Grilled Tacos al Pastor are a culinary delight, bursting with flavor from the perfectly marinated pork grilled to perfection. The addition of homemade chili paste and fresh corn tortillas elevates these tacos to a whole new level, creating an unforgettable taste experience that showcases the essence of authentic Mexican cuisine.
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🍍 The Ingredients
While the ingredients for Tacos al Pastor may necessitate a quick trip to your local Hispanic food market or an online order, their harmonious combination results in one of the greatest tacos you’ll ever taste. Find ingredient notes (including substitutions and variations) below.
🌶️ Substitutions and Variations
- Protein – We recommend a boneless pork shoulder (Boston butt or pork butt) because the marbling (streaks of fat) make the meat tender and juicy. You can substitute a pork loin (not tenderloin) and still get delicious results. A pork tenderloin is very lean and will dry out during the cooking process. Both beef chuck and chicken thighs are wonderful options. Cooking times will vary.
- Pineapple – We highly recommend using fresh pineapple juice (not from concentrate or sweetened). This can be found in the juice section of most well-stocked supermarkets. If you can’t get fresh pineapple for grilling, use canned, but get the type packed with water, not syrup. Orange juice can be substituted.
- Chiles – The homemade chili garlic paste adds amazing depth of flavor and can be made up to 2 weeks in advance. Guajillo and ancho peppers can be found in many supermarkets, Hispanic markets, or can easily be ordered online. You can use bottled paste and still get excellent results. Any type of dried chili will work for the paste, just do a little research, some carry more heat than others.
- Achiote paste – This is a key ingredient found in specialty markets, but can also be easily ordered online. If you omit it, the taste will still be delicious, you just won’t get the classic bright red color.
- Tortillas – Corn is traditional, and homemade corn tortillas are amazing. However, flour tortillas are delicious, too.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Fresh pineapple is a key ingredient in making authentic tacos al pastor. We use a pineapple corer to easily get slices for grilling. Or, just cut up the pineapple after you’ve cut the pieces for the top and bottom of the marinated pork.
👩🏼🍳 How to Make Homemade Chili Paste
- Step 1: Cook the chiles and garlic in hot oil for 1 to 2 minutes.
- Step 2: Remove the chiles with a slotted spoon. Place them in a pot and cover with water.
- Step 3: Drain the chiles through a strainer, reserving the liquid
- Step 4: Add chiles, garlic, salt, bouillon cubes, and 1 cup soaking liquid to a blender.
- Step 5: Purée until smooth.
- Step 6: Let cool and transfer to a jar with a tight-fitting lid.
Expert Tip
Place the pork shoulder in the freezer for 30 to 40 minutes before slicing it. This will firm up the meat and make slicing much easier.
🌮 How to Make Tacos al Pastor
- Step 1: Slice the pork.
- Step 2: Add the marinade ingredients to the blender.
- Step 3: Purée until smooth, about 1 minute.
- Step 4: Submerge the pork in the marinade in a dish, cover, and chill overnight.
- Step 5: Slice the pineapple and place it on a skewer.
- Step 6: Stack the pork on and top with pineapple.
Expert Tip
We use our tacos al pastor skewer (with plate) to grill the meat. You can also use wooden or metal skewers that you insert into the bottom slice of the pineapple to secure the meat. Or, you can simply grill the strips of marinated pork directly on the grill until crispy on the edges and fully cooked (about 15 to 20 minutes).
🔥 How to Cook Tacos al Pastor
- Step 1: Heat a charcoal grill and place the meat over indirect heat.
- Step 2: Cook for 2 hours, trimming the dark edges after 1 hour.
- Step 3: Grill the pineapple slices.
- Step 4: Cut off chunks of the pork.
- Step 5: Chop the grilled pineapple.
- Step 6: Build the tacos.
🍽️ How To Serve
- We recommend using a paper towel (or two) to soak up some of the rendered grease that will have collected in the pan.
- For a dramatic presentation, bring the pork tower to the table and slice the meat, and place it on your guest’s open tortilla.
- Have bowls of the toppings such as chopped cilantro, red onion, grilled pineapple (cut into chunks), and the heated reserved sauce. Let guests build their tacos.
- We love to serve these amazing tacos with individual servings of slow-cooked borracho beans and homemade cilantro lime rice.
🙋🏽♂️ Frequently Asked Questions
They are similar. Carnitas are slow-cooked pork, usually braised or roasted until tender and crispy. Al pastor is marinated and then typically cooked on a spit (like shawarma), with bold spices and pineapple for a sweet, smoky flavor.
Yes, you can make tacos al pastor at home by grilling or roasting the marinated pork in the oven or on a grill, then slicing it thinly to serve in warm tortillas.
Diced onions, fresh cilantro, pineapple chunks, and a squeeze of lime, roasted tomato salsa, or heated al pastor sauce (reserved from the marinade before adding the pork).
Ready to make the best tacos this side of Mexico? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Grilled Tacos al Pastor
Video
Equipment
- Al Pastor Skewer for Grill
- Charcoal or gas grill
Ingredients
For the Chili Paste
- 1 cup vegetable oil
- 20 guajillo chiles dried, stems and seeds removed
- 35 chiles de Arbol dried, stems and seeds removed
- 4 cloves garlic
- 2 teaspoon Kosher salt
- 1 chicken bouillon cube
For the Tacos al Pastor
- 1 3 lb pork shoulder boneless
- ½ cup pineapple juice
- ½ cup distilled white vinegar
- ¼ cup chili paste
- ¼ cup achiote paste
- 6 tablespoon light brown sugar
- 4 cloves garlic
- 1½ teaspoon oregano dried, preferably Mexican
- 1½ teaspoon cumin ground
- 1½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 tablespoon Kosher salt
- 1 whole pineapple
- 12 corn tortillas
- 1 cup red onion finely chopped, for garnish
- cilantro fresh, chopped, for garnish
- lime wedges for serving
Instructions
Make the Chili Paste
- Heat the oil in a large, sturdy skillet over medium heat until shimmering. Add the chiles and garlic and stir to coat with the oil. Simmer in the oil for about 2 minutes. Use a slotted spoon or tongs to carefully remove the chiles and garlic and place them on a platter lined with paper towels.1 cup vegetable oil, 20 guajillo chiles, 35 chiles de Arbol, 4 cloves garlic
- Pat the chiles and garlic dry and place them in a large pot. Add just enough water to cover the chiles. Bring to a simmer and cover. Simmer for 7 minutes, or until the chiles are very tender.
- Drain the chiles and garlic through a colander into a heatproof bowl, reserving the liquid.
- Transfer the chiles and garlic to a blender. Add the salt, bouillon cube, and 1 cup of the chile water. Purée for 1 minute, until very smooth. Allow the paste to cool down and then transfer to a jar with a tight-fitting lid. Refrigerate for up to 2 weeks.2 teaspoon Kosher salt, 1 chicken bouillon cube
Make the Tacos al Pastor
- Place the pork shoulder in the freezer for 30 minutes (this makes slicing it easier).1 3 lb pork shoulder
- In a blender, add the pineapple juice, vinegar, oil, chile paste, achiote paste, brown sugar, garlic, oregano, cumin, pepper, cinnamon, cloves, and salt. Purée until smooth. Set aside.½ cup pineapple juice, ½ cup distilled white vinegar, ¼ cup chili paste, ¼ cup achiote paste, 6 tablespoon light brown sugar, 4 cloves garlic, 1½ teaspoon oregano, 1½ teaspoon cumin, 1½ teaspoon black pepper, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, 2 tablespoon Kosher salt
- Remove the pork shoulder from the freezer and use a sharp knife to cut it into ¼-inch slices.
- Place the pork in a large dish and pour about three-quarters of the marinade over it. Turn the meat over and press the marinade into the pork. Cover and chill for up to 24 hours, preferably overnight. Add the remaining marinade/sauce to a container with a lid and refrigerate.
- Prepare your charcoal (or gas) grill to medium-high heat, creating a 2-zone (heat and no-heat) set-up.
- Cut the top and base off the pineapple. Cut two ½-inch slices. Cut the remaining pineapple into slices or chunks, cutting around the core.1 whole pineapple
- Press one pineapple slice down the skewer and then layer the marinated pork on the skewer. Top with the other pineapple slice.
- Place the skewer plate over the indirect heat and cover for 1 hour.
- After 1 hour, use kitchen shears (or a sharp knife) to cut away dark spots on the edges of the meat. Cover and cook for another 45 minutes.
- Add the pineapple slices and cook for another 15 minutes (the meat should cook for 2 hours). Add the extra sauce to a saucepan and gently warm it.
- Carefully remove the skewer plate and pineapple from the grill. Cut the pineapple into chunks and use a large, sharp knife to slice pieces of meat from the skewer.
- Serve at once with warmed corn tortillas, garnished with the grilled chopped pineapple, cilantro, onion, warmed sauce, and lime wedges.12 corn tortillas, 1 cup red onion, cilantro, lime wedges
Notes
Nutrition
NOTE: This recipe is adapted from the amazing Chef Ford Fry from his TexMex Cookbook.
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