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Al pastor on a round metal dish next to pineapple spears.
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4.98 from 41 votes

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 Time30 minutes
Cook Time6 hours
Marinade Time4 hours
Total Time10 hours 30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Al Pastor
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)

Ingredients

  • 4 pounds boneless pork shoulder sliced 1/4 inch thick
  • 1 pineapple cut into wedges, reserve the top

Al Pastor Marinade

  • 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
  • cup white vinegar

Taco Ingredients

  • 36 street taco shells corn or flour
  • 1 cup cilantro chopped
  • ½ cup red onion diced
  • 4 limes cut into wedges

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.

Video

Nutrition

Calories: 655kcal | Carbohydrates: 62g | Protein: 57g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 314mg | Potassium: 1358mg | Fiber: 10g | Sugar: 17g | Vitamin A: 2747IU | Vitamin C: 69mg | Calcium: 119mg | Iron: 5mg