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.
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 |
📊 See the full smoking times & temps chart for every cut →
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Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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