Trying tacos al pastor in Mexico City showed me why this iconic Mexican street food is loved for its marinated pork, pineapple, smoky spices, and bold flavors. Traditionally cooked on a vertical spit in shawarma style, al pastor blends indigenous and immigrant influences into one delicious street taco favorite.
You can easily recreate al pastor at home using a grill, stove, or oven. A good spice mix, taco seasoning, and proper taco preparation create juicy pork meat with authentic Mexican flavors. I once used translated directions from a taqueria owner, and the flavorful meat turned out rich, smoky, and perfect for authentic tacos.
Carne De Pastor-The Short Answer
Served on warm corn tortillas with tender meat, grilled pineapple, pickled red onions, and cilantro, these homemade tacos make a delicious meal. From pork tacos to grilled tacos, this taco dish is perfect for fans of fusion cooking, traditional street food, and flavorful pork inspired by classic Mexican cooking.
Why is It Al Pastor?
Al Pastor started when Lebanese immigrants brought shawarma-style cooking to Mexico. Mexican chefs later used pork with pineapple, chili peppers, achiote, and annatto seeds for its signature red color. I still remember flavorful tacos al pastor with marinated pork from Mexico City and Puebla.
- At home I tested different cooking methods using a mini trompo, closed grill, and oven as an effective cooking method for carne de pastor.
- Many recipes online try to mimic method traditions from restaurants across Mexican states but they often feel overly complicated and messy.
- A simple recipe with properly grilled meat, slow roasting, and thin pieces can still create fantastic tacos and an absolute winner.
- For me an authentic tacos al pastor recipe should feel easy, approachable, and incredibly flavorful.
Ingredients Overview & Measurement
When I make al pastor, I use Pork butt or pork shoulder because the shoulder has enough fat and marbled texture for tender, flavorful meat. I ask the butcher to slice it thinly, though I sometimes partially freeze and pound it myself. For larger batches, 3 lbs pork butt or 3 lb pork shoulder cooks perfectly on a mini trompo during grilling or cooking.
- Main chiles include chile guajillo, dried chile, chile chipotle, and chile de arbol for smoky and spicy flavor.
- I combine aromatics like garlic, onion, and bay leaves with spices such as cinnamon, clove, black pepper, cumin, Mexican oregano, salt, all spice, ground cumin, ground allspice, ground cloves, ground ginger, whole black peppercorns, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon anise seed, 1/2 teaspoon dried sage, 1/4 teaspoon ground thyme, and 5 whole cloves.
- For the classic signature color, I always use achiote paste, achiote powder, or ground achiote powder with 1 tbsp achiote paste, 1 tbsp kosher salt, 1 tsp cumin, 1 tsp Mexican oregano, 1/2 tsp black pepper, 1/2 tsp all spice, 5 chile guajillo that are deseeded, 5 dried chile de arbol, 2 chile chipotle in adobo, chipotle peppers in adobo sauce, and smoky peppers.
To balance the heat, sweetness, and bitterness, I mix:
- I use 1/4 cup apple cider vinegar, 1/4 cup canned pineapple juice, 1 orange juiced, and 1 lime juiced to balance the marinade with acidity and sweetness.
- One fresh pineapple with 4 pineapple spears adds a subtle sweet flavor that works perfectly in savory dishes like al pastor.
- For the base, I mix 1 tbsp neutral oil, 4 garlic cloves, 1/2 chopped onion, 2 bay leaves, 1 tsp Knorr, 1 cup chicken stock, and 1/4 cup water so the marinade stays rich, smooth, and flavorful.
I serve pork tacos in corn, white, or yellow tortillas with fresh toppings like cilantro, onions, salsa verde, avocado salsa, lime wedges, tomatoes, and radishes, though I once used flank steak with Sazon Goya, guajillo chiles, kosher salt, adobo, and canned ingredients, and it still tasted incredible.
Why Canned Pineapple Works Better for al pastor
- From my own trial and errors, the most important thing I learned is you CANNOT use fresh pineapple juice in an al pastor marinade.
- The science works because pineapples contain a certain enzyme that breaks down protein, leading to protein breakdown and turning pork into mush with a mushy, unpleasant texture.
- I noticed time after time that the pork texture became mushy pork, no matter which marinade option I tested for carne de pastor.
- Even though fresh pineapple, fresh juice, and raw pineapple juice give a strong sweet pineapple flavor, the active pineapple enzymes ruin the meat texture.
- I switched to canned pineapple, and it became the better option because the process removes enzymes during the pineapple process.
- Using a can of pineapples still gives rich pineapple flavor, balanced sweet flavor, and full flavor without the problems linked to NOT fresh pineapple.
- Now I always use pineapple juice from canned fruit for a better marinade, helping avoid missing flavor while keeping the pork juicy instead of turning into mushy pork.
Step By Step Instructions
Building the Trompo
I learned this recipe and cooking process by watching street vendors use proper tools on a traditional vertical spit. At home, I make a mini trompo in the oven or on the grill because the results still taste authentic.
- Use a thick chunk of pineapple as the base and insert a sturdy skewer for layering pork shoulder slices. Add another pineapple chunk on the top and slow roast at 275°F for 2 1/2 to 3 hours until the internal temp reaches 145°F.
- Let the meat rest for 10 minutes before cutting it onto a pan or griddle with sliced onions, pineapple chunks, flavorful drippings, and extra onions. The smoky al pastor flavor develops in a couple minutes.
- If short on time, you can pan fry the meat individually, though the trompo method gives a more tender roast and remains my favorite option.
Preparing the Marinade
I usually partially freeze the pork butt for a couple of hours because it becomes easier to slice and pound thinly, though a good butcher can help.
- Over medium heat, I lightly brown garlic, 1/2 onion, and oil, then add guajillo chiles, bay leaves, and chile de arbol for a more spicy flavor. Let everything saute for 1-2 minutes until the garlic cloves become perfectly sautéed and lightly browned inside a stainless steel pan.
- The deep flavors of al pastor cooking come from blending 1/4 cup water, apple cider vinegar, chipotle chiles, chicken stock, 1 tsp Knorr, 1 cup water, and canned pineapple juice in a blender with extra spices. Always blend until perfectly smooth using juice from canned pineapples, not fresh pineapple juice.
- Strain through a fine mesh strainer with a spoon, then discard or repurpose leftover chunks into salsa. I press the sauce using a black spatula until the red chunky mixture turns into a smooth sauce inside a clear bowl on a wooden surface.
- The savory mixture in the background already smells incredible. Then marinate the meat in the fridge for 4-8 hours inside a glass dish until the raw al pastor meat becomes fully marinated with a thick red sauce, rich and glossy texture, and smoky red chili peppers.
Roasting and Serving
My favorite method for roasting uses a thick slice of pineapple and a thick wooden skewer placed on a baking sheet or cast iron skillet.
- Carefully layer the pork slices, secure them with pineapple, and make mini trompos side-by-side if needed. The uncooked meat cooks slowly around the vertical skewer while fresh pineapple keeps everything juicy.
- During the last 30 minutes, start basting with pan juices, then rotate the trompo on its side under the broiler for 2-3 minutes until the outside becomes caramelized, crispy, and evenly coated with al pastor spices.
- Once you thinly slice the meat, the inside stays juicy while the outside develops a golden-brown crust similar to the style used by taqueros. The layered, seasoned, and stacked tightly meat reminds me of shawarma, especially beside the juicy pineapple that adds fresh contrast.
- Finish everything until nicely browned in true seasoned al pastor style. The final savory and colorful dish carries deep traditional Mexican flavors and softened onions that are ready to serve on corn tortillas with cooked onions, raw onions, cilantro, salsa verde, classic tacos al pastor, diced onions, and green salsa served on a metal tray.
Steak and Grill Variation
I also tested another version using 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, cloves, soy sauce, vinegar, orange juice, and lime juice.
- I pulse everything into a well-blended paste, keep scraping down sides for 3 to 5 minutes, then spread paste over flank steak before wrapping it in plastic and letting it refrigerate for 6 hours or overnight.
- After you preheat the outdoor grill to medium-high heat and lightly oil the grate, remove the excess marinade and grill steak until firm, hot, and slightly pink in the center.
- Cook for 8 minutes per side until an instant-read thermometer shows 140 degrees F or 60 degrees C. Then chop steak into small pieces, place them on a platter, and keep them warm.
- Blend chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic to your desired consistency in a thick salsa. Finally, heat tortillas on a microwave safe plate for 1 minute, then serve beef over stacks of two corn tortillas and sprinkle with remaining 1/2 chopped onion, radishes, and extra cilantro.
Taco Assembly Tips
When I cut pork, I always remove large pieces of fat and slice the meat horizontally into long 1/4’’ thick pieces.
- To soften chiles, remove seeds and veins from the dried chiles while wearing gloves, then place them into a small saucepan with water. Let them boil and simmer for 15 minutes to fully soften.
- Add ¼ cup liquid from the pot into a high powdered blender with onion, allspice, peppercorn, Mexican oregano, ginger, achiote powder, salt, and citrus juice until completely smooth.
- Transfer everything into a large bowl or ziplock bag, keep tossing to coat the pork, and leave it to refrigerate again. I usually grill pork for a few minutes per side until just shy of 145 degrees F, then move it to a cutting board.
- For extra flavor, grill pineapple, brush pineapple spears with olive oil, and cook them briefly before you assemble tacos in a hot dry skillet with a spoonful of pork and a fresh squeeze of citrus.
Favorite Serving Style
To prepare pork another way, remove fat carefully and slice pork into long and wide strips like a small pork roast shaved into thin slices.
- Some cooks prefer to soften chilies in a saucepan, then blend softened chiles with ¼ cup water, chipotle chilies, and seasonings. After mixing the marinade for several hours, the sliced meat only needs 5 minutes before serving.
- I like adding slices of pork to tortillas, then assemble everything with a quick toast, chopped pineapple, Tomatillo Salsa, hot sauce, pickled red onion, grilled pineapple, and sliced lime.
- I usually pair it with Mexican Rice, chips and salsa, and a cold glass of Horchata.
Expert Tips
Preparing the Meat
- I learned that the best tacos al pastor start when you thinly slice pork because cutting pork thin helps the meat absorbs marinade and cooks quickly.
- I use a meat mallet to make pork slices thin and even while tenderizing pork for better texture.
- This recipe works with pork loin, pork chops, any cut of meat, or thinly cut steaks.
- I sometimes simmer paste in a saucepan, keep stirring constantly, let it cool, then filter marinade through a fine strainer before I rub steak over both steak sides.
- You can tinker recipe details by adjusting marinade strength, marinade ingredients, herb, and spice levels to blend flavors and improve flavor meat.
Marinating and Storage
- I always marinate meat longer because longer marination creates better flavor.
- When grilling large pounds of beef or extra meat, I prepare extra marinade for an easy prep meal.
- I also make ahead parts of the tacos al pastor recipe, including pickled red onions and sliced pineapple.
- To freeze meat, whether frozen before cooking or frozen after cooking, I remove air from the freezer bag, seal tightly, keep it in the freezer for 3 months, then thaw completely in the refrigerator before heating.
Pineapple and Tortilla Tips
- My favorite trick is to grill pineapple because grilled pineapple becomes sweet caramelized fruit that adds perfect contrast to spicy pork and savory pork.
- Even people who dislike pineapple on pizza usually enjoy it here.
- I use fresh chopped pineapple, fresh pineapple, or canned pineapple cut into small pieces, and sometimes keep grilling optional for convenience.
- Serve with fresh tortillas, especially soft tortillas, warm tortillas, and corn tortillas heated on the grill or stovetop before serving.
- A good serving size is 3 tacos per person, which usually feeds 5 people.
Flavor and Spice Additions
- I buy sazon goya from the Mexican aisle in the grocery store, although achiotte gives more authentic tacos al pastor flavor when found in stores or online.
- I usually top my tacos with avocado sauce, salsa, creamy avocado sauce, store-bought avocado hot sauce, or mild guacamole salsa.
- The usual spice level stays at mild spice, but I like adding fresh sliced jalapeño coins or a red hot chili pepper for extra heat.
Cooking Methods
- The oven method, slow cooker method, and stovetop method all work well for homemade carne de pastor.
- I braise pork using large pork chunks instead of slicing thinly.
- After I preheat oven to 325 degrees F, I heat oil in a large dutch oven over medium high heat, cook pork pieces in batches until browned, then add chicken broth to deglaze pan and scrape browned bits from the bottom.
- I return pork, cover lid, cook in the oven for 2 ½ hours, then enjoy the tender meat before I shred meat and serve.
- The slow cooker method uses a slow cooker with ½ cup chicken broth on low heat for 6-8 hours.
- The stovetop method works best with a hot cast iron skillet, grill pan, or non-stick skillet coated with olive oil.
Nutrition Info
I still remember being surprised by the Nutrition Facts of carne de pastor. One serving contains Calories 400, Fat 9g, Carbs 54g, and Protein 27g, delivering balanced protein content, fat content, and carbohydrate energy. Dietary Fiber 9g and Total Sugars 5g also support better nutrition, nutrient balance, healthy carbohydrates, fiber, sugars, and calorie intake per serving.
- Servings Per Recipe 6
- Total Carbohydrate 54g 20%
- Protein 27g 53%
- Total Fat 9g 11%
- Saturated Fat 3g 14%
- Cholesterol 36mg 12%
- Vitamin C 15mg 17%
- Sodium 1337mg 58%
- Calcium 137mg 11%
- Iron 4mg 22%
- Potassium 732mg 16%
I review nutrition data, ingredients, and Daily Value before preparing recipes for medically restrictive diets. A doctor or registered dietitian can also guide calorie needs and safe consumption within a 2,000 calorie diet.
FAQ’s
What Can You Use Instead of Achiote Paste?
The first time I made carne de pastor, I could not find achiote paste, and the dish missed the rich color and flavor this key ingredient provides. I recommend ordering it online because it is inexpensive, shelf stable, and lasts a long time. If you cannot find the paste, consider another ingredient, but the taste will change.
Which Meat Works Best?
Although pork is the traditional meat for carne de pastor, I sometimes use chicken or beef as an alternative. Chicken thighs stay juicy, while thinly sliced skirt steak or flank steak absorb flavor quickly. Just adjust the cooking time accordingly to keep the meat tender.
Is al pastor Very Spicy?
People often ask if al pastor is spicy, but for me the spice level is around 1/10. The heat depends on the dried chiles used, so if you are worried, deseed them or use a couple less. For a spicier flavor, I recommend adding chile de arbol.
