Smoked Al Pastor Tacos

Tacos al pastor on the smoker with grilled pineapple

“Warning: this al pastor might make your neighbors ‘accidentally’ walk by right when you’re slicing from the spit.”

Nothing snaps a weeknight out of its slump like tacos that taste straight out of a taquería. We’re talking ribbons of chile‑rubbed pork, edges a little caramelized, juices dripping, kissed with smoke, and crowned with charred, candy‑sweet pineapple. Add warm tortillas, a squeeze of lime, and a quick pico, and suddenly your backyard feels like a fiesta. The best part? This version is wildly do‑able at home. You’ll build a quick blender marinade with dried chiles, achiote, and pantry spices, marinate thin‑sliced pork shoulder, and smoke it low and slow on a vertical skewer (or a rotisserie). Slice, pile, devour, repeat.

If you’ve ever wanted to try trompo‑style al pastor but weren’t sure where to start, you’re in the right kitchen. I’ll walk you through the marinade, the stack, the smoke, the slice, and all the tasty extras—plus swaps if you don’t have a vertical skewer, and tips to keep the meat juicy and the edges crispy. Ready to make your new signature taco?

These aren’t necessarily an easy recipe, but it’s a worth it recipe. We love tacos, obviously, any one who says they don’t is a dang liar. We’ve been trying all the street tacos at all the places.

Carnitas has been one of my most favorite pork taco recipe, but these are full stop, better. You can’t get enough and the meat is great on salads, burritos and so much more! You’ll love this recipe, just trust.

Smoked Al Pastor Tacos

Ingredients

5 lb pork shoulder, sliced into 1/4 inch slices
1 pineapple cut into rings or spears
3 Tablespoons butter
1/2 cup white onion diced
5 cloves garlic
1 cup chicken stock
1 dried ancho chili peppers
1 dried pasilla pepper
2 chipotle chili peppers in adobo sauce
1 ½ Tablespoons achiote powder
2 teaspoons cumin
2 teaspoons Mexican oregano
1 1/2 Tablespoons kosher salt
1 Tablespoon sugar
⅓ cup white vinegar

Smoked Al Pastor Tacos

Directions

In a medium saucepan, melt butter over medium heat. Stir in the garlic and onions and cook, stirring occasionally, for 2-3 minutes. Add the chicken stock, ancho chili and pasilla 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 about 4-5 minutes. Reduce the heat to low and stir in the achiote powder, cumin, Mexican oregano, salt, sugar, and vinegar. Simmer the marinade for 4-5 more minutes.
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.
Place your sliced pork shoulder in a large bowl. Pour the cooled marinade over the pork and massage everything together to thoroughly coat each piece of pork. Cover with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
Preheat your smoker to 275 degrees F using your favorite wood blend.
Using a vertical skewer or rotisserie attachment, slide the meat onto the skewer one piece at a time.
Place the assembled al pastor meat on the grill grates and close the lid. Smoke for about 4 to 5 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. I basted for 3 hours and then wrapped it in foil to bring it up to temperature.
Once temperature is reached on the pork, unwrap the foil and baste. Grill for 30 more minutes. Put the pineapple on the grill. Close the lid and cook, flipping once after 15 minutes.
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 pineapple, pico de gallo and some lime.

Calorie count

Estimated for one taco built with:

2 ounces cooked al pastor pork
1 small corn tortilla
1 tablespoon grilled pineapple
Pico de gallo and lime

Serving	Calories	Protein	Carbs	Fat	Sodium
Per taco	~250	~15 g	~22 g	~11 g	~420 mg
2 tacos	~500	~30 g	~44 g	~22 g	~840 mg

These numbers will vary with tortilla size, pork portion, and how saucy you go (no judgment if “saucy” = “a lot”).

Nutritional facts

Protein power: About 15 grams per taco keeps you full and happy.
Balanced energy: Corn tortillas add complex carbs; pineapple brings natural sugars and vitamin C.
Fats that satisfy: Pork shoulder has a little marbling, which keeps the meat tender and satisfying.
Sodium watch: Seasonings, stock, and salt add up fast; see “Grocery hacks” for easy ways to dial it back without losing flavor.
Customization: Add diced avocado for healthy fats, swap in whole‑grain tortillas, or pile on extra pico and cilantro for fiber and freshness.

Cooking tips

Choose your wood wisely.
- Mild & balanced: Oak or apple keep smoke gentle and friendly.
- Bolder: Hickory adds oomph; mesquite can overpower—mix sparingly with fruit wood.
Marinade mastery.
- Cool before coating: Hot marinade can seize or partially cook the pork.
- Overnight wins: 12–24 hours = deeper color and fuller flavor.
Stack for success.
- Even thickness: Try to alternate larger and smaller slices so the “trompo” stays balanced.
- Compress gently: A little pressure helps the tower cook evenly and slice cleanly.
Baste like a pro.
- Every 30 minutes: Use drippings from the pan. Fat = flavor, moisture, and that bronzy sheen.
Foil wrap strategy.
- When to wrap: If color’s perfect but temp is slow, wrap loosely. Remove for the last 30 minutes to re‑crisp.
No vertical skewer? Try these.
- Loaf pan hack (oven or smoker): Stack slices tightly in a loaf pan; bake/smoke until 145°F, then invert, broil or high‑heat sear the exterior, and shave.
- Rotisserie: Thread tightly and tie with butcher’s twine if needed.
- Sheet pan broil: Lay slices in overlapping shingles on a wire rack over a sheet pan; broil, flipping and basting, for edge crispness.
Heat & sweetness harmony.
- Taste your chipotles: Brands vary. Start with two peppers; add adobo to taste.
- Balance: Pineapple and a teaspoon of sugar in the marinade round out the chile heat beautifully.
Tortilla glow‑up.
- Corn: Warm on a hot dry skillet 30–45 seconds each side till pliable.
- Flour: Quick kiss of the skillet + a towel wrap to keep them steamy.
Slice it right.
- Let it rest: 10 minutes keeps juices from running everywhere.
- Thin is in: Small, bite‑size shavings = best taco texture.
Altitude and weather note.
- Cool temps: Windy or cold days may extend cook time; keep the lid closed and trust your thermometer.

Recipe variations

Citrus‑bright al pastor:
- Swap: Add 1/4 cup fresh orange juice to the marinade and reduce vinegar by 2 tablespoons for a more traditional naranja tang.
Ancho‑only mild heat:
- Adjust: Skip chipotles if serving heat‑sensitive crowds; double ancho for deep, mellow chile flavor.
Pineapple‑in marinade:
- Option: Blend 1/2 cup fresh pineapple into the marinade for extra sweetness and tenderizing—don’t over‑marinate (8–12 hours).
Carnitas‑pastor mashup:
- Method: Smoke to 185–190°F for shreddy pork with pastor flavor; crisp edges under a broiler, then taco time.
Chicken al pastor:
- Protein swap: Use boneless, skinless chicken thighs; marinate 2–6 hours and grill or skewer‑smoke to 175°F.
Sheet‑pan weeknight:
- Shortcut: Marinate thin pork chops or sliced tenderloin; roast at 425°F for 12–18 minutes, broil 2 minutes to char, slice thin.
Salsa bar bonus:
- Try: Salsa verde, chipotle crema, pickled red onions, and a sprinkle of cotija for extra flair.

Preheat the smoker, cue your favorite playlist, and build that beautiful chile‑red tower. When the time comes to slice and the first curls of pork fall into a warm tortilla with charred pineapple and a squeeze of lime, you’ll understand why this recipe is about to be a forever favorite. It’s festive, it’s feed‑a‑crowd friendly, and it turns any evening into a celebration.

If you make it, I want to hear your twist. Team citrusy marinade? Extra‑spicy chipotle squad? Did you go full trompo or try the loaf‑pan hack? Snap a pic of your slicing moment and your best taco stack—I’ll be cheering you on from my kitchen.

XOXO,