Al Pastor Taco Kit - Chile Mojo - 225g
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Al Pastor Taco Kit: The Mexican Street Food Original | Chile Mojo
Forget the kits. This is 1.5kg of pork transformed into charred, adobo-glazed street food gold, hacked for your BBQ, Smoker or Oven.
A Century of Tradition. Most people think Al Pastor is just "pineapple pork." They’re wrong. It’s actually a 100-year-old immigrant success story. In the 1920s, Lebanese migrants arrived in Puebla, Mexico, bringing their vertical Shawarma spits with them. The locals took that Middle Eastern technique, swapped lamb for pork, and traded Mediterranean spices for the deep, earthy heat of Achiote and Guajillo chiles.
The result? The Trompo. The King of Tacos. But at home you don’t need a 20kg rotating spit to get this right. You just need authentic adobo from this trio of Mexican Dried Chile and the right amount of heat.
Bin the yellow-box kits. This is 1.5kg of pork transformed into charred, pineapple-glazed street food gold. No vertical spit? No worries, we’ve got the hack to get that CDMX crunch in your own backyard.
What’s Inside the Bundle
| Component | Quantity | The Chef’s Reason |
| Dried Guajillo Chiles | 50g | Provides the iconic deep-red lacquer and smooth sweetness. |
| Dried Ancho Chiles | 30g | For dark, raisin-like depth and richness. |
| Dried Chipotle Morita | 15g | Adds that "off the spit" smoky layer. |
| El Yucateco Achiote | 100g Box | The earthy, neon-red soul of the dish. (Use 50g per 1.5kg). |
| "Trompo" Spice Pouch | 30g | Our proprietary blend: Mexican Oregano, Toasted Cumin, Clove, and Citrus notes. |
Master Recipe: 1.5kg Pork Shoulder
Prep Time: 20 mins | Marinate: 12–24 hours | Cook Time: 15 mins
The Adobo Marinade
- De-seed and quickly toast your Guajillo, Ancho, and Morita chiles in a dry pan until fragrant (approx. 45 seconds). Do not burn them or they turn bitter. Soak in 500ml hot water for 5 mins.
- Into a blender, toss the soaked chiles, HALF the Achiote brick (50g), the entire Spice Pouch, 1/2 cup pineapple juice, (Hack - if using tinned pineapple use the juice then put the tin in the fridge overnight so it dries out) 1/3 cup apple cider vinegar, 3 fresh garlic cloves, and 2 tsp salt.
- Blend until it’s a smooth, thick paste. If it doesn't look like vibrant red paint, keep blending.
Marinade overnight
Slice 1.5kg Pork Shoulder thinly (5-7mm) across the grain. A little thicker than a minute steak. Chef Hack: Leave in freezer for 30-45 mins prior to slicing to firm up a little.
Massage the adobo into every single slice. Cover and refrigerate for at least 12 hours. 24 hours is the sweet spot—let the pineapple enzymes do their work tenderising the pork.
To Cook
We have tried and mastered the at home Trompo technique, so you dont have to: all 3 options work great ranked from most authentic to most convenient.
The "Home Trompo" (Oven or BBQ) Don’t have a 20kg vertical rotisserie? Build one.
- Take a thick, 2-inch slice of peeled fresh pineapple as your base.Drive a bamboo skewers or wooden chopstick vertically into the pineapple core.
- Thread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart.
- Place it on a tray in the oven (move your racks!). Roast until the edges are crispy and charred, then carve it vertically just like a CDMX street vendor, making sure to remove the skewers at the end.
The Master Smoker Hack (190°C+) This is how you get that 360-degree street-food char without a 20kg commercial spit.
- Crank your BBQ or Smoker to 190°C - 200°C (lid down). We want high-heat aggression, not "low and slow."
- Drive a bamboo skewers or wooden chopstick vertically into the pineapple core.
- Thread your thinly sliced, marinated pork onto the skewer, stacking it high into a tower. Top it with another pineapple slice. Once you have your stack reinforce with another couple of vertical skewers about an inch apart.
- Place your "Home Trompo" directly on the wire rack of the smoker.
- Slide a tray underneath the rack to catch the "Liquid Gold"—the rendered pork fat, adobo, and pineapple juice. Place another slice of pineapple on top of the stack. When it’s deeply caramelised and the meat is charred, take it off.
- Carve the meat vertically directly into the tray of juices. Chop the grilled pineapple topper into the mix.
The Skillet "Quick Char" Hack In a rush? Use a heavy cast-iron skillet or BBQ flat plate.
- Get it searing hot with a splash of oil.
- Fry the pork in small batches. Do not crowd the pan or the meat will stew in its own juices and turn grey. You want blackened, crispy edges.
- Toss in fresh pineapple chunks at the very end. Let them hit the hot metal for 60 seconds to get a quick caramelised char before serving.
All work great and give that authentic street food flavour of Adobo Glazed Al Pastor Tacos.
To Serve
Heat your Corn or flour Tortillas. Top with the the cooked pork, charred pineapple, finely diced white onion, and fresh coriander.
Shopping List
1.5kg Pork Shoulder: Friendly butcher? Ask for it sliced (3-4mm).
1 Fresh Pineapple or large tin of pineapple if fresh not available.
1 White Onion: To be finely diced.
1 Bunch Fresh Coriander: Don't be shy with it.
3-4 Fresh Limes: Essential for that final acidic hit.
3 Fresh Garlic Cloves: To be crushed into your marinade.
1/2 Cup Pineapple Juice (or substitute a half a cup of fresh pineapple and 1/4 cup of reserved water from soaked Chiles)
1/3 Cup Apple Cider Vinegar.
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Customer reviews
All our reviews are from verified purchases and real customers — 100% authentic.
View all reviewsAl Pastor tacos, I tried this out on the weekend, worked out great even with tinned pineapple. Will def buy again
Used this Al Pastor bundle to make a pulled pork on the smoker. Turned out brilliant, family loved it.
Finally found a kit that actually tastes like real Al Pastor, the homemade adobo with the whole chiles and achiote is legit. I tried their "home trompo" trick, stacking the pork on a pineapple base in my smoker. Worked a treat. the meat got charred up on the edges nicely and was great flavour. After carving off the outside I did finish up the centre bit of the spit on the BBQ which i think worked better, they could add that to the recipe. We just used supermarket corn tortillas and they worked out great with white onion, fresh coriander, and a lot of lime. Definitely worth the effort for that authentic flavor. Best tacos i've ever had!
smoky al pastor kit came out so very nice. big thumbs up to you guys for these kits. makes it easy and fun to make. stick to the recipe and it makes a big difference if you marinate for the whole 24 hours will make it even better. i will be making many more of this. thanks again for your awesome work. :)
FREQUENTLYASKED QUESTIONS
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Chile Mojo is an Australian specialty food store based in South Australia, offering one of the largest ranges of hot sauces, BBQ sauces, Mexican groceries, and chilli products in Australia. We stock over 200+ products from around the world including the USA, Mexico, Caribbean, and locally made Australian brands.
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We sell hot sauces (mild to super hot), BBQ sauces, pepper extracts, salsas, canned Mexican ingredients (beans, chipotle, tomatillos), mustards, horseradish, liquid smoke, spice rubs, snacks, and chilli-related books. We also stock our own Chile Mojo brand products like Buffalo Fry Mix.
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Yes! We carry a great range of Australian-made hot sauces including brands like Chilli Factory NSW (with their Dragon's Blood, Scorpion Strike, Funnelweb Bite and more) and Bulldozer BBQ. Our own Chile Mojo brand Buffalo Fry Mix is also proudly made in South Australia.
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We stock hundreds of brands including Mad Dog/Ashley Foods, CaJohns, Blair's Deathsauce, Dave's Gourmet, Cholula, La Costena, Arizona Gunslinger, Crystal, Stubbs, Bone Suckin', Blair's, Captain Thoms, Danny Cash, Blind Betty's, Beaver Brand, Colgin, Kentucky BourbonQ, Ole Rays, Chilli Factory NSW, and many more.
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We rate our hot sauces on a scale of 1 to 10: 1 = Mild, 2 = Gentle Heat, 3 = Medium Heat, 4 = Warming Heat, 5 = Solid Heat, 6 = Hot, 7 = Very Hot, 8 = Serious Heat, 9 = Extreme Heat, 10 = Super Hot. Each product page displays the heat level so you can pick the right sauce for your tolerance.
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Our most extreme product is the Mad Dog 357 No.9 Plutonium 9M SHU Extract (28gm) — guaranteed at 9,350,000 Scoville Units. It sits at the very top of our heat scale (level 10 — Super Hot) and is a pure pepper extract for food use only; NOT to be consumed directly. Other Super Hot options include the Mad Dog 38 Special (3M SHU), Mad Dog 44 Magnum (4M SHU), and Mad Dog 357 Pepper Extract 5M SHU — all rated 10 on our scale.
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Great starting points are sauces rated 1–3 on our heat scale (Mild to Medium Heat). We recommend Cholula Original (level 3 — Medium Heat), Crystal Hot Sauce (level 3 — Medium Heat), Arizona Gunslinger Habanero Mango (level 5 — Solid Heat), and CaJohns Oaxacan Hot Sauce (level 3 — Medium Heat). These are flavourful sauces with very manageable heat, perfect for everyday food.
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Hot sauces are food condiments made from peppers, vinegar, and spices — rated 1–9 on our heat scale and used like any table sauce. Pepper extracts (like our Mad Dog or CaJohns extract range) are highly concentrated capsaicin products rated 10 (Super Hot) and above — used as food additives only, one drop at a time into cooking. Extracts are NOT meant to be consumed straight from the bottle.
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Yes! We stock gift packs like the No Survivors Hot Sauce Box (4 x 150ml) which includes Da Bomb Evolution, Marie Sharp's Fiery Hot, CaBoom!!, and Endorphin Rush. These make great gifts for chilli enthusiasts. We also sell mini/sample size sauces (50ml) from brands like Mad Dog so you can try before committing to a full bottle.
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Pepper extracts are our level 10 (Super Hot) products and must only be used as food additives — added in tiny amounts to cooking. They should NEVER be consumed directly. Keep away from children and pets. By purchasing super-hot extracts, you agree to our Super Hot Product Disclaimer on the product page.
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Scoville Heat Units (SHU) measure the heat of chilli peppers and hot sauces. Our 1–10 heat scale maps to SHU ranges: level 1 (Mild) covers everyday table sauces under ~5,000 SHU; level 5 (Solid Heat) is around habanero range (~100,000–350,000 SHU); level 10 (Super Hot) covers extreme extracts like Mad Dog Plutonium at 9,350,000 SHU. The higher the number, the hotter the product.
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Our level 8–10 (Serious Heat to Super Hot) sauces and extracts use some of the world's most extreme peppers: Ghost Pepper/Bhut Jolokia (~1,000,000 SHU), Trinidad Moruga Scorpion (~2,000,000 SHU), Carolina Reaper (~1,500,000–2,200,000 SHU), and Red Savina Habanero. Products like CaJohns Moruga Madness, Reaper Sling Blade, and Blair's Ultra Death all use these peppers and sit at level 8–10 on our scale.
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The Hot Ones is a popular YouTube series where celebrities eat progressively hotter chicken wings. Several of our sauces have been featured on the show, including Blair's Mega Death (Seasons 2, 3 & 4), Mad Dog 357 Original (Seasons 1, 2 & 3), Dave's Insanity, Cholula Original, and Crystal Hot Sauce. These are some of our most popular products!
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We carry a huge range of BBQ sauces including bourbon-infused varieties (Virginia Gentleman, Fighting Cock, CaJohns), chipotle-based sauces (CaJohns Apple Smoked Bourbon Chipotle), fruit-based (Key West Key Lime, CaJohns Black Cherry Bourbon), spicy options (CaJohns Trinidad Scorpion BBQ), and classic styles (Stubbs Original, Bone Suckin' Spicy Thick, American Style BBQ range).
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Absolutely! Many of our sauces are fantastic cooking ingredients. CaJohns chile purees (jalapeño, chipotle, serrano, cayenne, fatalii, red savina) are specifically designed as cooking ingredients with 80%+ chile solids. Our liquid smoke range (Colgin applewood and mesquite) adds instant BBQ flavour to any dish without a smoker.
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Colgin Liquid Smoke is a natural, all-vegan, gluten-free product used to add authentic smoky flavour to food without a smoker or BBQ. Just a few drops added to marinades, rubs, soups, stews, or meats gives a genuine hickory or mesquite smoke flavour. We stock both Applewood and Mesquite varieties in 118ml bottles.
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Chile Mojo Buffalo Fry Mix is our own brand product made in South Australia. It's a crisp-fry duster for up to 2kg of chicken wings or other foods, creating a crispy coating when deep-fried or oven-baked at high temperatures. It contains sweet paprika, corn masa, wheat flour, sea salt, garlic and onion powder. Contains wheat.
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We stock a wide range of La Costena and El Mexicano Mexican pantry staples including: chipotle peppers in adobo sauce (220g, 340g, and A10 food service tins), whole and refried black and pinto beans, whole jalapeños, tomatillos, nopalitos (cactus), cuitlacoche, and a range of salsas (red, green tomatillo, taquera). All great for authentic Mexican cooking.
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Cuitlacoche is a Mexican ingredient sometimes called 'Mexican truffles.' It's a benign fungus that grows on corn kernels, creating larger black-purple grains with an earthy, mushroom-like flavour. It's used in traditional Mexican dishes like tacos, omelettes, pasta sauces, and crepes. We stock La Costena Cuitlacoche in 380gm tins.
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Yes! We stock several A10 (2.8–2.95kg) food service tins including La Costena Chipotle in Adobo, La Costena Whole Jalapeños, Salsa Mexicana Verde, and Tomatillos. We also have gallon-size hot sauces including Crystal Hot Sauce 1 Gallon (3.8lt) and Chilli Factory 1 Litre Scorpion Strike. Great for restaurants, catering, and large events.
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We stock La Costena salsas including Homestyle Salsa Mexicana Red (473gm), Salsa Mexicana Green Tomatillo (475gm), and Salsa Taquera (473gm). These are authentic Mexican-style chunky salsas, gluten-free, and great with tacos, burritos, fajitas, or as a dip with corn chips. We also carry food-service A10 size Salsa Verde.
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Yes, Chile Mojo ships to all states and territories across Australia. We are based in South Australia and dispatch orders regularly. Check our website at chilemojo.com.au for current shipping rates and estimated delivery times to your location.
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Definitely! We have dedicated gift packs like the No Survivors Hot Sauce Box, and many of our products (like the Mad Dog 357 Silver Edition with its golden bullet keychain, or the collectible Blair's Beyond Death hand-dipped wax bottle) make fantastic gifts for foodies, chilli lovers, or fans of The Hot Ones. Mini 50ml bottles are also great for gifters wanting a sampler.
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Yes, we occasionally have reduced-price products. Look for items tagged 'Sale' or 'Tab: Sale' on our website. For example, the CaJohns Select Cayenne Puree (best before Feb 2026) is available at a reduced price. Check the Sale section on chilemojo.com.au for current deals.
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