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–+ servings
Smoked al pastor on a trompo on a pellet smoker.

Trompo Al Pastor Tacos

Carne Diem Culinary
If tacos are the perfect food and al pastor is the best taco, does that make al pastor tacos the world's most perfect culinary creation? You won't get any argument from us. Tender and juicy pork all wrapped up in a warm tortilla with slightly charred pineapple, onions, and hot sauce. Make this classic taqueria style taco at home on your grill or smoker.
5 from 16 votes
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Prep Time 45 minutes
Cook Time 5 hours
Marinate 12 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Equipment

  • Trompo

Ingredients
  

  • 2-3 Pounds Pork Butt thinly sliced
  • ½ White Onion sliced
  • 1 Pineapple sliced
  • 2 ounces Achiote Paste
  • ⅓ Cup Pineapple Juice
  • ⅓ Cup White Vinegar
  • 3 Garlic Cloves minced
  • 1 teaspoon Mexican Oregano
  • 1 teaspoon Cumin
  • ½ teaspoon Black Pepper
  • 1 Tablespoon Kosher Salt
  • ¼ teaspoon Cinnamon
  • 2-3 Dried Guajillo Peppers
  • 2 Dried Ancho or Pasilla Peppers
  • 4 Slices Bacon optional
  • Chopped Cilantro for serving
  • ½ White Onion diced, for serving
  • Tortillas for serving

Instructions
 

  • Slice your pork butt as thinly as possible and place the pork slices in a large bowl.
  • Heat a skillet over medium-high heat and toast the dried chiles until the begin to puff up or smell fragrant then flip and repeat with the other side. Do not let burn.
  • Move the toasted chiles to a bowl of hot water and soak for 30 minutes. After 30 minutes carefully remove the chiles from the water and remove the stems and rinse to remove the seeds.
  • Place the chiles in a blender or food processor along with the pineapple juice, vinegar, and achiote paste. Blend until smooth and uniform
  • Pass the mixture through a coarse strainer to remove any remaining seeds and larger pieces of pepper skin.
  • Stir in the pepper, salt, cumin, garlic, oregano, and cinnamon.
  • Pour the marinade into the bowl with the pork and mix thoroughly to coat all of the pork. Cover and refrigerate overnight.
  • Carefully place the pork slices on the trompo. Include a couple slices of pineapple and a few onion slices throughout as well.
  • Heat your grill or smoker to 325-350 degrees. Place the trombo on the grill or smoker over indirect heat. Cook to an internal temperature of 175-185 degrees. Depending on your smoker type you may wish to rotate the trompo about every 30-45 minutes to cook evenly. Cooking time will vary but typically takes 3-5 hours.
  • Carefully remove the trompo from the grill and slice the meat off of the trompo. Serve with warm tortillas, cilantro, diced onion, and salsa.

Nutrition

Calories: 400kcalCarbohydrates: 33gProtein: 33gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 1374mgPotassium: 1009mgFiber: 6gSugar: 22gVitamin A: 3504IUVitamin C: 79mgCalcium: 67mgIron: 4mg
Keyword achiote, mexican, Onion, pineapple, Pork, tacos, Trompo
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