Smoked Tacos Al Pastor
These Tacos Al Pastor are a great meal to serve a crowd! Smoky grilled pork and pineapple served in warm corn tortillas. You'll feel like you're on vacation in Mexico with these flavors.
TIP:For proteins with a thick fat cap, like brisket, trim off enough fat so that 1/4-inch remains. Then place on the grill fat side up.
Ingredients
- 3–4 pounds boneless pork shoulder, trimmed, fat removed
- Mexican spice blend, as desired
- 1 whole pineapple, peeled, core removed, cut in 1/2-inch rings
- 1 can (6 ounces) pineapple juice
- 1 large white onion, peeled, diced small
- 1/2 cup chopped cilantro
- 24 corn tortillas, warmed
- lime wedges, for garnish
- Instant-Read Thermometer
Instructions
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 2
Liberally season pork on all sides with Mexican spice blend. Place the pork and pineapple on the grill grate, then close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to SMOKER and set temperature to 250°F, and set time to 4 hours. Select START/ STOP to begin cooking (preheating is not needed). Set an external timer to 15 minutes.
Step 5
After 15 minutes, open hood, remove pineapple and set aside. Close hood to continue cooking pork. Let pineapple cool, then chop into small pieces.
Step 6
Cooking is complete when an instant-read thermometer reads 203°F. When cooking is complete, turn unit off, leave hood closed, and let pork rest for 45 minutes to 1 hour. Alternatively, remove food from grill, wrap in plastic wrap and let rest for at least 45 minutes to 1 hour. Then shred the pork and toss in a large bowl with pineapple juice.
Step 7
To build the tacos, layer the tortillas with pork, pineapple, onions, and cilantro. Top with fresh lime juice.