Smoked Tacos Al Pastor

When you have a sweet spicy marinade, smoked pork and caramelized pineapple in a taco.   You're winning!  What more do I have to say?


Prep Time: 18 hours to marinate, 15 minutes to prep                            

Cook time: 6 hours at 300 °F,  15-20 minutes sauté                                        

Yield: 20-25 servings



•    4lbs Boneless Country Style Pork Shoulder Ribs - tenderized


•    1 -20oz. can pineapple tidbits
•    1 cup orange juice
•    ¼ cup chili powder
•    1 tbsp. oregano
•    1 tbsp. cumin
•    ½ tbsp. garlic powder
•    1 -3.5 oz. can chipotle chilies in adobo-roughly 3-4 chilies
•    1 large onion roughly chopped
•    1 tbsp. kosher salt
•    ½ tbsp. black pepper
•    1/3 cup white vinegar
•    ½ tbsp. sugar

•    1 large pineapple

Combine all the ingredients in a blender and puree until all ingredients are incorporated.  Set aside and reserve. This can also be done a day in advance to save time.

Tenderize the pork shoulder ribs on both sides and place in a large bowl or container.  Cover with marinade and shake to fully cover ribs.  Set in refrigerator overnight for up to 18 hours.

Heat smoker grill to 300 °F and then add your wood.  I used maple, but hickory or mesquite would work as well.  Save the reserved marinade and add a little water to thin it out.  You are going to use this for your basting.    Smoke for 6 hours and be sure to baste every 30 minutes.

Remove and let cool for 15 minutes once cooked.  Once rested, dice the pork ribs into little chunks and set aside.
Peel, core and dice pineapple and then add to the diced smoked pork ribs.

To make the Al Pastor

•    Pork and pineapple mixture
•    ¼ stick unsalted butter
•    1 tbsp. olive oil
•    1 tbsp. oregano
•    1 tbsp. cumin
•    ½ tbsp. garlic powder
•    1 cup water
•    2 cups orange juice

In a large sauté pan over medium heat melt butter and oil together.  Add all ingredients except for the liquid and cook for 5-7 minutes or until the pineapple is caramelized.   Add your liquids and cook until all the liquids are reduced.  

To enjoy

  • Corn tortillas - warmed in same skillet you made tacos
  • Cilantro and onion 
  • Mozzarella cheese
  • Cotija cheese
  • Salsa