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There is nothing I love more than going out for tacos – and one of my favorites is always al pastor. My Smoked Al Pastor recipe is an easy budget-friendly way to make pork al pastor at home! I cook mine on our Kamado Joe charcoal grill, but you can make this on a gas grill – or even in your oven!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Smoked Pork Al Pastor
Smoked Al Pastor Ingredients
To make this recipe, you’ll need:
- Pork Shoulder – Pork shoulder is an inexpensive, but flavorful cut of pork. It is the traditional cut for tacos al pastor and is cut thin and marinaded to make it tender.
- Pineapple Juice – Pineapple is another key ingredient in al pastor. An enzyme in the pineapple juice breaks down proteins and connective tissue, making it great for making the sometimes-tough pork shoulder melt in your mouth.
- Whole Pineapple – Whole, raw pineapple rings are used when assembling your al pastor for cooking. It helps keep the meat moist as it cooks.
- Achiote Paste – Achiote paste is a natural flavoring and food coloring that comes from the seeds of the achiote tree. It is commonly used in South American and Latin American food. It’s even used in America to make mass-produced cheddar cheese orange in color.
- Chili Powder – It is traditional to use guajillo chili powder, which is a fruitier, more mild chili. My local market didn’t have any, so I used regular chili powder.
- Garlic Powder – Garlic in powder form is a lot less “hot” or “spicy” on the palette. It has a rich umami flavor that brings depth to this marinade, and because it’s in powder form it incorporates well into the liquid marinade.
- Mexican Oregano – Mexican oregano has a slightly different flavor profile than its Mediterranean counterpart. Mexican oregano has a more lemon, citrus, and sometimes slight licorice notes.
- Cumin – Cumin has an earthy and rich seasoning to the pork. It is one of my favorite seasonings for pork.
- Salt and pepper – Salt enhances the flavor of the lamb and the other spices, while the pepper brings a mild heat that pairs well with the earthy and acid flavors of the other spices.
- White Vinegar – The acid from the vinegar is important both for softening the meat, and also balancing out the sweetness from the pineapple juice.
Prep Pork
I bought a bone-in pork shoulder, which required me to remove the bone first before I cut it. Once the shoulder was de-boned I sliced it into thin pieces approximately ¼” wide. Essentially, cut it about the diameter of your pinky finger.
Mix Marinade
Combine all the ingredients except the raw pineapple in a large bowl and mix well to combine. Pour over the sliced pork and mix together well so all of the meat is covered. Cover and refrigerate for at least two hours to marinade.
Roast
When you’re ready to cook, use a vertical skewer to stack your pork. I used this one I got on Amazon. Start with a ring of raw pineapple with the skin removed and half an onion, then stack the pork, alternating the orientation so it seems like you’re putting the pieces of pork on the skewer in the shape of an “X”.
Stack & Roast Pork
Place another ring of raw pineapple on the top. Roast in your grill or oven at 350oF for an hour and a half until the outside of the pork is crispy and the internal temperature reaches 160oF.
Slice Crispy Outside Pork
After an hour of cooking, you can take a very sharp knife and begin to slice the crispy, cooked exterior of the meat onto a plate to eat. Once you’ve shaved off the crispy exterior parts, increase your heat to 400oF and regularly slice servings off the roast as the outside becomes crispy and brown.
Serve & Enjoy!
Serve on a corn tortilla with white onions and cilantro and a squeeze of lime juice.
Tips and Tricks to Easy Smoked Al Pastor and FAQs:
Pork al pastor (“of the shepherds”) is a dish with worldwide roots. It hails from Puebla, Mexico but the marinade-and-spit-roast method was brought to the region by Lebanese immigrants who gave lamb schwarma a local makeover.
Making tacos al pastor is really easy, but these are a few tips to make it even easier.
Substitute chicken for pork. Don’t like pork? You can substitute chicken for pork easily in this al pastor recipe. Use a combination of boneless and skinless breasts and thighs to keep your meat moist.
Let the meat come to room temperature. Want your al pastor to be extra crispy on the outside? Be sure to set the marinaded meat out on the counter for 45 minutes to an hour before cooking. You can do this easily once you’ve assembled the al pastor. I would also recommend gently tamping the outside of the meat dry with a paper towel before cooking. The excess marinade on the outside of the meat will impair browning.
Choose the Right Cut of Pork: Pork Shoulder (Pork Butt) is ideal for smoking—it’s well-marbled, breaks down beautifully, and stays juicy during long cooking.
Trim Excess: Trim off thick caps of fat, but leave enough to render for moisture and flavor.
My Pro Tip
What is a Trompo?
“Trompo” means “spinning top” in Spanish – because the vertical stack of meat on a “Trompo” (which is shaped like a gyro/doner/shawarma grill) looks like the shape of the spinning toy!
Al pastor is actually heavily influenced by Lebanese immigrants to Mexico, who brought the tradition of spit-cooked meats (like shawarma) with them. Mexicans adapted it using local ingredients like pork instead of lamb, and spices like achiote and chilies.
Thin, crispy shavings of pork are sliced directly off the rotating trompo and served immediately, often falling directly onto tortillas held underneath.
Thin slices of marinated pork (usually pork shoulder or pork butt) are stacked tightly onto a vertical spit (trompo).
A pineapple is often placed at the top of the spit, and its juices drip down over the meat as it roasts.
As the trompo slowly rotates next to a heat source (traditionally a flame or vertical grill), the outer layers caramelize and get crispy.
Marinate Overnight for Deep Flavor: The marinade is the soul of al pastor. Use a blend of:
- Achiote paste for earthy color and depth
- Guajillo or ancho chiles for mild heat and smokiness
- Pineapple juice for sweetness and tenderizing
- Vinegar, garlic, oregano, and cumin for brightness and complexity
- Marinate for 12–24 hours for the best flavor penetration.
Stack or Slice for Trompo-Style (Optional): To mimic a vertical spit (trompo), slice marinated pork thin and stack it on skewers or on a vertical skewer rig.
Crisp After Cooking: If smoking as a whole roast, you can shred and crisp it afterward to get the signature texture.
Use the Right Wood for Smoking: Fruit woods like apple, cherry, or maple pair perfectly with the sweetness of pineapple and the spice in the marinade. A little hickory or mesquite can be blended in for bold smokiness—but don’t overdo it.
Low and Slow is Key: Smoke at 225–250°F (107–121°C). Target internal temperature of 190–200°F (88–93°C) for pulled pork-style texture. For sliced-style, cook to 145–160°F, depending on desired doneness.
Keep It Moist: Use a water pan in your smoker for humidity. Spritz with pineapple juice or apple cider vinegar every hour or so to maintain moisture and boost flavor.
Rest the Meat Before Slicing or Shredding: Let smoked pork rest for 20–30 minutes, loosely tented with foil, to allow juices to redistribute. This keeps the meat tender and juicy.
Crisp the Edges for Authentic Texture: For that signature al pastor char:
- Sear sliced or shredded pork in a hot skillet or on a flat top after smoking.
- Alternatively, spread on a sheet pan and broil for 4–5 minutes until crispy at the edges.
Layer in Pineapple for Sweet-Smoky Contrast: Grill or smoke pineapple rings alongside the pork or stack them within the meat. The pineapple caramelizes and provides the signature sweet counterbalance to the spicy marinade.
Serve Traditionally: Al pastor is perfect served in warm corn tortillas, topped with:
- Fresh cilantro
- Diced white onion
- Grilled pineapple chunks
- Salsa roja or verde
- Fresh lime wedges
FAQ:
Cook your pork until it reaches an internal temperature of 160oF. This will ensure doneness.
This recipe for pork al pastor is gluten-free. You can pair it with gluten-free tortillas or gluten-free side dishes.
The only difference between the two dishes is how they are cooked. Al pastor is slow-cooked on a vertical rotisserie spit called a trompo, and adobada is slow-cooked directly on the grill grates.
Yes! Store cooled leftovers in an airtight container or freezer bag for up to 3 months. Reheat gently on the stovetop or in the oven to preserve texture.
Pork shoulder (also known as pork butt) is the best option. It’s well-marbled, flavorful, and stays juicy during long smoking. You can also use boneless pork loin for a leaner version, but it won’t be as moist or tender.
After smoking:
Broil the pork for 3–5 minutes
Or pan-sear in a hot skillet for caramelized, crispy edges
This mimics the charred bits from a trompo and adds amazing texture.
Whole pork shoulder: 6–8 hours at 225–250°F
Sliced, stacked pork: 2–3 hours, especially if thin and layered
Always use a meat thermometer for accurate results.
For pulled-style al pastor: cook to 190–200°F (88–93°C) for shreddable meat.
For sliced-style: cook to 145–160°F (63–71°C) for firmer texture and trompo-style presentation.
Absolutely. While a vertical spit is traditional, you can:
Smoke whole or halved pork shoulder, then shred it.
Slice the pork thinly, marinate, and stack it on skewers or cook in a foil pan.
Finish on a hot skillet or under the broiler for crispy edges.
Classic al pastor is smoky, tangy, slightly sweet, and earthy. Key ingredients include achiote paste, dried chiles, pineapple juice, garlic, vinegar, and Mexican oregano. Smoked al pastor keeps these elements and adds a deep wood-fired flavor.
What to serve with Easy Tacos Al Pastor
Pork tacos al pastor are traditionally served on corn tortillas with diced white onions and cilantro. A squeeze of lime and cotija cheese is sometimes added as well, but it’s a taco, so add what you want: guacamole, sour cream, salsa, and go crazy.
This dish pairs well with dishes like my Spicy Garlicy Beans, Avocado Jalapeno Elotes, and my Easy Bacon Wrapped Jalapeno poppers.
Having a selection of different salsas at your taco party is a great way to give your guests choices without making many different meat fillings. I think my deliciously addictive Knockoff Titos tacos salsa roja or easy corn pico de gallo is great with the easy pork al pastor.
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Easy Smoked Al Pastor
Equipment
Ingredients
- 5 lb boneless pork shoulder
- 3 tablespoons achiote paste
- 2 tablespoons guajillo chili powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon pepper
- ¾ cup white vinegar
- 1 cup pineapple juice
- 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
Instructions
- Bring pork shoulder to room temperature and pat dry. Slice the pork shoulder into ¼” slices, which is roughly the width of your pinky finger. Move to a large bowl that will fit into your refrigerator.
- In a bowl, whisk together the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice.
- Whisk vigorously until the marinade is smooth and well combined.
- Pour the marinade over the pork, then stir to make sure they are coated on all sides. Use a gloved hand to make sure you’ve worked the marinade into all of the meat. Cover the bowl and refrigerate for a minimum of two (2) hours.
- Light your charcoal or pellet grill and prepare it for cooking at 350oF. Pre-heat your oven or gas grill to 350oF.
- Remove the pork from the refrigerator and let come to room temperature.
- Put your al pastor skewer stand on a baking sheet or plate. Put a slice of the pineapple and half a white onion on the skewer. Layer the sliders of pork on the skewer over the onion and pineapple alternating in the shape of an “X” through the skewer, until you have nearly reached the top of the skewer or you have run out of pork. Top with another ring of sliced pineapple.
- Smoke for about 1½ hours, until the pork is slightly charred on the outside and has reached an internal temperature of 160oF. Rest the meat for about 10 minutes, then carve off thin slices of pork.
- For more crispy pork, increase the heat on your grill or over to 425oF and slice off the crispy exterior and then cook an additional 5-10 minutes to char again. Repeat the step as desired.
- Build your taco with chopped al pastor, minced white onion, and diced cilantro. Serve with lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
