Al Pastor Recipe

Let Me Tell You About My Al Pastor Adventures

Okay, so the first time I tried making Al Pastor at home, I was convinced I’d never get it to taste like those glorious street tacos I gobbled in Mexico City. Honestly, my kitchen looked like a spice tornado had hit it; there was a near-miss with an open can of pineapple (don’t ask), and I nearly grilled my thumb instead of the pork. But friends, it turned out awesome—which just proves you don’t need to be a taco truck hero to pull this off. If I can do it, trust me, you can.

Why I Keep Coming Back to This Al Pastor

I make this when the weather’s right for grilling, or heck, when I just need a food “pick-me-up” on a boring Tuesday. My family goes nuts for it (extra points if I pile on the crispy pineapple bits), and even my picky cousin finally admitted he could get behind pork this way—after suspiciously sniffing the marinade first. Sometimes, getting the pork sliced just right is a headache, but actually, I find it’s fine if you just slice a wee bit thicker and marinate a little longer. Oh, and the house smells so good that my neighbor once popped in to see if there was “some sort of festival going on.”

What I Throw Into My Al Pastor (Sometimes I Sub… Shh!)

• 2 lbs boneless pork shoulder, sliced thin (sometimes I use pork butt if that’s all I’ve got; it’s always forgiving)
• 3 dried guajillo chiles, stemmed and seeded (I’ve also used ancho if I’m out of guajillo; works in a pinch)
• 2 dried ancho chiles, stemmed and seeded
• 3 garlic cloves
• 1/2 cup pineapple juice (My grandma uses the juice right from the can—nothing fancy)
• 1/4 cup white vinegar (apple cider in a jam; doesn’t taste exactly the same, but close enough)
• 1 chipotle pepper in adobo (or just the canned adobo sauce if I don’t want it too spicy)
• 1 tbsp achiote paste (sometimes I forget and make do without, but it gives that classic color and taste)
• 2 tsp dried oregano (Mexican oregano if you can find it, but no one will judge if it’s the regular kind)
• 1 tsp ground cumin
• 2 tbsp brown sugar (some folks like less; I have a sweet tooth, what can I say)
• 1 1/2 tsp salt (I just wing it if I’m feeling rebellious)
• 1/2 tsp black pepper
• 1/2 fresh pineapple, cut into rings (canned works, but fresh really shines)
• Corn tortillas, warmed (I’ve used flour tortillas in desperation – don’t tell anyone)
• Chopped red onion, cilantro, lime wedges, and extra pineapple for serving (sometimes I forget the cilantro, and it’s still pretty great)

How I Actually Make Al Pastor (Not Always By the Book)

1. Toast the chiles in a dry skillet until puffed and a little smoky—30 seconds or so per side. Don’t let them burn! (I’ve done this. It’s not pretty.)
2. Soak the chiles in hot water for 10 minutes. During this time, I inevitably spill a bit or forget they’re soaking, so set a timer if you’re like me.
3. Toss the soaked chiles, garlic, pineapple juice, vinegar, chipotle, achiote, oregano, cumin, brown sugar, salt, and black pepper into a blender. Blend until smooth and dreamy, scraping down the sides if needed. (This is where I usually sneak a taste—and sometimes add extra salt if it needs some oomph.)
4. In a big bowl or a zip-top bag, mix the marinade with the pork slices until every bit is slathered. Cover and refrigerate for at least 4 hours; if I’m feeling patient, overnight is best (but I’ll admit, once I cooked it after just 2 hours and it was still awesome).
5. Preheat your grill (or a grill pan or even a broiler if that’s what you’ve got). Grill the pork over medium-high heat until cooked through and slightly charred at the edges—about 4 minutes per side. If you’re lazy like me sometimes, I just lay everything on a hot cast-iron pan and call it a day.
6. Toss the pineapple rings onto the grill and get ’em caramelized and browned a bit—about 1–2 minutes per side. Smells amazing, doesn’t it?
7. Chop the grilled pork and pineapple into bite-sized bits. Don’t worry if it looks a bit odd—all taco fillings do before they hit a tortilla.
8. Serve warm on corn tortillas with red onion, cilantro, fresh pineapple, and a squeeze of lime. I won’t judge if you load yours up like a mountain.

Little Notes from My Kitchen (AKA “Oops, Did I Do That?”)

• If you accidentally scorch the chiles, just start over—it really does make a difference. Learned that the hard way.
• Don’t over-marinate to the point it’s falling apart unless you specifically want that (which, actually, isn’t always bad for tacos!)
• Batch doubling? I once nearly overflowed my blender. Do two batches if you’re feeding a crowd.

Weird and Wonderful Variations I’ve Tried

• I once swapped the pork for chicken thighs. It’s not “authentic,” but honestly, it was juicy and flavorful!
• Tried jackfruit for a vegetarian buddy. Not my fave—something was just off. Maybe I messed up the marinade?
• Add diced jalapeños to the marinade for serious heat if you like living on the spicy side; I need a glass of milk afterward, but maybe you’re braver than me.

Don’t Sweat the Equipment

If you don’t have a grill, no sweat. I’ve used a broiler and even a plain skillet on the stove. No fancy trompo? No problem! My cousin rigged something wild once with skewers and his oven, but let’s just say there was some smoke involved (maybe don’t try that one at home).

Stash or Smash: How I Store (or Fail to Store) Leftovers

You can store leftovers in an airtight container in the fridge for up to 3 days… though, honestly, in my house it never lasts more than a day. I think it tastes even better the next day, but don’t @ me if you disagree!

How I Like to Serve Al Pastor (You Do You!)

We pile ours high on warm tortillas, sometimes with extra pineapple, a squeeze of lime, and a heap of cilantro (if we remember it at the store). If it’s a party, I put all the toppings in little bowls and let everyone build their own—kind of like taco night, but with fewer rules and more pineapple.

Some Hard-Earned Al Pastor Pro Tips

• I once rushed the marinade (c’mon, hunger got the better of me) and regretted it because the flavors just weren’t there. Give it time!
• Slice that pork as thin as you can, but don’t obsess—it cooks fast, either way.
• I tried skipping the pineapple once. Big mistake. Don’t do it—trust me.

Al Pastor Questions I’ve Actually Gotten (and Answered)

• Can I use chicken or beef instead? Sure, chicken works great! Beef, honestly, I didn’t love, but there’s always a first for everything.
• Is the achiote paste really necessary? It gives great color and tang, but if you can’t find it, just use a combo of chili powder and paprika.
• How spicy is this? Not super fiery unless you add extra chipotle. (Or, uh, forget to seed the chiles like I did once.)
• Can I make this ahead? Absolutely. Marinating overnight is my preference. The leftovers make killer quesadillas, by the way.
• What if I forget the fresh pineapple? Canned works in a pinch, or just go heavy on the toppings. Pineapple salsa is a cheeky substitute, too!
• Does my blender need to be fancy? Nope! I’ve used a $20 blender and… well, it’s a bit chunky, but hey.

Oh, and if you end up with marinade splashes on your ceiling—just call it kitchen art and move on. That’s my motto. Enjoy!

★★★★★ 4.70 from 36 ratings

Al Pastor Recipe

yield: 6 servings

prep: 30 mins

cook: 30 mins

total: 50 mins

A delicious and authentic Al Pastor recipe featuring marinated pork, grilled pineapple, and vibrant Mexican flavors. Perfect for tacos and bursting with sweet, smoky, and tangy tastes—just like from a taqueria.

🖨️ Print Pin Recipe

Ingredients

• 2 lbs boneless pork shoulder, sliced thin (sometimes I use pork butt if that’s all I’ve got; it’s always forgiving)
• 3 dried guajillo chiles, stemmed and seeded (I’ve also used ancho if I’m out of guajillo; works in a pinch)
• 2 dried ancho chiles, stemmed and seeded
• 3 garlic cloves
• 1/2 cup pineapple juice (My grandma uses the juice right from the can—nothing fancy)
• 1/4 cup white vinegar (apple cider in a jam; doesn’t taste exactly the same, but close enough)
• 1 chipotle pepper in adobo (or just the canned adobo sauce if I don’t want it too spicy)
• 1 tbsp achiote paste (sometimes I forget and make do without, but it gives that classic color and taste)
• 2 tsp dried oregano (Mexican oregano if you can find it, but no one will judge if it’s the regular kind)
• 1 tsp ground cumin
• 2 tbsp brown sugar (some folks like less; I have a sweet tooth, what can I say)
• 1 1/2 tsp salt (I just wing it if I’m feeling rebellious)
• 1/2 tsp black pepper
• 1/2 fresh pineapple, cut into rings (canned works, but fresh really shines)
• Corn tortillas, warmed (I’ve used flour tortillas in desperation – don’t tell anyone)
• Chopped red onion, cilantro, lime wedges, and extra pineapple for serving (sometimes I forget the cilantro, and it’s still pretty great)

Instructions

1. 1
   Toast the chiles in a dry skillet until puffed and a little smoky—30 seconds or so per side. Don’t let them burn! (I’ve done this. It’s not pretty.)
2. 2
   Soak the chiles in hot water for 10 minutes. During this time, I inevitably spill a bit or forget they’re soaking, so set a timer if you’re like me.
3. 3
   Toss the soaked chiles, garlic, pineapple juice, vinegar, chipotle, achiote, oregano, cumin, brown sugar, salt, and black pepper into a blender. Blend until smooth and dreamy, scraping down the sides if needed. (This is where I usually sneak a taste—and sometimes add extra salt if it needs some oomph.)
4. 4
   In a big bowl or a zip-top bag, mix the marinade with the pork slices until every bit is slathered. Cover and refrigerate for at least 4 hours; if I’m feeling patient, overnight is best (but I’ll admit, once I cooked it after just 2 hours and it was still awesome).
5. 5
   Preheat your grill (or a grill pan or even a broiler if that’s what you’ve got). Grill the pork over medium-high heat until cooked through and slightly charred at the edges—about 4 minutes per side. If you’re lazy like me sometimes, I just lay everything on a hot cast-iron pan and call it a day.
6. 6
   Toss the pineapple rings onto the grill and get ’em caramelized and browned a bit—about 1–2 minutes per side. Smells amazing, doesn’t it?
7. 7
   Chop the grilled pork and pineapple into bite-sized bits. Don’t worry if it looks a bit odd—all taco fillings do before they hit a tortilla.
8. 8
   Serve warm on corn tortillas with red onion, cilantro, fresh pineapple, and a squeeze of lime. I won’t judge if you load yours up like a mountain.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 32gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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