Make a Pork
Tower Tacos Al Pastor with a Bundt cake tin, a raw potato and some bamboo non
slip skewers.
Why buy a USD$100 TROMPO KING vertical
meat skewer pan?
-
Slice thin Pork Shoulder schnitzels.
- Marinate/Brine schnitzels overnight in MOIST MEAT BOMB &
water to hydrate, tenderize and flavour the meat.
- Take out of Marinade/Brine and
shake FAJITA
SEASONING on both sides of
each slice, it contains Papaya
fruit extract, for a natural enzyme meat tenderizer, it also acts as a
digestive enzyme for your gut. It also contains kōji, which is a
food fungus used in Japan to ferment soybeans for making soy sauce. The
combination of Papaya enzyme with Japanese kōji bacteria fungus, creates a
super natural meat tenderizer.
- Stack meats over hole.
- At half high, stick a non slip skewer through
to the potato and snap off top of skewer, for initial support.
- Horizontally pierce meat stack
with skewers level to top of pan so they rest on shoulder of tin to balance
Tower.
- Continue to stack meats to full
height.
- Place strips of meat on cross
support skewers to further stabilize Tower.
- Carve a fresh Pineapple and place
a big chunk on top. Pineapple acts
as a tenderizer and digestive enzyme for your gut.
- Spear a skewer through pineapple all the way down into
the potato.
- Skewer smaller pineapple chunks
on sides at a 45 degree angle downwards, for extra structural stability.
Bolner’s
Fiesta Brand Fajita Seasoning is a flavourful blend of salt, garlic, onion, and
Mexican-style spices that will have your mouth watering in no time. This
Mexican Fajita seasoning was around long before White Lightning Double Garlic
Rub!
This Rub is surprisingly tasty with
loads of flavour and some heat, it makes meats buttery soft like garlic butter
was spread on it.
See Aussie Butchers Axe BBQ Team on fb using Fajita spice as a substitute for White Lightning Rub, to make a vertical Souvlaki for Tacos Al Pastor🌮:-
https://www.facebook.com/ButchersAxeBBQ/videos/956814981337203/
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