What is traditionally made on a spit is made simple by grilling thinly sliced pork shoulder instead. Marinated in aromatics, pineapple, chilies, and spices, Al Pastor is an absolute flavour party and a popular classic for good reason.
Prep time:
20 min
Cook time:
15 min


  • 1 tablespoon oil with a high smoke point, like rice bran, canola, or grapeseed
  • 1 cup pineapple, roughly chopped
  • 1/2 medium onion, roughly chopped
  • 2 clove garlic, roughly chopped
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons ground chili powder (preferably from guajillos)
  • 2 tablespoons white vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon agave syrup or honey
  • 1 teaspoon kosher salt
  • 2 pounds pork shoulder, sliced into ¼” slices
  • 18 corn tortillas


  • 6 (½” thick) pineapple medallions, sliced into half-moons and cored
  • oil with a high smoke point, like rice bran, canola, or grapeseed
  • sprinkling of kosher salt or tajin seasoning
  • ½ medium red onion, small diced
  • 1 jalapeno, minced (option to remove seeds)
  • 1 red bell pepper, small diced
  • handful of cilantro, chopped
  • drizzle of olive oil


  1. Combine ingredients from oil to salt in a blender and blitz until smooth. In a non-reactive bowl or ziplock bag, marinate sliced pork shoulder for no more than an hour as the pineapple juice can over tenderize the meat.
  2. On your grill, replace a grid with a Broil King griddle. Preheat grill to medium-high heat.
  3. Brush oil onto pineapple slices with Broil King’s basting brush. Season with a sprinkling of salt or tajin seasoning.
  4. Grill pineapple slices for 2-3 minutes per side, until nicely colored with grill marks.
  5. Transfer pineapple to a cutting board and dice into small cubes.
  6. In a mixing bowl, combine pineapple with red onion, jalapeno, bell pepper, and cilantro. Drizzle with olive oil to taste. Add more salt or tajin seasoning if needed.
  7. Grill sliced pork shoulder for 3-4 minutes per side, until charred and cooked to 145°F. Rest on a cutting board for 3 minutes. Slice into thin strips.
  8. Heat corn tortillas on the griddle until warm and pliable.
  9. Assemble tacos with pork and salsa, and dig in!

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman