Setting aside all the discussions about authenticity, I'm getting different numbers from the recipes on the internet about how long to marinade al pastor pork and what internal temperature to shoot for.
For marinading, I've seen people insist on no more than 3 hours. I've also seen recipes that recommend marinading for 3 days. I was planning on 24 hours, but I don't want to make the meat mushy. Some people say you can avoid the mushiness by using canned pineapples in the adobo as opposed to fresh pineapple. Right now, I'm planning on using canned pineapple in the marinade and fresh pineapple when I actually put it on the spit in my grill.
For temperature, I'm going to be cooking it slow at 275 on a kamado (egg) style smoker. Some people say to target a 180 F internal temperature, but some people say that will make it too dry.
I'm currently working off of this recipe: https://www.youtube.com/watch?v=oLPMy-GmNtw&t=368s
He appears to be doing 24 hours and using canned pineapple. Would this be safe for the meat? What temp should I shoot for?
by Z1GG0MAT1K