Authentic Smoked Al Pastor Tacos

Traeger Smoked Al Pastor Tacos Recipe

If you’re craving something beyond the familiar American-style ground beef tacos, this is a quick, approachable take on classic al pastor. It features bright pineapple, tender pork, and the rustic, wood-fired flavor the Traeger pellet grill delivers.

Traditional al pastor often involves rehydrated dried chiles, roasted tomatoes, fresh garlic, onion, and a long-roasted marinade. Those methods are more authentic and wonderful in their own right, but this version uses a few convenience ingredients to deliver great flavor with far less effort.

I don’t claim this is the most authentic rendition—just a tasty, practical interpretation we love and cook regularly.

Have the meat counter slice the meat

Pro tip: buy a boneless pork shoulder and ask your butcher to slice it about ¼” thick across the grain. A roughly 4 lb roast is a good target and saves you time and effort at home.

Use some pre-made sauces

This recipe uses a couple of ready-made sauces from the grocery aisle for convenience. I used the Frontera brand, but other guajillo- and ancho-based sauces or pastes will work just as well if you prefer to swap brands or DIY your own blend.

Recipe Shopping List

Not sure if you need to make a grocery run? Here’s what you’ll want to have on hand. For exact amounts, see the recipe card below.

• Pork shoulder roast
• Guajillo pepper sauce
• Ancho pepper adobo sauce
• Achiote paste
• White vinegar
• Pineapple juice
• Orange juice
• Oregano
• Pineapple

Get a good metal skewer stand for the grill

A sturdy vertical skewer stand makes assembly and cooking much easier than trying to improvise with skewers and pineapple cores. It’s especially useful if you plan to make shawarma, gyros, or similar vertical-roasted meats in the future.

Get all of our PORK RECIPES here!

How To Make This Recipe

Below is an overview of the process so you know what to expect. Use the full recipe card at the bottom for exact measurements and step-by-step details while you cook.

1. Marinate – If you had the butcher slice the roast, combine the sauces, achiote paste, vinegars, juices, and oregano, then coat the pork thoroughly. Refrigerate overnight for best flavor; a minimum of 4–6 hours works in a pinch.
2. Preheat & Skewer – Preheat your pellet grill to 200°F. Lightly oil the skewer or stand, then stack the pork slices, keeping the overall height fairly even so the meat cooks uniformly. Tuck pineapple rings into the stack every few layers.
3. Smoke & Grill – Smoke at 200°F for about 2 hours, then increase the grill temperature to 350°F and continue cooking until the meat reaches an appropriate internal temperature and is tender.
4. Remove & Rest – Take the stack off the grill and let it rest, tented loosely with foil, for 10–15 minutes.
5. Slice & Serve – Cut the pork away from the skewer into bite-sized pieces and serve immediately with cilantro, cotija, crema, and finely chopped onion, or your preferred taco toppings.

Pin For Later