Tacos AL Pastor AT Home
TACOS AL PASTOR AT HOME is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 5 hrs | Cook: 40 min | Total: 6 hrs
Cost: $31.42 total, $7.86 per serving
Ingredients
- 3.5 lb Pork Shoulder (bone‑in) (Deboned, then cut into 2–3 inch pieces and later sliced ¼‑½ inch thick)
- 0.5 whole Fresh Pineapple (One half of a ripe pineapple, diced into 1½‑inch chunks for skewers and 1 cup chopped for the marinade)
- 6 pieces Guajillo Chilies (3 for the pork marinade, 3 for the salsa; seeds removed)
- 2 pieces Ancho Chilies (Seeds removed, used in the salsa)
- 1 piece Chipotle Pepper in Adobo (Whole pepper, plus a splash of its adobo sauce)
- 1 tbsp Annatto Seeds (Provides the signature reddish color and subtle earthy flavor)
- 2 tbsp Olive Oil (Extra‑virgin preferred)
- 0.25 cup White Distilled Vinegar (For the pork marinade)
- 1 tbsp White Distilled Vinegar (Added to the salsa)
- 0.25 cup Water (For the pork marinade)
- 2 cup Water (For the salsa simmer)
- 2 tbsp Salt (For the pork spice blend)
- 1 tsp Salt (For the salsa)
- 2 tbsp Sugar (Balances acidity in the pork spice blend)
- 1 tbsp Cumin (Ground, for the pork spice blend)
- 10 pieces Garlic Cloves (5 for pork marinade, 5 for salsa)
- 0.25 cup Crushed Tomato (For the salsa base)
- 0.25 piece Red Onion (Quarter of a medium red onion, used in salsa)
- 8 pieces Corn Tortillas (Warm before serving)
- 0.25 cup Cilantro (Chopped, for garnish)
- 2 pieces Lime (Cut into wedges for serving)
- 0.25 cup White Onion (Thinly sliced for taco topping)
Instructions
Prepare the Pork
Remove the bone from the pork shoulder, cut the meat into 2‑3 inch pieces, then slice each piece into ¼‑½ inch thick strips.
Time: PT15M
Make the Marinade
In a blender combine 1 cup chopped pineapple, 3 guajillo chilies, 2 ancho chilies, 1 chipotle pepper with a bit of its adobo sauce, 2 tbsp olive oil, ¼ cup white vinegar, ¼ cup water, 1 tbsp annatto seeds, 2 tbsp salt, 2 tbsp sugar, 1 tbsp cumin, and 5 garlic cloves. Blend on high until smooth. Reserve about ½ cup of the liquid for later.
Time: PT10M
Marinate the Pork
Place the pork strips in a large bowl, pour the blended marinade over them, and toss to coat evenly. Cover and refrigerate for at least 4 hours, up to 24 hours.
Time: PT4H
Prepare the Salsa
Remove seeds from the remaining 3 guajillo chilies, 2 ancho chilies, 5 garlic cloves, and the quarter red onion. Dry‑toast them in a dry skillet over high heat for 5‑10 minutes until fragrant. Transfer to a pot, add ¼ cup crushed tomato, 2 cups water, and 1 tbsp white vinegar. Simmer covered for 8 minutes, then blend until slightly rustic. Stir in 1 tsp salt and adjust water for a saucy consistency.
Time: PT15M
Dice Fresh Pineapple
Peel and core the half pineapple, then cut the flesh into 1½‑inch cubes that will fit on skewers.
Time: PT10M
Assemble Skewers
Soak wooden skewers in water for at least 30 minutes. Thread pork strips and pineapple cubes alternately (pork‑pineapple‑pork…) until the skewer is full. Repeat until all meat and pineapple are used.
Time: PT5M
Preheat the Grill
Light a full chimney starter of charcoal and let it ash over, or preheat a gas grill to medium‑high (≈400°F / 200°C).
Time: PT10M
Temperature: 400°F
Grill the Skewers
Place the skewers on the hot grill. Cook, turning every 2‑3 minutes, until the pork is nicely charred and the pineapple is caramelized, about 10‑15 minutes total.
Time: PT15M
Temperature: 400°F
Slice and Chop
Remove the pork and pineapple from the skewers. Slice the pork thinly (≈¼ inch) and chop the pineapple into small bite‑size pieces.
Time: PT5M
Crisp the Pork in a Skillet
Heat a large non‑stick skillet over high heat. Add the sliced pork (no extra oil needed) and sauté for 5‑6 minutes until edges are crisp. Add the reserved ½ cup of marinade and cook another 2 minutes, allowing it to glaze the meat. Taste and adjust salt if needed.
Time: PT8M
Temperature: high
Assemble the Tacos
Warm the corn tortillas on the grill or in a skillet. Fill each tortilla with a handful of crisp pork, a few pieces of charred pineapple, a spoonful of salsa, and top with sliced white onion, chopped cilantro, and a squeeze of lime.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, High-Protein
Allergens: pork, corn
Ingredient Substitutions
- Instead of Pork Shoulder (bone‑in): Pork butt, Pork leg
- Instead of Fresh Pineapple: Canned pineapple (drained), Mango (for a different flavor)
- Instead of Guajillo Chilies: Chili powder (2 tbsp)
- Instead of Ancho Chilies: Pasilla chilies, Additional guajillo chilies
- Instead of Chipotle Pepper in Adobo: Chipotle powder (1 tsp), Smoked paprika
- Instead of Annatto Seeds: Paprika, Turmeric (for color only)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of White Distilled Vinegar: Apple cider vinegar, Lime juice
- Instead of White Distilled Vinegar: Apple cider vinegar, Lime juice
- Instead of Salt: Kosher salt, Sea salt
- Instead of Salt: Kosher salt, Sea salt
- Instead of Sugar: Honey (1 tbsp), Agave syrup (1 tbsp)
- Instead of Cumin: Ground coriander, Garam masala (small amount)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Crushed Tomato: Tomato puree, Fresh ripe tomatoes (blended)
- Instead of Red Onion: White onion, Shallots
- Instead of Corn Tortillas: Flour tortillas
- Instead of Cilantro: Parsley
- Instead of Lime: Lemon wedges
- Instead of White Onion: Red onion
Equipment Needed
- Blender
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Skewers
- Chimney Starter
- Charcoal Grill or Gas Grill
- Non‑Stick Skillet
- Tongs
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Marinating the pork for at least 4 hours to allow pineapple enzymes to tenderize the meat.
- Achieving a good char on the pork and pineapple on the grill without overcooking the meat.
- Crisping the pork in the skillet and glazing with the reserved marinade for flavor and shine.
Chef Tips from the Video
- Use a kitchen torch to quickly char the pork edges if you don’t have a grill.
- For extra smoky flavor, add a small piece of smoked paprika to the pork spice blend.
- Let the skillet get very hot before adding the pork; this creates the signature crispiness.
Troubleshooting
Pork turns out tough after grilling.
Ensure the pork was marinated for the full 4‑hour minimum. If still tough, slice the meat thinner before the final skillet step and cook just until crisp.
Salsa is too thick.
Add a little more water or a splash of vinegar while blending until the desired saucy consistency is reached.
Pineapple burns before the pork chars.
Move the pineapple pieces to the cooler side of the grill or brush them lightly with a bit of the reserved marinade to protect them.
Storage
Refrigerator: Store cooked pork and salsa in airtight containers for up to 3 days.
Freezer: Pork can be frozen raw (marinated) for up to 2 months; thaw before grilling.
Room temperature: Do not leave cooked tacos at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork a day ahead for deeper flavor and tenderness.
- Prepare the salsa up to 2 days in advance; it actually improves as the flavors meld.
- Pork can be frozen after marinating; thaw in the refrigerator before grilling.
Frequently Asked Questions
What is the cultural significance and history of Al Pastor Tacos in Mexican cuisine?
Al Pastor tacos originated in central Mexico in the early 20th century, brought by Lebanese immigrants who adapted their shawarma technique using pork, pineapple, and Mexican spices. The dish reflects a fusion of Middle‑Eastern spit‑roasting with Mexican flavors and has become a staple of street food across the country.
What are the traditional regional variations of Al Pastor in Mexico?
In Mexico City, al pastor is typically served on small corn tortillas with pineapple, onion, and cilantro. In the Yucatán, the pork may be marinated with achiote paste and orange juice, while in northern regions the meat is often spicier, using more chipotle or guajillo chilies.
How is Al Pastor traditionally served in Mexican street food culture?
Street vendors slice thin strips of charred pork directly from a vertical spit, place them on a warm corn tortilla, top with a few pieces of grilled pineapple, chopped white onion, fresh cilantro, and a squeeze of lime. The tacos are eaten immediately while the meat is still hot and juicy.
During which occasions or celebrations is Al Pastor commonly enjoyed in Mexican culture?
Al Pastor is a popular everyday street food, but it also appears at festivals, fairs, and family gatherings, especially during celebrations like Día de los Muertos and local fiestas where vendors set up taco stands.
How does Al Pastor fit into the broader Mexican cuisine tradition?
Al Pastor showcases Mexico’s love for bold, layered flavors—smoky, sweet, and spicy. It exemplifies the Mexican tradition of using local ingredients (pineapple, chilies, corn tortillas) to reinterpret foreign cooking methods, creating a dish that is both familiar and uniquely Mexican.
What are the authentic traditional ingredients for Al Pastor versus acceptable substitutes?
Authentic al pastor uses pork shoulder, dried guajillo and ancho chilies, annatto (achiote) seeds, pineapple, chipotle in adobo, and a touch of vinegar. Substitutes can include chili powder for missing chilies, paprika for annatto color, or canned pineapple if fresh is unavailable, though flavor will vary slightly.
What other Mexican dishes pair well with Al Pastor tacos?
Al pastor pairs beautifully with classic Mexican sides such as esquites (Mexican street corn), refried beans, a fresh cucumber‑lime salad, or a chilled agua fresca like horchata or jamaica.
What makes Al Pastor tacos special or unique in Mexican cuisine?
The combination of sweet pineapple, smoky char from the grill, and the bright acidity of the salsa creates a balance of flavors that is uniquely Mexican. The use of a spit‑roasted technique adapted from Lebanese shawarma also sets it apart from other Mexican pork preparations.
What are the most common mistakes to avoid when making Al Pastor Tacos at home?
Common errors include under‑marinating the pork, overcooking the meat on the grill, and using too much pineapple which can make the tacos soggy. Also, failing to achieve a good char will result in a bland flavor profile.
Why does this Al Pastor recipe use pineapple juice in the marinade instead of plain water or stock?
Pineapple juice contains bromelain, an enzyme that breaks down protein fibers, tenderizing the pork similarly to a slow‑roasted spit. This allows the meat to become juicy and tender without the need for a large vertical rotisserie.
Can I make Al Pastor tacos ahead of time and how should I store them?
Yes. Marinate the pork up to 24 hours ahead, and the salsa can be prepared 2 days in advance. Store the cooked pork and salsa in airtight containers in the refrigerator and reheat the pork briefly in a skillet before assembling the tacos.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical home cooking tutorials, often tackling challenging dishes and breaking down complex techniques into approachable steps for everyday cooks.
How does the YouTube channel Brian Lagerstrom's approach to Mexican cooking differ from other Mexican cooking channels?
Brian Lagerstrom emphasizes experimentation and problem‑solving, testing multiple methods (grilling, pressure‑cooking, braising) before settling on the most reliable technique, whereas many Mexican cooking channels stick to traditional methods without extensive troubleshooting.
Last updated: September 1, 2026
