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5.0 from 15 votes

Tacos Al Pastor

Learn to make this staple Mexican recipe that includes thinly sliced pieces of pork marinated in a tangy, sweet pineapple sauce AT HOME!  Juicy, flavorful, tender pork served in tortillas with onions, cilantro, lime juice, and salsa! You'll want every night to be taco night! 

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
4 hrs 10 mins
Total Time
5 hrs 50 mins
Servings: 20
Calories: 343 kcal
Cuisine: Mexican

Ingredients

  • 2 tablespoons achiote paste
  • 1 tablespoon guajillo chili powder
  • 2 teaspoons ancho chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons Mexican oregano
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • ¾ cup white vinegar
  • 1 cup pineapple juice
  • ½ cup orange juice
  • 3 pounds pork shoulder or loin* cut into thin 1/2-inch thick slices
  • 3 large slices fresh pineapple canned slices acceptable, fresh strongly preferred, uncored
  • 20 small corn or flour tortillas
  • 2 limes cut into wedges; optional and as desired
  • ½ red onion diced small; optional and as desired (yellow or white onion may be substituted)
  • ½ cup cilantro finely diced; optional and as desired
  • 1 cup salsa; optional and as desired
  • 1 avocado sliced; optional and as desired

Instructions

    Cup of Yum
  1. To the canister of a blender, add the achiote paste, chili powders, garlic powder, Mexican oregano, cumin, salt, pepper, vinegar, pineapple and orange juices, and blend until smooth. Alternatively, you can whisk the marinade ingredients together although a blender is faster.
  2. To a large ziptop bag, add the pork slices, pour in the marinade, seal the bag, and squish the contents around to evenly coat. Place the bag in the fridge for at least 4 hours, or up to 3 days, to marinate.
  3. Preheat oven to 350F and line a baking pan such as a 9x9-inch pan with foil (don't skip lining your pan because the natural sugars from the pineapple and orange juices will cause the runoff liquid to burn as the meat cooks. Unless you want a massive scrubbing and cleanup project, line your pan).
  4. Place an oven rack on the last rung of the oven. This tower of meat (trompo) will be tall and no racks will fit above so you can remove those as well.
  5. Cut a wooden skewer to fit in the oven. 
  6. Stack two thick slices of pineapple in the middle of the pan and poke the skewer through.**
  7. Layer the meat on the skewer, placing it around so it is evenly distributed. Discard marinade.
  8. Place the pan on the oven rack on the last rung and bake for 1 hour.
  9. Remove the pan from the oven, add a thick slice of pineapple to the top, return to the oven, and bake for 30 more minutes.
  10. To serve, slice vertically down the sides of the trompo, removing thin slices of meat and place them in the tortillas (optionally but preferably warm them up first).
  11. Garnish with lime juice, onion, cilantro, and salsa; all optional and as desired. Al pastor is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

  • *Pork loin is much leaner, but shoulder is juicier. It’s up to you but I tend to opt for shoulder. 
  • **I recommend using fresh pineapple and not coring it because the core makes a great secure resting spot for the wooden skewer. If you are using canned pineapple, you'll need to really double or triple up the slices in order to secure the skewer in place.

Nutrition Information

Serving 1 Calories 343kcal (17%) Carbohydrates 29g (10%) Protein 20g (40%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 10g Cholesterol 61mg (20%) Sodium 384mg (16%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 343

% Daily Value*

Serving 1
Calories 343kcal 17%
Carbohydrates 29g 10%
Protein 20g 40%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 10g 59%
Cholesterol 61mg 20%
Sodium 384mg 16%
Fiber 4g 16%
Sugar 9g 18%

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