Bring the Flavor of Mexico to Your Kitchen: Al Pastor Tacos

When it comes to iconic Mexican street food, Tacos al Pastor reign supreme. With their smoky, sweet, and savory profile, these tacos are a beloved staple from the bustling taquerías of Mexico City to backyard cookouts across the U.S. Now, you can bring that same vibrant flavor to your own kitchen — no vertical spit required (but we’ll show you how if you want to go the extra mile).

Tender pork marinated in a blend of dried chiles, spices, and pineapple, then cooked to caramelized perfection — Al Pastor is a beautiful fusion of indigenous Mexican and Lebanese culinary traditions. Let’s dive into how you can master this dish at home.

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Al Pastor Recipe

Al Pastor is a beloved Mexican dish featuring marinated pork cooked on a vertical spit, similar to shawarma. This recipe brings that authentic flavor to your home kitchen, with options for roasting, grilling, or pan-frying.

Ingredients

Meat & Marinade

• 3 lbs pork butt, thinly sliced
• 1 pineapple
• 3/4 onion
• 1 tbsp neutral oil
• 4 garlic cloves, smashed
• 1/4 onion
• 5 chile guajillo, deseeded
• 2 bay leaves
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 2 chile chipotle in adobo (2 peppers, not cans)
• 1 tbsp achiote paste or powder
• 1 tbsp kosher salt
• 1 tsp cumin
• 1 tsp Mexican oregano
• 1/2 tsp black pepper
• 1/2 tsp allspice
• 1/4 cup canned pineapple juice
• 1 cup chicken stock (1 tsp Knorr + 1 cup water)
• 5 dried chile de arbol, deseeded (optional, for extra spice)

For Tacos

• Corn tortillas
• Cilantro
• Raw onions
• Salsa verde

Instructions

1. Prepare the Pork

• Partially freeze the pork butt for easier slicing, then pound it thin. Alternatively, ask your butcher to slice it for you.

2. Make the Marinade

• Heat oil in a pan over medium heat. Lightly brown the garlic and 1/4 onion.
• Add guajillo chiles and bay leaves, sautéing for 1-2 minutes.
• If you want extra spice, add chile de arbol now.
• Pour in 1/4 cup each of water and apple cider vinegar. Cover and simmer on low for 10 minutes, then let cool.
• Blend the cooked mixture with chipotle chiles, chicken stock, canned pineapple juice, achiote paste, salt, cumin, oregano, black pepper, and allspice until smooth.
• Strain the marinade through a fine mesh sieve, discarding any remaining chunks.

3. Marinate the Pork

• Coat the sliced pork with the marinade and refrigerate for 4-8 hours.

4. Cooking Methods

• You can grill, pan-fry, or roast the pork.
• The best method is slow roasting on a mini trompo:
  1. Cut a thick pineapple slice for the base and insert a wooden skewer through it.
  2. Stack marinated pork slices onto the skewer.
  3. Secure with another pineapple slice on top.
  4. Roast at 275°F for 2.5 to 3 hours, or until the internal temperature reaches 145°F.
  5. Baste with pan juices during the last 30 minutes.
  6. For a crispy exterior, broil for 2-3 minutes, rotating to caramelize all sides.

5. Finishing Touches

• Let the pork rest for 10 minutes, then thinly slice.
• The interior will be tender, while the exterior is crispy.
• Sauté sliced onions, pineapple, and al pastor in pan juices for added flavor.

6. Serve & Enjoy!

• Serve on warm corn tortillas.
• Top with cooked onions, pineapple, raw onions, cilantro, and salsa verde.
• Enjoy your delicious homemade Al Pastor Tacos!