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If you’ve ever had tacos al pastor, you know how special this iconic Mexican street food is. Bursting with bold flavors of marinated pork, fresh pineapple, and spices, al pastor is a must-try for taco lovers! Traditionally cooked on a vertical spit like shawarma, this dish reflects Mexico’s fusion of indigenous and immigrant influences. But don’t worry—you can recreate this delicious meal at home without a spit!
Al pastor is slowly becoming one of my go-to’s when ordering tacos. I have always been firmly against eating pineapple with anything savory (sorry, it’s just my opinion!) but I’ve made an exception for al pastor. This pork and pineapple pairing is SO delicious, you need to try it!
What is Al Pastor?
Al pastor originated from Lebanese immigrants in Mexico, who introduced shawarma-style cooking using spit-grilled lamb. Over time, Mexican chefs adapted the dish, replacing lamb with pork and incorporating local ingredients like pineapple, chili peppers, and achiote (a spice made from annatto seeds that gives the dish its signature red color). The result is a flavorful, marinated pork that’s grilled to perfection and served with warm tortillas and fresh toppings.
Traditionally, the meat spit should be cooked using direct heat and on constant rotation. I do not have the right kind of device for this cooking method, but you can make a mini trompo at home! Although it isn’t being cooked by direct heat, I found that cooking it in a closed grill or oven is very effective.
Ingredients:
- Pork butt– al pastor is made with pork butt (shoulder) and it’s perfect because it has some fat marbled throughout. Fat = flavor and also helps to make the pork tender. You can ask your butcher to slice it thinly for you, or you can just partially freeze it to make it easier to slice. I also like to pound the pork to tenderize it even more.
- Chiles– you’ll need two types of chiles: chile guajillo which is a dried chile, and chile chipotle en adobo which comes in a can. To make it spicier, you can also add chile de arbol.
- Aromatics- garlic, onion, & bay leaves. These will all go into the marinade.
- Spices- this is where you can customize a bit. I’ve had some al pastor that was heavy on spices like cinnamon & clove, but I am personally not a big fan. For me, the perfect spice blend is black pepper, cumin, Mexican oregano, salt, all spice, and achiote paste or powder. The achiote is very important- it gives the al pastor its signature color & flavor. It can be bit bitter though, so it’s very important to balance it out with the acidity from vinegar and pineapple juice.
- Apple cider vinegar- for flavor and to balance the achiote paste
- Pineapple juice- Pineapple juice is a great way to balance the bitterness from the achiote paste, and also compliments the pork with a really nice & subtle sweet flavor. This is very important: it must be the juice that comes from canned pineapples, NOT fresh! I’ll explain why below.
- Pineapple- I normally do not like pineapple with savory dishes, but it is a must for al pastor. You’ll need a whole pineapple for the mini trompo as well as grilling or cooking to pair with the al pastor.
Why you shouldn’t use fresh pineapple juice in al pastor
After many trial & errors, the most important thing that I learned is that you CANNOT use fresh pineapple juice for the marinade!
I don’t know exactly how the science works, but pineapples have a certain enzyme in them that breaks down protein into mush. Those are probably not the right words but I saw it happen to my al pastor time after time- the texture of the pork was mushy and unpleasant. At one point I just took out the pineapple juice all together but I was missing that sweet pineapple flavor.
Then I found out that canned pineapple goes through a process that removes said enzymes, making it a much better option to use for the marinade! Just trust me on this one- you need to use pineapple juice that comes from a can of pineapples, NOT fresh pineapple!
Cooking process
This recipe follows the same cooking process that street vendors use as closely as possible (without the proper tools). Most people do not have a vertical spit at home, but you can make a mini trompo and use your oven or grill to achieve similar results.
Using a thick chunk of pineapple as the base, pierce it with a sturdy skewer and begin layering the pork shoulder slices on top of each other. Top with another pineapple chunk and slow roast it in the oven or grill at 275°F for 2 1/2 to 3 hours (or until internal temp reaches 145°F.)
Let it rest for 10 minutes before cutting into it, then finish on a pan or griddle with sliced onions and pineapple chunks. Use the drippings from the oven to start the onions & pineapple, then add the al pastor and cook for just a couple minutes.
Alternatively, you could just grill or pan fry the pork shoulder slices individually. I’ve done this before and its still very good- just not quite as tender as the trompo method. But this is a great option if you don’t have time to roast the trompo for 3 hours
Tips for Making the Best Tacos Al Pastor
Thinly slice the pork: Cutting the pork thin ensures it absorbs the marinade fully and cooks quickly. Use a meat mallet to make your pork slices thin & even! This also helps with tenderizing the pork.
Grill the pineapple: Don’t skip the grilled pineapple. The sweet, caramelized fruit adds the perfect contrast to the spicy, savory pork (but not on pizza….sorry!)
Use fresh tortillas: Soft, warm corn tortillas are essential for tacos al pastor. Warm them on the grill or stovetop before serving.
Frequently Asked Questions
While pork is traditional, you can use chicken or beef as an alternative. You would just need to adjust the cooking time accordingly. I recommend chicken thighs or thinly sliced skirt or flank steak.
Achiote paste is a key ingredient for color and flavor, so if you can’t find it, please consider ordering it online. It’s inexpensive and shelf stable so it will last a long time! You can order it here.
It depends who you ask! To me this is like a spice level 1/10, so no it’s not really spicy. If you’re worried about spice level, really make sure to deseed the dried chiles and maybe add a couple less.
On the other hand, if you want it spicier, I recommend adding some chile de arbol!
More taco recipes
Having a taco night? Try some of my other recipes that can be used for tacos! These are actually some of my most popular recipes on the blog.
- Carnitas (Mexican pork confit)
- Carne Asada
- Tequila Lime Shrimp
- Birria Quesatacos (Beef Birria with Cheese)
Recommended
Al Pastor
Ingredients
- 3 lbs pork butt, thinly sliced
- 1 pineapple
- 3/4 onion
Marinade
- 1 tbsp neutral oil
- 4 garlic cloves, smashed
- 1/4 onion
- 5 chile guajillo, deseeded
- 2 bay leaves
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 2 chile chipotle in adobo, (2 peppers, not 2 cans)
- 1 tbsp achiote paste , or powder
- 1 tbsp kosher salt
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp black pepper
- 1/2 tsp all spice
- 1/4 cup canned pineapple juice
- 1 cup chicken stock, 1 tsp Knorr + 1 cup water
- 5 dried chile de arbol, deseeded, optional (spicy)
Additional ingredients for tacos
- corn tortillas
- cilantro
- raw onions
- salsa verde
Instructions
- Partially freeze your pork butt for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice it for you.
- On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes.*If you want it spicy, add some chile de arbol now.
- Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10 minutes, then turn off heat and let it cool.
- Pour everything into a blender with the spices, chipotle chiles, chicken stock (I used 1 tsp Knorr with 1 cup water), and canned pineapple juice. Blend until smooth.*Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. DO NOT use fresh pineapple juice!
- Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Discard the chunks or repurpose it to make a salsa.
- Marinate the pork butt slices in the fridge for 4-8 hours.
- You can cook the pork however you want- grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet.
- Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side.
- Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices.*This is not required but visually looks better- during the last 10 minutes, rotate the trompo on it's side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy.
- Let it rest for 10 minutes before cutting into it.
- Thinly slice the pork. The inside will not be caramelized & crispy like the outside- taqueros usually finish the al pastor on a griddle to achieve that.
- Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes.
- Once the al pastor is nice and caramelized and the onions have softened, its ready to serve! I like them on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde.
Nutrition information is automatically calculated, so should only be used as an approximation.
Obsessed! My fiancé and I do taco Tuesday every week and we love this recipe because it’s not only delicious but so fun to make together. The flavors are amazing!!
Al pastor is one of my favorite and you made it easy recipe to follow!! 😋😋😋
This recipe gave me a push to try pastor and now it’s my fave! Love all your Mexican recipes and you inspire me to get in that kitchen 🫶🏼
Used this recipe and the meat was so yummy!
https://i.ytimg.com/vi/3RpmnJzLePs/maxresdefault.jpg
I am a bit of an Adobada freak and have eaten at hundreds of street tacos stands throughout Mexico. I am definitely going to try this.
One difference I always notice between the amazing stands I have been to and the average Adabado(rare in Mexico) is that the really good places serve the meat in a way where it is lighter in the center. I think it is a marinating issue where the average places tend to over marinate the meat and the good places marinate it less and also marinate it before they put it on the spit. See this photo for a detailed view of what I mean.
Looks fantastic and plan to start it this week! It’s not clear if you mean only juice from canned pineapples or if you can use canned pineapple juice. From the comments it looks like canned pineapple juice would work assuming it has also been heated in the canning process.
Hi John, you should use juice from canned pineapples, not canned pineapple juice. I’ve used canned pineapple juice before and the texture of the meat came out a little mushy. Hope that helps!
Cooking for others is my love language and this one makes people jealous of my husband. I love how beautifully the flavors combine for such a unique experience. I love to use the extra marinade to sauté onions and pineapple in. I make sure to cook it thoroughly since the marinade was with the raw pork.
Hi Stella, this looks absolutely delicious and I can’t wait to make it! Thanks so much for posting–I LOVE that you keep tweaking the recipe!
You are entirely correct that fresh pineapple pulp and juice contains tons of an enzyme called Bromelain. Bromelain is naturally occurring (obviously) and is super effective at breaking down proteins, which is why the meat turns to mush when you use fresh juice. Heating the juice causes the bromelain to die and no longer breakdown the proteins, which is why the canned pineapple juice does not have the same effect–it’s heated in the can during the canning process to kill all live organisms and keep it safe for eating later from the can. You can use fresh pineapple juice–just as you would canned–at home as long as you cook it to a temperature of about 175 or higher before you use it. Mango is another fruit that contains a lot of bromelain and will have the same effect. Other tropical fruits can have this as well. I believe (but cannot prove) that it’s one reason tropical fruit salsa are sometimes served with meat and fish dishes–because they help to break down the proteins in your stomach. All that said, I’m with you 100% in not being a fan of pineapple with most savory dishes. 🙂
Love this comment and as a molecular biologist I hope to make it a bit more accurate. Just for some clarification, bromelain is a protease which means it is an protein enzyme that breaks larger proteins into smaller proteins (the aforementioned mush). It is not living and therefore does not die when heated. Heating the enzyme causes it to denature (unfold) and then it no longer works as an enzyme. You could think of the protease as a Lego set you put in the oven (or leave it in the yard for a few weeks). After heating a Lego it changes shape and you cant build with it anymore. Many tropical fruits contain proteases but there are a variety not just bromelain.
Anyway, hoping to be helpful here, not annoying. Love this recipe and the comments.
I found Stella when a tutorial for champurrado randomly appeared on my feeds. I love champurrado and it looked so good that I immediately went on her page and literally spent hours watching the tutorials of her other recipes. Everything always tastes so good! But this tacos al pastor and my favorite! I love love them ! Every is perfect the texture, the flavor, delicious! Brings me back to childhood, when I was little and I used to go on dinner dates with my parents to a little placita in Morelia Mexico (one of my favorite childhood memories)
Thank you for making this amazing recipes for us ♥️
I’ve made this recipe now three times. It’s one of the only recipes I follow to a T and don’t deviate because the results are amazing. My only advice to anyone is buy the the metal spit on Amazon. It’s $15 and give this recipe the BEST cook.