Tacos Al Pastor (Tacos De Trompo)
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These Tacos al Pastor are an easy, home-cook version inspired by the bold, vibrant flavors of Mexico. Made with easy-to-find ingredients and a simple achiote-based marinade, this recipe skips the dried chiles, trompo, and specialty equipment while still delivering the sweet, smoky, tangy flavor people love in classic al pastor tacos.
I designed this for real kitchens and easy taco nights, with all the bold, street-style flavor and none of the extra fuss. It’s great paired with my Mexican Fruit Salad.
Quick Look at This Recipe
- Prep Time: 10 minutes prep + 2 hours to marinate (or overnight)
- Cook Time: 20 minutes
- Total Time: 30 minutes + time to marinate
- Servings: 8 people
- Dietary Info: Gluten-free, dairy-free
- Method: Grill, stovetop, or oven-baked
- Technique: Thinly sliced pork marinated in an achiote-based sauce, then cooked hot and fast for caramelized edges
- Flavor & Texture: Sweet, smoky, and tangy with juicy pork, lightly charred edges, and bursts of caramelized pineapple
Why you’ll love this family favorite!
I’ll admit it—I’m usually not a fan of fruit paired with grilled meat. But with tacos al pastor, pineapple isn’t optional, and once I tried it this way, I was completely sold. I fell in love with this classic Mexican dish during a trip to Mexico and came home inspired to create an easy, home-cook version I could actually make in my own kitchen.
Mexican cuisine is a favorite in our house, and this al pastor pork has become a family staple. It’s sweet, savory, and full of bold flavor, and it makes the most delicious tacos for an easy, crowd-pleasing meal. You will also love my Leftover Turkey Tacos.
Made With Amore,
“Absolutely authentic and delicious! The smell will get you ready long before they are!”
– Ted F
What are Tacos al Pastor?
Pastor street tacos are a beloved Mexican street food made with thinly sliced, marinated pork that’s cooked until juicy and lightly charred, then served in warm corn tortillas with pineapple, onion, cilantro, and a squeeze of lime. Traditionally, the pork is stacked and cooked on a vertical spit called a trompo—which is why you’ll often hear them called tacos de trompo.
The flavors are bold, slightly sweet, smoky, and tangy, thanks to the marinade and the caramelized pineapple. While the traditional method uses a trompo, this recipe recreates those classic al pastor flavors at home using simple techniques and everyday kitchen equipment.
Try making a shrimp version of this taco by using the leftovers from Pan-Seared Garlic Butter Shrimp or RedRock Grilled Shrimp!
Simple Ingredients
- Pork: Thinly sliced boneless pork shoulder or pork butt is ideal for tacos al pastor. This cut has enough fat to stay juicy while cooking, and when sliced thin, it absorbs the marinade beautifully and develops lots of flavor as it cooks. It also stays tender even with high heat, which is key for taco-style pork.
- Achiote paste: Achiote paste is made from ground annatto seeds and is essential for al pastor–style flavor. It gives the pork its signature brick-red color along with an earthy, slightly peppery depth that sets this dish apart. This ingredient is the backbone of the marinade and what gives these tacos their unmistakable look and taste. It’s also used in my Pollo Asado Recipe.
- Ground cumin: Warm and aromatic, cumin adds a subtle smokiness and nuttiness to the marinade. It rounds out the flavors and pairs especially well with the achiote and pork.
- Dried Mexican oregano: Mexican oregano has a more robust, slightly citrusy flavor than Mediterranean oregano and adds a distinctive herbal note to the marinade. If needed, Italian oregano can be used as a substitute, though the flavor will be a bit milder.
- Smoked paprika: Smoked paprika brings gentle heat and a smoky sweetness that enhances the grilled flavor of the pork. It helps recreate that street-style depth without needing a trompo or open flame.
- Pineapple: Pineapple juice adds sweetness and acidity to the marinade, helping to tenderize the pork while balancing the savory spices. Fresh pineapple slices grilled alongside the pork caramelize slightly, adding bursts of sweetness that perfectly complement the rich meat.
- White vinegar: A small amount of white vinegar adds brightness and tang, cutting through the richness of the pork and helping the marinade penetrate more deeply.
- Red onion: Thick slices of red onion grill alongside the pork and pineapple, becoming lightly charred and sweet. They add texture, flavor, and that classic finishing touch to al pastor tacos. Use an extra onion to make a bowl of our shrimp ceviche for snacking while your tacos are cooking.
See the recipe card for quantities.
Variations and Substitutions
These are the best tacos al pastor! Here are some variations for the next time you make them.
- Swap in Chicken: Use boneless, skinless chicken thighs or chicken breast in place of the pork. Marinate and cook them in a similar manner as the pork, just be sure to adjust the cooking time as needed.
- Try It With Beef: While not as traditional, you can experiment with using thinly sliced beef, such as skirt steak or flank steak, for a different flavor profile. I also use flank seak in this Italian stuffed beef recipe.
- Vegetarian: Replace the pork with marinated grilled or pan-fried seitan or tofu.
How to Make Tacos Al Pastor
This Mexican meat with pineapple is simple to make! Street tacos al pastor are a very popular dish at Mexican restaurants, and now you can make them at home with great flavor and little effort. See the recipe card at the bottom of the post for more.
- Mix the achiote paste, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, pineapple juice, vinegar, and vegetable oil in a small bowl.
- Slice the pork into thin slices and place it in a large mixing bowl or resealable plastic bag. Add the marinade and toss to coat, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Grill the meat on a preheated grill for 7 to 8 minutes per side or until the outer layer of meat is slightly charred. Cook the pork until an instant-read meat thermometer inserted into the center of the largest piece reads at least 145°F. Transfer the pork to a platter or baking sheet.
- Add the onion and pineapple slices to the grill and cook on both sides until slightly charred, about 5 minutes per side.
- Warm the corn tortillas on a dry skillet or grill for a few seconds on each side until pliable.
- Place the meat on a cutting board and slice it into thin pieces. Cut the pineapple and onions into bite-sized pieces.
- Place a few slices of cooked pork, grilled pineapple, and red onion onto each warm corn tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice. Serve the tacos al pastor immediately and enjoy the delicious flavors! Try it with this charred corn and zucchini salad as a side.
My Pro Tip
Recipe Tips
- Marinating Time: Give the pork enough time to marinate for maximum flavor. Overnight marination is recommended, but if you’re short on time, aim for at least 2 hours to allow the flavors to penetrate the meat.
- Thin Slices: Slice the pork shoulder into thin, uniform slices. This allows more marinade to penetrate the meat and also for quick and even cooking, ensuring the meat remains tender and juicy.
- Achiote Paste: Achiote paste is a key ingredient for the distinct flavor of al pastor. Look for authentic achiote paste, which can be found in Latin American grocery stores or online. It provides a characteristic red color and earthy taste to the marinade.
- Different Methods: When grilling outdoors, use medium-high heat to achieve a nice char on the meat. For stove-top cooking, use a hot skillet or grill pan to sear the meat and create a similar effect. Cast-iron is a great option here.
- Charred Pineapple and Onion: Aim for some charring to enhance their flavors when grilling the pineapple and onion. The slight caramelization adds a delicious smoky and sweet element to the tacos.
- Storing Leftovers: Store leftover al pastor pork in an airtight container in the refrigerator for up to 3–4 days. For best results, keep the pork separate from the tortillas and toppings so everything stays fresh.
Tacos de Trompo Recipe FAQs
The traditional and most commonly used meat for tacos al pastor is pork. Specifically, pork shoulder or pork butt (also known as pork shoulder butt or Boston butt) is often preferred due to its marbling and tenderness. These cuts have enough fat to keep the meat moist and flavorful during cooking. It also absorbs the marinade flavors and cooks quickly on the grill or stovetop, resulting in juicy and delicious meat.
Absolutely, you can easily make this recipe in the oven. Here’s how to do it.
– Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup.
– Arrange the marinated pork slices on the baking sheet, ensuring they are in a single layer.
– Add pineapple chunks and red onion rounds to the baking sheet alongside the pork slices.
– Place the baking sheet in the preheated oven and cook for about 25-30 minutes, or until the pork is cooked through and slightly charred and the pineapple and onions are caramelized.
– Remove the baking sheet from the oven and let the meat rest for a few minutes. Then transfer the pork, pineapple, and onions to a cutting board and slice.
It’s best to reheat the meat separately from the tortillas and toppings. For best results, reheat the meat in a skillet until it reaches an internal temperature of 165°F (74°C). Add a small splash of water or pineapple juice helps keep the meat juicy and prevents it from drying out. Warm the tortillas in a dry skillet or wrap them in damp paper towels and microwave for a short time to make them pliable. Add fresh toppings and enjoy!
Yes. This recipe works well on a stovetop grill pan, cast iron skillet, or in the oven. A hot pan or high oven heat helps caramelize the marinade and create flavorful browned edges, even without an outdoor grill.
Why is my al pastor pork dry?
Dry pork usually means the meat was sliced too thick or cooked at too high a heat. For the best texture, slice the pork thin and cook it just until it’s caramelized on the outside and juicy inside. Reheating the chopped pork briefly in a skillet with a splash of pineapple juice or water can also help restore moisture.
Tacos al Pastor Toppings & Serving Ideas
The traditional toppings for al pastor are onion, pineapple, cilantro, and lime. Here are more ideas:
- Salsa Varieties: Experiment with different types of salsas, such as salsa verde, Red Chili Salsa, or pico de gallo, to accompany your tacos.
- Guacamole: Add a dollop of homemade or store-bought guacamole for a creamy and flavorful addition. Or try this avocado coleslaw as a fun topping.
- Pickled Vegetables: Consider serving pickled onions, jalapeños, or radishes as a tangy and crunchy topping.
Serve your tacos with cilantro rice, Mexican street corn, and a side of black beans or refried beans. Leftover pork is also great for quesadillas, rice bowls, or quick taco lunches the next day.
More Mexican Recipes
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Tacos Al Pastor Recipe
Ingredients
Marinade:
- 2 pounds boneless pork shoulder, 900g, or pork butt, thinly sliced (1/4 inch thick)
- 2 tablespoons achiote paste
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup pineapple juice
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil, any non-flavored oil will work
For grilling:
- 1 small pineapple, peeled, cored, and cut into rings or chunks
- 1 red onion, peeled and sliced into thick rounds
For serving:
- Corn tortillas, or flour tortillas
- Diced onions
- Chopped fresh cilantro
- Lime wedges
Instructions
- In a bowl, prepare the marinade by combining the achiote paste, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, pineapple juice, vinegar, and vegetable oil. Mix until combined.
- Use a sharp knife to slice pork into thin slices—place in a large mixing bowl or resealable plastic bag.
- Add the thinly sliced pork shoulder to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to overnight.
- Preheat the grill to medium-high heat. Grill the meat for 7 to 8 minutes per side or until the outer layer of meat is slightly charred. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145°F.
- Transfer the pork to a platter or baking sheet and grill the onion and pineapple slices on both sides until slightly charred, about 5 minutes per side.
- Place meat on a cutting board and slice it into thin pieces. Cut pineapple and onions into bite-size pieces.
- Warm the corn tortillas on a dry skillet or grill for a few seconds on each side until pliable.
- Place a few slices of cooked pork, grilled pineapple, and red onion onto each warm corn tortilla to assemble the tacos. Top with diced onions, chopped cilantro, and a squeeze of lime juice.
- Serve the tacos al pastor immediately and enjoy the delicious flavors!
- Note: Adjust cook time depending on the meat slices’ thickness and desired char level on the pineapple and onions. Keep an eye on them while grilling to prevent overcooking or burning.
Notes
- Marinating Time: Give the pork enough time to marinate for maximum flavor. Overnight marination is recommended, but if you’re short on time, aim for at least 2 hours to allow the flavors to penetrate the meat.
- Thin Slices: Slice the pork shoulder into thin, uniform slices. This allows for quicker and more even cooking, ensuring that the meat remains tender and juicy.
- Achiote Paste: Achiote paste is a key ingredient for the distinct flavor of al pastor. Look for authentic achiote paste, which can be found in Latin American grocery stores or online. It provides the characteristic red color and earthy taste to the marinade.
- Cooking Methods: If grilling outdoors, use a medium-high heat to achieve a nice char on the meat. For stove-top cooking, use a hot skillet to sear the meat and create a similar effect.
- Charred Pineapple and Onion: When grilling the pineapple and onion, aim for some charring to enhance their flavors. The slight caramelization adds a delicious smoky and sweet element to the tacos.
- Proper Tortillas: Use fresh, high-quality corn tortillas for an authentic touch. Warm them slightly on a dry skillet or grill to make them pliable and enhance their flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely authentic and delicious! The smell will get you ready long before they are!
Yes! The hard part is waiting for it to cook! So happy you loved the recipe.
The best tacos al pastor you can make at home! MUST TRY.