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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:

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!

Pork al Pastor Skewers with Avocado Crema

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Author: Amanda
Yield: 4 to 6 servings

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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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.