Mexican Taco Al Pastor on the Spit

Nothing gets a crowd going like tacos fresh off the spit. This Taco al Pastor recipe is sweet, spicy, and tangy, with layers of marinated pork, charred pineapple, and fresh tortillas. The best part? Once you’ve done the prep, you can keep shaving and serving throughout the day. Packed with bold Mexican flavours and ready in around 2 hours of cooking time (after marinating overnight), this is the ultimate backyard feast.

The Story Behind This Cook

Al Pastor is traditionally cooked on a vertical trompo (rotisserie), with pineapple perched on top to drip down over the meat. In Mexico, you’ll find it sizzling away on street corners, served in fresh tortillas with coriander, onion, and lime. For this version, we’ve adapted it for the backyard spit, using pork shoulder stacked on a skewer and cooked horizontally over coals. Instead of the pineapple dripping down, we grill it separately until caramelised and add it back at the end, it’s just as tasty and much more practical for a home setup.

One tip that makes a huge difference: use gyros discs or plates instead of prongs to stack your pork shoulder tightly on the skewer. It keeps everything secure, cooks evenly, and makes carving a breeze.

Ingredients

• 5 kg boneless pork shoulder (skin removed, fat trimmed)

• 1 cup pineapple juice

• ½ cup white vinegar

• 3 tbsp achiote paste (store-bought or homemade)

• 2 chipotle peppers in adobo sauce (plus 2 tbsp sauce)

• 2 tsp salt

• 1 tsp black pepper

• 1 tbsp mixed dried herbs (oregano, thyme)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 fresh pineapple (for grilling and serving)

• Fresh tortillas, diced onion, coriander, and lime wedges (to serve)

Equipment

• SNS Kettle with Slow ‘N Sear Spit rotisserie kit.

• Skewer with gyros discs

• Sharp knife for shaving cooked pork

• Bowl for mixing marinade

Step-by-Step Instructions

1. Prepare The Pork

• Remove skin and trim excess fat.

• Slice into medium-thick pieces.

2. Make The Marinade

• Combine pineapple juice, vinegar, achiote paste, chipotle in adobo, herbs, cumin, paprika, salt, and pepper.

• Mix into a smooth paste.

3. Marinate The Pork

• Coat pork slices thoroughly.

• Cover and refrigerate for at least 2 hours, ideally overnight.

4. Load The Spit

• Stack pork slices onto the skewer, pressing tight between gyros discs.

• Secure firmly so the meat cooks evenly.

5. Set Up Your BBQ

• Arrange coals for a two-zone setup with the Slow ‘N Sear basket.

• Preheat until the temperature is steady.

6. Cook The Pork

• Mount the skewer and roast over indirect heat.

• Baste with extra pineapple juice as it cooks.

• After about 1 hour, the outside should be crisp and caramelised.

7. Shave & Serve

• Shave off the outer cooked layer of pork.

• Return skewer to the BBQ to continue crisping.

• Grill pineapple slices until golden, then dice.

8. Build Your Tacos

Serve shaved pork on warm tortillas with onion, coriander, lime, and grilled pineapple.

Tips & Tricks

• Shortcut marinade: If you can’t find achiote paste, make your own using paprika, garlic, vinegar, and cumin.

• Make ahead: Prep and marinate the pork the night before to save time on the day.

• Substitutions: Swap pork shoulder for chicken thighs for a lighter option.

• Batch cooking: Keep shaving and serving throughout the day,  perfect for parties.

Ready to Fire Up Your Own Al Pastor Feast?

Taco al Pastor isn’t just about eating, it’s about creating an experience where everyone gathers around, grabbing fresh tacos as the pork comes off the spit. With the right gear like a sturdy spit rotisserie and a solid kettle BBQ, you can bring authentic street food into your own backyard.

Check out our full range of spit rotisseries, accessories, and BBQ gear and start your own backyard fiesta.

Related Recipes

• Greek Gyros on the Spit
• How to Cook a Whole Lamb on a Spit

by: Sasha Halabi