Al Pastor Recipe
A vibrant, smoky-marinated pork taco with sweet pineapple—perfect for grill night, fiesta, or any day you crave a little Mexican sunshine.
Ingredients
- 2.5 pounds pork shoulder thinly sliced
- 3/4 cup pineapple juice
- 1 cup fresh pineapple chunks reserve some for grilling
- 3 tablespoons achiote paste
- 3 cloves garlic roughly chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano prefer Mexican oregano
- 1 teaspoon sea salt adjust to taste
- 1/2 teaspoon black pepper
- 1 orange juice of 1 orange about 3 tablespoons
- 2 tablespoons white vinegar
- Garnishes: chopped cilantro, diced white onion, lime wedges, extra pineapple slices
Instructions
- In a blender, combine pineapple juice, pineapple chunks, achiote paste, garlic, chipotles, cumin, oregano, orange juice, vinegar, salt, and pepper. Puree until smooth.
- Place sliced pork in a large zip-top bag or glass dish. Pour the marinade over, massaging it into every crevice. Refrigerate for at least 1 hour, ideally 4–6 hours.
- Preheat the grill to medium-high or heat a skillet over medium-high heat. Lightly oil to prevent sticking.
- Thread pineapple slices on skewers or place directly on the grill. Cook until charred, then chop into pieces.
- Grill or sear the pork slices until crisp on the edges and just cooked through. Let the meat rest, then chop into strips.
- Heat the tortillas on the grill or in a skillet until pliable and slightly charred.
- Layer pork onto tortillas, top with grilled pineapple, onion, cilantro, and lime. Serve with extra salsa or crema.
Notes
Tips: Use well-marbled pork for tenderness and ripe pineapple for sweetness. Adjust chili for heat preferences. Serve on corn tortillas for a gluten-free option.
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