Al pastor is traditionally cooked on a vertical spit, but this stovetop version delivers the same sweet, smoky, pineapple-bright flavors without the equipment. The marinade is where the flavor comes from: pineapple juice tenderizes the pork, while dried chiles, achiote, and spices build up in distinct layers. Reliable. You can marinate overnight or for just a few hours, and the pork cooks quickly once it hits the pan.
This is not a complicated dish. The one thing to really watch: get the pork well-browned and slightly crispy at the edges, which gets you close to the crackling-tip char of the traditional spit. Serve on warm corn tortillas with diced pineapple, onion, cilantro, and a squeeze of lime. This is a taco that benefits from a hot salsa on the side. The pork can be sliced and marinated up to 24 hours ahead, making it a good option for taco nights or casual gatherings. I keep making these on taco night and they never last past the second round.
How to Make Al Pastor Pork Tacos
Toast the Chiles and Blend the Marinade
Toast the dried guajillo and ancho chiles in a dry skillet for about 30 seconds per side until fragrant, then soak them in boiling water for 15 minutes. Blend the softened chiles with pineapple juice, garlic, white vinegar, achiote paste, cumin, oregano, and salt until completely smooth. This deep red paste is what gives al pastor its signature color and smoky, earthy heat. 
Broil the Pork and Pineapple Until Charred
After marinating the thin-sliced pork shoulder for at least an hour (overnight is better), lay the pieces on a baking sheet with the pineapple rings alongside and broil on high for 4 to 5 minutes per side. You want real char on the edges, not just browning. Chop the pork into small pieces and dice the grilled pineapple once they come out of the oven.
Stack the Tacos on Doubled Corn Tortillas
Serve on doubled-up corn tortillas topped with the diced charred pineapple, white onion, fresh cilantro, a squeeze of lime, and salsa verde. Doubling the tortillas is non-negotiable. A single tortilla will tear under the weight of the meat, and the two layers give you a sturdier vehicle for all those toppings.
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Al Pastor Pork Tacos
- Total Time: 90 minutes
- Yield: 4 servings 1x
Description
Al pastor — shepherd-style pork — is the Mexican taco filling inspired by Lebanese shawarma, adapted with dried chiles and pineapple. The pork is marinated in a bright red achiote-chile paste, then grilled or broiled with pineapple until charred and caramelized. The combination of smoky, spicy pork with sweet, juicy pineapple on a small corn tortilla is arguably the best taco in existence.
Ingredients
- 2 lbs boneless pork shoulder, sliced 1/4-inch thick
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1/2 cup pineapple juice
- 3 cloves garlic
- 2 tablespoons white vinegar
- 1 tablespoon achiote paste (or 1 teaspoon annatto powder)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 fresh pineapple, cut into 1/2-inch rings
- 12 small corn tortillas
- 1/2 white onion, finely diced
- Fresh cilantro
- Lime wedges
- Salsa verde
Instructions
- Toast the dried chiles in a dry skillet 30 seconds per side. Cover with boiling water and soak 15 minutes. Drain.
- Blend the soaked chiles with pineapple juice, garlic, vinegar, achiote paste, cumin, oregano, and salt until smooth.
- Toss the sliced pork in the marinade. Cover and refrigerate at least 1 hour, up to overnight.
- Preheat broiler or grill to high. Thread the pork onto skewers or lay flat on a baking sheet with pineapple rings alongside.
- Broil or grill 4 to 5 minutes per side until charred and caramelized. Chop the pork into small pieces and dice the grilled pineapple.
- Serve on doubled corn tortillas topped with diced pineapple, white onion, cilantro, a squeeze of lime, and salsa verde.
Notes
- Achiote paste gives al pastor its signature red color and earthy flavor. It is available in the Latin foods section of most grocery stores.
- Slicing the pork thin maximizes the surface area for the marinade and creates more charred edges.
- The combination of charred pork and sweet pineapple is the soul of al pastor — do not skip the pineapple.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12
- Sodium: 720
- Fat: 20
- Carbohydrates: 32
- Fiber: 3
- Protein: 40
- Cholesterol: 105
Frequently Asked Questions
Can I marinate the pork overnight?
Yes. Overnight marinating gives the achiote and dried chile paste more time to penetrate the pork shoulder. A few hours work, but overnight is better — the pineapple juice tenderizes the meat further the longer it soaks.
What can I substitute for achiote paste?
Achiote paste (also called recado rojo) is available at Latin grocery stores. If you cannot find it, a mix of smoked paprika, cumin, and a pinch of turmeric approximates the color and earthy depth, though the flavor will be less complex.
Why double the corn tortillas?
A single corn tortilla tears under the weight of the filling and pineapple. Doubling them gives you a sturdier base — this is the standard way street tacos are served in Mexico.
