Al pastor tacos are a delicious fusion of Mexican and Lebanese cuisines, featuring tender, marinated pork cooked on a vertical spit and served in warm tortillas with pineapple, onions, and cilantro. This beloved street food has become a staple in Mexican cuisine, and for good reason—the combination of sweet, savory, and smoky flavors is absolutely irresistible.
The key to authentic al pastor tacos lies in the marinade and cooking method. While traditional al pastor is cooked on a trompo (vertical spit), we’ll show you how to achieve restaurant-quality results at home using your oven or grill. Like our fish tacos, al pastor tacos are all about quality ingredients and proper technique.
The marinade is where the magic happens. It combines dried chiles, spices, vinegar, and pineapple juice to create a complex, deeply flavorful coating for the pork. The pineapple is essential—it adds sweetness and helps tenderize the meat while adding authentic flavor. Similar to our enchilada recipes, the sauce is the foundation of the dish.
This recipe serves 8-10 people and is perfect for a dinner party or casual weeknight meal. The prep work can be done ahead of time, making it ideal for entertaining. Once you master this technique, you’ll find yourself making al pastor tacos again and again. Let’s dive into how to create this incredible dish!
Serious Eats has an excellent guide on al pastor techniques, and Bon Appétit offers their take on this classic. For more inspiration, check out The New York Times cooking section for additional variations.
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried chipotle chile in adobo sauce
- 1/4 cup white vinegar
- 1/4 cup pineapple juice
- 2 tablespoons achiote paste
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 pounds pork shoulder (bone-in or boneless), cut into thin slices
- 1 fresh pineapple, peeled, cored, and cut into wedges
- Warm corn tortillas for serving
- Fresh white onion, finely diced
- Fresh cilantro, chopped
- Lime wedges for serving
- Optional: salsa verde and avocado for serving
Instructions
- Begin by preparing your chile marinade. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes, stirring frequently to avoid burning. This step awakens the chiles’ natural flavors and makes them more fragrant.
- Transfer the toasted chiles to a blender or food processor. Add the chipotle chile in adobo sauce, white vinegar, pineapple juice, achiote paste, minced garlic, cumin, coriander, oregano, cloves, cinnamon, and cayenne pepper.
- Blend the mixture until it forms a smooth, thick paste. If the paste is too thick to blend easily, add a tablespoon or two of water at a time until you reach a spreadable consistency.
- Pass the marinade through a fine-mesh strainer into a large bowl, pressing on the solids with the back of a spoon to extract all the flavorful liquid. Discard any remaining solids.
- Stir the olive oil, salt, and black pepper into the strained marinade until well combined. Taste and adjust seasonings as needed—the marinade should be bold and flavorful.
- Pat the pork shoulder slices dry with paper towels. This helps the marinade adhere better to the meat.
- Place the pork slices in a large zip-top bag or shallow baking dish. Pour the marinade over the pork, making sure each piece is thoroughly coated.
- Seal the bag or cover the baking dish with plastic wrap. Refrigerate for at least 4 hours, but ideally overnight or up to 24 hours. The longer the pork marinates, the more flavorful it will be.
- When you’re ready to cook, remove the marinated pork from the refrigerator and let it sit at room temperature for about 20 minutes.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup.
- Arrange the marinated pork slices on the prepared baking sheet in a single layer, slightly overlapping them to mimic the vertical spit presentation. You may need two baking sheets depending on your oven size.
- Place the pineapple wedges around the pork on the baking sheet. The pineapple will caramelize and add incredible flavor to the meat.
- Roast in the preheated oven for 35-45 minutes, stirring the pork halfway through cooking. The meat should be cooked through, slightly charred at the edges, and tender.
- Alternatively, if you prefer to grill the al pastor, heat your grill to medium-high heat. Thread the marinated pork slices onto metal skewers, alternating with pineapple pieces. Grill for 3-4 minutes per side until cooked through and charred.
- Once the pork is cooked, remove it from the oven or grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat.
- Using two forks or a sharp knife, shred or chop the cooked pork into bite-sized pieces. Transfer to a serving platter and drizzle with any pan juices.
- Char the pineapple pieces directly over a gas flame or under the broiler until they develop light char marks. Chop the charred pineapple into bite-sized pieces.
- Warm your corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp kitchen towel and microwave for 1 minute.
- To assemble, place a small amount of shredded al pastor pork in the center of each warm tortilla.
- Top with diced fresh onion, chopped cilantro, charred pineapple pieces, and a squeeze of fresh lime juice.
- Serve immediately with additional lime wedges, salsa verde, and avocado on the side if desired.
Pro Tips
- **Make-Ahead Option**: You can prepare the marinade up to 3 days in advance and store it in an airtight container in the refrigerator. Marinate the pork up to 24 hours ahead for maximum flavor development.
- **Pork Selection**: Pork shoulder is ideal for this recipe due to its fat content, which keeps the meat moist and tender during cooking. Bone-in pork shoulder adds additional flavor, but boneless works just as well.
- **Chile Selection**: Don’t skip toasting the dried chiles—this crucial step develops deeper, more complex flavors. If you can’t find guajillo or ancho chiles, you can substitute with any dried red chiles available in your market.
- **Achiote Paste**: This ingredient is essential for authentic al pastor flavor. It’s made from annatto seeds and is available in the Latin foods section of most grocery stores or online. It adds a subtle earthiness and beautiful color.
- **Cooking Methods**: While the oven method is convenient and yields excellent results, grilling offers additional smokiness and charring. For the most authentic experience, try layering the marinated pork on skewers to mimic the traditional trompo.
- **Pineapple**: Fresh pineapple works best, but frozen pineapple chunks can be used in a pinch. The pineapple serves two purposes: it’s part of the marinade for tenderness and sweetness, and it’s cooked alongside the meat for serving.
- **Tortilla Choice**: Corn tortillas are traditional and provide the best flavor and texture. If using flour tortillas, warm them slightly longer to make them pliable.
- **Toppings**: Keep toppings simple and fresh. Diced white onion and cilantro are essential, but you can add diced avocado, jalapeños, or your favorite salsa. A squeeze of fresh lime juice is non-negotiable.
- **Leftovers**: Cooked al pastor keeps in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water to restore moisture. You can use leftovers in quesadillas, nachos, rice bowls, or fried rice.
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