fbpx

0

Subtotal: $0.00


No products in the basket.

Select Page
 1 4lb pork butt, fat cap removed and sliced into 1/4 to 1/2 inch pieces
 2 onions, one for the marinade and the other for putting onto the rotisserie
 1 pineapple - 1/2 (about 2 cups) for the marinade, the rest for putting onto the rotisserie
 2 medium oranges - the juice AND zest from both
 4 cloves garlic
 3 chipotle peppers in adobo sauce
 1/3 cup apple cider vinegar
 3 tbsp brown sugar or coconut palm sugar
 1 1/2 tbsp crushed red chili flakes
 3 tsp ground cumin
 3 tsp dried oregano
 1/2 tbsp Himalayan or any kind of sea salt
 2 tsp fresh ground black pepper
For servings
 10 small corn tortillas
 1 white onion, finely chopped
 1 cup fresh cilantro, finely chopped
 1 cup salsa
 1 avocado, diced
 2 limes, cut into wedges
1

Combine all ingredients except the pork butt, the reserved onion, and the half pineapple that goes onto the rotisserie. Add the ingredients to a food processor and pulse until uniform consistency.

2

Slice the pork into thin slices and marinate the meat for no more than 30 minutes.

*While pineapple adds flavor, it can also make the meat mushy. So don’t over-marinate.

3

Light your KUDU.

4

Skewer the meat, sliced pineapple, and onions onto the KUDU spit, starting with half the onion and finishing off with the other half. Disperse the pineapple slices between the meat on the spit to add flavor to the meat.

5

Attach the rotisserie to the elevation bar and adjust the rotisserie to the position you want it cooked over the grill.

6

Once the pork is cooked and the outside nice and crispy, loosen the rotisserie and carefully swing it off the grill.

7

Remove the meat from the grill and rotisserie rod, cover with aluminium foil, and allow to rest for 15 to 20 minutes.

8

To assemble your tacos, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a spoonful of salsa, a pinch of cilantro, and some diced avocado.

9

Serve with lime wedges.

Ingredients

 1 4lb pork butt, fat cap removed and sliced into 1/4 to 1/2 inch pieces
 2 onions, one for the marinade and the other for putting onto the rotisserie
 1 pineapple - 1/2 (about 2 cups) for the marinade, the rest for putting onto the rotisserie
 2 medium oranges - the juice AND zest from both
 4 cloves garlic
 3 chipotle peppers in adobo sauce
 1/3 cup apple cider vinegar
 3 tbsp brown sugar or coconut palm sugar
 1 1/2 tbsp crushed red chili flakes
 3 tsp ground cumin
 3 tsp dried oregano
 1/2 tbsp Himalayan or any kind of sea salt
 2 tsp fresh ground black pepper
For servings
 10 small corn tortillas
 1 white onion, finely chopped
 1 cup fresh cilantro, finely chopped
 1 cup salsa
 1 avocado, diced
 2 limes, cut into wedges

Directions

1

Combine all ingredients except the pork butt, the reserved onion, and the half pineapple that goes onto the rotisserie. Add the ingredients to a food processor and pulse until uniform consistency.

2

Slice the pork into thin slices and marinate the meat for no more than 30 minutes.

*While pineapple adds flavor, it can also make the meat mushy. So don’t over-marinate.

3

Light your KUDU.

4

Skewer the meat, sliced pineapple, and onions onto the KUDU spit, starting with half the onion and finishing off with the other half. Disperse the pineapple slices between the meat on the spit to add flavor to the meat.

5

Attach the rotisserie to the elevation bar and adjust the rotisserie to the position you want it cooked over the grill.

6

Once the pork is cooked and the outside nice and crispy, loosen the rotisserie and carefully swing it off the grill.

7

Remove the meat from the grill and rotisserie rod, cover with aluminium foil, and allow to rest for 15 to 20 minutes.

8

To assemble your tacos, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a spoonful of salsa, a pinch of cilantro, and some diced avocado.

9

Serve with lime wedges.

Tacos Al Pastor
Sizzle this summer - Shop NowShop Now