Tired of eating the same old barbecue basics all summer long? Put hot dogs and hamburgers on the back burner and elevate your grill game with this succulent dish instead.
- Prep time 40 minutes
- Total time 5 hours & 30 minutes
- Portion size 6 servings
Ingredients
Pork Rub:
Al Pastor Sauce:
Method
Pork Rub
In small bowl, combine chili powder, cumin, garlic powder and sea salt. Reserve 1 tbsp of Pork Rub for Al Pastor Sauce. Rub pork roast all over with remaining Pork Rub, press- ing into meat and drizzling with oil. Let rest at room temperature for 1 hour.
Al Pastor Sauce
Meanwhile, in blender, purée pineapple, brown sugar, reserved Pork Rub, hot pepper flakes, sea salt, vegetable oil and red onion until almost smooth. Set aside.
Preheat grill to medium-high heat (about 375°F), lighting only one or two of the burners (in preparation for cooking over indirect heat); grease grill.
Place roast over lit burners and cook, turning every 3 minutes, until all sides of roast are browned, 9 to 15 minutes. Transfer roast to large plate.
Place very large sheet of foil on work surface. Cover foil with large sheet of parchment paper. Pour about half of the Al Pastor Sauce in centre of parchment paper; place pork roast on sauce. Top with remaining Al Pastor Sauce and seal foil tightly to prevent leakage. Place on grill, sealed side up over unlit burners. Close lid and cook for 3 hours and 30 minutes.
Carefully unwrap pork and place it over lit burners, brushing with remaining cooking sauce left in foil, for 5 to 7 minutes.
Place pork in large bowl; using forks, shred pork. Pour in remaining sauce and toss to coat; season with salt and pepper, if necessary. Serve pork on brioche burger buns and top with coleslaw, if using.
Nutritional facts Per serving: about
- Calories 630
- Total fat 31
- Saturated fat 9
- Cholesterol 150
- Sodium 950
- Total carbohydrate 39
- Fibre 2
- Sugars 10
- Protein 49
- Iron 5
