If you want to switch up taco night, you’ve got to try my Al Pastor Tacos. These tacos bring bold, smoky flavor without all the fuss of a traditional trompo. We use pork tenderloin for a quick-cooking, juicy protein, and build flavor with a spicy chipotle marinade and a simple dry rub. The sweet char of grilled pineapple ties everything together for one unforgettable bite.
Instead of marinating pork shoulder and roasting it on a spit, we’re using a blender-friendly marinade and grilling the meat over a two-zone fire. The result? Smoky, tender pork with crispy edges and a flavor-packed taco filling. Pair it with fresh toppings like white onion, cilantro, and a squeeze of lime—and you’ve got a taco that’s big on flavor and easy on effort.
Al Pastor Tacos | Heath Riles BBQ
This Al Pastor Taco recipe is a great alternative to traditional trompo-style tacos. It’s quick, easy, and full of flavor. You can swap the pork tenderloin for boneless pork shoulder or even chicken thighs if you want a fattier, more traditional texture. You can also amp up the heat by using a spicier salsa or keeping the jalapeño seeds in the marinade.
If you have leftovers, use the pork in quesadillas or breakfast tacos. It reheats beautifully and still packs plenty of punch.
The Ingredients
Here’s what you need to make the perfect Al Pastor Tacos.
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Pork tenderloin. For this recipe, I used a single tenderloin from a standard two-pack. It’s lean, cooks fast, and really soaks up the flavor of the marinade. I butterflied the tenderloin to give it more surface area for seasoning and a better bark on the grill.
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Marinade. I blended up a bold mixture of chipotle salsa, a deseeded jalapeño, half a red onion, eight cloves of garlic, the juice and a bit of zest from two limes, a handful of cilantro, olive oil, and two tablespoons of Heath Riles BBQ Garlic Jalapeño Rub. This mix gives the pork a smoky, citrusy punch that sets the base flavor.
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Dry rub. To create a deep, smoky bark and bring some fajita-style flair, I made a quick dry rub using one teaspoon each of Heath Riles BBQ Beef Rub and Garlic Jalapeño Rub, along with half a teaspoon of paprika, ancho chili powder, and ground cumin. I also seasoned the grilled pineapple with this rub for an extra layer of flavor.
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Pineapple. Fresh pineapple adds the perfect touch of sweetness. I cut it into wedges and grilled it alongside the pork until it had nice char marks, then diced it for topping.
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Toppings. For the finishing touches, I used chopped white onion, fresh cilantro, and warm corn tortillas. A quick squeeze of lime adds brightness, and a light drizzle of tomato sauce ties it all together—totally optional, but worth trying.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
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Charcoal grill. I grilled the pork on my Weber Kettle using a two-zone setup. This allowed me to sear the meat over direct heat, then finish cooking it more gently. It’s a simple way to build layers of texture and flavor.
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Charcoal. I fired up the grill with Royal Oak Super-Sized Briquettes with built-in hickory. These compressed briquettes give you that rich hickory smoke and solid, steady heat. They’re perfect for this kind of grilling.
The Process for Making Al Pastor Tacos
Check out the video for a visual tutorial. For now, here’s how I made these bold, smoky tacos.
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Fire up the grill. I fired up the Weber Kettle with Royal Oak Super-Sized Hickory Briquettes and set it up for two-zone cooking.
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Make the marinade. I added chipotle salsa, jalapeño, onion, garlic, lime juice and peel, cilantro, olive oil, and Garlic Jalapeño Rub to a blender. I pulsed everything together until smooth.
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Prep the pork. I trimmed the pork tenderloin and cut it in half. I butterflied each piece to open it up and expose more surface area. Then I added the pork to a gallon-size zip-top bag, poured in the marinade, sealed it, and massaged it. I let it marinate in the fridge for 1–2 hours.
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Make the rub. I mixed up a blend of Beef Rub, Garlic Jalapeño Rub, paprika, ancho chili powder, and cumin. I pinched a bit to taste and adjusted as needed.
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Season the pork. I pulled the pork out of the marinade and let the excess drip off. Then I sprinkled the rub over both sides. I did the same with my pineapple wedges.
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Grill it up. I placed the pork and pineapple over direct heat and grilled them until nicely charred, flipping and rotating as needed. I cooked the pork to an internal temp of about 140–145°F. After letting the meat rest, I diced both the pork and pineapple into small pieces.
The Results
These tacos were tender, smoky, and full of flavor. The dry rub added the perfect crust, and the grilled pineapple brought that sweet finish that plays so well with the spicy chipotle marinade. This recipe came together quickly and delivered restaurant-quality flavor from the backyard.
Serving Suggestions for Al Pastor Tacos
Serve my Al Pastor Tacos with a side of Grilled Corn with Citrus Lime Butter or keep things fresh with Simple Pico de Gallo and Guacamole. Whether you're firing up the grill for a crowd or making tacos for the family, these sides bring the perfect balance of smoky, sweet, and zesty to round out the meal.
Storing Leftovers
You can store any leftovers in the fridge for up to 4 days or freeze them for up to 3 months. They’re perfect for quesadillas or taco bowls the next day.
Equipment and Tools
Weber Kettle, Royal Oak Super-Sized Hickory Briquettes, blender, gallon-size ziploc bag, grill grate, disposable cutting board, Victorinox knives, tongs, instant-read thermometer.
