Recipe

Tacos al Pastor

Sweet smoky tangy pork with crisp edges, pineapple pop, and a fast stovetop method that tastes way more dramatic than it is.

By Matt Campbell

•

4.8

Tacos al pastor on a warm ceramic plate with charred pineapple, chopped onion and cilantro, lime wedges, and a small bowl of salsa on a wooden table in soft window light

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Tacos al pastor are the kind of food that make you take a bite, stop talking, and just nod like, yes. This. The flavor is loud in the best way: smoky dried chiles, warm spices, citrusy tang, and that little hit of sweetness from pineapple that somehow makes the pork taste even more porky.

Traditional al pastor is cooked on a vertical spit called a trompo, a method with roots in shawarma-style cooking. At home, we are going for the same vibe using thin slices of pork shoulder (or pork butt), a blender marinade, and a ripping hot skillet so you still get those crisp, caramelized edges that make al pastor feel like a street taco and not just “seasoned pork.”

Dried guajillo and ancho chiles, garlic, pineapple chunks, orange, vinegar, spices, and pork slices arranged on a tidy kitchen counter with warm natural light

Why It Works

Big, balanced flavor: dried chiles plus pineapple and citrus give you smoky, tangy, sweet, and savory all at once.
Crisp edges without a spit: thin-sliced pork in a hot skillet turns the marinade into caramelized, sticky bits.
Accessible ingredients: guajillo and ancho are widely available, and there are easy swaps if you cannot find achiote.
Fast cooking, flexible prep: marinate overnight for the best result, or do a quick 30-minute soak and still eat great tacos.

Pairs Well With

Storage Tips

Store: Cool pork completely, then refrigerate in an airtight container for up to 4 days. Keep toppings separate so everything stays crisp.

Freeze: Freeze cooked pork in a freezer bag (press flat for quick thawing) up to 2 months. Add a spoonful of the pan juices before freezing if you have them.

Reheat: Best move is a skillet. Heat a thin layer of pork over medium-high until it sizzles and picks up new crisp edges, 3 to 5 minutes. Microwave works, but you lose the magic.

Leftover ideas: quesadillas, burrito bowls, nachos, tortas, breakfast tacos with eggs.

Common Questions

What cut of pork is best for al pastor?

Pork shoulder (also labeled pork butt) is the sweet spot. It has enough fat to stay juicy and enough structure to get crisp edges. You can use pork loin in a pinch, but it is lean and can dry out fast.

Do I have to use achiote (annatto) paste?

No. Achiote gives al pastor its classic earthy flavor and red-orange color, but you can still make a very convincing version without it. In this recipe, you can swap in 1 tablespoon smoked paprika plus 1 teaspoon ground coriander and a pinch more oregano. Color will be slightly less vivid, flavor will still be great.

Can I make this without a blender?

Yes, but it is a little more rustic. Rehydrate the chiles, then finely mince them with the garlic and whisk with the remaining marinade ingredients. It will not be as smooth, but it still marinates the pork well.

How long should I marinate?

Best is 8 to 24 hours. Minimum is 30 minutes. If you are in a hurry, slice the pork extra thin so the flavor gets in fast.

What tortillas should I use?

Corn tortillas are classic. Warm them in a dry skillet until flexible with a little char, then keep wrapped in a towel. Flour tortillas are totally fine if that is what your house loves.

Can I grill it instead of using a skillet?

Yes. Skewer or use a grill basket and cook over high heat until browned and cooked through. You will still want to chop and give it a quick finish in a hot pan if you want maximum crisp bits.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender or food processor
Heatproof bowl (for soaking chiles)
Kettle or small saucepan (to heat water)
Large cast iron skillet or heavy stainless skillet (12-inch is ideal)
Tongs
Cutting board and sharp knife
Small bowl for toppings

The first time I tried to make al pastor at home, I went in way too confident and way too hungry. I had the marinade, the pork, the pineapple, the whole plan. What I did not have was patience for thin slicing or a hot enough pan, so I basically made “tangy pork stew” and told myself it was fine. It was fine. It was not al pastor.

Now I treat it like a taco shop would: slice it thin, cook it hot, and let the edges get loud. That is the whole trick. The second trick is tasting the marinade before it hits the meat. If it makes you raise your eyebrows, you are in the right zone.

Tacos al Pastor

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes (plus marinating)

Servings 4

Ingredients

For the al pastor marinade

3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 cup hot water (for soaking chiles)
1 cup pineapple chunks (fresh or canned in juice)
2 tablespoons pineapple juice (only if using canned pineapple in juice)
1/3 cup orange juice (fresh is great)
3 tablespoons white vinegar
4 cloves garlic
2 tablespoons achiote (annatto) paste (optional but recommended)
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano (Mexican oregano if you have it)
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional, but very on brand)
2 tablespoons neutral oil (avocado or canola)

Rehydrated guajillo and ancho chiles soaking in a small bowl of hot water on a kitchen counter next to a blender

For the pork

1 1/2 pounds pork shoulder, sliced very thin (1/8-inch to 1/4-inch)
1 tablespoon neutral oil, for cooking

For serving

12 small corn tortillas
1 cup diced pineapple (for searing)
1/2 cup white onion, finely diced
1/2 cup chopped cilantro
Lime wedges
Salsa verde or your favorite red salsa

Instructions

Soak the chiles. Heat water until steaming hot (kettle or a small saucepan works). Put guajillo and ancho chiles in a heatproof bowl and cover with the hot water. Let soften for 10 to 15 minutes. Drain the chiles and reserve 1/4 cup of the soaking liquid.
Blend the marinade. In a blender, combine softened chiles, reserved soaking liquid, pineapple chunks, pineapple juice (if using canned), orange juice, vinegar, garlic, achiote paste (if using), salt, oregano, cumin, cinnamon, cloves (if using), and 2 tablespoons oil. Blend until very smooth.
Taste it. It will be sharp and loud (raw chiles plus vinegar will do that), but you want it balanced: tangy, smoky, and a little sweet. Add a pinch more salt if it tastes flat.
Marinate the pork. Put thin-sliced pork in a large bowl or zip-top bag. Pour marinade over, toss to coat, and refrigerate at least 30 minutes or up to 24 hours. Overnight is the sweet spot.
Quick slicing tip: If you are starting with a big piece of shoulder, pop it in the freezer for 15 to 20 minutes first. It firms up and slices thinner with less drama. Slice against the grain when you can.
Sear the pineapple. Heat a large cast iron skillet over medium-high. Add a tiny splash of oil, then add diced pineapple. Cook 2 to 3 minutes until browned in spots. Remove to a bowl.
Cook the pork in batches for crisp edges. Add 1 tablespoon oil to the hot skillet. Working in batches (in a 12-inch skillet, this is usually 2 to 3 batches), lay pork in a single layer. Cook until caramelized and cooked through, about 2 to 3 minutes per side depending on thickness. You are looking for browned edges and no visible pink. If you like a number, aim for 145°F in the thickest pieces, then let it hang out for a couple minutes while you finish the rest.
Do not crowd the pan, or it will steam.
Chop and finish. Pile the cooked pork on a cutting board and chop into small taco-friendly pieces. Return it all to the skillet for 1 to 2 minutes to re-crisp and concentrate the flavor. Stir in the seared pineapple and turn off the heat.
Warm the tortillas. Warm tortillas in a dry skillet until flexible with light char, about 20 to 30 seconds per side. Keep wrapped in a clean towel.
Build tacos. Fill tortillas with pork and pineapple. Top with onion, cilantro, and a good squeeze of lime. Salsa on top, always.
Serve immediately. Al pastor is at its best when it is hot, a little sticky, and still crackling at the edges.

Nutrition information is estimated.

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Tacos al Pastor

Why It Works

Pairs Well With

Recommended

Street Tacos (Carne Asada)

Skirt Steak Tacos

Roasted Tomatillo Salsa Verde

Tomatillo Salsa Verde

Storage Tips

Common Questions

What cut of pork is best for al pastor?

Do I have to use achiote (annatto) paste?

Can I make this without a blender?

How long should I marinate?

What tortillas should I use?

Can I grill it instead of using a skillet?

Tacos al Pastor

Ingredients

For the al pastor marinade

For the pork

For serving

Instructions