taco tuesdays will never be the sameView products
Trompo King Products
4-Spike System with Fogo Charcoal
Fogo Charcoal + Trompo King
What is a trompo king?
"Trompo" in Spanish mean "Top". Tacos Al Pastor are pineapple and pork tacos that are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors.
A few passionate backyard chefs got together to design a versatile cooking utensil so they can cook their favorite meal: Tacos Al Pastor. Tacos Al Pastor has a rich history both in the Middle East and Mexico. When you combine the cooking technique of vertical meat stacking and the flavors of Mexico, you then have an award winning dish.
In addition to Tacos Al Pastor, the Trompo King has many more uses for any meat. Make Gyros, Shawarma and even a rib roast.
Why spin your meat when you can stack it and keep all those amazing flavors together.
Tacos Al Pastor Recipe
These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.
1 large white onion halved.
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds.
1/2 cup fresh orange juice.
1/8 cup distilled white vinegar
1/4 cup TK al pastor rub
3 garlic cloves, halved
4-6-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Corn tortillas salsa lime wedges for serving
Coarsely chop 1 onion half and 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and TK al pastor rub; puree marinade until smooth.
Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare Grill or smoker to 250 degrees and start stacking. Large pineapple chunk on the bottom and thinly sliced pineapple in between every 10 slices of pork and a large chunk of pineapple on top. Run the smoker/grill at 250 until your internal temperature of the protein is 10 deg from completion. Then turn up your grill/smoker to 400-450 to finish to desired temp.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. to add to your tacos, along with your favorite salsa.
Grill tortillas until warm and slightly charred, about 10 seconds per side. Serve pork-pineapple mixture with onion-cilantro relish, salsa, and lime wedges.
For Distribution/Wholesale Information
Please Call 813-748-5555 or Email Noam@Trompoking.com
The Trompo Family
We are a family business dedicated to bringing you the best products we can source. Follow Gabe @Pitboss_Gabe and Seth @Roo_on_the_Que and Bentley @Bensky_the_Frenchy. Tag us in your posts. We would love to hear from you.