Even with the current events happening in our world today, the sound of the birds outside reminds me that it’s spring! My thoughts immediately go to this grilled pork al pastor (brochetas al pastor) that I prepared last summer. It was end of summer and I squeezed in as mush grill time before the weather turned colder. I live in New York state and not on the west coast, like many of my followers believe, lol!
I am constantly learning!
I am constantly learning new recipes, cooking methods and techniques. I hunger to learn and I absorb information when it comes to what I love, which is cooking. I had the idea of al pastor skewers on my mind for a while before finally doing it. I have several recipes on my blog for al pastor prepared in various ways. A stove top method, oven method, stacked and even a shrimp version.
Al Pastor Marinade is freezer friendly!
Brochetas Con Carne al Pastor (Pork Al Pastor Kabobs)
Ingredients
- 2 1/2 pounds pork butt or shoulder
- Salt and pepper to taste
- 1 1/2 cups al pastor marinade see link in notes
- 1 small fresh pineapple sliced into thick rings
- 1 white onion quartered
- Your favorite salsa verde
- Lime wedges
- Cilantro chopped
- Corn tortillas warmed
Instructions
- Slice the pork into 2 inch pieces, about 1/3 inch thick. Season lightly with salt and pepper and then mix in the marinade until everything is coated evenly. Cover and refrigerate for 6-8 hours.
- When ready to grill, remove the pork from refrigerator and let it come to room temperature. Should take about 30 minutes.
- While the pork is coming to room temperature, slice your pineapple into rings. Slice the onion into quarters. Reserve 6 large pieces of onion and slice 6 chunks of pineapple. Reserve.
- You will need 5-6 heavy metal skewers. Add the meat to the skewers, ending with some onion and a chunk of pineapple. Set aside.
- Prepare your grill for cooking at high heat. Wrap the quartered onion sections in foil paper. When the grill is hot, brush grates with oil. Grill the pineapple slices, turning as needed until it softens and you get some grill marks. Place the onion packets on the grill in between the pineapple. Cook the onions for a total of 25 minutes.
- Remove the pineapple and onions from the grill. Brush on a little more oil. Place the kabobs directly on the grill. The kabobs will grill anywhere from 15-20 minutes, turning as needed. The internal temperature should read at least 145 degrees After the 15-20 minutes, move the kabobs over to the cool side of the grill. Close the lid for 7-9 minutes.
- Remove the meat from skewers and chop small. Chop some of the grilled pineapple and onions. Taco Time! Garnish pork with salsa, onion, pineapple and lime.
Notes
Anticipation!
I will confess that grilling does require patience. It’s not just slap down the meat on the grill and walk away. It’s being aware of the time and rotating the meat on the grill when needed. And once I learned about grilling with indirect heat, it changed my whole world!
Yes! Yes! and Yes! Just what I was hoping for. A touch of charring on the outer parts of the pork. I couldn’t get that pork off of those skewers fast enough.
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OMG! I have to try this. What a smart thinking. It’s so perfect that we have to wonder how come we didn’t think about it before. BUT YOU DID. Thanks for sharing.
Your welcome Maria!