Tacos al Pastor

Tender, smoky marinated pork grilled with sweet charred pineapple and red onion, then tucked into warm corn tortillas for an easy homemade version of the classic Mexican street taco.

Course Dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Keyword grilled pork tacos, Mexican tacos, pineapple pork tacos, pork tacos, tacos al pastor

Prep Time 25

Cook Time 20

Marinate 8

Total Time 8 45

Servings

Calories 215kcal

Author angela@mealstreetkitchen

Equipment

Medium saucepan
Blender or food processor
Glass baking dish or large zip-top bag
Grill (or grill pan)
Tongs
Cutting board
Sharp knife

Ingredients

For the Pork and Marinade

2 pounds pork shoulder sliced into ¼-inch thick pieces
1 tablespoon avocado or vegetable oil
3 –4 garlic cloves peeled
4 dried guajillo chiles stemmed and seeded
1 teaspoon Mexican oregano
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon ground cloves
1 tablespoon achiote powder
1 teaspoon kosher salt plus more to taste
⅔ cup pineapple juice
¼ cup orange juice
⅛ cup fresh lime juice
¼ cup apple cider vinegar

For Serving

½ medium fresh pineapple peeled and cut into ¼-inch slices
1 medium red onion cut into ½-inch slices
12 –16 corn tortillas warmed
Fresh cilantro chopped
Lime wedges

Instructions

Make the Marinade

Heat the oil in a medium saucepan over medium-high heat.
Add the garlic cloves and cook until browned on all sides, about 3–4 minutes.
Stir in the guajillo chiles and cook until they begin to soften, another 3–4 minutes.
Add the oregano, cumin, black pepper, coriander, smoked paprika, cloves, achiote powder, and salt. Cook for about 1 minute, stirring constantly, until fragrant.
Pour in the pineapple juice, orange juice, lime juice, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 2–3 minutes.
Remove from the heat and let cool for about 5 minutes.
Transfer the mixture to a blender and blend until smooth. Taste and adjust seasoning if needed.
Place the sliced pork in a glass baking dish or large zip-top bag. Pour the marinade over the meat, making sure all pieces are evenly coated.
Cover and refrigerate for at least 8 hours or overnight.

Grill the Tacos

Preheat the grill to medium-high heat.
Lightly brush the pineapple and onion slices with oil. Grill until lightly charred, about 3–4 minutes per side. Remove and set aside.
Remove the pork from the marinade, allowing excess marinade to drip off.
Grill the pork for 2–3 minutes per side, or until cooked through and nicely charred.
Transfer the pork to a cutting board and let rest for 5 minutes.
Slice the grilled pork into thin strips. Cut the pineapple and onions into bite-sized pieces.
Arrange the pork, pineapple, and onions on a serving platter.
Serve with warm corn tortillas, chopped cilantro, and fresh lime wedges.

Notes

Pork shoulder provides the best balance of flavor and tenderness.
Guajillo chiles add mild heat and a rich fruity flavor without overwhelming spice.
Achiote powder gives authentic color and earthy flavor to al pastor.

Tips for Success

Marinate overnight for the deepest flavor.
Don't overcrowd the grill to ensure good caramelization.
Warm tortillas before serving for the best texture.
Double the marinade and reserve a clean portion as a finishing sauce if desired.

Storage

Store leftover pork in an airtight container in the refrigerator for up to 4 days.

Reheating

Warm gently in a skillet over medium heat until heated through. Leftover meat is also delicious in burrito bowls, quesadillas, and salads.

Nutrition