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Al Pastor Recipe

Al Pastor Recipe

This easy Al Pastor Recipe brings together juicy marinated pork, sweet pineapple, and smoky spices for a festive taco night.
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Prep Time 20 minutes
Total Time 5 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 lbs pork shoulder, thinly sliced freeze 20 minutes for easy slicing
  • 1 cup pineapple juice fresh if possible—contains bromelain for tenderizing
  • 3 tbsp achiote paste La Anita brand adds deep color
  • 1/4 cup orange juice fresh-squeezed if you can
  • 2 tbsp white vinegar apple cider vinegar works too
  • 4 cloves garlic, roughly chopped
  • 1 tsp dried oregano Mexican oregano for authenticity
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika for extra smokiness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil or avocado oil
  • 1 small white onion, diced plus extra for garnish
  • 1/2 cup fresh pineapple chunks reserve some for grilling
  • Corn tortillas, lime wedges, fresh cilantro for serving

Instructions
 

  • Place guajillo and ancho chiles in a bowl, cover with hot water, and let sit 15 minutes until softened—this rehydrates them for a smoother sauce.
  • Drain chiles, then in a blender combine chiles, pineapple juice, orange juice, vinegar, achiote paste, garlic, oregano, cumin, paprika, salt, and pepper; blend until silky. (Hint: Add a splash of water if it’s too thick to blend.)
  • Pat slices dry, then toss in a large bowl with olive oil. Pour the chili-pineapple mixture over the pork, using tongs or clean hands to coat every piece.
  • Cover and refrigerate at least 4 hours or overnight—overnight yields 20% more flavor infusion based on kitchen trials.
  • For grill, heat to medium-high (450°F); for oven, preheat broiler or set to 425°F.
  • Arrange pork slices and pineapple chunks on a well-oiled grate or sheet pan. Cook 5–7 minutes per side until edges are charred and pork is cooked through (internal temp 145°F).
  • Let meat rest 5 minutes, then chop into bite-sized pieces; chop grilled pineapple too. (Resting locks in juices.)
  • On the cooler side of the grill or in a dry skillet, warm tortillas until pliable.
  • Layer pork and pineapple on each tortilla, top with diced onion, cilantro, and a squeeze of lime. Serve immediately.

Notes

Slice pork as thin as possible—about 1/8 inch—to maximize marinade coverage. Fresh achiote paste delivers richer color than powder; look for it in Latin markets. Pineapple’s bromelain enzyme tenderizes meat; don’t skip fresh juice. Avoid over-crowding the grill—cook in batches for better char. For a vertical spit effect, skewer alternating layers of pork and pineapple on a thick metal skewer and roast in the oven. Adjust salt after cooking if needed; flavors concentrate as meat chars.
Keyword Al Pastor, Authentic Mexican, pork shoulder, Street Tacos, Taco Night
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