giveaways, we love Sam and crew!
Just loving the variety the last couple of weeks. Some very interesting food ideas. I will be in San Diego next weekend and you know I will have to stop at one of Sam's restaurants. That is the plan and looking forward to it.
My neighbors did this one day and had the whole neighborhood smelling delicious. Made me jealous 😩😂
Another great video. Really thought you would hit it on the flat top real quick to crisp up the edges. Looked fantastic!
It’s 1pm and I haven’t eaten… this is my food
Where do you live?
@@zombloog1763 In a cardboard box 📦
Yup, I get sustenance from these videos
Friday is fasting day
5:25. by counting people in a certain area of which the size is pre known then comparing that area to others, an example you can cram about lets say 5 people in the elevator, then how many elevators is that room and so on.
As Sam was talking about the taco going in his mouth in about 4 seconds I'm yelling at the screen, 'the pineapple Sam, the pineapple!' Surprise the hell out of me Sam heard me and got the pineapple just in time. You're welcome Sam!
😂 same! I was about to post comment as I was yelling at the screen and then he remembered
I have cooked this in the oven, using a less sophisticated marinade and it was already very tasty. With rehydrated peppers in the marinade and the pile of meat getting gradual heat and smoke, it can't be anything but amazing.
I almost laughed at you for saying it was getting cold out, because I live in Texas now. Then I remembered that when the Marine layer disappears over coastal CA that it does in fact get kinda damn chilly. For the record, CA is way better than TX.
If you like communism
"For the record, CA is way better than TX." That explains your name.
@@gotdangedcommiesitellyahwa6298 take that magabilly trash talk elsewhere, manbaby.
@@timtyndall4025 demonstrate specific policies in CA that are Communist...go ahead, I'll wait.
@@DJMarcO138 I’ve never been to Either State but I’ll tell you, here in Pennsylvania it was windy and rainy as yesterday on top of a low of 48 degrees. Which to some ain’t that cold but when my ass waltz out the house with shorts on you definitely feel the weather more. Stay warm fella
What makes al pastor so "impossible" to create at home is you end up with a tower of meat that has crisped edges on the outside, but not the inside. The crisp, slightly charred nature of the individual pieces are what really make al pastor so magical and difficult to duplicate. The method you demonstrated works for the outside, but the result will be less favorable as you cut into the center of the tower. While rotating on a vertical rotisserie (trompo), the true al pastor gets every bite crisped as it rotates, gains exposure to the heat, and then as the outside bits are sliced off, the inside gets the same treatment; direct exposure to the heat.
Not knocking your recipe, sir! It looks solid and delicious. But al pastor is truly a marvel that only can be truly achieved using a rotating trompo. I must add, I freaking love you, your channel, and your recipes. Please keep up the great work.
Side note....after experimenting with nearly every "home" al pastor option, I have found kabobs to be the closest to achieving the desired result. With placement on a grill or under the broiler, and adding some pineapple onto the skewer as well, the charred result is achieved.
You did it again Sam just in time for the weekend yummy
I would consider just 3 things:
1. toasting the chilies before rehydrating
2. add a couple tablespoons of piloncillo(mexican brown sugar) to the marinade, a couple fresh ground cloves as well
3. cook the pork a little longer to really brown the outside. I haven't done this on a pit barrel on my kamado though it works similar and those crunchy bits on the outside make all the difference
What temp / how long is the cook?
Sam: “All my planning for size has gone out the window…”. Do i have to say it? Feels like I’m contractually obligated to say it.
That’s what she said!
Al pastor tacos are my absolute favorite. Ive been eating them from all the local joints for years now.
I would love to win something from you! Not because I need free stuff, but because it would be such a rush to have something from you. I love watching your videos both for the food and for the interaction of the three of you. It always makes me smile. From one Canadian to another....
That looks amazing, I am hungry again. Thanks Sam, now I am looking for a barrel to cook this.
I'll raise my hand for any of the Christmas gifts! I should win because I am old. And decrepit. Oh, and retired. And a handyman as well! And doing my best today to find an internal drip that led to an error code (E15 on a Bosch) on our dishwasher. And I always give Sam the Cooking guy a thumb up! Lastly, I actually like to cook. There's my story, your honor!
Made this tonight. Amazing! Thank you!
"Thick, rich and amazing." Sounds like Sam has been reading dating profiles again.
Love the vids...One hint...if you toast the chili's on the huge round flat top you have or even in a cast iron skillet or Comal....until they change a bit of color and get aromatic and barely start to smoke...then re hydrate the chilis will be way less bitter...and flavorful!...
Oh my gawd Sam, I love your shirts. Especially this one you'r wearing today :) I wish I had a cool cooking system like that. I'll come up with a different way to make this mouth watering food
I've done this on my pellet smoker. Used a pineapple slice on the bottom and wood chopsticks as skewers. Made both pork and chicken thighs. Placed them on a sheet pan and into the smoker set at 300F. Worked out great.
how long did you smoke it at 300?
@@Thezachlyons I honestly can't remember the exact time. If I remember correctly I pulled them right around 180F or so. It's really more of an eyeball and taste test once they get past 150F internal. The chicken thighs came off first.
“It’s like cream soda without the sugar” that could be the worst endorsement of all time.
And it's $35 for a TWELVE pack.
@@Doctors_TARDIS lmao, I went to check it out and left in a hurry
Thank you for becoming my favorite TH-cam channel. You seriously keep me motivated to push myself in the kitchen. My family thanks you for that too!
Can’t wait to do this on my PBC. They also make a hanging skewer that would make this a lot easier. Either way still got it done! Thanks again for a great recipe of one of my favs!
AWESOME cook. Did you have the pbc set normally as you do for smoking. I noticed a rebar out so I'm thinking higher heat. Thanks
I love your channel. I'm going to make something that says "in the realm of doability". It would be super dope if you made an ingredients list to cut and paste/screenshot for your videos. Thanks for inspiring me to cook awesome dishes with your fun style!
Wow! I just bought some premade al pastor at my international market. It’s really good and awesome for a weeknight, but this looks SOOOOO much better! I’ll have to try it soon. Thanks guys. Love to y’all from Memphis!
Have always told my kids don't eat the same thing.. they love your channel and cook your recipes.. has grown my relationship with my kids as a divorced parent
Oh my goodness this looks amazing!! I don’t have a smoker but definitely will give it a try in the oven
You’ve done it again Sam! My friend and I made these on his Traeger and they were insanely good!!! Marinade flavors were on point and I felt like I was transported back to Playa Del Carmen! 👍🏻
It makes me happy to see tacos al pastor here, I'm Mexican. Let's share our cultures
My son and I are going to make this for the family tonight. We just tasted the marinade after mixing it up and it tastes wonderful! We will be adapting it for the 26.5 Weber Kettle. We are going to mix some slices of pineapple in among the meat slices too...
An easy way to coat all your pork is to put the pork and marinade in an oversized plastic container with a good lid. Shake well and it is done in very short time without using your hands. Also a strong plastic bag that you can twist at the top will do. I use this method all the time. I love your show ( and your tee-shirts! ).
That looks ridiculously tasty. I know what this weekend's cooking project looks like. Thanks Sam & the boys!
Good morning Sam and Team, this looks fantastic. Can you possibly share the tool you used to hand the pork in the drum! I own several drum smokers and think this would be a great addition to my cooking tools.
This looks so good! Al Pastor tacos are the best 🌮
I’m going to try this, but in the oven since I don’t have a smoker.
Was in the middle of watching the last video and you guys post another one. Y’all on a roll.
Making my marinade tomorrow! I found a spike on Amazon to use in my oven so we will be having this meal on Saturday, CANNOT wait!
Where did you find that hanger for the pit barrel cooker? Thanks
Every time I watch an episode I have to get up and nibble on something to stop the drooling. Cheers from BC Ca.👍
What'd you use for the hanger? I've got a pbc and would love to try this!
This is my go to Mexican dish when I can get it. There's a little mom-and-pop Mexican place relatively close to me that serves it, and it's amazing. Crazy hard to find at most Mexican places.
Another winner! Thanks for these. Always an opportunity to let the kids help out with making dinner.
They said count your blessings and your cooking videos are surely one of those blessings 🍽️
I used your jambalaya recipe in culinary class as my final dish and it was a hit! I can’t wait to make these tacos.
Jesus i'm going to try that. Home cooking the way it should be. Thanks guys...
"Within the grasp of doability!' Priceless! Officially coined by STCG!
I have a pit barrel cooker. Where did you get the hook tray to put the meat on? Fabulous recipe by the way.
Thanks for the idea
How long did you cook the portion pork?
I bought a Pit Barrel Cooker after seeing it in your ribs video. Glad to see it back with something different and interesting.
I've gotten a lot of use out of it.
I'd like to know where he got that hanger :-)
To quote Fezzik from The Princess Bride, "Unbelievable!" You've got quite a bit going on with this fine example of Mexican cuisine but the journey is justified by the destination! The really only difficult part is the cooking of the marinated pork if you don't have a set-up like yours, otherwise, piece of cake, but busy! One more time, it's outa the park! I think this combined with one or two other things to be determined at a later date would make an excellent TODAY'S SPECIAL for a restaurant!
Sounds wonderful! Happy Halloween🪦🕷💀👻👻🎃💜🕸🧡🖤🦉🦇
Looks so good. I never tire of watching this channel. Thank you all.
Looks amazing! What kind of time and temp are we talking in the smoker?
Does the hot water that the peppers were soaking in have any flavor? Can it be reused for anything else?
Looks reallllly good! In TJ the build is always tortilla then Guacamole next Pastor, onions, cilantro then salsa. No Pina. Remember Guacamole under Pastor.
This was on my to cook list! Thank you so much for making it! Great job. You can also buy the Trompo King and use it on the kamado style grills to make this.
What temperature did you have the smoker set at for the pork?
That chili water makes awesome rice!
Awesome recipe Sam, as a Mexican I’d leave the seeds, well blended and the sauce is gonna be awesome!
This man knows!
Where can I find / buy the vertical skewer used in the video?
I used to only eat carne asada burritos(from Mexican restaurants anyways), but one day my dad got me an Al pastor burrito from Cotija's and it was fantastic, now I have so many different favorite Mexican dishes.
Does anyone have any idea what temperature and a ballpark cook time for the pork???
Pork needs to be 145 degrees.
Can someone please let me know how long you cook it in the barrel cooker?! Or just in the grill / oven in general? I'm really trying to make this soon :)
What is the proper name for the hooked, hanging stand part, so I can buy one?
I am happy that you used the Pittbarell Cooker. I love that thing.
My God my mouth is watering all the way here from Jeffersonville Indiana love the videos as all ways my kids are learning how to cook my 13 year old daughter learn how to cook better then me by watching your videos Sam
Can you get me the link to the thing that you used to hold and cook the meat and pineapple. I have been looking for something just like and not had any luck
Oh man oh man oh man, I need to try this. I love when you do things on the PBC, it is by far one of my favorite cookers. Thanks for all the inspiration and creativity, Sam and crew!
Pit Barrel cooker is possibly the best bang for the buck out there.
The only addition I would make to the final product would be a small dollop of custom smoked chipotle sour cream for a bit of creaminess to make all the flavors blend. Yum! Now, I'm going to make sure that I have all the necessary ingredients to make this for dinner tomorrow.
You...and the boys, are so good. This is one of my best entertainments. Thanks
Looks so delicious. Just ordered a tortilla press! Need on of the pit smokers.... what brand is yours? Love your channel except it makes me hungry!!