I smoked this pile of pork for tacos al pastor. It was absolutely worth the effort.
A few weeks ago I saw a video on making tacos al pastor and immediately knew this would shortly be in my future.
I ordered this trompo because I just knew that al pastor and soon, doner kebab, would become super popular party dishes here about. All my socializing is now done around bar-be-ques. The trompo is your spiked platter, and this one comes with a short and a tall spike, as well as sides deep enough to capture and hold a lot of rendered fat.
I hand sliced a 4lb pork butt into pieces and let sit in my seasonings for 36 hours or so, due to a scheduling mishap. Next time I would slice it slightly thinner, and try to get tit more evenly shaped, The smaller pieces at the top did turn into pork candy, however.
Smoking the 4lbs so prepared took about 2 hours and 30minutes to reach 145 in the top center. My kamado smoker, loaded with lump hardwood and a cherry chunk, gave the meat a wonderfully smokey flavor. I started basting with its own juices at around 1 hour and 30-40 minutes thereafter and all I can say is WOW.
I only have the one very post-slicing shot to show how it looked, because the bulk of that pile was devoured quickly.
I served the tacos with cilantro, diced onions, sour cream, habanero sauce (optional if you are weak,) and avocado, all on corn tortillas. No photos of those either, sorry!
Next up: doner kebab.