Grilled Pork Tacos Al Pastor Recipe

Taco night is better on the grill. Start with a hearty piece of pork loin, some pineapple, parsley, & some Weber® Pork & Rib Rub.


  • 4-6 lb boneless pork shoulder
  • 3 tablespoons achiote paste
  • 1/2 cup Weber Pork and Rib Rub
  • 3/4 cup white vinegar
  • 1 cup pineapple juice
  • 1 pineapple, skinned and sliced into 1-inch rounds
  • Garnish: tortillas, white onion, cilantro, limes, additional pineapple


  1. Slice the pork shoulder into 1/4 inch slices and transfer to a large bowl.
  2. In a separate bowl, combine the achiote paste, seasoning, vinegar, and pineapple juice, mixing well.
  3. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate overnight.
  4. On a large cutting board, place two slices of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
  5. Place on a cast iron pan on the grill, and cook over medium-high heat for about 1½ hours, until the pork is slightly charred on the outside and deep red.
  6. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.