Go Back

Tacos Al Pastor

Tacos al pastor with caramelized pork cooked in a hot skillet and topped with charred pineapple for classic Mexican street food flavor. Thinly sliced marinated pork is cooked in batches until browned, then piled onto warm corn tortillas with fresh cilantro and onion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 2 lb pork shoulder thinly sliced
Dried chiles
  • 4 guajillo chiles deseeded
  • 2 ancho chiles deseeded
Marinade liquids
  • 0.25 cup pineapple juice
  • 0.25 cup apple cider vinegar
Aromatics and spices
  • 4 garlic cloves
  • 1 tbsp achiote paste
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 1 salt and pepper to taste use to taste
Toppings and serving
  • 1 corn tortillas warm
  • 1 pineapple chunks char
  • 1 diced onion
  • 1 cilantro
  • 1 lime wedges for squeezing

Equipment

  • 1 cast iron skillet

Method
 

Soak and blend the chile marinade
  1. Soak the guajillo chiles and ancho chiles in hot water for 10 minutes until soft. Drain and keep them warm while you prep the remaining marinade ingredients.
  2. Blend the soaked chiles with pineapple juice, apple cider vinegar, garlic, achiote paste, cumin, and oregano until smooth. Season with salt and pepper to taste.
Marinate pork
  1. Coat the thinly sliced pork shoulder with the marinade. Press to help it adhere, then let it sit for at least 1 hour (preferably overnight).
Cook and char
  1. Heat a cast iron skillet over medium-high heat. Add the marinated pork in batches and stir occasionally until caramelized and cooked through, about 15–20 minutes.
  2. Char the pineapple chunks in the same skillet. Cook until lightly browned with char spots, then remove.
Assemble tacos
  1. Warm the corn tortillas and keep them stacked. Serve the meat on the tortillas topped with charred pineapple, diced onion, and cilantro.
  2. Finish each taco with a squeeze of lime juice. Serve immediately while the pork is hot and caramelized.

Notes

For the best caramelization, use a well-heated skillet and avoid crowding—cook the pork in batches so it browns instead of steams. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in a skillet over medium heat until hot. Freezing is not recommended for best texture, but the cooked pork can be frozen if needed. For a dairy-free swap, keep toppings as listed (no cheese is required) to remain dairy-free and still classic.