Tacos al Pastor (Mexican Pork Tacos with Pineapple)

mexican-tacoscampechanos Tacos al Pastor - made with slow marinated pork, grilled to perfection and served with grilled pineapple. Al pastor originated from Lebanese immigrants in Mexico, who introduced shawarma-style cooking using spit-grilled lamb. Over time, Mexican chefs adapted the dish, replacing lamb with pork and incorporating local ingredients like pineapple, chili peppers and achiote (a spice made from annatto seeds that gives the dish its signature red color). The result is a flavourful, marinated pork that’s grilled to perfection and served with warm tortillas and fresh toppings. Traditionally, the meat spit should be cooked using direct heat and on constant rotation. I do not have the right kind of device for this cooking method, but you can make a mini trompo at home. Although it isn’t being cooked by direct heat, I found that cooking it in a closed grill or the oven is very effective. This is the tacos al pastor recipe that will make you forget your favourite Mexican restaurant. These pork and pineapple tacos are steeped deeply in the most incredible marinade that takes minutes to whizz up.

Al Pastor Marinade:
1 cup pineapple, diced or ⅔ cup pineapple juice
⅓ cup white vinegar
⅓ cup orange juice, freshly squeezed
⅓ cup extra-virgin olive oil
5 large cloves garlic
3 Tbsp. chili powder
3 Tbsp. ground paprika
1½ tsp. ground cumin
1½ tsp. dried oregano
1 tsp. ground smoked paprika
½ tsp. ground cayenne
3 tsp. sea salt
½ tsp. black pepper, freshly ground

Pork:
3-3½ lbs pork shoulder, thinly sliced

Assembly:
corn tortillas
chopped cilantro
lime wedges

To Serve:
diced fresh pineapple
diced white onion
sour cream
freshly shredded cheese

Blend the Marinade:
In a blender, combine all marinade ingredients and blend until smooth.

Marinate the Pork:
Thinly slice the pork shoulder and arrange in a 9x13” baking dish. Pour the marinade over the pork, ensuring all pieces are well-coated.

Cover and refrigerate for up to 2 hours if possible for best flavour. It's also ok to cook it right away.

Cook the Pork (Choose Your Method):

Oven Roasting:
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Cover the dish with foil and roast in the marinade for 1½-2 hours, until very tender.

Remove Foil, pour off some of the juices into a bowl and broil for the last 5-10 minutes.

Toss with the juices before serving, if desired, or chop the pork into small slices without the additional sauce.

Instant Pot:
Layer marinated pork with the marinade in the Instant Pot. Pressure cook on high for 30 minutes. Natural release for 10 minutes, then quick release.

Optionally, crisp pork in a hot skillet or in a single layer on a baking sheet under the broiler.

Slow-Cooker:
Layer marinated pork with the marinade in the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.

Optionally, crisp pork in a hot skillet or in a single layer on a baking sheet under the broiler.

Taste the pork and add more salt as needed. It will taste rich and tangy when properly seasoned, but will taste flat if it needs more salt.

Assemble the Tacos:
Warm the corn tortillas in a dry skillet over medium heat or directly on a gas flame until slightly charred and pliable. Fill each tortilla with sliced pork. Squeeze the lime juice over the meat.

Top as desired with pineapple, cilantro and diced onion.

Makes 8 servings.

Cook's Notes:

For the Pineapple:

You’ll need about ¾-1 whole fresh pineapple for this recipe. Choose a fragrant, ripe one for best results.
You can substitute frozen pineapple (thawed before starting the recipe).
I don’t personally love canned pineapple but it can be used in a pinch.

For the Marinade:

Al Pastor meat is typically marinated and then cooked on a spit, with remaining marinade discarded. The sliced, cooked meat is then more like shawarma, not saucy.
Because here we are cooking the pork right in the marinade,I like to toss the pork in it the flavourful liquid as a delicious built-in sauce. If you prefer, you could discard it and serve the pork without the sauce.

Make-Ahead and Storage:

Storage:

Refrigeration: Store cooked pork in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the cooked pork in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Reheat the pork in a skillet over medium heat until warmed through.
You can also crisp it up under the broiler or in a hot skillet for added texture.

How to Serve Tacos Al Pastor:

For something creamy, you’ve got to serve them with a side of extra creamy guacamole of course, baja sauce or cilantro lime crema.
For texture, I love diced white onion, some small-dice pineapple chunks and minced cilantro plus a squeeze of lime juice as simple, fresh toppings.
For side dishes, a little side of this roasted corn and my crunchy taco slaw is also mandatory in my house.
Here are a few of my foodie tips and tricks, from a food scientist to you, with love:
Balance flavour with acidity: The combination of citrus (lime) and vinegar in the marinade not only tenderizes the meat but also balances rich flavours. Acid helps break down proteins, allowing the pork to soak up more flavour.
Control marinade time: Marinating for too long can actually cause the meat to become mushy due to the acidic ingredients. Aim for 2-24 hours to achieve the perfect balance of tenderness and flavour.
Pineapple’s role: Pineapple contains bromelain, an enzyme that tenderizes meat by breaking down proteins. However, too much exposure can make the meat overly soft, so use it wisely and avoid extended contact in the marinade.
Achieving a perfect char: Whether using the broiler or a hot skillet, high heat caramelizes the sugars in the marinade, adding depth and enhancing texture. This quick char mimics the effect of traditional open-fire cooking.
Warming tortillas for maximum flavour: Warming tortillas directly over a flame or in a dry skillet enhances their aroma and makes them more pliable. The slight charring also adds a subtle smoky flavour.
Resting the meat: Let the pork rest for a few minutes after cooking before slicing. This allows the juices to redistribute, keeping the meat moist and flavourful.

Substitutions and Variations:

There are loads of swaps to be made in this recipe:
Use flour tortillas instead of corn tortillas for a softer wrap.
For a low-carb alternative, serve the pork in lettuce leaves.
Toppings: Substitute diced onion with pickled onions. Add sliced avocado or guacamole for a creamy texture. Sprinkle some crumbled queso fresco or grated cheese on top for added richness. Fresh cilatro is also nice.
Pineapple: You can also use fresh pineapple juice in the marinade and skip the pineapple topping if that’s easier.
A traditional recipe would also include achiote paste for a deeper red colour, but I am keeping this easy and minimalist without sacrificing flavour.

Frequently Asked Questions:

What is tacos al pastor? Tacos Al Pastor is a popular Mexican dish featuring marinated pork, traditionally cooked on a vertical spit (similar to shawarma). The pork is typically served in tortillas with pineapple, onion, cilantro and lime.
Can I make tacos al pastor without a vertical spit? Yes. You can easily replicate the dish at home using your oven, Instant Pot, or slow cooker. The key is marinating the pork and crisping it after cooking to get that signature charred flavour.
How spicy Is tacos al pastor? The spice level is customizable. The dish typically has a mild to medium heat from ingredients like chili powder and adobo. You can increase the heat by adding more chili peppers or hot sauce.
Can I use a different meat? While pork is traditional, you can substitute chicken, beef, or even turkey. The marinade works well with various proteins, though cooking times may need adjustment.
How do I prevent dry pork? The marinade helps keep the meat moist, but cooking low and slow (or pressure cooking) also ensures tenderness. Be sure to avoid overcooking and let the pork rest before slicing.
Are Tacos Al Pastor Gluten-Free? Yes, if you use corn tortillas and check that all marinades and sauces are gluten-free. Flour tortillas contain gluten, so avoid them if necessary.