Boar Pastor

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When it’s al pastor time and you don’t have a shawarma spit, it’s time to break out the reliable pellet grill. Now if the words “al pastor” are new to you, then all I have to say is that I’m sorry you’ve missed out for so long. But we are about to change your life. Al pastor is marinated pork cooked to perfection on a shawarma spit, or vertical rotisserie. In Harvesting Nature fashion, this Mexican Lebanese fusion dish got reinvented with some boar meat and some smoke.

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Boar Pastor

Recipe by Daniel KenworthyCourse: Wild Recipes
Servings

6-8

servings
Prep time

30

minutes
Cooking time

6

hours 

Ingredients

  • 8 dried guajillo peppers

  • 8 garlic cloves

  • 1 can pineapple

  • 7oz chipotle peppers in adobo sauce

  • 1 tbsp sugar

  • 2 tbsp achiote powder

  • 1 pineapple

  • 1 onion (sliced in half)

  • 3 lbs wild boar meat (Sliced as thin as you can)

  • 2 tsp salt

  • 2 tsp black pepper

  • 1 tsp ground cumin

Preparation

  • Soak dried guajillo peppers in warm water to remove seeds. You can do it dry but this is a little easier. Add guajillos, garlic, chipotles in adobo, sugar and achiote seasoning to a food processor or blender. Poor canned pineapple juice gradually and pulse. You are looking for a wet paste consistency.
  • Season pork in a large bowl and hand mix in your marinade. Let it marinate for at least 2 hours, but feel free to go as long as 24hrs.
  • Preheat your grill and set to 275°
  • Soak wooden skewers in water. While they are soaking, slice the pineapple in half and trim off some pineapple leaves to make room on your grill. You may need to trim away some meat from the pineapple if you’re using a smaller grill.
  • Skewer your pineapple through the bottom, kind of at an angle. Begin layering your meat on the skewers, keeping it as flat and spread out as you can covering the pineapple. I like to do a layer or two and then skewer a couple of the ½ onions for flavor and repeat until you’re done. Put the pineapple top over the layered meat and skewer through the top to keep it secure.
  • Place the whole pineapple in an aluminum tray and smoke for 4 hours. Turn temp up to 375°, wrap foil around the meat portion And cook for one more hour or until temperature reaches 140° . Remove al pastor from the grill and cover with foil. Let rest for about 20 min.
  • On medium heat, warm a cast iron skillet, when hot, add avocado oil then add the other ½ of the onion and brown. Chop pastor and add to skillet then cook to a light crisp. Serve over beans or a traditional corn tortilla, topped with onion, cilantro and your favorite hot sauce.

Daniel Kenworthy

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

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