This Tacos Al Pastor recipe will make you forget your favorite Mexican restaurant. They are are steeped deeply in the most incredible marinade that makes fall-apart-tender pork.
Here’s What You Need
Here’s what to gather for these melt-in-your-mouth tender pork and pineapple tacos:
Homemade Tacos Al Pastor Ingredients
- Pineapple: Adds a sweet, fruity taste and tenderizing enzymes.
- White vinegar & orange juice
- Olive oil
- Garlic cloves
- Chili powder, cayenne, & smoked paprika: This easy blend replaces the combination of dried guajillo and ancho chiles that are traditionally used in an Al Pastor marinade.
Rather than sourcing, toasting, soaking whole chiles, I find this trio comes really close for color, heat, and smoky flavor. - Ground cumin & dried oregano
- Pork shoulder: Traditionally used for al pastor, its marbled fat makes it ideal for thin slicing and slow-cooking, resulting in tender, flavorful meat.
- Corn Tortillas: I love these easy homemade corn tortillas and I know you will, too!
Substitutions and Variations
There are loads of swaps to be made in this recipe:
- Tortilla swaps: 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 color, but I am keeping this easy and minimalist without sacrificing flavor.
Tools
You’ll need the following:
- A blender: either one on a stand or a hand-held one to blend up the marinade.
- A container or baking dish: Something to marinade your pork in. A large bowl will do.
- Depending on your cooking method: A baking dish, an instant pot or slow cooker.
If you love tender meat tacos, you must also try my Shredded Beef Tacos!
Notes, Pro Tips + Science-Based Secrets
Here are a few of my foodie tips and tricks, from a food scientist to you, with love:
- Balance flavor with acidity: The combination of citrus (lime) and vinegar in the marinade not only tenderizes the meat but also balances rich flavors. Acid helps break down proteins, allowing the pork to soak up more flavor.
- 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 flavor.
- 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 flavor: 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 flavor.
- 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 flavorful.
How to Make the Best Tacos Al Pastor
Dive into these easy steps:
Prepare the marinade
Blend all marinade ingredients until smooth.
Marinate the pork
Thinly slice pork shoulder with a sharp knife and place in a 9×13 inch baking dish. Pour marinade over pork, ensuring even coating.
Cover and refrigerate for up to 2 hours, if possible (if not, go straight to baking!).
Cook the pork (choose a method)
Oven roasting: Cover with foil and roast for 1.5 to 2 hours.
Uncover, pour off some of the juices and broil for 5-10 minutes at to finish at 350°F (175°C).
Instant pot: Layer marinated pork and marinade in Instant Pot. Pressure cook on high for 30 minutes.
Natural release for 10 minutes, followed by quick release.
Optional: Crisp pork in a hot skillet or under the broiler.
Slow cooker: Layer pork and marinade in the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
Optional: Crisp pork in a hot skillet or under the broiler. Brush will oil to keep it moist.
Adjust seasoning
Taste the pork; add more salt if needed.
Warm the tortillas
Heat tortillas in a dry skillet or over a gas flame until charred and flexible.
Assemble the Tacos
Fill tortillas with sliced pork. Squeeze lime juice over the filling.
Top with pineapple, cilantro, a squeeze of lime juice, and diced onion.
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.
OTHER FAVORITE TACO RECIPES: Chicken Street Tacos, Fried Tacos, Spicy Fish Tacos, Baja Fish Tacos.
FAQs about Tacos Al Pastor
Just skimming through this recipe post? Here are some highights:
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.
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 flavor.
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.
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.
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.
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.
Other Mexican Recipes You’ll Love
I’ve got a lot of favorite Mexican recipes, here are some standouts to try:
- This Green Chili recipe is tangy and flavor-packed.
- Make cream cheese chicken chili and you’ll be in instant food heaven.
- This is my chili con carne and honestly, the only recipe you’ll ever need.
Don’t miss my favorite Mexican Dessert Recipes!
Tacos Al Pastor (Melt-In-Your-Mouth Tender Pork!)
Video
Ingredients
For Al Pastor Marinade
- 1 cup diced pineapple (or 2/3 cup pineapple juice)
- ⅓ cup white vinegar
- ⅓ cup orange juice
- ⅓ cup olive oil
- 5 large garlic cloves
- 3 tbsp chili powder
- 3 tbsp paprika
- 1 ½ tsp ground cumin
- 1 ½ tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp cayenne
- 3 tsp kosher salt plus more to taste
- ½ tsp black pepper
For Pork
- 3 to 3 ½ lbs pork shoulder thinly sliced
To Assemble Tacos
- Corn tortillas
- Chopped cilantro
- Lime wedges
- Diced fresh pineapple
- Diced white onion
Instructions
Prepare Al Pastor Marinade
- 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 9×13 inch 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 flavor. It's also ok to cook it right away.
Cook the Pork (Choose Your Method):
- Oven roasting: Preheat oven to 350°F (175°C). Cover the dish with foil and roast in the marinade for 1.5 to 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 tortillas: 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 with lime juice.Top as desired with pineapple, cilantro, and diced onion.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for a family get-together and they disappeared in minutes. Your step-by-step instructions were so helpful for a taco novice like me!
Can I use something other than pineapple? Not really a fan of it in food.
Not really… the enzymes in pineapple help to tenderize the pork in addition to adding flavor. You could just use the puree/juice in the marinade and skip the chunks. Or try this super-popular street taco marinade instead.
You could use orange juice.
I grew up eating authentic tacos al pastor in Mexico, and your recipe brings back so many memories. It’s hard to capture the traditional flavors, but you did a good job of explaining the process for those who might not be familiar with the original method.
I tried your Tacos Al Pastor recipe and it was a massive hit.It’s clear you put a lot of thought into perfecting this recipe, and it shows in the final product.
In your ingredient list for the Al Pastor Marinade, you mention chili peppers–could you specify which type? The choice of chili can significantly impact the marinade’s flavor and heat level, considering the vast varietal differences.
My ingredient list uses chili powder (like this homemade chili seasoning), not dried chillies.
Loved this recipe! It’s as close to the street tacos I had in Mexico City. Def making it again!
I see where you’re coming from with your cooking method choices, but traditional tacos al pastor are cooked on a spit. Don’t you think using a grill or oven loses some of the authenticity?
I do not often bust out my BBQ spit, but you can thread the marinated pork onto yours if you like!
Just made these tacos following your guide and wow were they a hit at my game night. Swapped out the pork for chicken cause my gf doesn’t eat pork and they still turned out amazing. Super juicy and flavorful. Thanks for the killer recipe.