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Tacos Al Pastor

Prep Time: 15 Min | Cook Time: 3 Hrs


  • 1
    Vertical Skewer
  • 2
    Pork Butt (Boneless Works Best)
  • 3
  • 4
    Corn tortillas
  • 5
    White Onion
  • 6
  • 7
    Al Pastor Marinade: 1 Tbsp Peppercorns, 5 Whole Cloves, 1/2 Tsp Cumin Deeds, 1 Small Yellow Onion, 10 Garlic Cloves, 3 Guajillo Chile and 2 Ancho Chile (Seeds and Stem Removed), 2 Cups Water, 1 can Chipotle La Contensa in Adobo, 1/4 cup Fresh Oregano, 1/4 Cup Apple cider Vinegar, 1 Cup Pineapple Juice, 1 Orange (Squeezed), Tbsp Salt

It doesn’t have to be Tuesday to enjoy these delicious tacos! Not only will the presentation blow your mind, so will the flavor. Be ready to ride the rollercoaster of sweetness and spiciness.


  1. First start by making the marinade. Heat skillet over medium-high heat. Add onions and garlic and sauté until onions are slightly caramelized. Then add peppercorns, cloves, cumin and toast until fragrant. About 3-5 minutes. 
  2. Cut tops of guajillo and ancho chilies. Remove seeds. Remember not to touch your eyes! Add chilies to the skillet and toast for 2-3 minutes. Then add 2 cups of water and let it steep to soften the chilies. 
  3. Remove and let cool. Add to a blender with the remaining ingredients and blend until smooth. Once blended, move to a large bowl. Take your pork butt and slice into quarter-inch thick slices. It helps if the pork butt is slightly frozen.
  4. Take the pork butt slices and dip into the marinade and coat evenly. Then place flat into a baking dish or zip-lock bag. Do this for the remaining slices. If you have any marinade remaining, pour it into the dish or bag. Seal up and allow to marinate overnight in the fridge.
  5. Ready to cook? Let’s get to it! Start by getting your smoker preheated to 350 degrees. This cook will take about 2-3 hours.
  6. First start with a thick cut slice of pineapple as the base on your vertical skewer. Followed by the pork and smaller slices of pineapple. I like to do 4 pieces of pork and 1 pineapple slice, repeated until finished. Then top the skewer with another thick cut of pineapple. I also like to put the skewer into some type of pan. I found a cast iron skillet works best. We want to save all the juices because we will be using that to baste every 30 minutes!
  7. After your internal temperature reaches 145 degrees and the edges of the pork are crispy, it's time to slice up. Start with your knife at the top of the skewer and slice downwards, repeating around the entire skewer. Transfer pork/pineapple into another bowl and place skewer back into smoke to crisp the edges once again. Repeat this until there's nothing left! 
  8. Make your tacos by combining the pork, pineapple, diced white onion and fresh cilantro. Now enjoy! Spice it up even further with your favorite hot sauce!

Author: SweetTuskBBQ
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