Al Pastor Kabobs With Pineapple And Bell Peppers Tips And Tricks

When we go out for Mexican food, I always look forward to chips, salsa, Mexican Rice and Tacos Al Pastor. Needless to say, an Al Pastor recipe has been on my bucket list for quite some time, so when I asked my awesome Instagram readers which kabob recipe they would rather have in time for the 4th:

A) Honey Mustard Chicken Kabobs (with bacon, potatoes, onions, bell peppers)⠀ B) Chipotle Maple Chicken Kabobs with (with bacon, potatoes, onions, bell peppers)⠀ C) Steak,Potato Mushroom Kabobs (with potatoes, mushrooms, onions, bell peppers) D) Al Pastor Kabobs (with pork, pineapple, onions and bell peppers)

I was THRILLED that the overwhelming response was D followed by A, B (nearly tied) then C. I will share all the recipes eventually, but for now, it’s all about D – these sensational Al Pastor Kabobs! The combo of pork, pineapple and veggies is magic and the the marinade is absolutely sensational – I wanted to drink the stuff – or at least put it on everything! (Update: I have since posted a Tacos al Pastor Recipe complete with a video!)

What is Al Pastor?

If you aren’t familiar with Al Pastor, (meaning “shepherd style” in Spanish), it is a popular pork dish in Central America in which pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices. The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy. The Al Pastor is sliced off the spit-grilled meat to-order accompanied by chunks of fresh pineapple. Heaven. I’ve translated this roasting concept into over-the-grill skewers and couldn’t be more giddy about it! Serve these Al Pastor Kabobs with a side of Cilantro Lime Rice, Pina Colada Fruit Salad and authentic Churros and you will never need to dine out again!

Tips and Tricks for Al Pastor Kabobs

Soak Wooden Skewers: You can use metal or wood skewers but just take care you soak your wood skewers for at least 30 minutes otherwise they can catch fire! Pork Tenderloin: I recommend pork tenderloin for these Al Pastsor Kabobs, because, as it’s name implies, it is tender! Pork tenderloin is extremely easy to work, has hardly any excess fat to remove, easy to cut into cubes, comes prepackaged in the weight we need, cooks in the same amount of time as our bell peppers, onions and pineapple and stays tender when grilled – just don’t overcook! Don’t cut pork too small: Cut your pork into 1 ½ inch cubes in order to keep them juicy. Avoid cutting the pork too small or it can easily overcook. Lastly, try and chop your pork roughly the same size so they cook evenly.

CANNED Pineapple Juice. Please use only CANNED pineapple juice! Canned pineapple juice will infuse your pork with flavor without leaving it mushy if it’s not marinated too long. Fresh pineapple juice still contains enzymes that could break down your pork and more likely to leave it mushy in a short amount of time. Handle Guajillo chiles with care. After you remove the seeds from your dried Guajillo chiles, immediately wash your hands. Take care not to touch your eyes while you are working with them! (more on Guajillo chilies below).

Assemble Ahead of Time. Due to the thick nature of the marinade, you can assemble the skewers ahead of time, cover, and refrigerate until ready to cook. I would suggest marinating the pork for at least 2 hours then you can assemble and refrigerate any time after that – of course the longer they are allowed to marinate the better. The only catch is you have to use metal skewers because wooden skewers will dry out (even if they have been soaked) and catch fire. Dip for more heat. Al Pastor is tangy, sweet and smoky but not spicy. I love to use some of the marinade as a dip for additional heat and flavor. Just note that when you taste the marinade, it will taste much spicier than the kabobs will be – so don’t worry!

Guajillo Chilies

Guajillo chiles belong to the holy trinity of chiles commonly used in Mexican cuisine and is essential to authentic Al Pastor. Guajillo chiles boast a sweet berry-toned heat (think cranberries) combined with a mild smokiness. We enhance this smokiness by adding our guajillo chiles to a hot skillet and and toasting them until blistered in spots and fragrant, turning occasionally, about 3 minutes. Guajillo chiles are dried chiles from the mirasol chili, and are considered medium heat with a rating 2,500 to 5,000 on the Scoville scale in comparison with the jalapeño which can reach 8,000 SHU. The Guajillo chiles add wonderfully complex flavor to our Al Pastor marinade but our Al Pastor Kabobs are far from spicy, simply flavorful.

LOOKING FOR MORE KABOB RECIPES?

Chicken Souvlaki (Greek Chicken Kabobs) Hawaiian Chicken Kabobs Brazilian Steak Kabobs Thai Pineapple Peanut Chicken Satay Greek Steak Kabobs BBQ Chicken Kabobs Tandoori Chicken Kabobs