Smoked Al Pastor Pulled Pork

Name: Smoked Al Pastor Pulled Pork
Prep time: 30 min
Cook time: 18 h
Total time: 18 h 30 min
Yield: 8-10
Cuisine: Mexican
Ingredients: 1 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; 3 ancho chiles; 6 guajillo peppers; ¼ onion (chopped); 4 garlic cloves (chopped); ½ tbsp oregano; 2 tbsp achiote paste; ½ tsp cumin; 2 tbsp apple cider vinegar (ACV); 3 cloves; 1 cup pineapple juice; ½ cup orange juice; ½ cup water or stock; 1 tbsp salt

December 22, 2025|Antonio Tapia

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

Rated 5.0 stars by 1 users

Cuisine

Mexican

Author:

Antonio Tapia

Servings

8-10

Prep Time

30 minutes

Cook Time

18 hours

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.

Cook Mode

Smoked Al Pastor Pulled Pork sandwich featuring a towering stack of juicy shredded pork shoulder and adobo sauce

Ingredients

1 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
3 ancho chiles
6 guajillo peppers
¼ onion (chopped)
4 garlic cloves (chopped)
½ tbsp oregano
2 tbsp achiote paste
½ tsp cumin
2 tbsp apple cider vinegar (ACV)
3 cloves
1 cup pineapple juice
½ cup orange juice
½ cup water or stock
1 tbsp salt

Directions

Step 1: Smoke the Pork

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).

Step 2: Make the Al Pastor Adobo Sauce

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.

Step 3: Finish the Pork

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.

Step 4: Serve

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!