Tailgating Tidbits Pork Tacos Al Pastor
Recipe courtesy of Celeste
1 pork tenderloin (trimmed of any excess fat or silver skin)
1 cup soy sauce
1 cup olive oil
1 cup ginger ale
1 cored pineapple sliced into rings
2 ears of corn on the cob (husk on)
1/2 bunch of cilantro, roughly chopped, stems discarded
½ small red onion, sliced
1 jalapeno, seeded and chopped
Red wine vinegar
2-3 limes, cut into wedges
Tortillas for serving
6-8 hours (or overnight) prior to your tailgate marinate your pork with 1 cup soy sauce, olive oil and ginger ale.
Remove from marinade and grill to an internal temperature of 170 degrees.
Let rest (can also be served room temperature)
2-3 hours prior to serving combine your sliced red onion, chopped cilantro and jalapeno pepper in a small bowl. Add a pinch of salt and pepper and cover with red wine vinegar. This will pickle the veggies and mellow their flavor.
Grill corn in the husk; peel husk back and place back on grill with some salt, pepper and ground chili or chipotle powder for grill marks.
(Optional, you can also just grill corn in husk and skip grill marks).
Grill pineapple 2-3 minutes per side, you want to see grill marks.
On a huge cutting board you will serve this dish. It is a family style recipe conducive to using your fingers and digging in!
Cut pork in little bite sized pieces and add to center of board. Top with chopped pineapple, add onion mixture (with a little vinegar). Next, slice corn off cob and add to side of pork. Mash your avocado and place next to pork. Lastly, find a spot for your tortillas and wedges of lime.