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Smoked Al Pastor

Al pastor is taqueria magic: adobo-marinated pork stacked on a vertical spit, crowned with pineapple, and shaved crisp. You can build a trompo at home or smoke it flat. Set your time below.

How long to smoke al pastor

On a stacked trompo at 250°F, plan about 40 minutes per pound, shaving the charred outer layers as they hit temp (around 170°F) and letting the newly exposed meat keep crisping. No trompo? Smoke marinated slices flat and chop, or thread them on a DIY skewer stand.

The adobo is everything

Guajillo and achiote, pineapple juice, vinegar, garlic, oregano, and cumin. Marinate the thin pork slices 4 to 24 hours. Fresh pineapple enzymes tenderize but turn the surface mushy past a day, so do not overshoot.

The pineapple crown

Stack the marinated slices tight and top with a pineapple half so its juice bastes down through the meat. Char on the edges is the point; that is trompo flavor. Shave, hit a hot griddle, and build tacos.

FAQ

What temp is al pastor done? Around 170°F for the pork, but al pastor is really about shaving crisp outer layers as they cook rather than one pull temp.

Can you make al pastor without a trompo? Yes, smoke the marinated slices flat and chop, or build a DIY vertical skewer stand.

How long does al pastor take? About 40 minutes per pound on a trompo. The calculator plans it to your stack.

🔥 Al Pastor (Trompo) at a glance
Pit temps: Slow and Low 250°F / 121°C · Hot and Fast 300°F / 149°C
Time rule of thumb: Trompo Stack (Slow and Low): ~40 min/lb · Trompo Stack (Hot and Fast): ~28 min/lb
Rest: 15 min recommended
Best woods: Oak, Hickory, Apple
Fire setup: Vertical trompo skewer (or a DIY skewer stand) over indirect heat, pineapple half on top – the juice bastes the stack as it drips. No trompo? Stack on a wire rack and rotate.

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Trompo Stack Slow and Low 250°F / 121°C ~40 min/lb 170°F / 77°C
Trompo Stack Hot and Fast 300°F / 149°C ~28 min/lb 170°F / 77°C

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