Easy Smoked Al Pastor

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Al Pastor tacos don’t have to be a daunting project. They’re a delicious, and easy-to-make project for an eye-catching dinner, that is great on a smoker or Traeger pellet grill.

picture of chopped smoked al pastor in a taco topped with chopped cilantro and white onion

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Easy Smoked Al Pastor Recipe

Easy Pork Al Pastor

When you think of amazing taco fillings, al pastor is sure to make everyone’s top five list, but they’re seldom made at home.

This recipe is an easy, and cheap way to make pork al pastor at home! I cooked mine on our Kamado Joe charcoal grill, but you can make this on a gas grill over even in your oven.

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.

Al pastor doesn’t have to be daunting, this recipe doesn’t require a fancy trompo vertical rotisserie. With this easy pork al pastor recipe, you can make a show-stopping meal for your friends and family!

picture of al pastor on a spit on a grill

How to Make Smoked Pork Al Pastor

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.

picture of raw marinated pork n a spit on a grill with a pineapple on top

picture of a knife slicing smoked al pastor pork on a grill

Once you’ve gathered your ingredients, we will use the following method:

Prepare the 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 the 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.
Stack and roast the pork. 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”. 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.
Shave the pork and enjoy. 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 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:

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.

FAQ:

How do I know my pork al pastor is done?

Cook your pork until it reaches an internal temperature of 160oF. This will ensure doneness.

Is pork al pastor gluten-free?

This recipe for pork al pastor is gluten-free. You can pair it with gluten-free tortillas or gluten-free side dishes.

What is the difference between pork al pastor and pork adobada?

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.

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.