Smoked Al Pastor Pork Taco’s
5-6 lb Boneless Pork Butt from Notorious mEATS
Remaining Ingredients Below
Al Pastor Marinade
The most important step in the recipe is the marinade. The marinade not only adds flavor to the pork but the salt creates a binder for your pork. Here is what you need:
- 2 Tablespoons butter
- ¼ cup white onion (diced)
- 4 cloves garlic
- ½ cup chicken stock (non salted)
- 2 dried ancho chili peppers
- 2 chipotle chili peppers in adobo sauce
- 1 ½ Tablespoons achiote paste (or powder)
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 1 ½ Tablespoons kosher salt
- 1 Tablespoon sugar
- ⅓ cup white vinegar
- Season the pork slices with Notorious PIG BBQ Hypnotizer Rub (11.8oz) prior to adding the marinade
Pork in the Marinade
- Prepare the marinade. In a medium saucepan, melt butter over medium heat. Stir in the onions and garlic and cook, stirring occasionally, for 2-3 minutes or until fragrant. Add the chicken stock, ancho chili 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 4-5 minutes. Reduce the heat to low and stir in the achiote paste, cumin, Mexican oregano, salt, sugar, and vinegar. Simmer the marinade for 4-5 more minutes.
- Blend the marinade. 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. Cool the marinade prior to adding it to the pork. You can make the marinade ahead of time if you wish.
- Marinate the pork in a container by pouring the cooled marinade over the pork and working everything together to thoroughly. Make sure every piece is covered. Seal your container via a lid or shrink wrap and marinate for a minimum of 2 hours, and a maximum of 24 hours.
- Preheat your smoker to 275F using your favorite wood combinations. I cooked this on a Green Mountain Peak and their Competition Blend pellets for this cook.
- Assemble the meat on the spit. Using a vertical skewer or rotisserie attachment, slide the meat onto the skewer one piece at a time, keeping the meat even around the edges and sides so there aren’t any large pieces of meat overhanging any other. Add a 1/4 cup of chicken stock to the bottom of the vertical rotisserie.
- Place the vertical spit on the smoker and begin cooking. I like to spritz and baste the meat every 30 minutes. Water is fine to spritz with, then baste with the drippings from the bottom of the rotisserie. You are looking for 145F internal temp at the thickest part for the done temperature.
- Between 135-140F internal temp start cooking your pineapple. Place the pineapple wedges on the grill next to the al pastor. Flip the pineapple after 15 minutes, and pull it off the smoker after 30 minutes.
- Remove the al pastor (145F), 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 fresh cilantro, diced onion, and a squeeze of fresh lime.