• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Never Not Hungry logo

  • Recipes
  • Wanderlust
    • Europe
  • Inspiration
    • The Magic of Books
      • Monthly Book Bag
      • Cookbook Clique
  • Shop
  • Crumbs, Nibbles, Sips & Sprinkles
    • Obsessed
      • Gift & Lifestyle Guides
    • Resources
    • On Sundays We Brunch
  • About
    • Work With Me
    • Contact
    • Le Bon Fond Cooking School
  • Newsletter Subscription

Pork al Pastor Skewers with Avocado Crema

[heart_this] · Jul 29, 2024 · Leave a Comment

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!

Jump to Recipe·Print Recipe

If you’re craving bold, smoky flavors with a hint of sweetness, these Pork al Pastor Skewers are a must-try. This recipe takes the classic Mexican street food and gives it a modern twist, perfect for grilling enthusiasts who don’t have a trompo at home (so…almost everyone). Marinated in a vibrant blend of dried chilies, achiote paste, and pineapple, the pork is tender and bursting with flavor. Paired with a luscious avocado crema, these skewers are not just delicious but also incredibly easy to prepare. Whether you’re hosting a summer barbecue or just looking for a new way to enjoy taco night, this dish will transport your taste buds straight to the streets of Mexico. Ready to fire up the grill? Let’s get cooking!

A Brief History of Al Pastor

Al Pastor, which translates to “shepherd style,” has an intriguing history that blends Mexican and Middle Eastern influences. The dish originated with Lebanese immigrants who brought the shawarma technique to Mexico in the early 20th century. This involved cooking meat on a vertical spit, which Mexicans adapted using pork instead of lamb, marinating it with indigenous chilies and spices, and serving it with pineapple. The result is a delicious, smoky, and slightly sweet flavor profile that has become a staple in Mexican cuisine.

What Makes a Traditional Al Pastor?

Traditional Al Pastor starts with pork, typically pork shoulder or tenderloin, marinated in a blend of dried chilies, spices, achiote, and pineapple juice. The marinade not only imparts a vibrant red color but also adds layers of flavor—smoky, spicy, tangy, and slightly sweet. The meat is then cooked on a vertical spit called a trompo, similar to shawarma, allowing it to develop a delicious char. Pineapple, often placed at the top of the spit, caramelizes as it roasts, adding a sweet and juicy contrast to the savory pork. The pork is shaved off as it cooks directly into a warm tortilla.

Pork al Pastor Skewers: A Modern Take

In my version of Pork al Pastor, I’ve opted for skewers inspired by The Defined Dish, which makes it perfect for grilling and serving at summer barbecues. This method also gives you those beautiful grill marks and a smoky flavor, minus the need for a vertical spit.

The Pastor Marinade

The marinade is the heart of this dish, drawing from various sources like Rick Bayless, Latino Foodie, Muy Delish, and Tastes Better from Scratch. It features guajillo and ancho chilies for a mild heat and deep flavor, achiote paste for color and earthiness, and a hint of chipotle for smokiness. The addition of pineapple not only tenderizes the meat but also brings a delightful sweetness that balances the heat. Don’t skip the apple cider vinegar and orange juice—they provide the necessary acidity to brighten the flavors.

Pro Tip: While marinating, make sure each piece of pork is thoroughly coated. This ensures every bite is packed with flavor. Just be cautious not to marinate for too long; the acidity can alter the texture of the meat.

Grilling to Perfection

Once the pork has absorbed all those delicious flavors, it’s time to hit the grill. I like to alternate the pork cubes with pineapple chunks on the skewers. This way, as the pork cooks, the pineapple caramelizes and adds a juicy burst of sweetness with each bite. Grill them on medium-high heat until the pork reaches an internal temperature of 145°F. This will give you juicy, slightly pink pork that’s perfectly cooked.

Pro Tip: Oil your grill grates before placing the skewers to prevent sticking. There’s a lot of sugar in the marinade, and that is a recipe for sticking. And, of course, let those gorgeous grill marks form before flipping—resist the urge to fuss too much! If you have a hard time getting the pork to release from the grill, a very thin fish spatula can help you turn them. Just slide the spatula under the meat to loosen it and use tongs to flip.

Avocado Crema: The Perfect Accompaniment

The avocado crema is by no means traditional, but I don’t think this version is complete without a creamy, cooling element to balance the heat. It’s a simple blend of ripe avocado, Mexican crema (or sour cream), lime juice, garlic, and cilantro. This crema is rich, tangy, and fresh, making it the perfect dip for the skewers or a drizzle if you’re serving them as tacos.

Pro Tip: Make this crema ahead of time and refrigerate it. The flavors meld beautifully, and it saves you time when you’re ready to serve.

Equipment Needed:

  • Metal skewers
  • 4-quart saucepan
  • Blender
  • Marinating container
  • Measuring cups and spoons
  • Liquid measuring cups
  • 12-inch stainless-steel tongs
  • Small blender
  • Plastic cutting board
  • Chef’s knife
  • Charcoal grill or gas grill

Serving Suggestions

While these skewers are fantastic on their own, they can also be served as tacos (my favorite way to eat them). You get all the bang of homemade pastor without having to invest in a spit, thinly slice pork, and layer upon layer upon layer it on the trompo. Simply remove the pork and pineapple from the skewers, chop them up, and serve them in warm tortillas. Top with minced onion, cilantro, and a generous dollop of avocado crema. It’s a fiesta of flavors in every bite!

This Pork al Pastor Skewer recipe is a modern, fun take on a Mexican classic, perfect for summer grilling or any time you crave those smoky, spicy, and sweet flavors. The combination of marinated pork, caramelized pineapple, and creamy avocado crema is a match made in culinary heaven. Whether you’re serving them as skewers or tacos, this dish is sure to impress.

So, fire up the grill, gather your ingredients, and let’s get cooking! Trust me, once you try these, you’ll want to make them a regular part of your meal rotation. And remember, cooking is all about having fun and experimenting, so feel free to tweak the recipe to suit your taste. ¡Buen provecho!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork al Pastor Skewers with Avocado Crema


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda
  • Yield: 4 to 6 servings 1x
Print Recipe
Pin Recipe

Description

Discover the vibrant flavors of Pork al Pastor Skewers, a modern twist on the classic Mexican street food. This recipe features tender pork marinated in a blend of dried chilies, achiote, and pineapple, perfect for grilling. Serve with creamy avocado crema for a delicious summer meal. Bonus points if you serve them as tacos!


Ingredients

Scale

AL PASTOR MARINADE:

  • 4 guajillo chilies, stemmed, seeded, and coarsely torn into pieces
  • 2 ancho chilies, stemmed, seeded, and coarsely torn into pieces
  • 1 chipotle in adobo
  • 1.75 ounces achiote paste (about half the pack)
  • 4 garlic cloves
  • 1/4 teaspoon cinnamon, preferably Mexican
  • 1/4 white onion, coarsely chopped
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chicken bouillon powder
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh orange juice
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons agave syrup
  • 1 ripe pineapple, top and skin cut off, then cored and cut into 1-inch cubes
  • 1–1/2 to 2 pounds pork tenderloin, silverskin removed and cut into 1-inch cubes

AVOCADO CREMA:

  • 1 ripe avocado, peeled and cubed
  • 1 garlic clove
  • 1/4 cup Mexican crema or sour cream
  • Juice of 1 lime
  •  tablespoons cilantro leaves
  • Kosher salt and pepper, to taste

FOR SERVING AS TACOS, OPTIONAL:

  • Corn or flour tortillas, warmed
  • 1/4 cup finely minced white onion
  • 2 tablespoons minced cilantro
  • Quartered limes

Instructions

  1. Add the chilies to a small saucepan and heat over medium heat. Toast for 3–4 minutes, tossing occasionally, until the chilies darken slightly in color and smell fragrant. Cover with water. Bring to a boil, then turn off the heat and let the chilies soften for 10–15 minutes. Drain, reserving 1/4 cup of the soaking liquid.
  2. In a high-powered blender, combine the softened chilies, chipotle, achiote paste, garlic, apple cider vinegar, white onion, cinnamon, Mexican oregano, ground cumin, chicken bouillon powder, orange juice, salt, pepper, agave syrup, and 1/4 cup of the cubed pineapple. Blend on high until smooth; add 2 tablespoons of the chili soaking liquid and blend again. The mixture should be the texture of ketchup. Add more of the water if needed to achieve this consistency.
  3. Transfer the marinade to a lidded marinating container or Ziploc bag. Add the cubed pork, ensuring each piece is thoroughly coated in the marinade. Transfer the pork to the refrigerator and marinate for 0 minutes to 1 hour. Marinating for longer than 1 hour can affect the texture of the meat due to the acidic ingredients in the marinade.
  4. While the pork marinates, make the avocado crema: Combine all of the ingredients in a small blender or food processor and blend on high until completely smooth. Taste for seasoning and adjust as necessary. Cover and refrigerate until ready to use.
  5. When you’re ready to cook the pork, preheat a charcoal grill for medium-high heat about 20–25 minutes or a gas grill for medium-high heat about 15 minutes before you’re ready to grill.
  6. To prepare the skewers, thread two pieces of meat on a metal skewer, allowing excess marinade to drip off, then a piece of pineapple. Continue this pattern until you’ve filled each skewer to the top. You should have enough for about 8 skewers.
  7. Oil your grill grates with neutral oil, then transfer the skewers on, leaving a bit of space between each one. Cook on the first side for –4 minutes on one side, then flip and grill for another –4 minutes on the other side. The pork should register 145° on an instant-read thermometer and may still retain a bit of pink color inside. Serve the skewers with the avocado crema.
  8. If you’d like to serve as tacos, remove the pork and pineapple from the skewers and coarsely chop. Serve in toasted tortillas with the avocado crema and minced onion and cilantro.

Equipment

Image of 12-inch stainless-steel tongs

12-inch stainless-steel tongs

Buy Now →
Image of 4-quart saucepan

4-quart saucepan

Buy Now →
Image of achiote paste

achiote paste

Buy Now →
Image of blender

blender

Buy Now →
Image of charcoal grill

charcoal grill

Buy Now →
Image of chef's knife

chef’s knife

Buy Now →
Image of chicken bouillon powder

chicken bouillon powder

Buy Now →
Image of dried chilies

dried chilies

Buy Now →
Image of gas grill

gas grill

Buy Now →
Image of liquid measuring cups

liquid measuring cups

Buy Now →
Image of marinating container

marinating container

Buy Now →
Image of measuring cups and spoons

measuring cups and spoons

Buy Now →
Image of metal skewers

metal skewers

Buy Now →
Image of plastic cutting board

plastic cutting board

Buy Now →
Image of small blender

small blender

Buy Now →

Notes

This recipe was inspired by several others: The Defined Dish, Rick Bayless, Latino Foodie, Muy Delish, and Tastes Better from Scratch to form my own version of this recipe.

  • Category: Grilling, Pork, Summer

Did you make this recipe?

Tag @iamnevernothungry on Instagram and hashtag it #nevernothungry

Related

Share
Pin6
Tweet
Yum
Email
6 Shares

Recipe Grilling, Pork, Summer

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

ABOUT ME

Hi. I’m Amanda. I love food, cooking, sharing it with others and documenting it. I’m a little of this and little of that-taste while you go type of cook.  I found a true passion over the years when I really began to understand how deeply connected food and love are.

Learn More

FAVORITE BLOGS

Pinch of Yum

How Sweet Eats

Smitten Kitchen

Broma Bakery

FoodieCrush

Spoon Fork Bacon

A Cozy Kitchen

What’s Gaby Cooking

Wood & Spoon

Footer

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Receive New Posts in Your E-mail!

Enter your email address to follow this blog and receive notifications of all new content by email.

What’s happening on Instagram

iamnevernothungry

I love good food.

If you think stuffed mushrooms are a relic of 1970 If you think stuffed mushrooms are a relic of 1970s dinner parties, let me introduce you to the glow-up you didn’t know you needed. These Manchego-Stuffed Mushrooms with Chorizo Breadcrumbs are rich, crispy, and dangerously poppable—so much so that you might accidentally eat an entire tray while “taste-testing.” (Not speaking from experience. Definitely not.)

They’re easy enough for a casual get-together but fancy enough to pretend you have your life together. Perfect for parties, holidays, or a Tuesday night when you need a snack that’s extra.

Get the full recipe on the blog! Link in bio.

#StuffedMushrooms #EasyEntertaining #SavorySnacks #Appetizers#nevernothungry
Sunday Funday anyone? Enter: the Paper Plane. Bour Sunday Funday anyone? Enter: the Paper Plane. Bourbon, Aperol, Amaro Nonino, and lemon—equal parts, no fuss, all reward. 🍹✈️ #SundayFunday #Cocktails
This Roasted Cipollini Onion Torta with Pecorino F This Roasted Cipollini Onion Torta with Pecorino Fonduta is a showstopper that combines rich, caramelized cipollini onions with a buttery, Pecorino-infused crust and creamy fonduta made with Pecorino and Taleggio. Perfect for a special dinner or impressing guests, this dish is packed with layers of deep, savory flavors and satisfying textures. While it’s not quick or cheap, the effort is absolutely worth it—each bite is a melt-in-your-mouth experience of sweet onions, creamy cheese, and a flaky crust. Perfect for food lovers who appreciate the magic of slow-roasted onions and decadent, cheesy indulgence.

#Food #Recipe #DinnerParty #ImpressYourGuests #Foodstagram #ItalianFood #RusticCooking #SavoryPie #IndulgentEats #FromScratch #NeverNotHungry
Elevate your Valentine’s Day with this stunning Elevate your Valentine’s Day with this stunning Red Wine-Poached Pear and Blue Cheese Salad—no prix fixe menu required. Sweet, salty, crunchy, and creamy—it’s a showstopping salad that’s easy to prep ahead!

Sweet, tender pears, creamy blue cheese, crispy pancetta, and crunchy walnuts come together in the perfect balance of flavors and textures. It’s elegant but easy, special but not fussy—just how a great meal (and date) should be.

Pour a glass of wine, plate up something delicious, and enjoy. ❤️

Recipe linked in bio!

 #ValentinesDayDinner #RedWineAndDine #WeeknightGourmet
January salads are all about ‘new year, new me,’ but let’s be real—no one said that ‘me’ had to skip crispy potatoes or steak. 

This Crispy Potato & Balsamic Steak Salad with Creamy Boursin Dressing is the perfect balance of ‘I’m trying’ and ‘treat yourself.’ Because life’s too short for sad salads—and bad food in general. Link in bio for the recipe! 

#NeverNotHungry #SaladGoals #DinnerSalad #Recipe #Healthyish
Looking for an easy, crowd-pleasing recipe that fe Looking for an easy, crowd-pleasing recipe that feels fresh and light despite being a massive sandwich? Enter the Green Goddess Turkey Party Sandwich—a layered masterpiece that’s as simple to make as it is impressive to serve. With a zesty, herb-packed green goddess sauce, marinated zucchini ribbons, and fresh, crunchy, mostly green veggies, every bite bursts with flavor and texture. 

Don’t let its size fool you—this sandwich tastes incredibly fresh, thanks to bright, seasonal ingredients that keep things light while still delivering on all the comforting, hearty vibes we love in a good sandwich. Perfect for a quick lunch or to serve a crowd for game day!

#GreenGoddess #PartySandwich #EasyRecipes #FreshAndLight #CrowdPleaser #LunchIdeas #GameDayFood #QuickMeals # #Foodstagram #InstaFood #FoodInspiration #FoodPhotography #HomeCookedMeals #ComfortFood
I know what you’re thinking: squash blossoms in I know what you’re thinking: squash blossoms in late September? Am I out of my mind? Maybe. But hear me out. I found the best-looking squash blossoms I’ve ever come across at the farmer’s market on Saturday, and they were $5 for 3 big bunches and the sweet corn stand was still going on the corner, so you can’t expect me to pass that up. I’ve been waiting to recreate a dish I had at @monteverdechi in Chicago last month, so here we are…with a recipe…for squash blossoms…with sweet corn…in almost October.

I get it—it’s technically the end of squash blossom season, but if you’re lucky, you might still find a stash at your local farmers’ market or, dare I say it, a friendly neighbor’s garden (or your own?). Either way, if you can track some down, these Crab and Ricotta-Stuffed Squash Blossoms are worth the hunt. Trust me, you’ll want to savor every last bite of this seasonal gem. I can easily take down five or six of these.

#Food #Recipe #Seafood #SquashBlossoms #SummerRecipes #SummerFood #Seasonal #Crab #Instafood #Foodstagram #NeverNotHungry
Lettuce wraps are one of those dishes that sound s Lettuce wraps are one of those dishes that sound simple, but when done right, they pack a punch of flavor that’ll leave you wondering why you don’t make them more often. These Spicy Coconut Chicken Lettuce Wraps are no exception. Sure, they’ve got a few more ingredients than the quick weeknight dinner you might be looking for, but trust me, the payoff is huge. With layers of spicy green curry, creamy coconut, tangy pickled veggies, and two ridiculously good sauces, these wraps are a sensory experience in every bite. Whether you’re a fan of the lettuce wraps at P.F. Chang’s or you’ve fallen in love with the spicy, herb-packed flavors of Thai larb, this recipe is going to blow your mind (in the best way possible). 

Plus, if you’re feeling overwhelmed by the ingredient list, I’ve got tips on how to split this into a two-day cooking adventure—because let’s be real, no one wants to spend five hours in the kitchen on a weekday.

#Food #Recipe #NeverNotHungry #Chicken #Foodstagram #Instafood
Let’s talk s’mores—the ultimate campfire tre Let’s talk s’mores—the ultimate campfire treat: graham crackers, chocolate, and marshmallows, perfectly toasted over an open flame, leaving your fingers sticky and your soul satisfied. But, sometimes, the outdoors isn’t calling or you want to make them on a larger scale, and making a bonfire in your kitchen is frowned upon. That’s where these S’mores Bars with Toasted Marshmallow Meringue come in. They’re a modern twist on a campfire classic. They’re a perfect make-ahead dessert for parties, tailgates, and bake sales.

We’re taking all the nostalgic flavors of your childhood camping trips and leveling them up—big time. These bars start with a buttery graham cracker crust, are layered with fudgy brownie goodness, topped with rich chocolate ganache, and finished with a cloud of toasted marshmallow meringue. And the best part? You can enjoy these babies without having to swat away a single mosquito. No joke—last time I had a bonfire and made s’mores, my cousin and I came away with over 50 mosquito bites collectively.

#Food #Recipe #Smores #CampfireTreats #DessertLovers #SweetTooth #ChocolateLovers #TailgateSnacks #BakeSaleFavorites #DessertInspo #Foodstagram #BakersOfInstagram #SmorePlease #GooeyGoodness #NostalgicFlavors #PartyDesserts #CampingVibes #SweetTreats #HomeBaking #BakingGoals #nevernothungry
Looking to take your burger game to the next level Looking to take your burger game to the next level? The Monterey Melt Smash Burger is about to blow your taste buds away. This isn’t just your average burger—it’s a flavor-packed experience with crispy, caramelized beef, beer-braised vegetables, and a smoky jalapeño-cilantro ranch that you’ll want to put on everything. We’re talking double layers of melty cheese, a rich beer-mustard glaze, and that perfect smash burger texture. Whether you’re cooking for a crowd or treating yourself to a next-level meal, this burger brings big flavors and textures with every bite. This is the best burger I’ve ever made.

#Food #Recipe #Burgers #BurgerNight #Grilling #Smashburgers #SummerRecipes #NeverNotHungry #Instafood #Foodstagram
Have guests coming over and need to impress withou Have guests coming over and need to impress without resorting to the old standby recipes? Spicy Lobster Pasta with Sungold Tomato Sauce is the kind of dish that says, “I went all out for you”—because, let’s be real, lobster isn’t exactly a budget-friendly ingredient. But when company’s coming, it’s time to pull out the stops. This pasta is decadent, rich, and bursting with fresh summer flavors, thanks to sweet Sungold tomatoes and a luxurious mascarpone-laden sauce. It’s a little spicy, a lot indulgent, and just the thing to make your guests feel like they’re dining at a five-star restaurant—without anyone realizing you’re secretly glad to have an excuse to splurge.

It’s rich, flavorful, and just the right amount of spicy. Plus, there’s a Sungold tomato sauce so smooth it’s like silk wrapped around every strand of pasta. Forget reservations—this is dinner with a serious wow factor, and you didn’t even have to leave your house.

#Tomatoes #PastaLovers #GourmetAtHome #LobsterPasta #DecadentDishes #ImpressYourGuests #SummerFlavors #FoodieInspo #FiveStarMeals #DinnerPartyIdeas #PastaPerfection #SeafoodLovers #ComfortFood #FancyFood #Lobster #Recipe #nevernothungry
When it comes to dessert, I think that combining f When it comes to dessert, I think that combining fruit with a crispy, buttery topping and serving with vanilla ice cream is one of the most satisfying ways to enjoy the season’s best produce. But let’s be real, there’s always room for improvement. Enter: Salted Caramel Peach Crisp. The salty-sweet, slightly bitter caramel plays off the peaches so well. This dish is the perfect marriage of sweet, juicy peaches and a rich, salty caramel sauce, all crowned with a crisp topping that’s just begging to be devoured.

#Food #Recipe #Desserts #SummerDesserts #Peaches #FeedFeed #Foodstagram #NeverNotHungry
Follow on Instagram
  • Facebook
  • Twitter
  • Instagram
  • Pinterest

Copyright © 2025 Never Not Hungry on the Seasoned Pro Theme
Terms & Privacy Policy