Mexican Al Pastor BBQ Recipe: Spicy Pineapple Fusion on the Grill

As a pitmaster with a passion for blending traditional techniques with modern flavors, I’m excited to share my take on Mexican Al Pastor BBQ. This recipe combines the bright, spicy flavors of al pastor with the rich, smoky taste of slow-cooked BBQ.

By marinating pork shoulder in a mixture of chili powder, pineapple juice, and spices, then grilling it to perfection, you’ll achieve that perfect fusion of Mexican and BBQ flavors. The result is tender, juicy meat with a crispy exterior, served with grilled pineapple and fresh cilantro.

Ingredients for Mexican Al Pastor Bbq

Gather these vibrant ingredients for a flavor-packed Mexican Al Pastor BBQ feast.

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For the best flavor, look for Ancho or guajillo chili powder at specialty markets or online. If you can’t find them, regular chili powder works too. I like to use fresh pineapple juice when I’m feeling fancy, but canned works in a pinch. When shopping for pork shoulder, pick one with a good fat cap—makes all the difference in keeping the meat juicy (trust me on this).

No pineapple juice? Use orange juice with a splash of lime. Want more heat? Add diced jalapeños to the marinade. The cilantro can be swapped for fresh parsley if that’s what you’ve got on hand. For the garlic, four cloves is the minimum—don’t skimp.

This dish keeps beautifully—3-4 days in the fridge. The leftovers make amazing tacos or sandwiches. You can freeze portions for up to 3 months. When reheating, a splash of fresh lime juice brings everything back to life. I like to portion mine into individual containers so lunches are sorted for the week.

Step-by-Step Instructions for Mexican Al Pastor BBQ

Follow these steps to create a mouth-watering Mexican Al Pastor BBQ with perfect grilled flavors.

Step 1: Prepare the Marinade

In a blender or food processor, combine the 1 cup Pineapple Juice, 2 tbsp Chili Powder, 1 tsp Cumin, 4 cloves Garlic Cloves (minced), 2 tbsp Lime Juice, 1 tsp Salt, and 0.5 tsp Black Pepper. Blend until smooth to create the marinade. This mixture will infuse the pork shoulder with the characteristic Al Pastor flavors.

Place the 2 lb Pork Shoulder in a large zip-top plastic bag or a non-reactive container. Pour the marinade over the pork, turning to coat evenly. Seal the bag or cover the container, then refrigerate for at least 4 hours or overnight (8-12 hours). The longer it marinates, the more tender and flavorful the pork will be.

Step 2: Grill the Pork Shoulder

Preheat your grill to medium-high heat (400°F). Remove the pork shoulder from the marinade, letting any excess liquid drip off. Grill the pork for 5-7 minutes per side until it’s nicely charred on the outside and cooked through. Use a meat thermometer to check for an internal temperature of 145°F.

Once cooked, transfer the pork to a cutting board and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, making the pork more tender and juicy. Slice the pork thinly against the grain.

Step 3: Grill the Pineapple and Onions

While the pork is resting, brush the 4 slices Pineapple Slices and 1 whole Onion (thinly sliced) with 0.25 cup Olive Oil. Season with a pinch of Salt and Black Pepper. Grill the pineapple and onions over medium heat for 2-3 minutes per side until they’re caramelized and slightly charred.

The grilled pineapple adds a sweet and tangy contrast to the savory pork, while the onions provide a crunchy texture. Once grilled, chop the pineapple and onions into smaller pieces and set aside.

Step 4: Assemble and Serve

To assemble the Al Pastor BBQ, place the sliced pork on a serving platter or individual plates. Top with the grilled pineapple and onions, then sprinkle with 0.25 cup Cilantro. Serve immediately, garnished with additional cilantro if desired.

This dish is perfect for serving with warm tortillas, allowing guests to assemble their own tacos with the pork, pineapple, and onions. Enjoy the blend of spicy, sweet, and savory flavors that make Al Pastor BBQ a crowd-pleaser.

Essential Equipment for This Recipe

The Essential Grill

For this Mexican Al Pastor BBQ, you’ll need a grill that can handle both high heat and indirect cooking. I prefer a gas grill with multiple burners for precise temperature control, but a charcoal grill works beautifully too. Make sure your grill grates are clean and well-oiled to prevent sticking 🔥.

Meat Thermometer

A reliable meat thermometer is crucial for cooking the pork shoulder to the perfect doneness. I use a ThermoWorks Smoke thermometer for both grilling and smoking. It ensures you hit that 145°F internal temperature without overcooking.

Sharp Knives

You’ll need sharp knives for slicing the pork and chopping the pineapple and onions. I recommend a 12-inch chef’s knife and a paring knife for precision cutting. A sharp knife makes all the difference in achieving clean, even slices.

Large Zip-Top Bag

For marinating the pork shoulder, a large zip-top plastic bag or a non-reactive container is essential. This allows the marinade to coat the meat evenly. I like to use heavy-duty freezer bags for their durability and ease of use.

Tongs and Spatulas

For grilling, have long-handled tongs and spatulas on hand. These tools help you flip and maneuver the pork and vegetables on the grill. Look for stainless steel or heat-resistant silicone options for durability.

Cutting Board

A large cutting board is necessary for prepping your ingredients and slicing the cooked pork. I prefer a wooden cutting board for its durability and gentle treatment of knives. Make sure it’s well-maintained to prevent contamination.