Using the Smoked Tacos Al Pastor recipe from the Ninja® Woodfire™ Grill recipe book, we test out whether the Woodfire is worthy of making tacos at the Galley of the Sun!
Ingredients
3–4 pounds boneless pork shoulder, trimmed, fat removed
Mexican spice blend, as desired (we used Cattleman’s Grill Mexicano)
1 whole pineapple, peeled, core removed, cut in 1/2-inch rings
1 can (6 ounces) pineapple juice
1 large white onion, peeled, diced small
1/2 cup chopped cilantro
24 corn tortillas, warmed
Lime wedges, for garnish
DIRECTIONS
1. To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
2. Liberally season pork on all sides with Mexican spice blend. Place the pork and pineapple on the grill grate, then close the hood.
3. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
4. Turn dial to SMOKER and set temperature to 250°F, and set time to 4 hours. Select START/ STOP to begin cooking (preheating is not needed). Set an external timer to 15 minutes.
5. After 15 minutes, open hood, remove pineapple and set aside. Close hood to continue cooking pork. Let pineapple cool, then chop into small pieces.
6. Cooking is complete when an instant-read thermometer reads 203°F. When cooking is complete, turn unit off, leave hood closed, and let pork rest for 45 minutes to 1 hour. Alternatively, remove food from grill, wrap in plastic wrap and let rest for at least 45 minutes to 1 hour. Then shred the pork and toss in a large bowl with pineapple juice.
7. To build the tacos, layer the tortillas with pork, pineapple, onions, and cilantro. Top with fresh lime juice. ENJOY!
Equipment used:
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