Smoked Al Pastor Pulled Pork
- Total Time: 18 hours 40 minutes
- Yield: 8–10 servings 1x
Description
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
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
Instructions
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).
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.
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.
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!
- Prep Time: 30 min
- Cook Time: 16 hours, plus 2 hrs rest
- Category: BBQ
- Method: Pellet Grill
- Cuisine: Mexican
