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Tacos al Pastor

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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6 People
Author: Chef Anthony Serrano

Ingredients

  • 5 lb boneless pork shoulder
  • 2 tablespoons guajillo chili powder
  • 2 tablespoons salt
  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon pepper
  • 1 cup apple cider vinegar
  • 1 pineapple diced or 2 cans of crushed pineapple
  • 1 pineapple skinned and sliced into 1-inch rounds

Instructions

  • Slice the pork shoulder into about ¼ inch slices, then transfer to a large dish or bowl.
  • Combine the marinade ingredients in a food processor and mix until all the ingredients are incorporated. Pour the marinade over the pork slices and using your hands to mix meat and marinate.
  • Cover the bowl with plastic wrap, then refrigerate for at least 12 hours (a maximum of 3 days).
  • Prior to placing the pork on to the spit, we want to center, set and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the pork will be properly centered over the infrared burner when time to cook. Align the right end fork so that it sits in front of where the right rear back burner ends. Tighten to secure into place with pliers. Skewer the spit through the various pieces of pork, securing them in the preset fork. Now slide and secure the left rotisserie fork onto the last piece of pork and place onto the spit, tightening in place with pliers. You can layer the meat and pineapple for a more intense flavor or add the pineapple to the ends.
  • Remove the center grill grates from Bull's Angus Grill. Place an aluminum tray under to catch the drippings.
  • Preheat the grill for 15 minutes with the lid closed, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off.
  • Turn the two outside burners off while loading the spit. Using the Bull Pit Mitts, place the rotisserie spit with positioned chicken thighs into the rotisserie brackets. Turn the rotisserie motor on. Turn the two outside burners to medium and the infrared back burner on medium heat, around 400 degrees F. Check that the pork rotates properly and close the lid. 
  • Cook until your pork has reached an internal temperature of 145 degrees (approximately 90 minutes), use your Bull Instant Read Flip Tip Digital Thermometer. Remove from the grill and rest for the meat for 30 minutes. Thinly slice your meat and build your tacos with your favorite taco garnishes.