Print

Al Pastor Pork Tacos with Pineapple

Close-up of two Al Pastor Pork Tacos topped generously with diced pineapple, white onion, and cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic-tasting Al Pastor pork tacos at home using a rich achiote marinade and grilled pineapple.

Ingredients

Scale
  • 3 lbs pork shoulder, trimmed and cut into 1-inch thick slices
  • 1 cup pineapple juice
  • 1/2 cup white vinegar
  • 1/4 cup achiote paste
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 tablespoon salt
  • 1 small white onion, quartered
  • 1 cup fresh pineapple, cut into 1/2-inch thick rings
  • 24 small corn tortillas
  • 1/2 cup finely chopped white onion (for topping)
  • 1/2 cup chopped fresh cilantro (for topping)
  • Lime wedges (for serving)

Instructions

  1. Rehydrate the dried chiles: Place the guajillo and ancho chiles in a small saucepan, cover with water, and bring to a simmer. Remove from heat, cover, and let stand for 20 minutes until soft. Drain the water.
  2. Prepare the marinade: In a blender, combine the rehydrated chiles, pineapple juice, vinegar, achiote paste, garlic, cumin, oregano, cloves, pepper, salt, and quartered onion. Blend until completely smooth.
  3. Marinate the pork: Place the pork slices in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring all pieces are coated. Refrigerate for at least 4 hours, or preferably overnight.
  4. Cook the pineapple: Lightly oil a grill or grill pan. Grill the pineapple rings over medium-high heat for 3-4 minutes per side until grill marks appear and the pineapple is slightly caramelized. Remove and dice the grilled pineapple.
  5. Cook the pork: If you have a vertical broiler or rotisserie, stack the marinated pork slices onto a spit and roast. For a home oven method, preheat your oven to 400°F (200°C). Arrange the pork slices in a single layer on a baking sheet. Roast for 25-35 minutes, flipping halfway, until the internal temperature reaches 145°F (63°C) and the edges are slightly crispy.
  6. Shred the pork: Remove the pork from the oven and let it rest for 5 minutes. Coarsely chop or shred the pork. If desired, briefly sear the shredded pork in a hot skillet to crisp the edges.
  7. Warm the tortillas: Heat the corn tortillas on a dry skillet or comal over medium heat until soft and pliable, about 30 seconds per side.
  8. Assemble the tacos: Fill each warm tortilla with a portion of the Al Pastor pork. Top with diced grilled pineapple, chopped white onion, and fresh cilantro. Serve immediately with lime wedges on the side.

Notes

  • If you prefer a skillet method without roasting, sear the marinated pork slices in batches in a hot, oiled pan until cooked through and browned.
  • For extra flavor, add 1/4 cup of orange juice to the marinade mixture.
  • Serve with a simple salsa verde or a spicy red salsa.

Nutrition

Find it online: https://spoonfulsnap.com/al-pastor-pork-tacos-with-pineapple/