Overview

Stack thin-sliced, achiote-marinated pork shoulder on a simple two-skewer ‘trompo’ and run your kettle hot for taco‑shop char and juicy shavings—no rotisserie required. This guide covers the build, fire, temps, and safe carving.

Ingredients

• 4 lb (1.8 kg) boneless pork shoulder, sliced 1/4 in (6 mm) thick
• 1/2 medium pineapple, peeled and cut into a 1–1.5 in (2.5–4 cm) thick cap; reserve extra for tacos
• 1 large white onion, halved (one half for base, one half diced for serving)
• 3 dried guajillo chiles, stemmed and seeded, soaked until soft
• 2 tbsp (30 g) achiote paste
• 4 cloves garlic (16 g)
• 1/2 cup (120 ml) pineapple juice
• 1/2 cup (120 ml) orange juice
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (12 g) kosher salt
• 1 tsp (3 g) black pepper
• 1 tsp (2 g) Mexican oregano
• 1/2 tsp (1 g) ground cumin
• 1/8 tsp (0.5 g) ground clove
• 1 tbsp (12 g) brown sugar or grated piloncillo
• 2 tbsp (30 ml) neutral oil
• Warm corn tortillas, cilantro, salsa, and lime wedges for serving

Equipment

• 22 in (57 cm) kettle grill with lid
• Charcoal chimney starter
• Hardwood lump or briquette charcoal
• 1 small fruit wood chunk (apple, guava, or peach)
• 2 stainless steel skewers, 12–14 in (30–36 cm)
• Disposable aluminum drip pan
• Instant-read thermometer
• Heat-resistant gloves
• Blender
• Nonreactive bowl or 1-gal (3.8 L) zipper bag
• Chef’s knife and cutting board
• Aluminum foil
• Tongs

Wood

Apple wood chunk

Time & Temp

Time & Temp
Smoke temp: 400 °F (204 °C)
Target internal: 165 °F (74 °C)
Approx duration: 2.0 hours

Why Al Pastor Works on a Kettle

Al pastor needs steady high heat, radiant energy from one side, and the ability to shave crisp, lacquered edges while the interior stays juicy. A 22-inch kettle delivers the environment with a simple two-zone fire and a vertical stack of marinated pork on skewers, letting you rotate for even caramelization and carve in passes just like a trompo.

Meat Selection and Slicing

Choose boneless pork shoulder (butt) for the right mix of fat and collagen. Ask your butcher to slice it 1/4 in (6 mm) thick, or partially freeze the roast 60–90 minutes and slice across the grain at home. Trim only hard exterior fat; leave intramuscular fat. Thinner is better than thicker for fast rendering and crisp edges when stacked.

Marinade: Classic Pastor Profile

Al pastor leans on achiote for color, guajillo for gentle heat and fruit, citrus and vinegar for brightness, and a hint of sweet to fuel browning. Blend the marinade smooth and coat every slice, then rest cold long enough to penetrate but not so long the acid mushes the meat. Six to 24 hours in a nonreactive container gives the right flavor and color without compromising texture.

Build the Trompo Without a Rotisserie

Use two parallel stainless skewers for stability. Sit a trimmed, flat-cut half onion on the grill grate as a base, then drive both skewers through its center so they stand vertical about 1 in (2.5 cm) apart. Thread marinated slices onto both skewers, pressing down to compact a tight cone. Keep total height under the lid clearance and finish with a 1–1.5 in (2.5–4 cm) thick pineapple cap to baste as it cooks. Set a disposable pan under the stack to catch drippings and keep the fire clean.

Fire Setup on a Kettle

Build a hot two-zone fire by lighting a full chimney of charcoal and dumping it to one side. Add 1 small fist-sized chunk of mild fruit wood to the lit side. Place an empty drip pan on the cool side under the trompo location, set the cooking grate, and position the stack over the pan, offset from the coals. Run the dome at 375–425°F (190–220°C), with the top vent over the meat to pull heat and a light kiss of smoke across the stack. Adjust bottom vent to maintain heat; wide open in the first 20 minutes, then trim as needed.

Cook: Temps, Time, and Doneness

Plan for about 1.5–2.5 hours for a 4 lb (1.8 kg) stack at 375–425°F (190–220°C). Rotate the entire base a quarter-turn every 15–20 minutes for even browning, and baste occasionally with rendered fat or a touch of pineapple juice if the surface dries. Begin test-carving once the exterior is deep red-brown with charred edges. For safety on a stacked, non-intact pile, confirm the core hits at least 165°F (74°C) with an instant-read thermometer before final, aggressive shaving. If the outside lags in color as the core approaches temp, briefly slide the stack closer to the coals with the lid on for a few minutes to finish the crust without oversmoking.

Carve, Crisp, and Serve

Lift the lid, steady the skewers with tongs, and shave thin ribbons from top to bottom with a sharp knife, targeting the crisp outer 1/8–1/4 in (3–6 mm). Return the lid between passes so the next layer heats and renders. Chop shaved meat if desired and hit a hot skillet or plancha for 30–60 seconds to re-crisp edges. Serve immediately on warm tortillas with diced onion, cilantro, salsa roja or verde, a squeeze of lime, and bits of the caramelized pineapple cap.

Food Safety and Handling

Keep marinating pork at or below 40°F (4°C) and do not exceed 24 hours. Discard used marinade or boil it hard for 3 minutes before using as a sauce. Treat the stacked pork as non-intact: verify the center reaches 165°F (74°C) before broad shaving, or only shave fully cooked outer layers and return the stack to the kettle between cuts. Keep cooked shavings above 140°F (60°C) when holding. Cool leftovers from 135°F to 70°F (57°C to 21°C) within 2 hours and to 40°F (4°C) within 4 hours; refrigerate up to 4 days or freeze up to 3 months. Reheat leftovers to 165°F (74°C).

Troubleshooting on a Windy Weeknight

If temps sag, open the bottom vent fully and crack the lid 1/2 inch for a minute to stoke, then close and stabilize. If the stack leans, compress it gently with gloved hands and push the skewers deeper into the onion base. Bitter smoke means grease hit the coals; verify the drip pan is centered and not dry. If sugar in the marinade threatens to scorch, rotate away from the fire and spritz with pineapple juice or water, then resume once color evens out.

Make-Ahead, Leftovers, and Reheating

You can slice and marinate the pork 24 hours ahead and stack it just before cooking. For service, hold the cooked stack loosely tented at 150–160°F (66–71°C) in a warm oven for up to 45 minutes. Re-crisp shaved leftovers in a hot skillet or on a plancha with a teaspoon of rendered fat until edges sizzle, then serve immediately.

Regional Notes and Wood Choice

Taquería al pastor runs near direct flame with minimal smoke; on a kettle, a mild fruit wood like apple stays in bounds while adding a subtle kiss. Avoid heavy smoke—one small chunk is enough. Keep the profile classic with guajillo and achiote; if you prefer northern or border-town heat, add a single chile de árbol to the blend without crowding the guajillo’s fruitiness.

Notes

• Marinate 6–24 hours; do not exceed 24 hours due to acidity.
• Keep the stack under lid height; most 22 in kettles give roughly 7–8 in (18–20 cm) clearance.
• Top vent over the meat improves crossflow and even browning.
• One small fruit wood chunk is plenty; heavy smoke muddies achiote and pineapple.
• If guajillo is unavailable, substitute 2 mild anchos and reduce sugar slightly.
• To boost char fast, crack the lid and slide the stack closer to the coals for 3–5 minutes, then return to indirect.
• Boil any leftover marinade hard for 3 minutes before using as a sauce or glaze.
• Stabilize the onion base by trimming it flat; if you need more heft, wrap a small potato or a foil-wrapped firebrick and set the base on it.