📝 About This Recipe
Born from the fusion of Lebanese shawarma techniques and vibrant Mexican flavors, Al Pastor is the undisputed king of street tacos. This recipe features thinly sliced pork shoulder bathed in a rich, earthy adobo of achiote, dried chilies, and warm spices, balanced by the bright acidity of pineapple. Slow-roasted until the edges are caramelized and crispy, it delivers a complex explosion of smoky, sweet, and savory notes in every bite.
🥗 Ingredients
The Pork
- 3 lbs Pork Butt (Shoulder) (boneless, sliced into 1/4-inch thick steaks)
The Adobo Marinade
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 2 pieces Ancho Chilies (stemmed and seeded)
- 3.5 oz Achiote Paste (one standard small package)
- 1/2 cup Pineapple Juice (fresh is best for enzymes)
- 1/2 cup White Vinegar
- 4 cloves Garlic (peeled)
- 1 teaspoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 2 pieces Chipotle in Adobo (plus 1 tbsp of the sauce)
- 2 teaspoons Kosher Salt
The Assembly and Garnish
- 1 whole Fresh Pineapple (peeled and sliced into rounds)
- 24 pieces Corn Tortillas (small street taco size)
- 1 large White Onion (finely diced)
- 1 bunch Fresh Cilantro (finely chopped)
- 4 pieces Limes (cut into wedges)
- 1 cup Salsa Verde (for serving)
👨🍳 Instructions
-
1
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2-3 minutes until fragrant but not burnt.
-
2
Place toasted chilies in a bowl of hot water and soak for 15 minutes until softened. Drain and discard soaking water.
-
3
In a blender, combine the soaked chilies, achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, chipotle peppers, and salt. Blend until completely smooth.
-
4
Place the sliced pork in a large bowl or heavy-duty zip-top bag. Pour the marinade over the meat, ensuring every slice is thoroughly coated. Marinate in the refrigerator for at least 4 hours, ideally overnight.
-
5
Preheat your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup.
-
6
To mimic a vertical 'trompo', place a thick slice of pineapple on a baking sheet. Insert two long wooden skewers vertically into the pineapple.
-
7
Thread the marinated pork slices onto the skewers, stacking them tightly. Top the stack with another slice of pineapple.
-
8
Roast the pork tower in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F and the outside is charred and caramelized.
-
9
Let the meat rest for 10-15 minutes. This allows juices to redistribute so the meat stays moist.
-
10
Using a very sharp knife, shave thin ribbons of meat vertically from the stack, just like a street vendor. Chop any larger pieces into bite-sized bits.
-
11
Dice the roasted pineapple from the top and bottom of the stack to serve with the meat.
-
12
Warm the corn tortillas on a hot griddle until pliable and slightly charred.
-
13
Assemble the tacos by piling the shaved pork onto tortillas, topped with roasted pineapple, diced onion, cilantro, and a squeeze of fresh lime.
💡 Chef's Tips
For the best texture, freeze the pork for 30 minutes before slicing to get those paper-thin strips. If you don't want to build a tower, you can roast the meat flat on a sheet pan at high heat (425°F) for 20 minutes for a quicker version. Ensure you use 'Mexican' oregano rather than Mediterranean; it has citrusy notes that are essential for the flavor profile. Don't skip the achiote paste—it provides the signature deep red color and earthy flavor that defines Al Pastor. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning in the oven.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Agua Fresca. Serve alongside 'Frijoles Charros' (cowboy beans) for a hearty meal. A side of grilled spring onions (cebollitas) adds a wonderful charred sweetness. Top with a spicy Salsa de Chile de Árbol if you prefer a significant heat kick. Finish the meal with cinnamon-dusted churros for a classic Mexican dessert experience.