This Smoked n' Charred Tacos Al Pastor from Char-Griller Ambassador, James Llorens of @CertifiedCreoleBBQ is the perfect recipe for your next Taco Tuesday. Be sure to use his marinade recipe for the meat as well! 

Instructions

Prepping Instructions

Marinade Prepping Time: 15 minutes

Marinade Resting Time: 4-24 hours

Meat Stacking Prepping Time: 20 minutes

1. Prepare the Certified Tacos Al Pastor marinade and place the pork butt slices or pork meat in the marinade for 4-24 hours.
2. Prepare the Trompo King by adding the whole white onion first.
3. Remove the marinated Al Pastor pork meat from the tray/container and begin stacking the meat on the Trompo King atop the onion.
4. The key to meat stacking and getting the meat into a round shape, is every few slices that are stacked, apply pressure and push down on the meat. This will provide extra space for the all meat and the meat will be layered evenly. Slice the access meat and then stack that meat and continue this process until reach the top. When stacking just remember to stack, press and trim then repeat!
5. Slice the pineapple into circular slices and place around the meat on the tray and place one on top of the meat on the Trompo King. You can also place the top of the pineapple on top of the Trompo King for show or leave it on if you have room in your cooker.
6. Trompo is now ready for the pit!

Smoking/Charring Directions

Smoking Time Varies due to Smoke and slice as you go method: 150 minutes (2:30) - 225 minutes (3:45). When Smoking Tacos Al Pastor using the Trompo King, you want to smoke it first to allow the outside meat to cook, the inner meat will begin to cook but will not be fully cooked. In my opinion, it’s best to leave the Trompo King inside the pit, slice it, and char the meat as you go. If you cook it and remove it, the outer meat will be overcooked and perhaps burnt/dry and the inner meat can be under cooked. I like to start slicing into the meat after 150 minutes and gradually smoke it, slice it, and char it for Tacos Al Pastor.

1. Preheat the Char-Griller Ceramic AKORN to 250°. Insert the Smokin’ stone and pizza stone.
2. Using the Smokin’ stone helped with offsetting the heat/smoke and pizza stone provided space, extra lift, and the Trompo King Fits perfectly on it. Grill grates are not needed: set under the pit.
3. Place the Trompo King into the Pit.
4. Tip: Check in on the Trompo King after 45 minutes and give it a turn for even cooking and repeat.
5. Fire up the Char-Griller Flat Iron Griddle with olive oil to Medium heat.
6. After the meat has been smoking for 150 minutes, start slicing into it and place the meat directly on the hot Flat Iron Griddle for about 10 minutes. Warm up your tortillas. Top the tacos with cilantro, onions and salsa with lime.
7. Continue to smoke the remaining meat on the Trompo King in the pit and allow the next layer to smoke for about 45 minutes or until done. Then repeat the slicing, charring and put the tacos together process.
8. Enjoy!