Tacos Al Pastor

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5 from 15 votes

Tacos Al Pastor feature marinated pork shoulder slices soaked in a blend of achiote paste, chili powders, and citrus juices, then stacked and roasted with pineapple slices. The combination of spices and fruit juices tenderizes the meat and infuses it with a tangy, slightly sweet flavor. After marinating, the pork is stacked on a skewer with pineapple and cooked until tender. Served on corn or flour tortillas with optional toppings like onion, cilantro, and salsa, these tacos capture the balance of smoky, sweet, and savory.

Prep Time

10 mins

Cook Time

1 hr 30 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 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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 20 Serving

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.