Tacos Al Pastor
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Additional Time
4 hrs 10 mins
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Total Time
5 hrs 50 mins
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Servings
20
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Calories
343 kcal
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Cuisine
Mexican
Tacos Al Pastor
Description
Tacos Al Pastor revolves around thin pork shoulder or loin slices marinated in a rich mixture of achiote paste, guajillo and ancho chili powders, garlic powder, Mexican oregano, cumin, salt, pepper, white vinegar, pineapple juice, and orange juice. The pork absorbs these ingredients over at least 4 hours, allowing the flavors to penetrate deeply. The meat is then stacked on a skewer with large pineapple slices, which hold the stack firmly, and roasted vertically in the oven. This slow roasting softens the pork while caramelizing the juicy pineapple. The layered combination yields a tender interior with flavorful charred edges.
The final tacos are assembled using small corn or flour tortillas and can be garnished with diced red onion, fresh cilantro, lime wedges, avocado slices, and salsa according to preference. These toppings add freshness and balance to the pork's bold profile. This preparation can be adjusted by choosing shoulder for juiciness or loin for a leaner bite. The fresh pineapple core also serves as a natural base for securing the skewer during cooking. Properly lining the baking pan is key to prevent burning from the marinade's sugars.
The recipe notes emphasize the advantage of fresh pineapple over canned, recommending leaving the core intact to stabilize the meat tower. Canned pineapple can be used but requires layering to secure the skewer. Marinating for up to three days allows for deeper flavor development. These tacos provide a substantial, flavorful main course best enjoyed fresh from the oven.
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 black pepper
- ¾ cup white vinegar
- 1 cup pineapple juice
- ½ cup orange juice
- 3 pounds pork shoulder cut into thin 1/2-inch thick slices, or loin
- 3 pineapple canned slices acceptable, fresh strongly preferred, uncored, fresh, large slices
- 20 corn tortilla small
- 20 flour tortilla small
- 2 lime 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
- 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.
- 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.
- 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).
- 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.
- Cut a wooden skewer to fit in the oven.
- Stack two thick slices of pineapple in the middle of the pan and poke the skewer through.**
- Layer the meat on the skewer, placing it around so it is evenly distributed. Discard marinade.
- Place the pan on the oven rack on the last rung and bake for 1 hour.
- 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.
- 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).
- 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 shoulder offers juiciness; pork loin is leaner—choose based on preference.
- Leaving the pineapple core intact stabilizes the skewer when stacking the pork and pineapple slices.
- If using canned pineapple, layer slices to secure the skewer firmly in place.
- Marinate pork for at least 4 hours and up to 3 days for best flavor absorption.
- Line the baking pan with foil to prevent burning from marinade runoff during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 343 kcal
% 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.
User Reviews
Overall Rating
5
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