Shagdog
Quintessential Chatty Farker
I've been wanting to do this for a while. Finally got around to it today. I borrowed the basic recipe from Serious Eats - LINK
Started out with some Guajillo and Ancho peppers. Toasted them, then reconstituted..
then I toasted spices and chipotles, then blended it all together.
Sliced up a pork butt into thinnish slices..
Coated the slices and bagged them in the fridge for 24 hours.
The next day I gathered the needed pieces. A while back I made some skewers with hanging in the shirley in mind. Here's the build thread - LINK I also built this little plate when I tried hanging ground meat for gyros. It didn't really work for that, but I always thought it would be good for something like this.. LINK
I used bacon fat trimming from a batch of bacon. I put 3 or 4 big slabs in between every few pieces, so that as the fat rendered it would baste the meat. Then I started building. Its about 5lbs of meat, adn as I got toward the end, that thing started getting heavier than expected..
Got an oak fire going in the warmer, and once it was up to temp, put her in there..
bout an hour in
There was no room in the warmer, so I fired up the weber to smoke some veggies for salsa verde. can't have al pastor without it
meat is coming along
Veggies are done
Put the tomatillos, japs, onion, some garlic, lime juice, and salt in the food processor
Am I the only one who uses mason jars for everything?
Gettin' close
Done. Internal temp was 160
Chopped it up. Vac Sealed a bunch for later meals
Fired up the Shirley shagstone..
Also made some Spanish rice. Dinner is served
This did not suck!
Thanks for lookin!
Started out with some Guajillo and Ancho peppers. Toasted them, then reconstituted..
then I toasted spices and chipotles, then blended it all together.
Sliced up a pork butt into thinnish slices..
Coated the slices and bagged them in the fridge for 24 hours.
The next day I gathered the needed pieces. A while back I made some skewers with hanging in the shirley in mind. Here's the build thread - LINK I also built this little plate when I tried hanging ground meat for gyros. It didn't really work for that, but I always thought it would be good for something like this.. LINK
I used bacon fat trimming from a batch of bacon. I put 3 or 4 big slabs in between every few pieces, so that as the fat rendered it would baste the meat. Then I started building. Its about 5lbs of meat, adn as I got toward the end, that thing started getting heavier than expected..
Got an oak fire going in the warmer, and once it was up to temp, put her in there..
bout an hour in
There was no room in the warmer, so I fired up the weber to smoke some veggies for salsa verde. can't have al pastor without it
meat is coming along
Veggies are done
Put the tomatillos, japs, onion, some garlic, lime juice, and salt in the food processor
Am I the only one who uses mason jars for everything?
Gettin' close
Done. Internal temp was 160
Chopped it up. Vac Sealed a bunch for later meals
Fired up the Shirley shagstone..
Also made some Spanish rice. Dinner is served
This did not suck!
Thanks for lookin!
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