We absolutely LOVE Tacos al Pastor here at the homestead and now with 20 people living here full time, anything we can cook in bulk is a blessing.
Couple of things I did different than the recipe.
1. I used 15 pounds of pork shoulder roast, that I had deboned and partially froze before I ran it through our meat slicer in 1/4" slices.
I then took the sliced meat and layered the meat into pans, and covered it completely with the spices and marinade including a base layer at the bottom of the pans. I then took the pans
And put them into the walk-in cooler covered with plastic wrap.
The next day, I took a big chunk of pineapple, skewered it with the spit from our gas vertical rotisserie, and then layered the slices of meat, turning each slice 90 degrees to the previous slice. I then put another big chunk of pineapple on top, locked it all down with the top plate of the spit, and locked it into the vertical rotisserie.
I then turned on the rotisserie, and the motor, and let it slow roast on the spit for 4 hours, making sure that nothing burned.
And then I carved it up into a big bowl, took a big stack of fresh and hot corn tortillas, and carried it out to our outdoor dining area.
We served it with diced onions, fresh picked chopped cilantro, fresh made salsas, fresh refried beans and restaurant style Mexican rice.
And I was surprised, but we actually had some left! So my wife and I enjoyed that for breakfast AND lunch today, and we still have some left, so I vacuum sealed it and froze it.
