Smoked Tacos Al Pastor

These Smoked Tacos Al Pastor take classic Mexican street taco flavor and give it a backyard smoker twist. Thin slices of pork shoulder are marinated in a smoky adobo made with toasted dried chiles, achiote paste, pineapple juice, citrus, garlic, onion, and Mexican oregano, then stacked on a vertical trompo with layers of fresh pineapple.

The smoker builds deep wood-fired flavor, but the Blackstone is where the magic finishes. After the pork is smoked, it gets sliced right off the trompo and flash-seared on a hot griddle until the edges turn crispy and caramelized. Add warm corn tortillas, pico de gallo, diced white onion, cilantro, lime, cotija, and roasted avocado verde salsa, and you have the ultimate street taco at home.

Here is a link to the Trompo I use in this recipe. https://amzn.to/4wxI3eS

Why You’ll Love This Recipe

• Smoky al pastor flavor: Toasted dried chiles, achiote, citrus, pineapple, and pork shoulder create deep, bold flavor.
• Trompo-style cooking: Stacking the pork with pineapple keeps it juicy and gives it that street taco feel.
• Blackstone crispy edges: A quick griddle sear after smoking adds the best caramelized texture.
• Loaded taco build: Avocado verde salsa, cotija, pico, onion, cilantro, and lime make every taco fresh and flavorful.

Ingredients

Smoked Al Pastor Trompo

• 3–4 pounds boneless pork shoulder, sliced 1/4-inch thin
• 2 dried ancho chiles
• 3 dried chipotle chiles
• 2–3 tablespoons achiote paste
• 1/2 cup pineapple juice
• Juice of 1 large orange
• 1/4 cup apple cider vinegar
• 2 tablespoons lime juice
• 4 garlic cloves
• 1/2 white onion
• 1 teaspoon Mexican oregano
• 1 whole fresh pineapple, sliced into thick rings
• Vertical trompo pan or spit stand

Roasted Avocado Verde Salsa

• 8–15 small tomatillos, peeled and washed
• 1–2 serrano peppers
• 1 dried New Mexico chile, deseeded
• 1 large onion slice
• 1/4 green bell pepper
• 2 garlic cloves
• 1 big handful cilantro
• 1/2 cup water
• 1/2 teaspoon cumin
• 1 teaspoon chicken bouillon
• Salt and pepper, to taste
• 2 large avocados

Taco Assembly

• Corn tortillas
• Fresh pico de gallo
• Diced white onion
• Chopped cilantro
• Fresh lime wedges
• Avocado verde salsa
• Cotija cheese

How to Make Smoked Tacos Al Pastor

Step 1: Make the Adobo Marinade

1. Toast the chiles. Press the dried ancho and chipotle chiles flat in a dry, hot skillet for 10–20 seconds per side, just until fragrant.
2. Soften the chiles. Submerge the toasted chiles in boiling water for 15 minutes to soften.
3. Blend the marinade. Puree the softened chiles, achiote paste, pineapple juice, orange juice, apple cider vinegar, lime juice, garlic, onion, and Mexican oregano until completely smooth.
4. Marinate the pork. Coat the thinly sliced pork shoulder thoroughly in the adobo marinade. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

Step 2: Build the Trompo Stack

1. Start with pineapple. Place one thick pineapple ring onto the base spike of the trompo pan.
2. Add the pork. Thread half of the marinated pork tightly onto the spike.
3. Add the middle pineapple layer. Push a second pineapple ring down to the middle of the stack.
4. Finish the stack. Thread on the remaining pork and cap the top with a final pineapple ring.

Step 3: Smoke the Trompo

1. Preheat the smoker. Fire up the smoker to 275°F using fruitwood or hickory.
2. Smoke upright. Place the trompo upright on the smoker and cook for 2 1/2 to 3 1/2 hours.
3. Check the temperature. Smoke until the center meat reaches 145°F–150°F.
4. Rest briefly. Let the trompo rest for a few minutes before carving.

Roasted Avocado Verde Salsa

1. Heat the Blackstone. Lightly oil the Blackstone and set it to medium heat.
2. Roast the vegetables. Add the tomatillos, serranos, New Mexico chile, onion, and green bell pepper to the griddle. The New Mexico chile toasts quickly, so remove it as soon as it smells fragrant and turns browned.
3. Add garlic. Add the garlic cloves, then cover the vegetables with a dome to trap heat.
4. Char and soften. Move the vegetables frequently for about 15 minutes, until they are caramelized, softened, and lightly charred.
5. Blend the salsa. Transfer the roasted vegetables to a blender. Add cilantro, water, cumin, chicken bouillon, salt, pepper, and avocados. Blend until silky smooth.

Blackstone Sear and Taco Build

1. Carve the pork. Slice the smoked pork thinly right off the vertical trompo spike.
2. Flash-sear on the Blackstone. Add the carved pork to a smoking hot, lightly oiled griddle surface. Sear for 1–2 minutes, until the edges get crispy, charred, and caramelized.
3. Warm the tortillas. Heat the corn tortillas on the Blackstone until warm and pliable.
4. Assemble the tacos. Load each tortilla with crispy al pastor pork, pico de gallo, diced white onion, chopped cilantro, a squeeze of lime, avocado verde salsa, and cotija cheese.

Recipe Tips

• Slice the pork thin. Thin 1/4-inch slices stack better and absorb more marinade.
• Marinate overnight if possible. The longer marinating time gives the pork deeper adobo flavor.
• Use pineapple layers. The pineapple helps baste the meat as it smokes and adds classic al pastor sweetness.
• Do not skip the Blackstone sear. The smoker gives flavor, but the griddle creates those crispy taco-shop edges.
• Watch the dried chile on the griddle. The New Mexico chile toasts fast and can burn quickly, so pull it as soon as it is fragrant.

Make-Ahead and Storage

The pork can be sliced and marinated the night before cooking. The avocado verde salsa can also be made a few hours ahead and refrigerated until ready to serve.

Store leftover smoked al pastor pork in an airtight container in the refrigerator for up to 3 days. Reheat on a hot Blackstone or skillet to bring back the crispy edges. Store salsa separately in the refrigerator and stir before serving.

Serving Ideas

Serve smoked tacos al pastor with Mexican rice, beans, grilled corn, chips and salsa, guacamole, pickled onions, or a simple cabbage slaw. They are perfect for backyard cookouts, taco nights, game day, and summer gatherings.