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

Frequently Asked Questions

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)

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