Name: Al Pastor Inspired Pork Tacos with Grilled Pineapple
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 18 servings
Cuisine: Mexican cuisine
Ingredients: 3 lb pork shoulder (boneless, cut into 2-inch chunks); 5 pcs guajillo chiles (dried, stems and seeds removed); 2 tbsp achiote paste; 4 pcs garlic cloves (peeled); 0.25 cup white vinegar; 0.25 cup orange juice; 1 tsp cumin (ground); 1 tsp oregano (dried); 1 tsp salt; 0.5 tsp black pepper (ground); 2 tbsp vegetable oil; 0.5 pcs pineapple (peeled, cored, and sliced into rings); 0.25 cup red onion (finely diced); 1 pcs jalapeño (minced (optional for heat)); 0.25 cup cilantro (fresh, chopped); 1 tbsp lime juice (freshly squeezed); 0.25 tsp salt; 18 pcs corn tortillas (warmed); 0.5 cup white onion (finely diced, for garnish); 0.5 cup cilantro (fresh, chopped, for garnish); 6 pcs lime wedges (for serving)

Three Al Pastor inspired pork tacos, richly filled with shredded pork and grilled pineapple salsa, are beautifully arranged on a wooden serving board. Each taco is garnished with finely diced white onion and fresh cilantro. Bright lime wedges are placed nearby, inviting a squeeze of citrus over the vibrant meal. The presentation suggests a casual yet delicious Mexican street food experience.

Invite the vibrant and authentic flavors of Mexican street food into your kitchen with these incredible Al Pastor Inspired Pork Tacos. Originating from Puebla, Mexico, the classic Al Pastor taco features spit-grilled pork marinated in a rich blend of chiles and spices, often served with a slice of pineapple. While we're not using a vertical spit, our recipe captures the essence of this beloved dish perfectly. Succulent pork shoulder is bathed in a deeply flavorful marinade crafted from smoky guajillo chiles, tangy achiote paste, and a chorus of warm spices. After a slow cook to achieve shreddable tenderness, the pork is seared to develop those irresistible crispy edges that define great taco meat. Served on warm, soft corn tortillas, these tacos are truly a culinary adventure. The star accompaniment is a sweet and smoky grilled pineapple salsa, offering a bright, refreshing counterpoint to the savory pork. Finish with fresh cilantro and finely diced onion for a burst of freshness and texture. These Tacos & Burritos are ideal for a festive meal with friends or family, embodying the spirit of Mexican cuisine with every delicious bite. Prepare for a memorable dining experience that transports you straight to the heart of Mexico’s taquerías.

Preparation time: 30 min
Cooking time: 4 hrs
Total time: 4 hrs 30 min
Servings: 18

Recipe extras

CourseMain

ComplexityMedium

Units:

Scale:

Ingredients

Pork and Marinade

3lb pork shoulder(boneless, cut into 2-inch chunks)
5 pcs guajillo chiles(dried, stems and seeds removed)
2 tbsp achiote paste
4 pcs garlic cloves(peeled)
1/4 cup white vinegar
1/4 cup orange juice
1 tsp cumin(ground)
1 tsp oregano(dried)
1 tsp salt
1/2 tsp black pepper(ground)
2 tbsp vegetable oil

Grilled Pineapple Salsa

1/2 pcs pineapple(peeled, cored, and sliced into rings)
1/4 cup red onion(finely diced)
1 pc jalapeño(minced (optional for heat))
1/4 cup cilantro(fresh, chopped)
1 tbsp lime juice(freshly squeezed)
1/4 tsp salt

For Serving

18 pcs corn tortillas(warmed)
1/2 cup white onion(finely diced, for garnish)
1/2 cup cilantro(fresh, chopped, for garnish)
6 pcs lime wedges(for serving)

Rating:

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Instructions

Prepare the Pork Marinade

1Place dried guajillo chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft. Drain the water.
2In a blender, combine the rehydrated chiles, achiote paste, garlic, white vinegar, orange juice, cumin, oregano, salt, and black pepper. Blend until a smooth paste forms, adding a tablespoon of water if needed to reach a desired consistency.
3Place the pork chunks in a large bowl or resealable bag. Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Cook the Pork

1Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add vegetable oil.
2Sear the marinated pork chunks in batches, browning them on all sides. Do not overcrowd the pot. Remove seared pork and set aside.
3Return all pork to the pot. Add 1/2 cup of water or chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the pork is fork-tender and easily shreddable.
4Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot with a bit of the cooking liquid, or transfer to a large skillet and sear over medium-high heat until some edges are crispy.

Prepare Grilled Pineapple Salsa

1Preheat a grill or grill pan to medium-high heat. Lightly brush pineapple slices with oil (optional).
2Grill pineapple slices for 2-3 minutes per side, until charred and softened. Remove, cool slightly, then dice.
3In a medium bowl, combine the diced grilled pineapple, diced red onion, minced jalapeño (if using), fresh cilantro, lime juice, and salt. Mix well and set aside.

Assemble and Serve

1Warm the corn tortillas according to package directions.
2Fill each warm tortilla with a generous portion of the shredded Al Pastor pork. Top with grilled pineapple salsa, diced white onion, and fresh cilantro.
3Serve immediately with fresh lime wedges on the side for squeezing.

Instructions

Prepare the Pork Marinade

1Place dried guajillo chiles in a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft. Drain the water.
2In a blender, combine the rehydrated chiles, achiote paste, garlic, white vinegar, orange juice, cumin, oregano, salt, and black pepper. Blend until a smooth paste forms, adding a tablespoon of water if needed to reach a desired consistency.
3Place the pork chunks in a large bowl or resealable bag. Pour the marinade over the pork, ensuring all pieces are well coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Cook the Pork

1Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add vegetable oil.
2Sear the marinated pork chunks in batches, browning them on all sides. Do not overcrowd the pot. Remove seared pork and set aside.
3Return all pork to the pot. Add 1/2 cup of water or chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the pork is fork-tender and easily shreddable.
4Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot with a bit of the cooking liquid, or transfer to a large skillet and sear over medium-high heat until some edges are crispy.

Prepare Grilled Pineapple Salsa

1Preheat a grill or grill pan to medium-high heat. Lightly brush pineapple slices with oil (optional).
2Grill pineapple slices for 2-3 minutes per side, until charred and softened. Remove, cool slightly, then dice.
3In a medium bowl, combine the diced grilled pineapple, diced red onion, minced jalapeño (if using), fresh cilantro, lime juice, and salt. Mix well and set aside.

Assemble and Serve

1Warm the corn tortillas according to package directions.
2Fill each warm tortilla with a generous portion of the shredded Al Pastor pork. Top with grilled pineapple salsa, diced white onion, and fresh cilantro.
3Serve immediately with fresh lime wedges on the side for squeezing.

Nutrition Information

Calories: 350 kcal
Protein: 25 g
Fat: 18 g
Carbs: 20 g

Nutrient	Per serving
Calories	350 kcal
Protein	25 g
Fat	18 g
Carbs	20 g

Tips

For deeper flavor, marinate the pork overnight. The chiles will infuse the meat thoroughly.
Don't skip browning the pork before slow cooking; it adds crucial depth of flavor to the meat.
Offer a toppings bar with extra salsa, different salsas, avocado, or cotija cheese to customize each taco.