Name: Oven-Roasted Tacos al Pastor with Pineapple Salsa
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 12 servings
Cuisine: Mexican cuisine
Ingredients: 3 lb pork shoulder (boneless, cut into 1-inch thick steaks); 2 tbsp achiote paste; 4 pcs guajillo chiles (stemmed and seeded); 2 pcs chipotle chiles in adobo; 0.5 cup pineapple juice; 0.25 cup white vinegar; 4 pcs garlic cloves; 1 tsp cumin (ground); 1 tsp oregano (dried Mexican); 1.5 tsp salt; 1.5 cup pineapple (diced); 0.5 cup red onion (finely diced); 0.25 cup cilantro (fresh, chopped); 1 pcs jalapeño (seeded and minced); 1 tbsp lime juice (freshly squeezed); 0.25 tsp salt; 12 pcs corn tortillas (warmed); lime wedges (for garnish)

Tacos al Pastor

Prep: 30 min • Cook: 240 min. Tender pork shoulder marinated in achiote and chiles, slow-roasted in the oven until tender, then thinly sliced and served in warm tortillas with a fresh pineapple salsa, red onion, and cilantro, bringing the authentic flavors of Mexico right to your table.

Preparation time: 30 min
Cooking time: 4 hrs
Total time: 4 hrs 30 min
Servings: 12
Course: Main
Complexity: Medium

Units:

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Ingredients

For the Pork

3lb pork shoulder(boneless, cut into 1-inch thick steaks)
2 tbsp achiote paste
4 pcs guajillo chiles(stemmed and seeded)
2 pcs chipotle chiles in adobo
1/2 cup pineapple juice
1/4 cup white vinegar
4 pcs garlic cloves
1 tsp cumin(ground)
1 tsp oregano(dried Mexican)
1 1/2 tsp salt

For the Pineapple Salsa

1 1/2 cup pineapple(diced)
1/2 cup red onion(finely diced)
1/4 cup cilantro(fresh, chopped)
1 pc jalapeño(seeded and minced)
1 tbsp lime juice(freshly squeezed)
1/4 tsp salt

For Serving

12 pcs corn tortillas(warmed)
lime wedges(for garnish)

Instructions

Prepare the Pork Marinade

Rehydrate the guajillo chiles: Place the stemmed and seeded guajillo chiles in a small bowl, cover with hot water, and let soak for 15-20 minutes until soft. Drain and reserve.
Combine all marinade ingredients: In a blender, combine the rehydrated guajillo chiles, achiote paste, chipotle chiles in adobo, pineapple juice, white vinegar, garlic, cumin, Mexican oregano, and salt. Blend until completely smooth.
Marinate the pork: Place the pork shoulder steaks in a large bowl or a resealable bag. Pour the marinade over the pork, ensuring it's evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Roast the Pork

Preheat the oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or foil for easier cleanup.
Arrange the pork: Arrange the marinated pork shoulder steaks in a single layer on the prepared baking sheet. You can layer some sliced pineapple under and over the pork if desired for extra flavor.
Slow roast: Roast for 2 to 3 hours, or until the pork is very tender and easily shreds with a fork. Flip the pork halfway through cooking. The internal temperature should reach at least 145°F (63°C).
Broil for crispiness: For extra crispiness, you can broil the pork for 5-7 minutes at the end, watching carefully to prevent burning.
Rest and shred: Remove the pork from the oven and let it rest for 10 minutes. Then, thinly slice or shred the pork into bite-sized pieces.

Prepare the Pineapple Salsa

Combine ingredients: In a medium bowl, combine the diced pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño, fresh lime juice, and salt. Stir gently to combine.
Let flavors meld: Let the salsa sit for at least 15 minutes for the flavors to meld.

Assemble the Tacos

Warm tortillas: Warm the corn tortillas on a comal, in a dry skillet, or wrapped in a damp paper towel in the microwave until soft and pliable.
Fill and serve: Fill each warm tortilla with a generous amount of the thinly sliced oven-roasted pork al pastor. Top with a spoonful of the pineapple salsa, and garnish with fresh cilantro, a squeeze of lime, and extra diced red onion if desired. Serve immediately.

Nutrition

Servings: 12
Serving size (imperial): 3.5 oz

Nutrient	Per serving	Per 100 g	Total (12 servings)
Calories	350.5 kcal	350.5 kcal	4,206 kcal
Protein	25.2 g	25.2 g	302.4 g
Fat	18.1 g	18.1 g	217.2 g
Carbs	28.7 g	28.7 g	344.4 g

Tips

Marinating pork overnight allows flavors to fully penetrate, resulting in a more tender and flavorful al pastor.
Don't overcrowd the baking sheet; roast in batches if necessary for even cooking and browning of the pork.
Serve tacos immediately after assembly to enjoy the warmth of the tortillas and pork with the fresh salsa.

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Ingredients

For the Pork

3lb pork shoulder(boneless, cut into 1-inch thick steaks)
2 tbsp achiote paste
4 pcs guajillo chiles(stemmed and seeded)
2 pcs chipotle chiles in adobo
1/2 cup pineapple juice
1/4 cup white vinegar
4 pcs garlic cloves
1 tsp cumin(ground)
1 tsp oregano(dried Mexican)
1 1/2 tsp salt

For the Pineapple Salsa

1 1/2 cup pineapple(diced)
1/2 cup red onion(finely diced)
1/4 cup cilantro(fresh, chopped)
1 pc jalapeño(seeded and minced)
1 tbsp lime juice(freshly squeezed)
1/4 tsp salt

For Serving

12 pcs corn tortillas(warmed)
lime wedges(for garnish)

Instructions

Prepare the Pork Marinade

Rehydrate the guajillo chiles: Place the stemmed and seeded guajillo chiles in a small bowl, cover with hot water, and let soak for 15-20 minutes until soft. Drain and reserve.
Combine all marinade ingredients: In a blender, combine the rehydrated guajillo chiles, achiote paste, chipotle chiles in adobo, pineapple juice, white vinegar, garlic, cumin, Mexican oregano, and salt. Blend until completely smooth.
Marinate the pork: Place the pork shoulder steaks in a large bowl or a resealable bag. Pour the marinade over the pork, ensuring it's evenly coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.

Roast the Pork

Preheat the oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or foil for easier cleanup.
Arrange the pork: Arrange the marinated pork shoulder steaks in a single layer on the prepared baking sheet. You can layer some sliced pineapple under and over the pork if desired for extra flavor.
Slow roast: Roast for 2 to 3 hours, or until the pork is very tender and easily shreds with a fork. Flip the pork halfway through cooking. The internal temperature should reach at least 145°F (63°C).
Broil for crispiness: For extra crispiness, you can broil the pork for 5-7 minutes at the end, watching carefully to prevent burning.
Rest and shred: Remove the pork from the oven and let it rest for 10 minutes. Then, thinly slice or shred the pork into bite-sized pieces.

Prepare the Pineapple Salsa

Combine ingredients: In a medium bowl, combine the diced pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño, fresh lime juice, and salt. Stir gently to combine.
Let flavors meld: Let the salsa sit for at least 15 minutes for the flavors to meld.

Assemble the Tacos

Warm tortillas: Warm the corn tortillas on a comal, in a dry skillet, or wrapped in a damp paper towel in the microwave until soft and pliable.
Fill and serve: Fill each warm tortilla with a generous amount of the thinly sliced oven-roasted pork al pastor. Top with a spoonful of the pineapple salsa, and garnish with fresh cilantro, a squeeze of lime, and extra diced red onion if desired. Serve immediately.

Nutrient

Per serving

Per 100 g

Total (12 servings)

Calories

350.5 kcal

4,206 kcal

Protein

25.2 g

302.4 g

Fat

18.1 g

217.2 g

Carbs

28.7 g

344.4 g

Tips

Marinating pork overnight allows flavors to fully penetrate, resulting in a more tender and flavorful al pastor.

Don't overcrowd the baking sheet; roast in batches if necessary for even cooking and browning of the pork.

Serve tacos immediately after assembly to enjoy the warmth of the tortillas and pork with the fresh salsa.