This Pork Al Pastor recipe delivers bold, authentic flavor and is ideal for making restaurant-quality tacos at home. Tender pork shoulder is marinated in a smoky, spicy sauce, roasted until juicy, and thinly sliced for serving. It’s an easy way to recreate classic Mexican street-taco flavors in your kitchen.
Bring the flavor of Mexico to your kitchen
My husband and I have hired the same taquiza for many events, including our wedding. A taquiza is a traditional Mexican taco service that often includes a trompo (vertical spit) for cooking marinated pork and slicing it directly into tacos. The flavor is incredible, and since I can’t book that every week, I developed this method to recreate al pastor at home without specialized equipment.
This version works because:
- The marinade is the star. It combines smoky chilies and warm spices to deliver authentic al pastor flavor.
- You effectively build a vertical spit using common kitchen tools — just a large rimmed pan and skewers are enough.
- It’s impressively dramatic to bring to the table: a stacked spit of roasted al pastor looks and tastes like a taquería favorite.
- Hands-on prep time is just about 30 minutes. I often make it on the weekend and use leftovers for bowls, salads, tacos, and quesadillas during the week.
Key ingredients
Below are notes on the most important ingredients. The full ingredient list with measurements appears in the recipe card further down.
- Chipotle peppers in adobo sauce — available canned in most grocery stores. Use the entire can in the marinade for smoked, spicy depth.
- Al pastor seasoning — a blend of dried chiles and warm spices works well. Ground annatto adds color and a gentle earthy note; paprika may substitute if annatto is unavailable. Guajillo chili powder is traditional and gives authentic flavor; if you can’t find it, use a mild chili powder.
- Pork shoulder (pork butt) — use a boneless cut so you can slice the meat thinly. The fat in this cut renders during roasting, keeping the meat moist and tender. Other cuts won’t yield the same texture.
Instructions
Photos and step-by-step instructions below make the process straightforward. For a summarized recipe, see the recipe card at the end of this post.
- Make the marinade: Blend chipotle peppers with avocado oil, spices, pineapple juice, and apple cider vinegar until smooth.
- Marinate the pork: Toss thinly sliced pork with the marinade and refrigerate at least 4 hours, up to 24 hours, covered or in a zip-top bag.
- Build the spit: Place two pineapple slices side-by-side in the bottom of a large rimmed baking pan or cast-iron skillet and insert a skewer through each stack. Layer the marinated pork slices onto the skewers, repeating until the meat is stacked, then top with remaining pineapple slices.
- Roast low and slow: Cook at 275°F for about 2 hours. This gently cooks the pork through while allowing the outer layers to brown and develop a slight char.
How to serve al pastor
Use the longest, sharpest knife available to thinly slice the cooked pork from the outside edge, letting the slices fall back into the pan to collect the flavorful juices. When you reach the center, remove the top pineapple, dice it, and set it aside. Remove the skewers and chop any remaining pork on a cutting board.
Serve thinly sliced pork and diced pineapple on warmed corn tortillas with finely chopped white onion and fresh cilantro for traditional al pastor tacos. The meat also works beautifully over cilantro-lime rice for a burrito bowl, on nachos or salads, or folded into quesadillas with pepper jack or Oaxaca cheese. Leftovers reheat well in a hot skillet to crisp the edges and revive some char.
Notes and tips from testing
- Slice the pork very thin: A sharp knife is essential. If you prefer, use an electric knife or partially freeze the pork for 1–2 hours to firm it up and make thin slicing easier.
- Skewer choice: Wooden skewers work, but they can soften with prolonged oven time. Metal skewers are sturdier and easier to handle if you plan to double the recipe.
- Positioning in the pan: If you use wooden skewers, place the stack in the center of the pan so drippings remain contained even if the stack leans.
- Planning for serving: If you finish cooking before guests arrive, tent the pork with foil and reduce the oven to the warm setting to keep it hot without over-charring the outside.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat for 4–5 minutes to warm through and re-crisp edges.
- This recipe is naturally gluten-free and dairy-free.
Tacos Al Pastor
Ingredients
- 3 pound boneless pork butt, or pork shoulder
- 7 ounce can chipotles in adobo sauce
- 2 tablespoons avocado oil, or vegetable oil
- 1 tablespoon ground annatto, or paprika
- 1 tablespoon guajillo chili powder, or traditional chili powder
- 1 tablespoon salt
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano (Mexican oregano if available)
- 1 teaspoon ground cumin
- 6 ounce can pineapple juice
- ¼ cup apple cider vinegar, or white vinegar
- 1 pineapple
For serving
- 24 corn tortillas, or street-taco-size flour tortillas
- ½ cup diced onions
- ¼ cup chopped cilantro
Equipment
- blender
Instructions
- Slice the pork shoulder as thinly as possible.
- Combine the entire can of chipotles in adobo, avocado oil, annatto (or paprika), guajillo chili powder, salt, coriander, garlic powder, onion powder, oregano, cumin, pineapple juice, and apple cider vinegar in a blender. Blend until smooth.
- Marinate the sliced pork for at least 4 hours, up to 24 hours.
- Preheat the oven to 275°F (135°C).
- Trim the pineapple, remove the core and skin, and cut into 1-inch-thick slices.
- Place two pineapple slices side-by-side in a large cast-iron pan, 9″ x 13″ baking dish, or rimmed baking sheet. Thread the marinated pork onto skewers, stacking slices, then top each skewer with two more pineapple slices.
- Roast in the oven for 2 hours, until the pork is cooked through and the outer layers show a nice char.
- Remove from the oven. Use a long, sharp knife to thinly slice the pork from the outside edges, letting the meat fall into the pan juices.
- When you reach the middle, remove the top pineapple slices and dice them. Remove the skewers and chop any remaining pork on a cutting board.
- Assemble tacos with warm tortillas, sliced pork, diced pineapple, chopped onion, and cilantro. Serve with salsa or your preferred condiments.
Notes
- Servings: This recipe yields about 24 small tacos (three tacos per person for eight people). For larger gatherings, double the pork and marinade and use sturdy metal skewers for stability.
- Keeping warm: If the pork is ready before serving time, tent loosely with foil and reduce the oven to warm to prevent further charring while maintaining temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium-high heat for 4–5 minutes to crisp the edges and warm through.
- This recipe is naturally gluten-free and dairy-free.
- If you plan to make al pastor regularly, prepare a batch of al pastor seasoning and use about 6 tablespoons of the blend to replace the individual spices in the marinade.
Nutrition Facts
Calories: 518 kcal
Carbohydrates: 60 g
Protein: 44 g
Fat: 12 g
Sodium: 1020 mg
Fiber: 10 g
More Mexican recipes
Explore other Mexican-inspired dishes to pair with these tacos. Here are a few popular ideas to try at home.
Quesabirria Tacos
Chipotle Honey Chicken
Chicken Enchiladas with Creamy Avocado Sauce
