If there’s one taco that perfectly captures the bold, vibrant spirit of Mexican street food, it’s Tacos al Pastor. With its signature blend of smoky heat, subtle sweetness, and mouthwatering juiciness, al pastor is more than just a taco filling — it’s an experience.
Inspired by Lebanese shawarma, Tacos al Pastor were born in Mexico City in the 1960s when Lebanese immigrants brought their vertical spit-roasting techniques. Pork replaced lamb, and local chiles and pineapple were added, creating a truly Mexican classic. Traditionally cooked on a vertical spit called a trompo, this iconic street food can be adapted beautifully at home using your oven, grill, or stovetop.
Today, we’re sharing an easy, flavor-packed Al Pastor Taco recipe that’s perfect for taco night, weekend cookouts, or just treating yourself to something extraordinary. Plus, like every recipe on this blog, it’s part of a larger collection where you’ll find all kinds of taco recipes, tips, and inspiration. Let’s get started!
Ingredients
For the Pork Marinade:
- 2 lbs boneless pork shoulder or pork loin, thinly sliced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 3 garlic cloves
- ½ cup pineapple juice
- ¼ cup white vinegar
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce (from the chipotles)
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp cinnamon
- ½ tsp ground cloves
- 1 tsp salt
- 1 tbsp achiote paste (for color and flavor – optional but authentic)
For Serving:
- 1 cup diced pineapple (fresh or grilled)
- 8–10 small corn tortillas
- ½ cup chopped onion
- ½ cup chopped fresh cilantro
- Lime wedges
- Salsa of your choice
Instructions
1. Make the Marinade:
Boil the dried chiles in water for 5 minutes until softened. Drain and transfer to a blender. Add garlic, pineapple juice, vinegar, chipotle pepper, adobo sauce, oregano, cumin, cinnamon, cloves, salt, and achiote paste. Blend until smooth.
2. Marinate the Pork:
Place the thinly sliced pork in a large bowl or zip-top bag. Pour the marinade over the pork and mix well to coat. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Cook the Pork:
You have a few great options depending on your setup:
- Oven: Preheat to 425°F (220°C). Spread the pork on a lined baking sheet and roast for 25–30 minutes, flipping halfway through. Broil for a few extra minutes to get crispy edges.
- Stovetop: Heat a skillet over medium-high heat. Cook the pork in batches until nicely seared and cooked through.
- Grill: Thread the pork onto skewers and grill over medium-high heat until charred and juicy.
4. Grill or Sear the Pineapple:
Grill or pan-fry pineapple chunks until caramelized. This adds sweetness and depth to balance the spice of the pork.
5. Assemble the Tacos:
Warm your tortillas. Pile on the al pastor pork, add grilled pineapple, sprinkle with chopped onion and cilantro, and serve with lime wedges and your favorite salsa.
Pro Tips
- Slice it thin: The thinner the pork, the better the flavor and texture. Partially freeze the meat for 20 minutes to make slicing easier.
- Don’t skip the pineapple: It’s not just for garnish — the tangy sweetness pairs perfectly with the smoky meat.
- Batch it: The marinated pork freezes well, so double the recipe and save some for later.
- Make it your own: Add avocado, radishes, or even a smoky chipotle crema for a twist.
Taco Night, Elevated
Tacos al Pastor are a celebration of Mexico’s culinary creativity — sweet, spicy, juicy, and utterly satisfying. This homemade version brings all the street-food flavor to your kitchen with ingredients you can find at most grocery stores. Whether you’re cooking for a crowd or treating yourself to something special, these tacos are guaranteed to impress.
And remember — this blog is your home for all things tacos. From classics like al pastor and carnitas to creative takes and homemade salsas, there’s always something new to try. Bookmark the blog, explore our growing recipe collection, and make every taco night one to remember.
Happy cooking — and buen provecho!