In reply to Marc Matsumoto.

I think it's the limitations of the platform that have manufactured a perception that you're a Japanese channel. Your only involvement in it was wanting to make videos that people can use and want to watch. YouTube has to decide what category to put you in so that they can sell you, so they have to figure out what that is.
As a long-time reader of your blog, a super-fan, and a cooking and science nerd, I have to say I've never had the impression that you're any one thing. I'm really glad that you follow your interests and explore World Cuisine. I'm stuffed to the gills tonight with Tacos Al Pastor, a dish that I'd never eaten, thanks to your curiosity. I finally have a recipe for British Fish and Chips. I make my own Chow Mein noodles. I've learned so many fantastic food hacks. And I had no idea what an Eton Mess was until you told me! Your blog has always reflected who you are: a multi-national super-curious World-Class chef. Why should you let anyone determine that you should stick to one thing?
Well, I hope you get to take some great ingredients back to Japan with you. I'll have to quit whining about how far I have to go to shop for ingredients; at least I don't have to cross an ocean!😅

Hi Kathy, I'm glad it worked out. This is such an old recipe I think I could have described the process better. Would love to revisit old recipes like this with an updated take, but I seem to have pigeonholed myself as a Japanese recipe channel on youtube and when I've tried to veer off into other cuisines the videos never do well. I'm hoping to stock up on Mexican ingredients when I'm stateside next month though so keep an eye on Patreon!

⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐∞! That was the most incredible pork taco I have ever eaten, let alone cooked! I just kept thinking how much easier it would have been if there was a video. I made a couple of mistakes, but no fatal ones!😅 It's been years since I tied a roast, and I made the mistake of saucing the outside before tying it.😕 I did cook the marinade for ten minutes, since you had expressed your concerns about the bromelain being too strong. I also flubbed the chiles, using Arbol for the Ancho. It would have had a slightly different flavor, but the Guajillo has a similar profile. And there's more than enough fruitiness from the pineapple.
My husband dashed into the Mexican market on his lunch and picked up some fresh tortillas. The salsa was perfect. I'll be making this again and again! I'm so glad I found this!😍

Thanks Kathy, I really need to update this recipe. The proteolytic enzyme in pineapple (Bromelain) is REALLY potent and will turn the meat to mush if left for too long. I always cook any marinade that includes fresh pineapple now (heat destroys the enzymes).

Not surprised to find you've written the book on Al Pastor!🙇‍♀️😄 I must admit, I'm a noob to this dish. It looks delicious and your recipe is flawless! Going on the ever-growing list of must-try recipes from this site. I hope that you get to eat some top-notch Mexican food while you're visiting the U.S..

Hi Sharon, I'm so glad to hear you enjoyed this! Thanks for letting us know!

Thanks Christine! Al Pastor is one of my favorites too! I hope you enjoy it!