Mexican Al Pastor-Style Smoked Pork

Name: Mexikanisches Al-Pastor-Style Geräuchertes Schwein
Total time: 8 h
Cuisine: Deutsche Küche
Ingredients: 50 ml Ananassaft (frisch gepresst); 25 g Chipotle in Adobo-Sauce; 20 g Achiote-Paste; 20 ml Weißweinessig; 12 g Knoblauch, gehackt; 5 g Kreuzkümmel, gemahlen; 18 g Salz

MarinadePorkHot SmokingMedium8-10 hrs88-93 °C120-135 °CMesquite + Apple

Inspired by the classic Mexican trompo dish, this recipe combines pineapple, chipotle, and achiote into a vibrant smoking marinade. The combination of fruity acidity and earthy chilies creates a deeply aromatic crust. Ideal for tacos or as a standalone main course.

Ingredients(for 1 kg)

Pineapple juice (freshly squeezed)50 ml

Chipotle in adobo sauce25 g

Achiote paste20 g

White wine vinegar20 ml

Garlic, minced12 g

Cumin, ground5 g

Salt18 g

Instructions

Prepare marinade & marinate

24 hours

Blend all ingredients into a smooth paste. Rub onto pork shoulder and marinate for 24 hours in the refrigerator.

Preparation & Preheating

45 minutes

Drain meat and allow to reach room temperature. Preheat smoker to 120-135 °C with mesquite and apple wood.

Smoking

8-10 hours

Smoke pork shoulder until internal temperature reaches 88-93 °C. Spritz once with pineapple juice after 4 hours.

Resting & Serving

20 minutes

Wrap in foil and rest for 20 minutes. Then pull apart or slice as desired.

Pro Tip

Fresh pineapple contains bromelain which can over-tenderize the meat – marinate for no more than 24 hours.

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