Pineapple Pulled Pork Al Pastor
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Date: 2019-07-25
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Comments and reviews: 8
MARK TYGARD
Looks fun Chef John Spices and pineapple on the money, but I'm one of those who thinks Cilantro tastes like soap. Another tip for pork butt low and slow. do your smoking/BBQ cooking outside on the grill in the evening for 3 hours, then bring it inside, add a cup of marinade/ pineapple juice/apple juice-cider vinegar mixture, whatever. seal it tight in a roasting pan and place in a 225 degree oven overnight and you will awaken to BBQ heaven Whole house smells like bacon and the result is perfect From a KC BBQ expert.
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Looks fun Chef John Spices and pineapple on the money, but I'm one of those who thinks Cilantro tastes like soap. Another tip for pork butt low and slow. do your smoking/BBQ cooking outside on the grill in the evening for 3 hours, then bring it inside, add a cup of marinade/ pineapple juice/apple juice-cider vinegar mixture, whatever. seal it tight in a roasting pan and place in a 225 degree oven overnight and you will awaken to BBQ heaven Whole house smells like bacon and the result is perfect From a KC BBQ expert.
reply
AzraelThanatos
Might as well go all the way with the bun and go with the kings hawaiian buns. Also, like with the paper pork, if you're doing it as a meal for more than a couple, just pull the bone out and serve it relatively intact, letting people break off what they want with a couple bowls there that can be used to shred and mix if wanted. and lets those who want it carolina style or other mixed in sauces have it their way while letting others use what they want.
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Might as well go all the way with the bun and go with the kings hawaiian buns. Also, like with the paper pork, if you're doing it as a meal for more than a couple, just pull the bone out and serve it relatively intact, letting people break off what they want with a couple bowls there that can be used to shred and mix if wanted. and lets those who want it carolina style or other mixed in sauces have it their way while letting others use what they want.
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Christine King
OK, Ms. Smarty Pants here, it's important to specify if the pineapple juice is fresh or canned (haven't checked the blog post. Pineapple contains bromelain, an enzyme that is a natural tenderizer. Pasteurization kills the enzyme, I bet it is the acid in a canned/frozen juice marinade that Chef uses rather than the enzyme from fresh juice that tenderizes the pork. Fresh juice might turn that gorgeous shoulder into mush Gorgeous recipe
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OK, Ms. Smarty Pants here, it's important to specify if the pineapple juice is fresh or canned (haven't checked the blog post. Pineapple contains bromelain, an enzyme that is a natural tenderizer. Pasteurization kills the enzyme, I bet it is the acid in a canned/frozen juice marinade that Chef uses rather than the enzyme from fresh juice that tenderizes the pork. Fresh juice might turn that gorgeous shoulder into mush Gorgeous recipe
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Burton Johnson
I love this idea I once made an al pastor-inspired pizza (pinappp[e, marinated pork, adobo pizza sauce, Oaxacan crumbly Mexican cheese, with cilantro and onion after it comes out of the oven. If you like pineapple on pizza, it's a fun take on al pastor. You are, after all, the Mister Clean of your fusion cuisine. The cheese I mentioned doesn't melt well; if I did it again, I'd do 50/50 mozzarella and the salty crumbly stuff.
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I love this idea I once made an al pastor-inspired pizza (pinappp[e, marinated pork, adobo pizza sauce, Oaxacan crumbly Mexican cheese, with cilantro and onion after it comes out of the oven. If you like pineapple on pizza, it's a fun take on al pastor. You are, after all, the Mister Clean of your fusion cuisine. The cheese I mentioned doesn't melt well; if I did it again, I'd do 50/50 mozzarella and the salty crumbly stuff.
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Jon G
I would eat non-stop pulled pork if the pork supply in my area didn't have the problem of boar taint. Scat flavor compounds are carried and stored in the fat of the animal, which literally makes your experience shitty tasting. It's such a shame. They are apparently trying to breed this problem out of the pork supply, but I guess they haven't bothered with slow-hio.
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I would eat non-stop pulled pork if the pork supply in my area didn't have the problem of boar taint. Scat flavor compounds are carried and stored in the fat of the animal, which literally makes your experience shitty tasting. It's such a shame. They are apparently trying to breed this problem out of the pork supply, but I guess they haven't bothered with slow-hio.
reply
UncleGweilo
Soak some fresh chillies in vodka for a couple of days then use that to marinate pineapple rings. Get them almost dry and rub some brown sugar and BBQ the pineapple. With the marinade, add some pineapple juice and maybe a little brown sugar and heat to reduce to a thickened sauce. Would be great with this or basically any BBQd pork dish.
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Soak some fresh chillies in vodka for a couple of days then use that to marinate pineapple rings. Get them almost dry and rub some brown sugar and BBQ the pineapple. With the marinade, add some pineapple juice and maybe a little brown sugar and heat to reduce to a thickened sauce. Would be great with this or basically any BBQd pork dish.
reply
helio2k
Chef John I really love you and your recipes and what watch for +5 years. But there is one thing sich always bothers me. You always use aluminium foil where it isnt really necessary. You could clean the Pan easily when you give it a good sooking. Think about the planet, it takes insane amounts of energy to produce aluminium
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Chef John I really love you and your recipes and what watch for +5 years. But there is one thing sich always bothers me. You always use aluminium foil where it isnt really necessary. You could clean the Pan easily when you give it a good sooking. Think about the planet, it takes insane amounts of energy to produce aluminium
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freshorangina
Hey Chef John Hows about we get a lot more plant based recipes? Or at least compliant with the Planetary Health Diet? Animal proteins in amounts that are the garnish, because we have to if we want a future for our kids. #notradical #EATLancet
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Hey Chef John Hows about we get a lot more plant based recipes? Or at least compliant with the Planetary Health Diet? Animal proteins in amounts that are the garnish, because we have to if we want a future for our kids. #notradical #EATLancet
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