Best Tacos Al Pastor Recipe

Making authentic tacos al pastor at home might seem like a daunting task when you’re used to getting them from your favorite taco truck or Mexican restaurant. Between the spinning rotisserie, the stack of marinated pork, and that perfect pineapple slice on top, it’s easy to think this classic street food is best left to the professionals.

But here’s the good news – with a few smart shortcuts and simple techniques, you can create these flavorful pork tacos right in your own kitchen. This recipe breaks down the process into manageable steps and gives you all the smoky, spicy, slightly sweet flavors you love, no vertical spit required.

What Kind of Pork Should I Use?

For tacos al pastor, pork shoulder (also known as pork butt or Boston butt) is your best friend. You’ll want to look for a piece with good marbling – those little streaks of fat throughout the meat that keep everything juicy and flavorful during cooking. When you’re at the store, don’t worry if you can only find bone-in pork shoulder – you can easily remove the bone at home, and some butchers will do this for you if you ask. For the best results, slice your pork shoulder against the grain into pieces about 1/4 inch thick – this helps the marinade penetrate better and ensures tender meat that’s easy to bite through in your tacos.

Options for Substitutions

While some ingredients are key to getting that authentic al pastor flavor, there are several substitutions you can try if needed:

• Guajillo and árbol peppers: If you can’t find these dried chilies, you can use a mix of ancho chilies (2-3) plus cayenne pepper (1/4 tsp) for heat. New Mexico or California dried chilies work too, though the flavor will be slightly different.
• Pork shoulder: Pork butt works just as well. For a leaner option, try pork loin, but keep in mind it might be a bit drier.
• Sazon Goya/achiote: If you can’t find either, mix 1 tablespoon paprika with 1/4 teaspoon turmeric for color and flavor. The taste won’t be exactly the same, but it’ll work in a pinch.
• Pineapple juice: Orange juice works perfectly fine on its own, or you can use any citrus juice mix. The key is having that fruity acidity.
• Corn tortillas: These are pretty essential for authentic tacos al pastor, but flour tortillas can work if that’s all you have. Just warm them up before serving.
• Apple cider vinegar: White vinegar or plain white wine vinegar can step in – use the same amount.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tacos al pastor is rushing the marinade process – letting your pork marinate for at least 4 hours (or ideally overnight) is crucial for developing those deep, authentic flavors that make this dish special. When slicing the pork shoulder, cutting against the grain and keeping the pieces thin (about 1/4 inch) ensures tender meat that cooks evenly and picks up more marinade flavor. A common mistake is cooking the meat at too high a temperature which can make it tough and dry – instead, cook it slowly over medium heat, allowing the marinade to caramelize and the meat to stay juicy. For the best texture and flavor balance, don’t skip charring your tortillas over an open flame or hot skillet, and always serve the tacos immediately while the meat is hot and the tortillas are still warm and pliable.

What to Serve With Tacos Al Pastor?

When serving tacos al pastor, I love to put together a spread of traditional Mexican side dishes that everyone can mix and match. Mexican rice and refried beans make perfect companions, while a fresh cucumber and jicama salad adds a cool, crisp contrast to the spicy pork. For drinks, try serving ice-cold Mexican beer or homemade horchata to help balance out the heat from the chiles. Don’t forget to set out some extra lime wedges, diced onions, and a few different salsas (both red and green) so everyone can customize their tacos just the way they like them.

Storage Instructions

Keep Fresh: Once cooked, your al pastor meat will stay good in an airtight container in the fridge for up to 4 days. Keep the meat separate from the toppings like cilantro, onions, and lime wedges – this helps everything stay fresh and prevents the toppings from getting soggy.

Freeze: The cooked al pastor meat freezes really well! Pack it in freezer-safe containers or bags and it’ll keep for up to 3 months. Just remember to leave out any toppings or garnishes – those are best fresh. When you’re ready to use it, thaw it overnight in the fridge.

Prep Ahead: You can marinate the pork for up to 24 hours before cooking – in fact, the longer it marinates, the better it tastes! The marinade really gets into the meat and makes it extra flavorful. You can also prep your toppings like the pickled onions and avocado sauce a day ahead, just store them separately in the fridge.

Reheat: To warm up leftover al pastor meat, heat it in a skillet over medium heat until it’s hot and slightly crispy on the edges. If you’re in a hurry, you can microwave it, but the skillet method gives you better texture. Warm up your tortillas fresh when you’re ready to serve.

Preparation Time	30-60 minutes
Cooking Time	20-30 minutes
Total Time	50-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 150-170 g
• Fat: 90-110 g
• Carbohydrates: 280-320 g

Ingredients

• 3 pounds pork shoulder, cut into wide, thin slices
• 4 pineapple strips
• 6 guajillo peppers
• 1 árboi pepper
• 5 garlic cloves
• 1/4 onion
• 10 whole black peppercorns
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves
• 1/4 teaspoon ginger
• 2 packets of sazon goya or 1 tablespoon of ground achiote
• 1 1/2 teaspoons salt
• 1/4 cup apple cider vinegar
• 1/4 cup pineapple or orange juice
• 15 corn tortillas, choose white or yellow
• 1/2 cup pickled or chopped red onion
• 1/2 cup freshly chopped cilantro
• Lime wedges
• Creamy avocado sauce, optional for serving

Step 1: Prepare the Pork

Start by trimming the pork, removing any large pieces of fat.

Slice the pork horizontally into long, 1/4’’ thick pieces.

If you prefer, you can ask your butcher to do this for you.

Step 2: Soften the Chiles

Wear gloves if desired to protect your hands.

Remove the seeds and veins from the dried chiles.

Place the chiles in a small saucepan and cover them with water.

Bring the water to a boil, then reduce the heat and simmer for 15 minutes to soften the chiles.

Step 3: Blend the Marinade

In a high-powered blender, add the softened chiles and 1/4 cup of the water used for boiling (discard the remaining water).

Include in the blender the onion, garlic cloves, allspice, peppercorn, cloves, Mexican oregano, cumin, ginger, achiote powder, salt, apple cider vinegar, and juice.

Blend until the mixture is completely smooth.

Step 4: Marinate the Pork

Place the pork in a large bowl or a ziplock bag and pour the blended mixture over it, tossing to ensure all pieces are well coated.

Cover and refrigerate the pork for several hours, or preferably overnight, to allow the flavors to meld.

Step 5: Grill the Pork and Pineapple

Preheat the grill to a very high heat.

Remove the pork from the marinade and grill for a few minutes on each side until it is just shy of reaching 145 degrees F.

Transfer the pork to a cutting board and allow it to rest.

For the pineapple, brush spears with olive oil and place them on the hot grill, cooking briefly on both sides.

Once grilled, chop the pineapple into pieces.

Step 6: Assemble the Tacos

Chop the rested pork into small pieces for serving.

Warm the tortillas in a hot dry skillet or on the grill.

To assemble, top each tortilla with a spoonful of pork, some grilled pineapple, onion, cilantro, and a squeeze of lime juice.

Enjoy your delicious, homemade tacos!