Country Style Ribs Al Pastor
Once we got our recipe for the al pastor marinade (Adobo Marinade) down, the next step was to try it out on just about everything. And it was good on just about everything. What we hadn't done yet was smoke it. So we decided to stick with the traditional pork shoulder and al pastor combo that made tacos al pastor so highly addictive and desirable. This is a super easy recipe that yields some really tasty results and makes you want to go visit Mexico City.
Don't forget to make the marinade first (follow this link to Adobo Marinade). If you can't find country-style ribs, just get a boneless pork shoulder or Boston butt and cut it into strips. While this one can go either way, we prefer flour tortillas with this recipe.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Ribs:
- 6 pounds country style ribs
- 1-1/2 teaspoon salt
- 1 recipe of Adobo Marinade
Pulling It All Together:
- flour tortillas
- pineapple chunks, grilled
If you can't find country-style ribs, just get a boneless pork shoulder or Boston butt and cut it into strips.- Mike Hernandez
LET’S GET COOKING
Put the pork into a 1 gallon ziplock bag and put the adobo over the top. Mix well to ensure the pork is coated on all sides. Refrigerate for up to 2 days, but at least 8 hours.
Preheat your smoker to 250°F.
Put the pork into the smoker and cook until it reaches an internal temperature of 200°F.
Once the pork is cooked, pull it off the smoke and let it rest for 10 minutes to cool enough to handle.
Cut the ribs into bite-size chunks.
Assemble tacos by putting pork onto the tortilla and topping with your choice of toppings to include cilantro, pineapple, and any salsa you might desire.