Unlock an explosion of flavor with Chef Tom's tacos al pastor, crafted on a Kamado Joe Grill. This recipe of Lebanese and Mexican techniques creates an unforgettable eating experience - savory pork marinated and cooked over fire in the traditional way. Delight your senses with this fusion of culture and cuisine!
WHAT YOU’LL LOVE
- Chile adobo from scratch: Toasted and simmered chipotle and guajillo chiles, blended with pineapple and orange juice, vinegar, piloncillo, garlic, cumin, oregano, thyme, and allspice, build the sauce’s smoky, sweet-tart base.
- Achiote marinade: Achiote paste, orange juice, apple cider vinegar, olive oil, and the adobo coat thin slices of Boston butt for an hour in the refrigerator.
- Spit-stacked with a pineapple cap: Thin pork slices threaded onto the JoeTisserie rod between a pineapple bottom and top baste themselves in the fruit’s juices as the stack turns over live coals.
- Shaved to order: The outer charred layer is sliced off as it cooks and served in warm tortillas with diced pineapple, red onion, cilantro, and cotija.
Tacos al Pastor Recipe
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
Mexican
Servings
24
Prep Time
30 minutes
Cook Time
30 minutes
Calories
637
Chef Tom cooks up a classic Tacos al Pastor recipe on a Kamado Joe Grill. This fusion of Lebanese and Mexican dishes and techniques packs big flavor. You will marinade your pork for an hour and cook in the traditional method on a rotisserie.
Ingredients
- 4 lbs Boston butt pork shoulder, sliced thin
-
Cattleman’s Grill Carne Asada 8 Second Ride
- Al Pastor marinade (recipe below)
- 1 whole pineapple
- 1 red onion, minced
- 1 bunch cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 20 small tortillas
- 14 oz Achiote paste
- Adobo Sauce (recipe below)
- 1/2 cup orange juice
- 1/2 cup apple cider vinegar
-
1/2 cup olive oil
- 2 oz dried chipotle chiles
- 2 oz dried guajillo chiles
- 1 cup white onion, diced
- 6 fl oz pineapple juice
- 4 fl oz orange juice
- 2 tbsp apple cider vinegar
- 1 oz piloncillo (or brown sugar)
- 2 cloves garlic, smashed
- 1 tbsp ground toasted cumin
- 1 tbsp dried Mexican oregano
- 1 tbsp dried thyme
- 1 tsp ground allspice
-
1 tsp kosher salt
For the Al Pastor marinade:
For the Adobo Sauce:
Directions
To make the adobo sauce, toast the dried chiles in a Lodge 12" Cast Iron Skillet on both sides, until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover with a lid and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust the salt level as desired.
- To prepare the marinade, combine the marinade ingredients bowl and mix well.
- Next, combine the marinade and pork in a zip-top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator for an hour.
Build a charcoal fire in your Kamado Joe Classic Joe II and preheat to 400°F, set up for direct grilling, with the JoeTisserie attachment. Slice the top and bottom off of the pineapple. Stand the pineapple upright. Slice off all the prickly skin from the sides. Slice off the top and bottom 1/4 of the pineapple in discs. Set aside, then core and dice the middle portion.
Remove the meat from the marinade, wiping off excess marinade. Season the pork with the Cattleman’s Grill Carne Asada 8 Second Ride. Thread the pineapple bottom onto the rotisserie spit rod and secure with the prongs. Then thread the slices of marinated pork onto the rod. Once all the pork is threaded on, place the top of the trimmed pineapple on the end to cap it off, secured with the prongs.
- Place the spit rod in place on the rotisserie in the grill. Cook until the outside layer is cooked and lightly charred. Slice off the thin outside layer of the pork, catching it in a bowl or tray under the spit rod. Continue cooking and slicing off the outside layer as it cooks. Hold the pork in a warm place.
- Serve the pork wrapped in warm tortillas, with diced pineapple, red onions, cilantro and cotija cheese.
Recipe Note
Recipe FAQ
What is tacos al pastor?
Al pastor is a Mexican taco made from marinated pork cooked on a vertical spit. The technique came from Lebanese shawarma, and the pineapple on top is part of the tradition.
Why slice the pork thin?
Thin slices pick up marinade quickly and stack on the spit like a trompo. The outer layer cooks fast and shaves off in crisp, caramelized pieces.
Why marinate for only an hour?
The marinade contains acidic orange juice and vinegar, and the adobo has pineapple juice, which contains enzymes that soften meat. One hour seasons thin slices without turning them mushy.
Why toast the dried chiles and then simmer them?
Toasting brings out their smoky flavor, and simmering softens them so they blend into a smooth sauce. Remove the stems and seeds first.
Why wipe off the marinade before seasoning the pork?
Excess marinade makes the pork steam instead of char. Discard the marinade the raw pork sat in rather than serving it.
Why put pineapple on the spit?
The pineapple at the bottom and top holds the stack in place, and its juices run down over the pork as it cooks.
When should I carve the pork?
Slice off only the outer layer that is browned and cooked through. Pork is safe at 145°F, and thin shavings are usually well past that. Return the stack to the heat to cook the next layer.
How do I keep the carved pork warm?
Collect the shaved meat in a warm pan or tray at 140°F or above until you're ready to serve.
Can I make this without a rotisserie?
Yes. Sear the marinated slices in a very hot cast iron skillet or on a griddle, or thread them onto skewers in a tight stack and grill them over high heat, turning often.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The pork keeps for about 3-4 days, and the extra adobo keeps for about a week. Reheat the pork in a hot skillet to crisp the edges.
How indoor-friendly is this recipe?
4 out of 5. The adobo is made on the stovetop, and the pork can be seared in batches in a skillet or broiled on a sheet pan. You'd lose the rotisserie char.
Recipe Highlights
Chile adobo: Adds smoky, sweet-tart depth.
Achiote marinade: Gives the pork its color and flavor.
Pineapple-capped spit: Bastes the pork as it turns.
Shaved to order: Serves crisp, charred pieces in warm tortillas.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.87 oz
- per serving
- Calories
- 637
- Carbs
- 15 grams
- Protein
- 55 grams
- Fat
- 40 grams
- Sodium
- 944 milligrams
