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Barbacoa de cerdo a la parrilla

Grilled Pork Barbacoa

Featuring a fiery guajillo chile adobo perfumed with avocado leaves, this grilled pork barbacoa is a must-try! This finger-licking good barbacoa is perfect for a friends and family taco party.


Adobo Ingredients:

5 pieces Allspice
1 piece Ancho chile veins removed, roasted, and soaked in hot water
7 Garlic cloves roasted
1 piece White onion roasted
1/4 cup White vinegar
3 pieces Avocado leaves roasted
1/4 cup Lard
1 tablespoon Salt
5 pieces Guajillo chile veins removed, roasted, and soaked in hot water
1 tablespoon Cumin

4.4 pounds Lean pork cut into strips

2.2 pounds Banana leaves roasted, for the barbacoa
1 cup White onion chopped
1 cup Cilantro finely chopped


1. For the adobo: In a blender, combine allspice berries, ancho chile, garlic, white onion, white vinegar, avocado leaf, lard, salt, guajillo chile and cumin. Blend until smooth and set aside.
2. Preheat grill for 45 minutes before using. Once hot, sear pork over direct heat and season with salt and pepper. Remove from grill and set aside.
3. Pour adobo over pork, let marinate for half an hour, and set aside. On a chopping board, place aluminum foil and banana leaves. Top with marinated pork and wrap tightly to keep from spilling.
4. Return to grill and cook over direct heat for 1 hour, until the temperature reaches 170 °F, or until cooked thoroughly. Remove from grill and let rest for 20 minutes.
5. Serve grilled pork barbacoa with onion, cilantro, and salsa.