Trompo

A trompo is a vertical rotisserie spit used in Mexican cuisine, most famously for cooking tacos al pastor. This tall, cone-shaped device allows marinated pork to cook slowly while rotating, creating caramelized edges and juicy interior meat. The trompo was adapted from Lebanese shawarma techniques brought to Mexico in the 1960s. For home cooks, authentic trompos are impractical due to size and cost. Instead, achieve similar results by stacking marinated pork on a vertical roasting rack in your oven, or use a rotisserie attachment if available. Alternatively, grill thin pork slices over high heat, flipping frequently to mimic the trompo's constant rotation and caramelization. The key is maintaining that balance of crispy exterior and tender, flavorful interior that makes al pastor so distinctive.