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Braised Al Pastor Tacos

This easy al pastor recipe is savory and rich, full of authentic spices, and incredibly simple to make. Braising uncovered keeps it moist and flavorful, while still getting that classic char you expect from al pastor pork. Serve on warm tortillas with salsa!

Prep Time
4 hrs 5 mins
Cook Time
4 hrs
Total Time
8 hrs 5 mins
Servings: 6 people
Calories: 604 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Al Pastor Marinade
  • 6 ounces pineapple juice
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tbsp annatto seeds
  • 3 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 tbsp black pepper freshly ground
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 yellow onion peeled
  • 8 garlic cloves peeled
To Make al Pastor Tacos
  • 4 pounds boneless pork butt cut into 3 inch cubes
  • 15 ounces crushed pineapple canned
  • 1/2 cup chicken broth
  • corn tortillas
  • 1/2 cup cilantro finely chopped
  • 1/4 white onion small dice
  • Lime wedges for squeezing

Instructions

Make the Marinade
    Cup of Yum
  1. Pour the pineapple juice, apple cider vinegar, extra virgin olive oil, annatto seeds, all the spices for the marinade, along with the garlic cloves and yellow onion into a high powered blender. Gradually move the speed to high and blend the marinade until smooth.
Marinate the Pork
  1. Put the pork chunks into your baking dish and pour the marinade and crushed pineapple over the pork. Massage the pork well with these ingredients, smothering every side with plenty of marinade. Cover the dish with plastic wrap and place in your fridge for 4 hours up to overnight.
Braise the Pork
  1. Preheat the oven to 325 degrees F (165 degrees C/Gas Mark 3). Remove the plastic wrap, pour chicken broth over the marinated pork, and place the baking dish into your preheated oven on the center rack. Braise for 4 hours, until it's shreddable with a fork. When it's ready, pull it out, let cool for 5-10 minutes and chop or shred the meat until it's bite sized.
Serve your Tacos al Pastor
  1. Warm your corn tortillas on a hot dry skillet over medium high heat for 15-20 seconds on each side.
  2. Fill the warm tortillas with chopped or shredded pork al pastor and top that with queso fresco, salsa verde, and chopped white onions and cilantro, or use any of your favorite toppings. And always serve with lime wedges for squeezing over your tacos. Serve warm!

Notes

  • After marinating, place the pork, marinade, and chicken broth into your slow cooker. Cover and cook on high for 5-6 hours or low for 8-9 hours, or until the meat is fork tender and shreddable! 
  • If you want that char, spread the pork onto a baking sheet and broil in the oven for a few minutes. Keep an eye on it so nothing burns.
  • Store the cooked al pastor pork in an airtight container in the fridge for up to 4 days.
  • Reheat the pork in a microwave safe dish until completely warmed through.
  • If you're up to the task, rehydrate some dried chilies to blend into the marinade. We do this in birria de res: de-stem and de-seed some guajillo chilies and an ancho chili or two, soften it up in hot water, then blend it up. It's an extra step, sure, but more flavor, more flavor, honey.
  • If you're up to the task, rehydrate some dried chilies to blend into the marinade. We do this in birria de res: de-stem and de-seed some guajillo chilies and an ancho chili or two, soften it up in hot water, then blend it up. It's an extra step, sure, but more flavor, more flavor, honey.
  • Don't have a baking dish? A cast iron skillet or dutch oven works as well.
  • Don't have a baking dish? A cast iron skillet or dutch oven works as well.
  • If you don't have all the spices, use store bought achiote powder. 
  • If you don't have all the spices, use store bought achiote powder. 
  • Use orange juice instead of chicken broth when braising the pork for a brighter, citrusy flavor.
  • Use orange juice instead of chicken broth when braising the pork for a brighter, citrusy flavor.

Nutrition Information

Serving 6servings Calories 604kcal (30%) Carbohydrates 44g (15%) Protein 61g (122%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 181mg (60%) Sodium 2558mg (107%) Potassium 1383mg (40%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 258IU (5%) Vitamin C 13mg (14%) Calcium 149mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 604

% Daily Value*

Serving 6servings
Calories 604kcal 30%
Carbohydrates 44g 15%
Protein 61g 122%
Fat 19g 29%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 181mg 60%
Sodium 2558mg 107%
Potassium 1383mg 29%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 258IU 5%
Vitamin C 13mg 14%
Calcium 149mg 15%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.