Mains, Meat, Outdoor Cooking

Smoked Tacos Al Pastor

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 10 mins
  • Total time: 4 hours
  • Skill Easy
  • Serves 10 people

Smoked Tacos Al Pastor

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.


  • 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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • Step 7

    To build the tacos, layer the tortillas with pork, pineapple, onions, and coriander. Top with fresh lime juice