Al Pastor Pork Chops

I am faciniated right now by items cooked on a spit, a rotisseire, or hung over live coals. Perhaps last year I tackled an Al Pastor in the WSM using trimmed pork butt pieces. This time I went a different route with more success.

I had some monster sized bone in pork chops from Johnnie's over in Davenport, IA. I marinated them for a couple hours in some fresh pineapple juice, lime juice, lemon juice, garlic, green onion, black pepper, white pepper, oregano, marjoram, chinese wine, a couple chipotles, adobo. High powered mariade as I only had a couple hours. Cirtrus and pineapple broke the meat down nicely.

I took the chops and using two metal skewers I layered pork chop onion and pineapple and bent the bottom of the skewres to hold the load. I basted with some resreved marinade and dropped it inthe roaring hot WSM. THe WSM was set up with charcoal, no water pan, and running wide open. I hung the Al Pastor from the top rack so it hung over the hot coals. Lid temps for the cook were in the 300 - 350 degree range.

End result was a crispy, flavorfull Al Pastor, sweet from the pineapple, a kick from the chipotles and adobo. Pork was tender and the cripy fat was a treat as well as some bone marrow.

Ready to hit the coals:
Hangin:

Almost done, nice char imho.:

Chopped and ready to serve: