Smoked Pollo al Pastor

Low & Slow Mode

Smoked Pollo al Pastor


Chef Santiago Gomez


Active Fire Time: 2 hours           Total Time: 7 hours 


Chef Santiago Gomez lends us this traditional Mexican recipe, perfect for those summer days when you're craving something rewarding, creative, and full of flavor. Prepare to impress and delight with our Pollo al Pastor, a tender, 4-hour marinated chicken dish that bursts with the sweet and sour flavors of pineapple and a blend of spices. The Keveri H1 imparts a rich, smoky taste that elevates this dish to new heights, making it perfect for wrapping in warm tortillas and sharing with loved ones.



Serves 4+

For the Pastor Sauce:

Chile Guajillo – 3 tbsp (50 g)
Chile Ancho – 3 tbsp (50 g)
1 White onion –  (130 g)
2 tbsp  Apple vinegar 
2 Tomatoes – (480 g)
1 cup of Pineapple –  (150 g)
2 tsp Garlic –  (10 g)
1 tbsp Salt –  (15 g)
2 tbsp Canola oil 
Water as needed


For the Chicken:

1 Whole chicken 
1 tsp Salt – (5 g)
Pastor Sauce – prepared as per the recipe below


For the Salsa Verde:

10 Tomatillo Verde –  (300 g) For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice.
1 Avocado 
1/2 cup Cilantro –  (20 g)
 1/2 White onion – (60 g)
1 tsp Chile serrano tatemado –  (5 g)
2 tsp Garlic –  (10 g)
1 tsp Salt –  (5 g)




2-3 lb natural briquettes 

High-Temperature Gloves

The Sizzling Pack
 large skillet or pan

A Blender



Pastor Sauce

Step 1:

Cut the tomato and white onion into quarters. In a pan, heat the canola oil and add the whole garlic and onion. Cook until slightly golden. Add the Guajillo and Ancho chiles and cook until slightly golden. Then, add the apple cider vinegar, water, and tomatoes, and cook until the tomatoes are completely soft and mashed.

Step 2:

Transfer everything to a blender, add the salt and pineapple, and blend until all ingredients are incorporated.

Step 3:

Let the sauce cool or reach room temperature. Marinate the chicken on both sides with the sauce. Marinate for a minimum of 4 hours, ideally overnight in the refrigerator.



Step 1:

Ignite the grill in the Low & Slow Mode to a temperature between 210°F-270°F  and smoke the chicken for at least 2 hours.

Step 2:

Remove the chicken, add more charcoal, and raise the temperature to Classic Mode between 320°F-390°F. Grill the chicken and sear the pineapples for approximately 3 minutes per side or until golden brown.


Salsa Verde

Step 1:

Preheat the grill to a temperature between 320°F-390°F. Add the onion, tomatillo verde, serrano chile, and garlic. Grill for approximately 5 minutes.

Step 2:

Transfer the grilled ingredients to a blender, add the avocado, cilantro, and salt, and blend until smooth.


Cook's Notes:

Pollo al Pastor has its roots in Mexican cuisine, traditionally cooked on a vertical spit. We've adapted this recipe thanks to Chef Santiago Gomez to be made in the Keveri H1, bringing out the best in the marinated chicken through a slow smoking process followed by a quick grill for that perfect sear. 


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