Grilled Al Pastor-Style Pulled Pork brings together the smoky richness of grilling with the vibrant, tangy-sweet citrus flavors of Mexico’s iconic Al pastor. Whether you’re looking to level up your taco night or craft an unforgettable sandwich, this dish offers the best of both worlds.

pork tacos lined up with mango salsa on the side

The Fusion: Pulled Pork Meets Al Pastor

Pulled pork is a Southern classic, slow-cooked and shredded into succulent, smoky strands. By combining the al pastor marinade with a grilling and braising combo, you get a dynamic fusion that works perfectly for tacos, sandwiches, burrito bowls, stuffed peppers, and more.

The bold, zesty, smoky flavors make it a worthy taco night centerpiece with avocado crema and mango pineapple salsa by its side. The sweet pineapple contrasts beautifully with the smoky pork, while the tangy salsa and herbs bring freshness to every bite.

Al Pastor style pulled pork marinade ingredients labeled

What is Al Pastor?

Al pastor, or “shepherd’s style,” draws its roots from shawarma, brought by Lebanese immigrants to central Mexico. Traditionally, it features pork marinated in a combination of chili peppers, spices, and pineapple, slow-cooked on a vertical spit, or trompo. The result is a tender, caramelized meat with a unique blend of sweet and smoky flavors.

In this recipe, we adopt the smoky-sweet-chile flavors of the marinade (because it’s delicious) and create the classic char using a gas grill and stovetop method, so it’s easy to make at home.

Of course, if you have a rotisserie cooker, take a look at this Authentic Al Pastor Recipe by Chef Billy Parisi.

The best cut of pork? Country-style ribs!

Country-style ribs and pork butt (or shoulder) are the same thing, which is confusing because, despite the name, country-style ribs aren’t actually ribs at all. They’re cut from the pork shoulder (also referred to as pork butt), which is the cut typically used for pulled pork. So, while country-style ribs may look like ribs, they’re essentially chunks of sliced pork shoulder.

Since country-style ribs come from the same cut as pork shoulder, they share the same marbling and fat content. This means they’re just as juicy and flavorful when cooked low and slow, like our pulled pork sandwiches. The high-fat content makes both cuts ideal for braising, smoking, or slow roasting—methods that break down the connective tissue and result in tender, pull-apart meat.

Why I always use country-style ribs instead of pork butt:

Country-style ribs cook faster because they’re smaller portions of the shoulder, so they’ll be ready in less time compared to a whole pork butt (shoulder).
Small pieces mean whatever you use for seasoning will come in contact with more meat surface area. That means you’ll get way more flavor.
Smaller pieces are also easier to separate with your fingers, resulting in smaller bite-size pieces that are easier to eat.

Pictoral Steps for making Al Pastor style pulled pork

Here’s how to make it:

Rehydrate the dried chiles in hot water for 30 minutes.
Blend the marinade ingredients in a food processor or blender until chopped fine. Drain the chiles and blend with the marinade.
Spread the marinade over the pork in a glass dish and marinate overnight or for up to 3 days.
Grill the meat over direct heat, around 350°F for about 20 minutes before turning the meat to the other side. Grill for another 20-30 minutes, for a total of 45-50 minutes (the timing will depend on the thickness of the pieces).
Transfer the grilled pork to a large skillet, breaking it up so it can fit in a single layer. Spoon the marinade the pork over the pork and cook for about 1 hour. IMPORTANT: Never use or eat marinade that has had raw meat in it unless it has been cooked. In this recipe it is cooked above 165°F for an hour during braising making it safe to eat.
Cool and shred the pork. Skim or separate the juices, if needed.
Pour the juices over the pork and mix in (you can refrigerate or freeze it at this point) or add it back to the skillet with the juices and stir to combine, warming it over medium heat for 5 minutes to serve.

Pulled pork on a white plate set on a towel.

Build the Tacos

WARM the tortillas—Heat a dry, seasoned cast iron skillet over medium heat. When the skillet is hot, place the tortilla on the hot pan cook 20-30 seconds. Flip to the other side and cook about 30 seconds on that side until lightly browned or blistered. Transfer to a covered plate to keep warm. Make Homemade Corn Tortillas from scratch.
ADD the pulled pork in the bottom third of the folded tortilla.
TOP the pork with mango pineapple salsa.
DRIZZLE with avocado crema.
GARNISH with fresh chopped cilantro and thinly sliced red onion or pickled red onions.

Recipe TIPS & Variations

IMPORTANT: Never use or eat marinade that has had raw meat in it unless it has been cooked. In this recipe, it is cooked above 165°F for an hour during braising, making it safe to eat.
Use a glass dish to marinate the meat—marinade with citrus and acidic chiles can react with certain metals or plastic.
Trim excess outer fat from pork before marinating.
Longer marinating time enhances flavors.
Make it ahead and store in the fridge for up to 5 days, or freeze for up to 3 months. If made ahead, gently reheat pork in a skillet with a lid with a couple tablespoons of water over low heat.
Adding the juices to the pork AFTER it has been shredded is the ideal way to add moisture to grilled or braised meats—we do this for brisket and pot roast, too.
Oven method: Once grilled, braise the pork in a Dutch oven or oven-safe skillet with a lid in the oven set at 350°F instead of cooking on the stovetop—the time should be the same. The pork is done when it reaches 195°F internal temp.
Slow Cooker method: Once grilled, braise the pork in a slow cooker on high for 3-5 hours—the time will depend on the amount of pork and the individual cooker. The pork is done when it reaches 195°F internal temp.
Pressure Cooker method: Once grilled, add the pork and marinade to the cooker and cook at High Pressure for 15 minutes, then Natural Release for 10 minutes.
If you don’t have a grill or smoker, add 1 tablespoon of Hickory liquid smoke to the part of the marinade that goes on the pork. Instead of grilling, pan-sear the pork in a large, oven-safe skillet until browned on both sides. Once browned, pour the marinade over it, cover and braise on the stove (or in the oven) for 1 hour 45 minutes.
Soft corn tortillas are traditional, but flour tortillas will work just as well if you prefer them for your tacos.
Serve on buns as a sandwich instead of tacos. Pile the shredded pork high on a crusty roll and top with salsa, crema, and cotija cheese.