Smoked Al Pastor Beef
Al Pastor is originally a Mexican adaptation of Lebanese shawarma, traditionally prepared on a vertical spit with pork. This beef version uses the typical achiote-pineapple marinade combined with hot-smoking for a fascinating fusion of Mexican and barbecue flavors. The natural sweetness of the pineapple caramelizes during smoking creating an irresistible glaze.
Ingredients(for 1 kg)
Instructions
Achiote marinade and marinating
12-24 hoursWhisk achiote paste with pineapple juice, ground guajillo, garlic powder, vinegar, oregano, cumin and salt into a smooth marinade. Cut meat into 1-2 cm thick slices and submerge completely in the marinade. Rest in the refrigerator for at least 12 hours.
Smoking
3-4 hoursRemove meat from marinade and let drip slightly but do not wipe completely dry. Smoke on the grate at 120-135 °C with beech and cherry wood until an internal temperature of 70 °C. The marinade caramelizes and forms a reddish glaze.
Glazing and finishing
1-2 hoursBoil remaining marinade and brush it onto the meat as a glaze. Increase temperature to 135 °C and smoke for another 30 minutes until internal temperature reaches 85-90 °C. The glaze should be lightly caramelized and sticky.
Resting and serving
15 minutesRest meat loosely covered with foil for 15 minutes. Slice thin or shred and serve on warm corn tortillas with fresh pineapple, onions, cilantro and lime.
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