The following day, remove the pork from its container and slice the meat against the grain as thinly as possible (trimming all the meat from around the bone), and then cut the slices into 1½ to 2-inch strips. Step Three: Crisp Pork, Grill Pineapple, Serve Tacos! Add additional coals as needed to maintain a steady temperature of 275☏ to 300☏.Īllow the pork to cool slightly, cover with foil and refrigerate overnight. When the coals are glowing red and covered with a fine gray ash, place the pan of pork over indirect heat, close the grill, vent the grill for smoking, and cook for about 3 ½ hours, or until an instant-read thermometer inserted into the center of the roast reads 180☏ to 190☏. Prepare a charcoal grill for two-zone cooking and build a medium-high fire. Cover the pork with plastic wrap and refrigerate for 24 hours.Īn hour before you’re ready to cook, remove the roast from the refrigerator and transfer it (and all of the marinade) to a disposable aluminum pan, bacon-side up. Pour the marinade over the pork and use your hands to evenly coat the entire surface of the meat. Cut the bacon strips as needed to fit the roast and tuck them into the knife crevices. Place the pork in a baking dish, scored-side up. The idea here is enriching the shoulder with an additional layer of rich flavor that will baste the roast as it cooks. You’ll eventually need to slice around the bone so don’t fret if the slices aren’t perfectly symmetrical. Use a chef’s knife to score the meat vertically (about an inch deep) every 1½ inches. Place the pork shoulder on a cutting board, fat-side up. Two days before serving, combine the F&S TACO Seasoning, garlic, chipotle pepper and adobo sauce, vinegar, achiote, and brown sugar in a blender and process until smooth.
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