Tacos Al Pastor

Name: Tacos Al Pastor
Prep time: 30 min
Cook time: 25 min
Total time: 6 h 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g pork shoulder (boneless, sliced ½-inch thick); 0.5 cup pineapple juice (from fresh pineapple or unsweetened); 2 tbsp achiote paste; 2 tbsp white vinegar; 2 pcs chipotle chili in adobo; 4 pcs garlic (cloves, peeled); 1 tsp cumin powder; 1 tsp dried oregano (Mexican oregano preferred); 0.5 tsp salt (for marinade); 4 slices pineapple (½-inch thick rings, fresh); 8 pcs corn tortilla (small, 5-6 inch); 1 tbsp oil (for grilling); 1 pcs white onion (small, finely diced); 0.25 cup cilantro (fresh, roughly chopped); 2 pcs lime (cut into wedges); 0.5 cup salsa verde (for serving)

RATING

4.6/5(185)

TASTE SCORE

10/10

Juicy, spice-rubbed pork shoulder marinated in a smoky chipotle and pineapple blend, then seared to perfection with charred edges. These tacos bring the iconic Mexican street-food experience to your kitchen—tender meat, sweet grilled pineapple, fresh onion, and cilantro all tucked into warm corn tortillas.

PREP

30m

COOK

25m

SERVES

3 TACOS

664 cal

SERVINGS

METHOD · 8 STEPS

prep
Slice the pork shoulder.
Slice the boneless pork shoulder across the grain into ½-inch thick slabs. Place in a large bowl.
mix
Make the al pastor marinade.
1.Add achiote paste, pineapple juice, vinegar, chipotle chilies with adobo, garlic, cumin, oregano, and salt to a blender.
2.Blend on high until completely smooth, about 60 seconds.
3.Pour the marinade over the pork slices and massage well to coat every piece.
TIPThe achiote paste gives the iconic red color—don't skip it.
rest
Marinate the pork.
Cover the bowl with plastic wrap and refrigerate. Marinate for at least 4 hours, preferably overnight, for the deepest flavor penetration.
TIPOvernight marinating is the traditional method and makes a noticeable difference in tenderness and taste.
grill · ~8 min
Grill the pork and pineapple.
1.Preheat a grill or grill pan to high heat. Lightly oil the grates.
2.Remove pork from marinade, letting excess drip off. Grill slices in a single layer for 3-4 minutes per side until nicely charred and cooked through.
3.At the same time, grill pineapple slices for 2-3 minutes per side until caramelized and grill-marked.
TIPDon't crowd the pan—cook in batches for a proper char instead of steaming the meat.
prep · ~5 min
Rest and chop the pork.
Transfer the grilled pork to a cutting board and let rest 5 minutes. Dice into small, ½-inch cubes.
prep
Dice the grilled pineapple.
Chop the grilled pineapple slices into small, bite-sized pieces.
grill
Warm the tortillas.
Warm each corn tortilla on the same hot grill or pan for 20-30 seconds per side until pliable and lightly toasted.
assemble
Assemble the tacos.
1.Place a generous amount of chopped pork onto each warm tortilla.
2.Top with diced grilled pineapple, chopped white onion, and fresh cilantro.
3.Serve immediately with lime wedges and salsa verde on the side.
TIPDouble up the tortillas if they're thin—authentic street tacos often use two per taco.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice pork across the grain for tender bites after grilling.
2
Pat the pork dry before grilling to get a good char, not steam.
3
Let the marinated pork rest overnight for deeper flavor penetration.
4
Grill pineapple alongside the meat—the sugars caramelize and add sweetness.
5
Warm tortillas directly on the grill for 30 seconds per side to improve pliability.
6
Chop the rested pork into ½-inch cubes so each bite has even texture.
7
Serve immediately after assembling to keep the tortillas soft and warm.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the oil and grill the pork on a non-stick pan or in the oven under the broiler to reduce fat without losing char.

high protein

High-protein

Use chicken thighs instead of pork shoulder for a leaner protein that still stays juicy from the same marinade.

jain

Jain

Replace the pork with grilled paneer or extra-firm tofu, and use a plant-based achiote paste to keep the dish Jain-friendly (no onion or garlic is omitted from the marinade if needed).

vegan