Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?
In Mexico, superthin slices of pork butt and pork fat are marinated in chiles and tomato, stacked and roasted on a spit, and shaved, hot and crispy, into a corn tortilla. To mimic this popular taco filling, which is often garnished with swe...