Al Pastor on the Grill: The Backyard Trompo Method

That spinning tower of red pork at your favorite taqueria? You can build one in the backyard this weekend. No rotisserie, no special equipment, just a pork shoulder, a pineapple, a skewer and the grill you already own.

This cook will change how you think about taco night. The grill does most of the work, but here's your role: slice thin, stack tight, and keep the heat indirect. Let's build a trompo!

New to al pastor? Get the backstory, the flavor breakdown and the full marinade in our Al Pastor Guide.

What you'll need

For the pork:

• 4 to 5 lb boneless pork shoulder (pork butt) or pork collar
• Al pastor marinade: guajillo and ancho chiles, achiote paste, canned pineapple juice, vinegar, garlic, onion, Mexican oregano, cumin and clove. Want more smoke? Add a pinch of chipotle chili powder. The full recipe and measurements are in the Al Pastor Guide.
• 1 whole fresh pineapple

For the trompo:

• A vertical skewer (sold as an al pastor or vertical BBQ skewer), or 2 to 3 long metal skewers
• A 10 to 12 inch cast iron skillet or small foil pan to catch drips
• A sharp chef's knife or slicing knife
• An instant-read or leave-in probe thermometer

To serve: small corn tortillas, diced white onion, cilantro, lime wedges and your favorite salsa.

Step 1: Slice and marinate the pork

Get this part right and the rest is easy. Freeze the shoulder for 30 to 60 minutes so it firms up, then cut it into slices about 1/4 inch thick. Trim any thick seams of hard fat, but leave the marbling. That fat is what bastes the stack.

Coat every slice in the marinade, cover, and refrigerate overnight (at least 4 hours, up to 24). Use canned pineapple juice in the marinade. Fresh pineapple has an enzyme that can turn the pork's surface mushy on a long soak.

Step 2: Build your backyard trompo

1. Cut the top and bottom off the pineapple. Slice a thick 1 1/2 to 2 inch round from the bottom end and set it in the skillet. That's your base.
2. Push the vertical skewer (or your 2 to 3 metal skewers, spaced about an inch apart) up through the center of the pineapple base.
3. Let excess marinade drip off the pork, then stack the slices onto the skewer one at a time. Press each layer down firmly as you go. A tight, dense stack cooks evenly and holds together when you shave it.
4. Every few layers, tuck in a thin slice of onion or pineapple if you like.
5. Cap the stack with the pineapple top, leaves and all, for the full taqueria look.

Peel and slice the rest of the pineapple into rings or spears for grilling later.

Step 3: Set up your grill for indirect heat

The goal is roughly 325 to 350°F with the trompo sitting away from direct flame, so the outside browns while the inside cooks through. Close the lid and let the hot air do the roasting.

Charcoal kettle

Bank lit coals on one side of the kettle (or use charcoal baskets on both sides) and set the trompo on the cool side or in the center between them. Add a chunk or two of fruitwood or oak for a light smoke. Use the bottom and lid vents to hold temp, and top up with a handful of lit coals about once an hour. New to vent control? Our guide to using vents to control temperature covers it.

Gas grill

Light the outside burners to medium-high and leave the burner directly under the trompo off. Set the skillet on the unlit zone. Check that the lid has enough clearance for the stack before you build it tall.

Pellet grill

Pellet grills are built for this. Set it to 325°F, place the trompo in the center and close the lid. For more smoke flavor, start at 225 to 250°F for the first hour, then bump it up to 325°F to brown the outside. Prefer a slower cook? Our Al Pastor Tacos Recipe runs a pork collar trompo on the smoker at 275°F for 3 to 4 hours.

Step 4: Cook, rotate and watch the temp

Rotate the skillet a quarter turn every 30 to 45 minutes so every side faces the heat. Expect 3 to 4 hours, depending on your grill, the weather and how tall your stack is.

Pork is safe to eat at 145°F with a 3-minute rest, per USDA guidance. For a shoulder stack, though, keep going to about 175 to 185°F in the thickest part. That's where the fat renders and the layers turn tender instead of chewy. The outside should be deeply browned with crispy, charred edges.

While the trompo finishes, grill the pineapple rings over direct heat until they're dark and caramelized. Don't pull them early. That char is what keeps the sweetness in check.

Step 5: Shave, crisp and build the tacos

Here comes the fun part. Rest the trompo for 10 minutes. Then hold it upright by the skewer and shave thin slices off the outside, cutting downward.

You'll hit pinker, softer meat as you go deeper. That's normal. Toss the shaved slices on a hot skillet or griddle for a minute to crisp, then keep shaving. This is exactly what a taquero does: serve the crispy outer layer, let the next layer brown.

Build each taco with two small warm corn tortillas, a pile of pork, diced onion, cilantro, a piece of charred pineapple, a squeeze of lime and salsa. We betcha the first round is gone before the second one's off the griddle. For sides, try our Honey Chipotle Street Corn.

Want a sticky finish? Glaze it late

A traditional trompo doesn't need sauce. But a glossy, sticky glaze in the last few minutes is a backyard move worth trying, and that's where Braswell's Al Pastor BBQ Sauce earns its spot. It's built on the al pastor combo of pineapple, lime and chipotle over a tomato and apple cider vinegar base, so it reads like taqueria flavor, not like a generic sweet BBQ sauce on pork. The heat is mild and it's thick enough to cling instead of running into the fire.

Brush a thin coat on the outside of the stack (or the shaved slices) during the last 5 to 10 minutes over indirect heat. The sugar and fruit caramelize fast, so watch it closely. Always use fresh sauce, never marinade that's touched raw pork.

Short on time? Braswell's also works as a marinade: thin it with pineapple juice or oil and marinate the sliced pork for 2 to 4 hours. Pick up a bottle on its own, or build it into a Build Your Own BBQ Bundle with your other favorites from 250+ sauces, rubs, hot sauces and tools, with free US shipping.

No vertical skewer? Two faster grill methods

Al pastor skewers: cube the marinated pork, thread it on skewers with pineapple and red onion (soak bamboo skewers for at least 30 minutes), and grill over direct medium-high heat until charred and cooked through. Our Braswell's Al Pastor BBQ Sauce story walks through Al Pastor Pork Skewers with Charred Pineapple.

Grilled al pastor steaks: leave the shoulder in 1/2 inch slabs instead of thin slices. Grill over a hot fire until charred on both sides, then move to indirect heat to finish. Rest, chop fine, and crisp on a griddle.

Both are covered in more detail, along with a griddle method and a smoked shoulder, in the 4 ways to make al pastor at home section of the Al Pastor Guide.

Troubleshooting your trompo

Al pastor on the grill FAQ

What temperature do you grill al pastor at?

Cook a backyard trompo over indirect heat at 325 to 350°F. If the outside browns too fast, drop to 300°F and move the stack farther from the fire.

How long does al pastor take on the grill?

A 4 to 5 lb trompo takes about 3 to 4 hours at 325 to 350°F. Skewers and grilled al pastor steaks cook in 15 to 20 minutes over direct heat.

What internal temperature is al pastor done?

Pork is safe at 145°F with a 3-minute rest, but a shoulder trompo is best at 175 to 185°F in the thickest part, where the fat renders and the layers turn tender.

Can you make al pastor on a pellet grill?

Yes. Set the pellet grill to 325°F and cook the trompo in the center with the lid closed. For more smoke, run it at 225 to 250°F for the first hour, then raise it to 325°F.

Do you need a vertical skewer to grill al pastor?

No. Two or three long metal skewers pushed through a pineapple base work, or skip the stack entirely and grill marinated pork on skewers or as thick slabs you chop and crisp.

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