Al Pastor Recipe

I’ve spent years perfecting my al pastor recipe, and I’m ready to share these closely guarded secrets with you. As a true lover of Mexican street food, I know that getting that perfect blend of chiles, achiote, and pineapple takes more than just following basic instructions. There’s an art to achieving that authentic caramelized pork with its signature sweet-smoky balance, and I’ll show you exactly how to master it.

Recipe

Transform your taco game with this authentic Al Pastor recipe that brings the vibrant streets of Mexico City right to your kitchen. This incredible fusion of Mexican and Middle Eastern cuisine combines chile-marinated pork with sweet pineapple and creates pure magic on your taste buds.

As someone who’s spent years perfecting this recipe, I can promise you that the combination of smoky achiote paste, tangy citrus, and aromatic spices creates meat that’s tender, caramelized on the outside, and bursting with complex flavors.

While traditionally cooked on a vertical spit, this home-friendly version delivers all the same mouthwatering results – juicy, crispy-edged pork with that signature sweet-spicy balance that makes Al Pastor absolutely irresistible.

Whether you’re piling it into warm corn tortillas or serving it over rice, this recipe captures the authentic taste that’s made Al Pastor one of Mexico’s most beloved street foods. Don’t let the ingredient list intimidate you – this crowd-pleasing dish is surprisingly simple to make and worth every minute of preparation.

Ingredients

Creating authentic Al Pastor at home requires careful attention to ingredient selection, as each component plays an essential role in achieving that perfect balance of sweet, spicy, and savory flavors that make this Mexican street food favorite so irresistible. While traditional Al Pastor is cooked on a vertical spit, this recipe adapts the technique for home cooking without compromising on taste.

• 3 lbs pork shoulder, sliced thin (can substitute pork butt)
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 3 chipotle peppers in adobo sauce
• 4 garlic cloves, peeled
• 1 white onion, roughly chopped
• 1/2 cup pineapple juice (fresh is best, but canned works)
• 2 tablespoons achiote paste (essential for authentic color and flavor)
• 1 tablespoon Mexican oregano (regular oregano works in a pinch)
• 1 tablespoon ground cumin
• 2 tablespoons white vinegar
• Salt and pepper to taste

For Serving:

• Corn tortillas (non-negotiable for authenticity)
• 1 fresh pineapple, cored and sliced
• 1 white onion, finely diced
• Fresh cilantro, chopped
• 2 limes, cut into wedges
• Your favorite salsa (salsa verde recommended)

How to Make the Best Authentic Mexican Pork Tacos

• Marinate the pork slices in achiote paste, guajillo chiles, pineapple juice, and aromatics for 4-24 hours. This extended marination allows the enzymes in the pineapple to tenderize the meat while the spices and chilies infuse deep flavor throughout each slice.
• Stack the marinated pork slices on a vertical spit, alternating with pineapple slices. Make certain the meat is packed tightly but not compressed, allowing the fat to render and baste the meat as it cooks.

The pineapple adds sweetness and helps tenderize the meat further.

• Place the assembled spit near a vertical heat source, traditionally charcoal or gas flame, maintaining a temperature of 350°F (175°C). The meat should slowly rotate while cooking, allowing even browning and proper fat rendering across all surfaces.
• Cook the al pastor for 2-3 hours, until the outer layer develops a crispy, caramelized crust. The slow cooking process allows the marinade to create a flavorful exterior while keeping the interior tender and juicy.
• Slice the cooked meat directly off the spit in thin, vertical strips using a sharp knife. The most effective technique is to shave downward, capturing both the crispy exterior and tender interior in each slice.
• Warm corn tortillas on a hot comal or griddle for 30 seconds per side. Fresh, warm tortillas are essential as they remain pliable and complement the hot meat perfectly.
• Assemble tacos by placing meat in warm tortillas, topping with diced pineapple, minced onion, and chopped cilantro. Add salsa verde or your preferred salsa for an extra kick of flavor and freshness.
• Serve immediately while the meat is hot and tortillas are warm. For the best texture, avoid preparing too many tacos at once, as the tortillas can become soggy if left to sit.

Chef Tips



Professional chefs swear by a few key techniques that’ll take your al pastor from good to exceptional. I’ve learned that sharp knife skills are essential – you’ll want thin, uniform meat slices for even cooking and proper marinade absorption.

When it comes to plating techniques, I always stack the meat vertically on your trompo, ensuring each layer slightly overlaps for that authentic presentation.

Nutrition



This traditional Mexican dish is made with marinated pork and pineapple.

One serving of Al Pastor (100g) contains the following nutrients:

Nutrient	Amount
Calories	242
Total Fat	14g
Saturated Fat	4.8g
Cholesterol	65mg
Sodium	580mg
Carbohydrates	8g
Fiber	1g
Sugar	5g
Protein	24g
Iron	2.1mg
Calcium	35mg
Potassium	390mg
Vitamin C	12mg

What You’ll Love About This Recipe



Al Pastor is a beloved Mexican street food that brings the perfect blend of sweet, spicy, and savory flavors right to your kitchen. This homemade version captures all the authentic tastes while being surprisingly manageable to make at home.

Restaurant-Quality Results – Create tender, flavorful pork that rivals your favorite taco shop, complete with the signature pineapple-chili marinade.

Make-Ahead Friendly – The meat can be marinated up to 24 hours in advance, making it perfect for entertaining or meal prep.

Versatile Serving Options – While traditional tacos are classic, the meat works beautifully in burritos, quesadillas, or rice bowls.

Recipe Card

Al Pastor is a traditional Mexican dish featuring marinated pork that’s slow-cooked on a vertical spit and typically served in tacos.

The marinade combines dried chilies, achiote paste, and aromatic spices, creating its signature deep red color and complex flavor profile.

The meat is traditionally layered with pineapple, which adds a sweet contrast to the savory pork.

Ingredients:

4 lbs pork shoulder, sliced

3 dried guajillo chilies

2 dried ancho chilies

1 chipotle pepper in adobo

4 garlic cloves

1 onion

2 tablespoons achiote paste

1 tablespoon oregano

1 tablespoon cumin

1 pineapple, sliced

2 tablespoons vinegar

Salt and pepper to taste

Instructions:

1. Toast dried chilies until fragrant
2. Soak chilies in hot water for 30 minutes
3. Blend chilies with garlic, onion, achiote, spices, and vinegar
4. Marinate sliced pork for 4-24 hours
5. Layer meat and pineapple on vertical spit
6. Cook slowly, rotating for 3-4 hours
7. Slice meat thinly off the spit
8. Serve in tortillas with diced pineapple

Notes:

Ensure meat reaches 145°F internal temperature

Equipment:

Vertical spit roaster

Blender

Large bowl for marinating

Time:

Prep time: 45 minutes

Cooking time: 3-4 hours

Marinating time: 4-24 hours

Cuisine: Mexican

Serving: 8-10 people