I love the flavor of al pastor and knew I needed to bring the flavor into my kitchen. These Pork Pastor Skewers are even more delicious than I could have imagined!
Here’s another #DDGrillWeek 2024 recipe I cannot get enough of! Although al pastor is traditionally prepared on a rotating vertical spit grill, I brought the flavor to my grill by skewering the marinated meat and cooking until slightly charred but still soft. The meat is marinated in a sweet, tangy, and smoky sauce that is sweetened with pineapple and packed with so much flavor that I cannot get enough of!
You will also set aside some of the marinade to baste the pork while it is grilling and you will serve additional sauce drizzled over top of the final bowl. Which, let’s discuss how this is served! I like to serve these in a bowl over cilantro-lime rice (I make the rice from this recipe!), with guacamole, pickled red onions, cilantro, and a wedge of lime.
Ingredients:
- Pineapple
- Distilled White Vinegar
- Ancho Chile Powder
- Chili Powder
- Ground Cumin
- Ground Cinnamon
- Fresh Oregano Leaves
- Garlic
- Freshly Squeezed Lime Juice
- Freshly Squeezed Orange Juice
- Low-Sodium Chicken Broth
- Salt
- Freshly Ground Black Pepper
- Pork Tenderloin
- Prepared Cilantro-Lime Rice
- Pickled Red Onions
- Guacamole
- Fresh Cilantro Leaves
- Lime
Recipe Step-by-Step: Gas Grill Method
Step One: Make the Pork Marinade
In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
Step Two: Marinate the Pork
To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.
Step Three: Assemble the Skewers
Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright, and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.
Step Four: Prep the Grill
Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Step Five: Grill the Skewers
Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.
Step Six: Serve and Enjoy
Serve the skewers over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro, and a wedge of lime on the side!
Recipe FAQs:
You can serve this however you prefer! I like serving in bowls, but you can always set up a taco bar instead.
While I do not find these too spicy, I know others can be more spice-sensitive. Try 1 teaspoon of the ancho chile powder instead if preferred!
I hope y’all enjoy these skewers as much as I do! Comment below once you try them!
For More Skewer Recipes:
Grilled BBQ Chicken Skewer Salad
Spicy Curried Shrimp Skewers with Grilled Veggie Couscous
Grilled Sesame Chicken Skewers
Bang Bang Shrimp Skewers with Sesame Slaw
Pork Pastor Skewers
Ingredients
For the Pastor Sauce:
- 2 cups medium-diced pineapple
- 1 tablespoon distilled white vinegar
- 2 teaspoons ancho chile powder (see note)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon fresh oregano leaves
- 4 garlic cloves
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeeze orange juice
- ½ cup low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ 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
- ½ 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 the Bowls:
- 1 cup prepared cilantro-lime rice (sub cauliflower rice for paleo and Whole30)
- Pickled red onions
- Guacamole
- Fresh cilantro leaves
- 1 lime cut into wedges
Instructions
Marinate the Pork:
- In a high-speed blender, combine all of the pastor sauce ingredients and blend until smooth. Reserve 1 cup of the sauce and store in the fridge until ready to use when cooking and serving the pork.
- To a large bowl, add the cubed pork, salt, and pepper with the remaining pastor sauce. Cover and marinade in the fridge for at least 2 hours.
Assemble the Skewers:
- Next, thread the pork and pineapple onto the skewers. Hold two skewers side by side, parallel to one another, upright and carefully thread the pork and pineapple onto the skewers. I like to do 3 to 4 cubes of pork, then a pineapple cube, then repeat. Using two skewers together makes it easier to flip and less likely to spin or slither off.
Grill the Skewers (Gas-Grill Method):
- Heat grill over medium-high heat (350-400℉) and oil the grill grates. To do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
- Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.
Grill the Skewers (Weber XL Searwood Method):
- Add Mesquite pellets to the grill and preheat to 375℉
- Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping. Cook the pork skewers, brushing with ½ cup of the reserved sauce (saving the rest for serving) every so often, for 3 to 4 minutes. Flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the middle of the pieces should be soft, juicy, and cooked through.
To Serve:
- Serve over cilantro-lime rice and drizzle with a bit of the remaining pastor sauce. Add a scoop of guacamole alongside the skewers. Top with pickled red onions, a little cilantro and a wedge of lime!
Notes
Photography and styling by Eat Love Eats.
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