Al Pastor Style Pulled Pork Tacos
Overview: This is one of my favorites, combining Mexican-Flavor Al Pastor with BBQ pulled pork. We start by smoking a bone-in pork shoulder for a few hours. Next it goes into a foil pan and is covered with my homemade al pastor marinade, which also includes Miller Lite, and cooked until it’s nice and tender. The pork shoulder is then shredded and piled high on tortillas and finished with a homemade salsa. These tacos are packed full of flavor and perfect for tailgating.
Product Use: Miller Lite will be used in the al pastor marinade to help infuse additional flavor to the pork shoulder.
Maciek Zurawski is the creator behind Grillin With Dad. He fell in love with cooking at a very young age. He remembers hanging out in the kitchen with his mom and trying to help her out. From mixing ingredients to washing the dishes, he loved doing it all. It wasn’t until he moved from Poland to the United States, that he fell in love with bbq and grilling. The smell of summer bbqs, burning charcoal, sizzling meats, it was intoxicating. What started as a fun hobby, quickly has grown into a full blown passion.
He started his Instagram page to document his grilling. It quickly started to grow and saw the need for easy and simple grilling recipes. He started posting content across all social media platforms and quickly amassed millions of followers from across the globe. And over time it has expended to having his own line of bbq seasonings, doing live grilling events, creating new recipes, making amazing content and working with the biggest brands in the world.
Ingredients
- 1 can of Miller Lite
- 6-8 lb Bone-In Pork Shoulder
- 3-4 tbsp BBQ Seasoning
- 12 corn or flour tortillas
Marinade:
- ¾ cup White Vinegar
- ¼ cup Water
- 3 tbsp Achiote Paste
- 2 tbsp Dad’s Taco Seasoning
- 1 tbsp Salt
Salsa:
- 1 14.5oz can Diced Fire Roasted Tomatoes
- 2 Chipotle Peppers in Adobo Sauce
- 1 Jalapeño – no seeds
- 1 Lime
- ¼ cup Cilantro
- ¼ White Onion
- ¼ Red Onion
- 1 tbsp Dad’s Taco Seasoning
Preparation
Step 1
Season the pork shoulder with 3-4 tbsp of BBQ seasoning and place on the grill or smoker, set for indirect heat and 250-275 degrees. Smoke the pork shoulder for 3-4 hours, until it reaches an internal temperature of 160 degrees.
Step 2
In a blender or food processor combine all the marinade ingredients and mix until smooth.
Step 3
Place the pork shoulder in a foil pan, pour in the marinade and 1 can of Miller Lite. Wrap the pan tightly in foil and place back on the grill. Continue cooking until the pork shoulder reaches an internal temperature of 200-203 degrees. Remove the pan from the grill and allow to rest at room temperature for 1 hour.
Step 4
In a food processor combine all the salsa ingredients and pulse until combined. Don’t overmix it so it doesn’t become too pasty.
Step 5
Remove the bone from the pork shoulder, shred the meat with 2 forks and mix with all the liquids in the foil pan.
Step 6
Assemble the tacos by warming up the tortillas first, add the shredded pork, salsa and garnish with cilantro and onion. Serve with an ice-cold Miller Lite and enjoy!
