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Pulled pork tacos lined up on a wood cutting board.
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Grilled Al Pastor Style Pulled Pork

Chile spiced pork with a hint of sweetness perfect for tacos or sandwiches.
Prep Time30 minutes
Cook Time2 hours
Marinating Time1 day
Total Time1 day 2 hours 15 minutes
Course: Main Course, Main Dish
Cuisine: Mexican-American
Servings: 10
Calories: 210kcal
Author: Judy Purcell

Ingredients

  • 3 pounds country-style pork ribs , or pork shoulder sliced 1 1/2 inch thick (excess exterior fat removed)

FOR THE MARINADE:

  • 2 cups water
  • 5 whole Guajillo Chiles (dried) -- , seeds removed
  • 2 whole Chiles de Arbol (dried)
  • 1 cup fresh pineapple
  • 1/2 large sweet onion
  • 1/2 cup apple cider vinegar
  • 1/2 cup orange juice
  • 1/4 cup coconut palm sugar or brown sugar
  • 4 cloves garlic
  • 1 tablespoon canned chiles in adobo , seeds removed
  • 1 tablespoon sea salt
  • 1 1/2 teaspoons dried Mexican oregano
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground cloves

Instructions

  • Bring 2 cups of water to a boil in a saucepan. Remove the seeds from the guajillo peppers by tearing the pepper by the base of the stem and shaking them out. Add the seeded guajillo and chiles de arbol (with seeds) into the boiling water. Remove from heat and set aside for 30 minutes to rehydrate the chilis.
  • While the chiles are hydrating, blend the other remaining marinade ingredients in a food processor or blender until chopped fine.
  • Set a strainer over a bowl to strain the chilis from the water (this will provide liquid to thin the marinade, if needed). Add the chilis to the marinade in the processor and blend until the chilis are fully incorporated. (Reserve 1/2 cup of the marinade for garnishing tacos, if desired.) Spread the marinade over the pork in a glass dish and marinate overnight or for up to 2 days.
  • Remove the marinated pork from the refrigerator and bring it to room temperature while lighting and prepping a gas grill. NOTE: For more smoky flavor, add damp wood chips in a smoking box. Once the grill is at 400°F, place the meat on the grill over direct heat, leaving room to not crowd and allow smoke to circulate. Reserve the marinade.
    Reduce heat to keep temperature around 350°F and grill 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 was in all over the pork in the skillet and cook over medium heat until simmering, then reduce heat to low, cover with a lid, and braise the pork for about 1 hour, or until cooked through and the internal temperature is at least 195°F. NOTE: The pork will not be fork-tender, but will be tender enough to pull apart.
  • When done, transfer the pork to a plate or platter and skim or separate the fat from the pan juices. When the pork is cool enough to handle, using your hands, pick up chunks of the pork and pull it apart with your fingers to shred—removing bone, connective tissue, and fat as you go.
    Once the pork is shredded, add it back to the skillet with the skimmed juices and stir to combine. You can now re-warm it quickly by covering with a lid and heating on med-low for 5 minutes before serving. NOTE: Instead of re-warming, you can refrigerate or freeze it once mixed with the juices.
  • Serve with tortillas and garnish with the reserved 1/2 cup of fresh marinade, mango salsa, and avocado crema.

Video

Notes

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.

Nutrition

Calories: 210kcal | Carbohydrates: 10g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 387mg | Fiber: 1g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 2mg