I’ve made 2 batches of Al Pastor on my bbq rotisserie now – both using the same recipe with pineapple juice in the marinade https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor
Now… first time I made the rookie move of using carton pineapple juice (how it comes in Aus) in the marinade (which I did overnight) – and clearly it’s not heat treated so the meat came out ‘furry’ due to the bromelain enzyme… so I look it up and turns out heating pineapple to 80c for 8m should deactivate the enzyme – so I boiled my next batch of pineapple juice before adding, and only marinated for 3hrs – but still my meat came out furry.
Anyone got ideas about this? Or is the general advice just ‘stick to the stuff in a tin/the stuff that comes with the fruit’ because it’s been ultra heat treated and therefore guaranteed not to break the meat down?
Im thinking Im going to just sub Orange Juice and then only use the sliced whole pineapple on the rotisserie. Thoughts?
by barelypixelated