Al Pastor Chili Lime Tacos with Pineapple Salsa

Al Pastor Chili Lime Tacos with Pineapple Salsa

Basic info:

Prep Time: 25 min
Time: 4.5 hours at 250°F
Serves: 8-10
Wood Type: Cherry/Hickory
Difficulty: 3 of 5

This smoked or grilled Al Pastor recipe brings bold, authentic flavors using Holy Smokers Diablito Chili Lime Rub, fire-roasted pineapple, and a smoky, slightly sweet kick. Perfect for pork or chicken, cooked over a live fire or in a smoker for deep, rich flavor.

Ingredients:

  • 3 tbsp Holy Smokers Diablito Chili Lime Rub

  • 3-4 lbs boneless pork shoulder or boneless, skinless chicken thighs (pastor: 2x tacos)

  • 2 tbsp achiote paste (for that deep red color and earthy flavor)

  • ½ cup pineapple juice

  • ¼ cup orange juice

  • ¼ cup apple cider vinegar

  • 1 tbsp honey or brown sugar (for a slight caramelized sweetness)

  • 1 tbsp olive oil

Pineapple Salsa:

  • 1 whole pineapple (sliced into rounds, used for grilling & topping)

  • 1 red onion (cut into rounds)

  • 1 cup grilled pineapple, diced

  • ½ cup red onion, finely diced

  • ½ cup cherry tomatoes, chopped

  • 1 jalapeño, finely diced (remove seeds for less heat)

  • ½ cup fresh cilantro, chopped

  • Juice of 1 lime

  • 1 tsp Holy Smokers Diablito Chili Lime Rub

  • Sea salt to taste

Cook: Nathan of Holy Smokers Rub Co.

Instructions

  1. Prep the Al Pastor Marinade
    In a bowl, whisk together Diablito Chili Lime Rub, achiote paste, pineapple juice, orange juice, apple cider vinegar, garlic, honey, and olive oil until smooth.
    Slice pork into thin strips (or leave chicken thighs whole). Coat with marinade, cover, and refrigerate for at least 4 hours (or overnight for max flavor).

  2. Smoking or Grilling the Al Pastor
    🔥 For a Smoker:
    Preheat your smoker to 250°F, using cherry or hickory wood for a rich, smoky flavor.
    Stack the marinated meat onto a skewer (or layer it onto a vertical rotisserie or a pineapple core on a skewer for a traditional effect).
    Smoke for 4-5 hours until the internal temperature reaches 195°F for pork (or 175°F for chicken).
    Let rest 15-20 minutes, then slice thinly for tacos.

🔥 For a Grill:
Preheat the grill to medium-high heat (400°F).
Grill pineapple slices for 2-3 minutes per side, until caramelized. Set aside.
Place the marinated meat directly on the grill. Cook pork for 6-7 minutes per side (until slightly charred and caramelized, reaching 195°F) or chicken for 5-6 minutes per side (until 175°F).
Let rest, then slice into thin pieces.

  1. Pineapple Salsa
    Grill pineapple slices until charred, then chop into small pieces.
    In a bowl, mix grilled pineapple, red onion, tomatoes, jalapeño, cilantro, lime juice, Diablito Chili Lime Rub, and sea salt. Let sit for 15 minutes to allow flavors to blend.

  2. Assemble the Tacos!

  • Warm up corn/flour tortillas on the grill for 30 seconds per side.

  • Add sliced Al Pastor meat, grilled pineapple salsa, and a squeeze of lime.

  • Serve with chopped cilantro, onions, and a drizzle of hot sauce if desired.

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