This slow-smoked pork shoulder fuses classic backyard BBQ with a bold, pineapple-citrus adobo for the ultimate Al Pastor twist.
Smoked Al Pastor Pulled Pork
|Antonio Tapia
Smoked Al Pastor Pulled Pork
Antonio Tapia
8-10
30 minutes
18 hours
Mexican
BBQ
Juicy, smoky pork shoulder is rubbed with Salsa Valentina, slow-smoked for 16 hours on the PRIME Pellet Grill, and drenched in a bold adobo made with guajillo chiles, pineapple, and citrus. Shred, serve in tacos or sandwiches, and top with onions, cilantro, and a squeeze of lime.
Ingredients
- 1Â bone-in pork shoulder
- Salsa Valentina (or hot sauce) – as a binder
- Your favorite seasoning (SPG: salt, pepper, garlic)
- Smoker (Halo PG) with Kingsford pellets
- 3Â ancho chiles
- 6Â guajillo peppers
- ¼ onion (chopped)
- 4Â garlic cloves (chopped)
- ½ tbsp oregano
- 2 tbsp achiote paste
- ½ tsp cumin
- 2 tbsp apple cider vinegar (ACV)
- 3Â cloves
- 1 cup pineapple juice
- ½ cup orange juice
- ½ cup water or stock
- 1 tbsp salt
Directions
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Season the Pork: Rub the pork shoulder with Salsa Valentina, then coat it generously with your favorite seasoning or a simple SPG (salt, pepper, garlic) blend.
Smoke: Place the pork in your smoker at 225°F and smoke until probe-tender (about 16 hours, or until internal temp reaches 205–210°F).
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Sauté: In a pan, cook the onions and garlic over medium heat until the onions turn soft and translucent.
Toast Chiles: Add ancho and guajillo peppers, and toast for 20–30 seconds until fragrant.
Simmer: Pour in the apple cider vinegar, water (or stock), and add oregano, cumin, cloves, salt, and achiote paste. Bring to a boil, then cover and remove from heat. Let it steam for 10 minutes.
Blend: Transfer everything to a blender. Add pineapple juice, orange juice, and chipotle peppers (if desired). Blend until smooth.
Strain: Pour the sauce through a strainer to remove any pulp for a smooth adobo.
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Glaze: Once the pork reaches 205–210°F and is probe-tender, remove it from the smoker. Coat it with the adobo sauce, then tent with foil. Let it rest for at least 2 hours.
Shred: After resting, shred the pork using two forks.
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Serve your al pastor pulled pork in tacos, on sandwiches, or over rice. Top with fresh onions, cilantro, your favorite salsa, and a squeeze of lime for that perfect Mexican flavor!
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