@bonappetitmag: Two days of adobo-making, pork-marinating, and intricate building, layering, and shaping of the trompo that will be the source of Taqueria Ramirez’s beloved tacos al pastor. Owner Tania Apolinar took us through the process of turning up to 200 pounds of pork into one enormous spit.

Bon Appétit Magazine

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Region: US

Friday 15 September 2023 21:21:32 GMT

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Comments

Ausdoggie :

This is what heaven looks like

2023-09-15 21:50:05

DrPhilsbaldball :

Looks like from the saw moxies

2023-09-15 22:27:04

raddestmartian :

Lots of love

2023-09-16 00:03:27

dragon_gunfire :

1-2 hundred pounds of meat... * meet sweats prematurely*

2023-09-15 21:40:37

Niko :

Basically a Kebab on steroids 🥙 💉

2023-10-23 22:10:11

bbhart :

Meat tornado

2023-09-16 14:12:36

Dub :

¡Yo quiero un trompo entero!

2023-09-15 23:03:50

_mad_nomad :

Oh be still my heart 🖤😍

2023-09-15 22:47:23

Tik Toker :

It’s been so salty though- depends on the day, how good it actually is

2023-09-16 02:05:01

jfufj607 :

well I know what I'm getting for dinner tonight

2023-09-15 22:39:13

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