What's going on here: Nearly 120 years ago Mexican shepherds (pastor = shepherd) who cooked afield out of necessity adopted spit-roasting techniques taught to them by Lebanese immigrants. Thus was the humble beginning of the famous Mexican favorite Tacos al Pastor. This sweet and smoky blend is just slightly tart, creating a classic, well-balanced, and familiar flavor profile with minimal effort on your part.
Method: As with all our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.
Kosher flake sea salt, pineapple juice, chipotle chili, anchiote, toasted onion powder, turbinado sugar, freeze dried pineapple.
Serv. Size: 1 tsp (3g). Servings: 21. Amount per Serving: Calories 12. Fat Cal 0 (0%DV), Sodium 300mg (11% DV), Total Carb 2g (1%DV), Fiber 1g (1% DV), Sugars 1g, Protein 0g, Vitamin A (4% DV), Percent Daily Values based on 2,000 calorie diet.