Trompo King
Trompo King
Trompo King

Trompo King


Regular price$114.99


Be the hero of the party by making your best taco dish. 
This is the newest version of the Trompo King🔥. This unit comes with a 12” and 7” interchangeable spikes to fit on most grilling and smoking units.
Made from 100% commercial grade stainless  

What is a Trompo King?

The Trompo King is a versatile cooking utensil that allows you to stack meat to create amazing dishes such as Tacos Al Pastor, Chicken Shawarma or Gyros. 

It was designed by a few passionate backyard chefs so they can cook their favorite meal: Tacos Al Pastor.  These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors.  Tacos Al Pastor has a rich history both in the Middle East and Mexico. When you combine the cooking technique of vertical meat stacking and the flavors of Mexico, you then have an award winning dish. 

In addition to Tacos Al Pastor, the Trompo King has many more uses for any meat or style of cooking. Why spin your meat when you can stack it and keep all those amazing flavors together.  

Trompo King's Tacos Al Pastor Recipe:

  • 1 large white onion halved
  • 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
  • 1/2 cup fresh orange juice
  • 1/4 cup distilled white vinegar
  • 1/4 cup guajillo chile powder
  • 3 garlic cloves, halved
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon ground cumin
  • 1 large or 2 small chipotle chiles
  • 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
  • 1, 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
  • 1/4 cup chopped fresh cilantro
  • Corn tortillas salsa lime wedges for serving

Coarsely chop 1 onion half and 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth.

Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Prepare Grill or smoker to 350 degrees and start stacking. Large pineapple chunk on the bottom and thinly sliced pineapple in between every 10 slices of pork and a large chunk of pineapple on top.

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine.

Grill tortillas until warm and slightly charred, about 10 seconds per side. Serve pork-pineapple mixture with onion-cilantro relish, salsa, and lime wedges.

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