Tacos Al Pastor (Tacos De Trompo)
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These Tacos Al Pastor (Tacos De Trompo) are made with thinly sliced pork shoulder marinated in achiote, pineapple juice, garlic, and warm spices, then cooked until juicy with lightly charred edges. The traditional version is cooked on a vertical spit called a trompo, while this home-cook method brings those signature sweet, smoky, and tangy flavors to your kitchen without specialty equipment.
I designed this for real kitchens and easy taco nights, with all the bold, street-style flavor and none of the extra fuss. Pair with my Mexican Fruit Salad.
Quick Look: Tacos Al Pastor (Tacos De Trompo)
- Prep Time: 10 minutes prep + 2 hours to marinate (or overnight)
- Cook Time: 20 minutes
- Total Time: 30 minutes + time to marinate
- Servings: 6
- Dietary Info: Gluten-free and dairy-free when served with corn tortillas
- Method: Marinate thinly sliced pork, then grill with pineapple and onion
- Technique: Build an achiote-based marinade, coat sliced pork, cook over high heat, then chop the pork and grilled toppings
- Flavor/Texture: Sweet, smoky, tangy, caramelized
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, Fish Tacos with Mango Salsa, and Carne Asada Tacos Recipe.
Made With Amore,
“Absolutely authentic and delicious! The smell will get you ready long before they are!”
– Ted F
Simple Ingredients
The marinade combines achiote, pineapple juice, garlic, and warm spices for classic al pastor flavor, while a variety of flavorful toppings finish the tacos.
- Pork Shoulder: Thinly sliced pork shoulder has enough fat to stay juicy while cooking over high heat and absorbs the marinade beautifully.
- Achiote Paste: Gives the pork its red color and earthy, peppery flavor. It’s also used in my Pollo Asado Recipe.
- Pineapple Juice and Pineapple: Pineapple juice adds sweetness to the marinade, while grilled pineapple becomes lightly caramelized and adds the best contrast.
- Spices: Mexican oregano and the other warm spices add herbal, citrusy, and savory notes that complement the achiote and pork.
- Corn Tortillas: Warm corn tortillas provide the traditional base for serving the juicy pork, caramelized pineapple, onion, and cilantro.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- 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 my Fish Tacos with Mango Salsa next!
- 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.
- Vegetarian Version: Replace the pork with marinated grilled or pan-fried seitan or tofu.
- Mexican Oregano Substitute: Italian oregano can be used in a pinch, though the flavor will be slightly different.
How to Make Tacos Al Pastor
This recipe brings the bold flavors of tacos al pastor to your home kitchen. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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. Assemble your tacos and enjoy!
Tacos de Trompo Recipe FAQs
Tacos de trompo are a style of tacos al pastor traditionally made with marinated pork stacked on a vertical spit called a trompo. As the meat cooks, it develops caramelized edges before being shaved into thin pieces for tacos.
Yes. Arrange the marinated pork in a single layer on a lined baking sheet and cook at 375°F until the pork reaches at least 145°F in the center. Add the pineapple and onion to the pan so they can caramelize alongside the pork.
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.
Store leftover cooked pork, pineapple, and onion separately in airtight containers in the refrigerator for up to 3–4 days. Store tortillas and fresh toppings separately. Reheat the pork in a skillet over medium heat until warmed through, adding a small splash of water if needed to prevent it from drying out.
Serving Suggestions
Tacos al pastor are traditionally served on warm corn tortillas with pineapple, onion, cilantro, and lime. Experiment with different types of salsas, such as Red Chili Salsa, or try this Avocado Coleslaw as a fun topping. For a larger Mexican-inspired meal, serve the tacos with Mexican Street Corn, Charred Corn and Zucchini Salad, Mexican Fruit Salad, or a fresh Mexican Rice. Leftover pork can also be used in quesadillas, rice bowls, or tostadas.
My Pro Tips
Recipe Tips
- Slice the pork thinly and evenly so it cooks quickly and develops browned edges without drying out.
- Marinate overnight when possible for deeper achiote and pineapple flavor.
- Use medium-high to high heat when cooking the pork so the exterior caramelizes while the inside stays juicy.
- Don’t skip the pineapple. Grilling it brings out its natural sweetness and gives the tacos that classic sweet-savory contrast.
- Keep the tortillas warm until serving so they remain soft and pliable.
More Mexican Recipes
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Tacos Al Pastor Recipe
Ingredients
- 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
- 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
- Slice the pork thinly and evenly so it cooks quickly and develops browned edges without drying out.
- Marinate overnight when possible for deeper achiote and pineapple flavor.
- Use medium-high to high heat when cooking the pork so the exterior caramelizes while the inside stays juicy.
- Don’t skip the pineapple. Grilling it brings out its natural sweetness and gives the tacos that classic sweet-savory contrast.
- Keep the tortillas warm until serving so they remain soft and pliable.
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.