Grilled Pork Al Pastor Skewers

I love the bold, tangy-sweet flavor of al pastor and wanted to bring it to my own grill. These Pork Pastor Skewers capture that classic profile—pineapple-sweet, citrus-bright, and lightly smoky—and they turned out even better than I imagined.

This is one of my favorite recipes from #DDGrillWeek 2024. While traditional al pastor is roasted on a vertical spit, these skewers are an easy way to get that same layered flavor at home. Cubes of pork tenderloin are marinated in a vibrant pastor sauce—pineapple, lime, orange, ancho chile, oregano, and warm spices—then threaded with pineapple and grilled until edges are charred and the meat stays tender and juicy.

I set aside some of the blended marinade to baste while grilling and reserve a little more to drizzle over the finished bowls. My favorite way to serve these is in a bowl over cilantro-lime rice, topped with guacamole, pickled red onions, fresh cilantro, and a lime wedge. This combination balances sweet, smoky, tangy, and fresh notes for a satisfying meal.

Ingredients

• For the pastor sauce: 2 cups medium-diced pineapple, 1 tablespoon distilled white vinegar, 2 teaspoons ancho chile powder (use 1 teaspoon for milder heat), 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1 tablespoon fresh oregano leaves, 4 garlic cloves, 1/4 cup freshly squeezed lime juice, 1/4 cup freshly squeezed orange juice, 1/2 cup low-sodium chicken broth, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
• For the pork: 2 pounds pork tenderloin, excess fat removed and cut into 1-inch cubes; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper.
• For the skewers: Ten 6-inch skewers (if wooden, pre-soak for 15 minutes); 1 cup medium-diced pineapple for threading.
• To build bowls: Prepared cilantro-lime rice (or cauliflower rice for paleo/Whole30), pickled red onions, guacamole, fresh cilantro leaves, 1 lime cut into wedges.

Recipe Step-by-Step: Gas Grill Method

Step One: Make the Pastor Marinade

Combine all pastor sauce ingredients in a high-speed blender and blend until smooth. Reserve 1 cup of the sauce and chill it for basting and finishing. The remaining sauce will be used to marinate the pork.

Step Two: Marinate the Pork

Place the cubed pork in a large bowl with the marinade, then add salt and pepper. Cover and refrigerate for at least 2 hours to allow the flavors to penetrate the meat.

Step Three: Assemble the Skewers

Thread the pork and pineapple onto the skewers. For stability, hold two skewers parallel and thread the pieces across both skewers: 3–4 cubes of pork, then a pineapple cube, and repeat. Using two skewers per skewer set makes flipping easier and prevents the pieces from spinning.

Step Four: Prep the Grill

Preheat your grill to medium-high (about 350–400°F / 175–200°C) and oil the grates. A safe method is to dip a wadded paper towel in a little avocado or neutral oil and, using tongs, wipe the oil over the grate. Use a light touch to avoid flare-ups.

Step Five: Grill the Skewers

Place the skewers directly on the preheated grates, lined up side by side without overlapping. Grill for 3–4 minutes, brushing periodically with about 1/2 cup of the reserved sauce (save the rest for serving). Flip and grill another 3–4 minutes, basting again. The skewers are ready when edges are slightly charred and the pork is cooked through but still tender and juicy in the center.

Alternative Grill Method: Pellet or Sear Wood Grill

If you use a pellet grill or a sear wood attachment, add mesquite pellets (or your preferred smoking pellet) and preheat to about 375°F. Grill the skewers the same way—3–4 minutes per side—basting occasionally. The smoke will add an extra layer of flavor.

Step Six: Serve and Enjoy

Serve the skewers over cilantro-lime rice and drizzle with some of the reserved pastor sauce. Add a scoop of guacamole, a handful of pickled red onions, and a sprinkle of fresh cilantro. Finish with a lime wedge for squeezing over the bowl.

Recipe FAQs

Notes & Tips

• Soak wooden skewers for at least 15 minutes before grilling to prevent burning.
• Reserve at least 1 cup of blended sauce for basting and finishing; cooking the remaining marinade will concentrate its flavors.
• Substitute cauliflower rice to make bowls paleo- and Whole30-friendly.
• Leftovers: Store cooled cooked pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the meat.

Additional Info

• Prep time: about 20 minutes (plus at least 2 hours marinating)
• Cook time: about 15 minutes
• Servings: 5
• Dietary notes: Gluten-free, dairy-free. With swaps, can be adapted for paleo or Whole30.

Photography and styling by Eat Love Eats.