Al Pastor
A home-friendly version of the classic Mexican street taco filling: juicy, spiced pork with charred edges, perfect for tacos, burritos, or rice bowls.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 lb pork shoulder
- 3 dried guajillo chiles
- 1 cup pineapple
- ¼ cup white vinegar
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Stem and seed the 3 dried guajillo chiles, then soak them in hot water until soft, about 10 minutes.
- 2
In a blender, combine the softened chiles, 1 cup pineapple chunks, 0.25 cup white vinegar, 3 garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Blend until smooth.
- 3
Cut the 2 lb pork shoulder into thin slices, about 1/4-inch thick. Place in a bowl and pour the marinade over, mixing well to coat every piece.
- 4
Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- 5
Preheat a grill or cast-iron skillet over high heat. Working in batches, cook the pork in a single layer, without crowding, until charred and cooked through, about 3-4 minutes per side.
- 6
Chop the cooked pork into small pieces and serve immediately with warm tortillas, extra pineapple, onion, and cilantro if desired.
- 7
Optional: add a pinch of dried oregano or a squeeze of lime over the finished pork for extra brightness.
Tools you’ll need
- Blender
- Grill or cast-iron skillet
- Large bowl
- Knife
- Cutting board
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