So now more than ever I love recipes that pull double duty, at LEAST two meals. Susan River Fire Chief Jim Uruburu is kind of a grillin’ king so when I saw his recipe for Al Pastor, which he used for street tacos one night and pizza the next, I had to get it! Lots of his recipes are trade secrets but this one he agreed to share PLUS he brought me a piece of the pizza AND plenty of the Al Pastor for Rick and I to have street tacos! Have I mentioned I love my job!? I do. Everything about this dish was right. Just right amounts of heat, sweet and savory. You’re gonna love it.
3 tbs achiote powder or paste 2 tbs chili powder 1 tbs garlic powder 1 tbs dried oregano 1 tbs cumin 1 tbs salt 1 tbs pepper ¾ cup white vinegar 1 cup pineapple juice
Juice of 3 limes 3-4 lb Pork Tri-Tip sliced thinly (our Meat Dept does this for no charge :)
1 pineapple, skinned and sliced in rounds 6 jalapeno sliced
Combine first 10 ingredients for marinade, reserve some for basting. Marinade pork. Preheat Grill. Layer on a skewer pork alternated with pineapple and jalapeño. Stick skewer through grates so meat rests on grill. Grill low and slow, about 350* for 1 1/2 hours or until internal temp reaches 145*. Baste frequently with reserved marinade.
No pots and pans to clean and dinner is done for a couple of days.
I just saw Jim is the cover photo of Trakker Inc. A company that makes a portable hydrant for ‘farm to fire’ water! They know a LoCaL Hometown Hero when they see one!