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These al pastor grilled kabobs bring your favorite flavorful taqueria meat into your own home! This al pastor marinade recipe with guajillo and ancho chiles, achiote, pineapple, and delicious spices, gives you the most flavorful and tender pork. Grilled and charred to perfection, these al pastor grilled skewers will be on repeat all summer long!
What is al pastor?
Al pastor (better known as Al pastor tacos) is a dish from central Mexico, where marinated pork is grilled/roasted on a rotating ‘trompo’ (round spinning top). This style of rotating spit-grilling came from the Lebanese, and immigrants brought it to Mexico.
This popular dish is often marinated in chiles (likely Chile de arbol), pineapple, and various spices before it is grilled. This process gives the meat a crispy, caramelized coating while the insides remain perfectly juicy.
The resulting flavor is an incredible mix of sweet, tangy, savory, and spicy.
What kind of meat is used in al pastor?
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Traditional Al pastor utilizes marinated boneless pork shoulder and once roasted, the meat is thinly sliced right off the trompo onto tortillas. If you can only find bone-in pork shoulder, kindly ask your butcher to remove the bone for you. You can also cut it out yourself at home.
Since most of us do not have rotating trompos at home, I put a spin on the traditional al pastor and made it into delicious grilled skewers.
Why this grilled al pastor recipe works
- Al Pastor kebabs are perfectly juicy on the inside with a crispy grilled coating.
- Added pineapple makes this pork super tender as the acid breaks down any tough cut.
- Dried chiles, achiote, and chipotles in adobo give this dish an authentic flavor and fantastic spice.
- The flavor balance of sweet, spicy, savory, and tangy is unmatched in these kabobs.
- This skewered al pastor is incredibly versatile and can be eaten in so many different ways. Chop it up for tacos or enjoy some with a side of rice – the world is your oyster.
- Perfect for meal prep, grill some al pastor and use leftover pork for a variety of easy dishes.
Ingredients needed
Here’s everything you’ll need to make grilled al pastor kebabs….
- Boneless pork shoulder
- Dried guajillo chiles
- Dried ancho chiles
- Achiote seasoning or paste
- Dried oregano
- Ground cumin
- Chicken broth
- Pineapple juice
- White vinegar
- Garlic
- Chipotles in adobo
- Kosher salt
How to make al pastor kabobs
Ready to cook delicious, skewered al pastor? This recipe is straightforward to make; just follow these simple steps.
Step 1: Rehydrate chiles
- Bring a saucepan of 2 cups of water (or microwave) to a boil.
- Cut the stems off the 4 dried guajillo chiles and 2 dried ancho chiles. Then, remove the seeds.
- In a Pyrex or heat-safe container, carefully pour the boiling water over the dried chiles. Allow them to rehydrate for 15 minutes while you prepare the rest of the marinade.
What chiles should I use for al pastor?
The traditional chiles used in al pastor are ancho, guajillo, and Chile de arbol. I found dried chiles at Aldi, but you can also check your local grocery store or Mexican grocery or get them online.
I had trouble finding Chile de arbol, so for this recipe I just used guajillo and ancho chiles.
Dried chiles are fresh peppers that have had the moisture removed from them. You can rehydrate them to use in sauces/salsas or even grind them up while dry to use as a seasoning.
Step 2: Blend the al pastor marinade
- In a blender, add all of the al pastor marinade ingredients: 4 guajillo and 2 ancho chiles, 1 tbsp achiote, 1 tsp oregano, 1 tsp cumin, 1 cup chicken broth, 1 cup pineapple juice, 2 tbsp white vinegar, 3 cloves garlic, 2 chipotles in adobo, and 1 tsp kosher salt.
- Blend on high until smooth.
- Cut 3 lbs pork shoulder into 1 ½ inch cubes and set into a large bowl.
- Pour marinade over the pork in the bowl and use your hands to mix and ensure all of the pork is fully coated in al pastor marinade.
- Finally, marinate the pork overnight.
What is achiote?
Achiote, also known as annatto, is an orange-red condiment with a sweet, nutty, and peppery taste. Achiote comes in different forms, the most common being powder and paste. For this recipe, I used the powder form, but you can also use the paste as a substitute.
I also found this achiote powder at my local grocery store in the Mexican section, which also had some coriander in it. It may be labeled “annatto” when looking at your local store.
Do I have to marinate the pork overnight?
It’s essential to this al pastor recipe that you let the pork marinate overnight. Otherwise, your pork may end up pretty tough.
By leaving pork in an overnight marinade containing highly acidic ingredients like vinegar and pineapple juice, the enzymes help break down the pork.
This makes the meat extremely tender once cooked. So please, don’t skip this step!
Can I blend the marinade ahead of time?
Sure thing!
This spicy marinade will keep best in an airtight container for up to four days in the refrigerator or up to six months in the freezer.
Pre-making your marinade is an extra quick cooking solution.
Step 3: Grill the al pastor kabobs
- If using wooden skewers, soak them in water for 10 minutes – this will keep them from splitting and burning. Place marinated pork on each skewer.
- Preheat the grill to medium/high heat (400F). Ensure your grill grates are clean/oiled.
- Once the grill is to temperature, place the kebabs over direct heat.
- Grill, turning every few minutes until the internal temperature is 170F (about 10-15 minutes, depending on the size of the meat pieces). Use a digital thermometer to check for doneness.
How to serve al pastor kabobs
Al pastor is traditionally shaved onto a tortilla for a taco. Fill with your favorite toppings, such as minced onion, cilantro, and mango salsa to highlight the sweetness of the marinade. A citrussy, creamy slaw is also welcome!
Serve with a side of Mexican garden chicken salad, stuffed poblano peppers, or crispy corn chips with homemade guacamole and oven-roasted salsa for an added touch.
You can even use skewered al pastor meat for a quick and easy rice bowl. Simply add to a bowl of steaming rice, top with grilled vegetables (bell peppers and onion are my favorites!), and a drizzle of garlic aioli.
No matter how you serve them, one thing is for sure…this kabob recipe is going to be a grilling favorite!
How to store al pastor
To store the cooked al pastor kabobs, remove the meat from the skewer and place it in an airtight container. Refrigerate for up to 4 days.
Leftover al pastor is excellent warmed up and thrown into tacos, wraps, or rice bowls. Just microwave for a couple of minutes, then enjoy.
You can also make the marinade in advance and store it in the refrigerator for up to 4 days, re-blend before using. You can freeze the marinade as well.
Love this grilled kabob dish? Try out these other recipes:
- Jerk Chicken Skewers
- Steak Skewers with Chimichurri
- Marinated Chicken Kabobs
- Grilled Shrimp and Chorizo Skewers
- Halloumi Cheese and Watermelon Grilled Skewers
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Al Pastor Kabobs
Ingredients
- 3 pounds boneless pork shoulder or butt (cut into 1 1/2 inch cubes)
- 4 dried guajillo chiles (seeds and stem removed)
- 2 dried ancho chiles (seeds and stem removed)
- 1 tablespoon achiote seasoning, annato or paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1 cup pineapple juice
- 2 tablespoons white vinegar
- 3 cloves garlic
- 2 chipotles in adobo + 1 tablespoon sauce from can
- 1 teaspoon Kosher salt
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Instructions
- Bring a saucepan of 2 cups of water (or microwave) to a boil. Cut stem off chiles and remove seeds. In a pyrex or heat safe container, carefully pour the boiling water over the dried chiles. Allow them to rehydrate for 15 minutes, while you prepare the rest of the marinade.
- Cut pork shoulder into 1 1/2 inch cubes and place in a large bowl.
- In a blender add all of the al pastor marinade ingredients: guajillo and ancho chiles, achiote, oregano, cumin, chicken broth, pineapple juice, white vinegar, garlic, chipotles in adobo, and kosher salt. Blend on high until smooth.
- Pour marinade over the pork in the bowl and use your hands to mix and ensure all of the pork is fully coated in al pastor marinade. Cover with plastic wrap, place in refrigerator, and marinate overnight.
- If using wooden skewers, soak them in water for 10 minutes. This will keep them from splitting and burning. Place marinated al pastor pork on each skewer.
- Preheat grill to medium/high heat (400F). Ensure your grill grates are clean/oiled.
- Once grill is to temperature, place al pastor kebabs over direct heat. Grill turning every few minutes until the internal temperature is 170F (will take about 10-15 minutes depending on the size of the meat pieces). Use a digital thermometer to check for doneness.
- Al pastor is traditionally shaved onto a tortilla for a taco. The great thing about these al pastor skewers is you can enjoy them any way you would like. Chop them up for tacos, enjoy them with a side of rice, the world is your oyster. Enjoy!
Notes
Pork
- If you can only find bone-in pork shoulder, kindly ask your butcher to remove the bone for you. You can also cut it out yourself at home.
- P can be tough and benefits from an overnight marinade. The vinegar and pineapple juice enzymes help break down the pork making it very tender once cooked.
Dried chiles
- The traditional chiles used in al pastor are ancho, guajillo, and Chile de arbol.
- I found dried chiles at Aldi, you can also check your local grocery store a Mexican grocery, or get them online.
- I had trouble finding Chile de arbol, so for this recipe I just used guajillo and ancho chiles.
Achiote
- For this recipe I used the powder form of achiote, but you can also use the paste as a substitute.
- I also found this achiote powder at my local grocery store in the Mexican section. It may be labeled “annatto” when looking at your local store.
Storing
- Storing cooked al pastor: to store the cooked al pastor kabobs, remove the meat from the skewer and place in an airtight container. Refrigerate for up to 4 days.
- Storing marinade: you can make the marinade in advance and store it in the refrigerator for up to 4 days, re-blend before using. You can also freeze the marinade.
