Al Pastor Tacos
Marinated pork shoulder slow-roasted on a vertical spit, then shaved and served in warm tortillas with pineapple and fresh toppings. A vibrant Mexican street food favorite with layers of complex spice and sweet caramelized edges.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 2 tbsp achiote paste
- 6 whole garlic cloves
- ¼ cup white vinegar
- ¼ cup pineapple juice
- 1 tsp cumin
- 1 tsp dried oregano
- ½ whole cinnamon stick
- 1 whole bay leaf
- 1.5 tsp kosher salt
- ½ tsp black pepper
- 3 lb pork shoulder, boneless
- 1 quarter fresh pineapple, peeled
- 12 whole corn tortillas
- ½ whole white onion
- ½ cup fresh cilantro
- 1 whole lime
Instructions
- 1
Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry skillet for 30 seconds until fragrant.
- 2
Soak toasted chiles in 1 cup of hot water for 10 minutes until softened.
- 3
Transfer softened chiles and soaking liquid to a blender. Add achiote paste, garlic, vinegar, pineapple juice, cumin, oregano, cinnamon, and bay leaf. Blend until smooth. Season with salt and pepper.
- 4
Trim excess fat from pork shoulder and cut into 4 large chunks. Place in a bowl and coat completely with marinade. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- 5
Preheat oven to 325°F. Arrange marinated pork on a roasting pan, drizzle with any remaining marinade, and cover tightly with foil.
- 6
Roast for 2.5 to 3 hours until pork is very tender and shreds easily with a fork.
- 7
While pork cooks, cut pineapple into spears. In the last 30 minutes of cooking, place pineapple on a separate rack to caramelize.
- 8
Remove pork from oven and let rest for 10 minutes. Shred with two forks, discarding any large fat pieces. Return shredded pork to pan with juices and keep warm.
- 9
Warm tortillas in a dry skillet or directly over a gas flame for 20 seconds per side until pliable.
- 10
Dice the caramelized pineapple and finely mince the white onion.
- 11
Fill each warm tortilla with a generous portion of shredded al pastor pork. Top with diced pineapple, minced onion, and fresh cilantro.
- 12
Serve immediately with lime wedges for squeezing over the tacos.
Tools you’ll need
- large heavy-bottomed skillet
- blender
- large mixing bowl
- roasting pan
- aluminum foil
- instant-read thermometer
- two forks for shredding
- cutting board
- chef's knife
- lime squeezer
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