Dinner, Outdoor Cooking
Smoked Tacos Al Pastor
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: For proteins with a thick layer of fat, like brisket, trim off enough fat so that 6.35mm remains. Then place on the grill fat side up.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1.5-2kg boneless pork shoulder, trimmed, fat removed
- As desired Mexican spice blend, as desired
- 1 whole pineapple, peeled, core removed, cut in 1.3cm rings
- 175ml pineapple juice
- 1 onion, peeled, diced
- 25g chopped coriander
- 24 corn tortillas, warmed
- For garnish lime wedges
Utensils
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Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place
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Step 2
Liberally season pork on all sides with Mexican spice blend. Place the pork and pineapple on the grill grate, then close the lid
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Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid
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Step 4
Turn dial to SMOKER, set temperature to 120°C and set time to 4 hours. Select START/STOP to begin cooking (preheating is not needed). Set an external timer to 15 minutes
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Step 5
After 15 minutes, open lid, remove pineapple and set aside. Close lid to continue cooking pork. Let pineapple cool, then chop into small pieces
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Step 6
Cooking is complete when an instant-read thermometer reads 85-95°C. When cooking is complete, turn unit off, leave lid closed, and let pork rest for 45 minutes to 1 hour. Alternatively, remove food from grill, wrap in aluminum foil and let rest for at least 45 minutes to 1 hour. Then shred the pork and toss in a large bowl with pineapple juice
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Step 7
To build the tacos, layer the tortillas with pork, pineapple, onions, and coriander. Top with fresh lime juice
