Tacos Al Pastor Recipe
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.
Servings: 6 servings
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
Calories: 335kcal | Carbohydrates: 26g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 474mg | Potassium: 827mg | Fiber: 3g | Sugar: 18g | Vitamin A: 274IU | Vitamin C: 76mg | Calcium: 60mg | Iron: 3mg
