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Al pastor smoked BBQ wrap with pineapple pico de gallo
Time: 45 minutes
Serves: 6
Ingredients:
8 lbs pork butt or shoulder
2 T olive oil
1 cup finely chopped onion
4 cloves garlic, minced
(2) 14 oz. cans crushed tomatoes
1 cup pineapple juice
1/4 cup apple cider vinegar
4 T adobo sauce
2 T ground cumin
2 T dried oregano
2 t smoked paprika
2 t ground cinnamon
1 t black pepper
1/2 t salt
4 T brown sugar
4 large roma tomatoes
2 serrano peppers
1 finely chopped red onion
1/3 cup chopped cilantro
1 whole pineapple
Juice and zest from one lime
Salt and pepper to taste
(6) 10” spinach wraps
3 cups shredded romaine
Instructions
For the smoked pork
Generously coat the pork butt with the al pastor BBQ sauce on all sides. Let it sit at room temperature for 30–60 minutes while your smoker heats up.
Preheat your smoker to 225–250°F. Add your favorite wood chips or chunks.
Place the pork butt directly on the smoker grates, fat side up. Close the lid and smoke until the internal temperature reaches 195–205°F, which usually takes 1.5–2 hours per pound.
Around 160°F internal temp, you can wrap the pork tightly in foil or butcher paper to help it cook faster and retain moisture.
Once it hits 195–205°F and is probe-tender (a thermometer should slide in easily), remove it from the smoker and let it rest (still wrapped) for at least 30–60 minutes.
For the al pastor BBQ sauce
Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
Stir in minced garlic and cook for an additional minute. Add crushed tomatoes, pineapple juice, and apple cider vinegar to the pan.
Mix in adobo sauce, cumin, oregano, smoked paprika, cinnamon, black pepper, salt, and brown sugar.
Bring the sauce to a simmer, stirring occasionally to combine flavors.
Let it cook on low heat for about 15-20 minutes, allowing it to thicken and develop its rich flavor.
Remove from heat and let cool slightly before using, or store in an airtight container in the fridge for up to one week.
For the pineapple pico de gallo
Slice tomatoes in half and with a sharp knife remove the seeds. Finely dice the tomatoes and place in a bowl.
Cut the serrano peppers lengthwise, remove veins and seeds with a knife and chop peppers finely.
Mix tomato, peppers, onion, cilantro, and pineapple in a small bowl, add the lime juice, and season with salt.
For the wrap
Heat the flour tortilla in a dry skillet over medium heat for 15–20 seconds on each side, or microwave it for about 10 seconds. This helps make it more pliable and easier to fold.
Place the warm tortilla flat on a clean surface or plate. Start by evenly spreading the shredded romaine across the center, forming a base layer.
Spoon the warm smoked BBQ meat over the romaine. Try to keep the filling in a horizontal line across the center of the tortilla, leaving about 2 inches on each side for folding.
Spoon the pineapple pico de gallo over the BBQ. Be mindful of the juice—if it’s very wet, drain a bit so the wrap doesn’t get soggy.
Fold in the sides of the tortilla, then roll it up tightly from the bottom, like a burrito. Slice in half if desired.
Serve immediately while warm, or wrap in foil for a perfect on-the-go lunch.