Al Pastor Recipe Grill

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Learn how to prepare homemade Tacos al Pastor, which feature slow-marinated pork that is perfectly grilled and served with grilled pineapple.

One of my all-time favorite taco varieties is tacos al pastor, which feature tender pork that has been slow-grilled, thinly sliced, and served with fresh pineapple, cilantro, and chopped onions.

For parents on a tight budget, tacos al pastor make the ideal meal any day of the week.

There is no denying that the best tacos in the world originate in Mexico, where you can find a variety of tacos to suit your tastes on every street corner and in every restaurant.

The meat is really the main component that varies, but all tacos in Mexico have a few common ingredients, such as fresh corn tortillas, freshly chopped cilantro and onions, lime, and a pinch of salt.

Tacos al pastor on a GRILL | Marinated pork tacos with pineapple recipe

Smoked Al Pastor 🔗

This Smoked Al Pastor is a rich and savory pork with an awesome chili marinade. It's smoky from the grill with gorgeous crispy edges. If you're a fan of al pastor, you'll love this smoky version of a delicious classic.

Prep: 30min

Total: 630min

Serving Size: 1 serving

Nutrition Facts: calories 655 kcal, Carbohydrate 62 g, Protein 57 g, Fat 20 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 136 mg, Sodium 314 mg, Fiber 10 g, Sugar 17 g, servingSize 1 serving

Ingredients:

  • 4 pounds boneless pork shoulder (sliced 1/4 inch thick)
  • 1 pineapple (cut into wedges, reserve the top)
  • 2 Tablespoons butter
  • ¼ cup white onion (diced)
  • 4 cloves garlic
  • ½ cup chicken stock
  • 2 dried ancho chili peppers
  • 2 chipotle chili peppers in adobo sauce
  • 1 ½ Tablespoons achiote paste (or powder)
  • 2 teaspoons cumin
  • 2 teaspoons Mexican oregano
  • 1 ½ Tablespoons kosher salt
  • 1 Tablespoon sugar
  • ⅓ cup white vinegar
  • 36 street taco shells (corn or flour)
  • 1 cup cilantro (chopped)
  • ½ cup red onion (diced)
  • 4 limes (cut into wedges)

Instruction:

  1. Prepare the marinade. In a medium saucepan, melt butter over medium heat. Stir in the onions and garlic and cook, stirring occasionally, for 2-3 minutes or until fragrant. Add the chicken stock, ancho chili peppers, and chipotle chili peppers with adobo sauce to the pan and bring to a boil. Cook the peppers and onions in the stock for 4-5 minutes. Reduce the heat to low and stir in the achiote paste, cumin, Mexican oregano, salt, sugar, and vinegar. Simmer the marinade for 4-5 more minutes.
  2. Blend the marinade. Turn off the heat. Carefully remove the stems from the ancho chili peppers and place in a blender jar. Transfer the remaining contents of the pan to the blender jar, close the lid, and blend until completely smooth. Allow to cool to at least room temperature. Marinade can be made a day in advance, if needed.
  3. Marinate the pork. Place your sliced pork shoulder in a large glass bowl or gallon sized zip top bag. Pour the cooled marinade over the pork and massage everything together to thoroughly coat each piece of pork. Cover with plastic wrap or seal tightly in the bag and refrigerate for at least 4 hours, or up to 24 hours.
  4. Preheat your smoker. Preheat your smoker to 275 degrees F using your favorite hardwood. I used cherry wood for this cook, but oak, maple, or apple would all work well.
  5. Assemble the meat on the spit. Using a vertical skewer or rotisserie attachment, slide the meat onto the skewer one piece at a time, keeping the meat even around the edges and sides so there aren't any large pieces of meat overhanging any other.
  6. Smoke the al pastor. Place the assembled al pastor meat on the grill grates and close the lid. Smoke for about 4 hours, or until the internal temperature of the pork in the thickest portion reads 145 degrees F. If using a vertical skewer, baste the outside of the meat with the drippings from the pan every 30 minutes during the cooking process (skip this step if cooking on a rotisserie, it will self-baste).
  7. Grill the pineapple. During the last 30 minutes of smoking, place the pineapple wedges on the grill next to the al pastor. Close the lid and cook, flipping once after 15 minutes.
  8. Slice and serve. Remove the al pastor and the pineapple from the smoker. Top the al pastor skewer with the pineapple top and chop up the grilled pineapple. Slice the al pastor from the spit with a sharp knife, using a light sawing motion to remove small, bite-sized pieces. Place the meat and pineapple in taco shells and top with fresh cilantro, diced onion, and a squeeze of fresh lime.

FAQ

What is al pastor sauce made of?

Al Pastor meat is made from boneless pork shoulder, which is slow-cooked to maintain its tenderness and thinly sliced off the spinning spit-roast. Although the cooking style is identical to that of the Lebanese shawarma with its vertical spit-roasting technique, the meat is entirely different from lamb.

What temperature do you cook al pastor?

Al pastor has a fairly well-defined flavor profile because the marinade is essentially an adobo, a sauce made with chiles, garlic, vinegar, and whatever other aromatics you’d like.

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