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Grilled Pork Tacos al Pastor

By David Bowers
Published: March 1, 2009
John and Tanya Bäck
Tacos al Pastor are a favorite Mexican street food. You can make a fair facsimile on your grill with marinated pork quickly cooked on skewers. Make sure not to squash the cubes of pork too close together. If you leave a bit of room in between each cube, not only will the meat cook faster, but you’ll also get more golden, crispy bits on each cube.

Serves 4 to 6.

What you Need:

  • 2 pounds boneless pork shoulder, cut in 1½-inch cubes
  • ¼ cup olive oil
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons cumin
  • 1 teaspoon salt
  • 1 chipotle chili in adobo sauce, minced
  • To serve:
  • Corn tortillas
  • Salsa
  • Sour cream
  • Cut limes


1. Place the pork cubes in a gallon size zipper-top bag and add the olive oil, lime juice, cumin, salt and chipotle. Seal the bag and turn to combine and coat. Allow to marinate at least one hour and up to overnight.

2. When ready to cook, soak 8 wooden skewers in water for 20 minutes. Preheat a gas grill on high for 10 minutes, lid down or build a large charcoal fire. Wrap the tortillas in foil.

3. Thread the meat onto the skewers, making sure not to push the cubes too close together. Place the tortilla package at the back or sides of the grill over indirect heat or on the upper rack.

4. Lay the skewers over direct heat and grill for 8 to 10 minutes, turning and moving frequently to prevent flare-ups.

5. Remove the skewers to a platter and serve with the hot tortillas, salsa, sour cream, and limes to squeeze over each taco.

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