Guy Fieri's Al Pastor Tacos with Pineapple-Jalapeño Salsa
Guy Fieri's Al Pastor Tacos with Pineapple-Jalapeño Salsa is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 3 hrs | Cook: 2 hrs 35 min | Total: 5 hrs 5 min
Cost: $17.57 total, $2.93 per serving
Ingredients
- 3 lb Pork Shoulder (bone‑in, cross‑cut) (Trim excess fat; cut into 2‑3 large pieces for searing)
- 1 medium Fresh Pineapple (Core and cut into 1‑cup diced pieces; reserve skins for braising lid)
- 1 large Sweet Onion (Finely diced for marinade and salsa)
- 2 pieces Chipotle Peppers in Adobo (Finely chopped; include 2 tbsp adobo sauce)
- 2 tbsp Distilled White Vinegar (Adds acidity to the marinade)
- 4 pieces Garlic Cloves (Minced)
- 1/2 cup Orange Juice (Freshly squeezed if possible)
- 2 tbsp Lime Juice (Freshly squeezed)
- 1 tsp Ground Cumin (Toasted for extra aroma)
- 1 tsp Mexican Oregano (Dried, fragrant variety)
- 1/2 tsp Smoked Paprika (Adds subtle smokiness)
- 1 tsp Kosher Salt (Adjust to taste)
- 1 large Jalapeño Pepper (Fine dice; seeds optional for less heat)
- 1 piece Fresno Chili (Fine dice; adds fruitier heat)
- 1/4 cup Fresh Cilantro (Chiffonade (thin ribbons))
- 2 tbsp Olive Oil (For searing pork)
- 1 cup Low‑Sodium Chicken Stock (Adds moisture for braising)
- 12 pieces Corn Tortillas (Small (6‑inch) for tacos)
- 1 tsp Lime Zest (From the same lime used for juice)
- 6 pieces Fresh Lime Wedges (For serving)
Instructions
Prep Pineapple and Onion for Marinade
Remove the outer skin of the pineapple, core it, and dice about 1 cup. Finely dice the sweet onion. Set aside half of the pineapple for the salsa and keep the skins for later use as a braising lid.
Time: PT10M
Make Al Pastor Marinade
In a mixing bowl combine the diced onion, pineapple pieces, chopped chipotle peppers with 2 tbsp adobo sauce, 2 tbsp white vinegar, minced garlic, 1/2 cup orange juice, 2 tbsp lime juice, 1 tsp cumin, 1 tsp Mexican oregano, 1/2 tsp smoked paprika, and 1 tsp kosher salt. Mix thoroughly.
Time: PT5M
Marinate the Pork Shoulder
Place the pork shoulder pieces in a large zip‑top bag or shallow dish, pour the entire marinade over them, and toss to coat. Seal and refrigerate for 2–3 hours (or up to 4 hours) turning occasionally.
Time: PT2H30M
Prepare Pineapple Jalapeño Salsa
In a small bowl combine the reserved diced pineapple, 1 finely diced jalapeño (seeds removed for milder heat), 1 diced Fresno chili, the remaining diced onion, chopped cilantro, lime zest, 2 tbsp lime juice, and a pinch of salt. Mix gently and let sit while the pork cooks.
Time: PT10M
Sear the Pork Shoulder
Heat 2 tbsp olive oil in a large skillet or Dutch oven over high heat until shimmering. Add the marinated pork pieces and sear each side 2‑3 minutes until a deep brown crust forms. Remove and set aside.
Time: PT5M
Temperature: 350°F
Braise the Pork
Return the pork to the skillet, pour in any remaining marinade, add 1 cup low‑sodium chicken stock, and place the saved pineapple skins on top as a natural lid. Cover the pan (or use foil) and transfer to a pre‑heated oven at 350°F. Braise for 2‑3 hours, or until the meat is fork‑tender.
Time: PT2H30M
Temperature: 350°F
Shred the Pork and Combine with Sauce
Remove the pork from the oven, let it rest 5 minutes, then shred with two forks. Return shredded meat to the pan, stir to coat with the remaining braising juices and pineapple‑chipotle sauce.
Time: PT5M
Warm Tortillas
Heat a dry skillet over medium heat. Warm each corn tortilla 20‑30 seconds per side until pliable. Keep wrapped in a clean kitchen towel to stay warm.
Time: PT5M
Temperature: Medium heat
Assemble Tacos and Serve
Place a generous spoonful of shredded al pastor pork onto each tortilla, top with pineapple jalapeño salsa, a few cilantro ribbons, and a squeeze of fresh lime. Serve immediately with extra lime wedges on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Gluten‑Free (when using corn tortillas), Dairy‑Free, Nut‑Free
Allergens: Corn (tortillas)
Ingredient Substitutions
- Instead of Pork Shoulder (bone‑in, cross‑cut): Pork butt, Pork loin
- Instead of Fresh Pineapple: Canned pineapple chunks (drained)
- Instead of Sweet Onion: Yellow onion
- Instead of Chipotle Peppers in Adobo: Smoked paprika + a dash hot sauce
- Instead of Distilled White Vinegar: Apple cider vinegar (use slightly less)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Orange Juice: Mandarin juice
- Instead of Lime Juice: Lemon juice (use less)
- Instead of Ground Cumin: Coriander powder
- Instead of Mexican Oregano: Regular oregano
- Instead of Smoked Paprika: Regular paprika
- Instead of Kosher Salt: Sea salt
- Instead of Jalapeño Pepper: Serrano pepper
- Instead of Fresno Chili: Red jalapeño
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of Olive Oil: Vegetable oil
- Instead of Low‑Sodium Chicken Stock: Water with a pinch of salt
- Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
- Instead of Lime Zest: Lemon zest
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Large Skillet or Dutch Oven
- Tongs
- Oven
- Zester or Microplane
- Citrus Press (optional) (optional)
- Measuring Spoons
- Measuring Cups
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Marinating the pork for at least 2 hours to develop flavor
- Searing the pork to create a caramelized crust
- Using pineapple skins as a natural braising lid to infuse sweetness and keep moisture
- Braising until the meat is fork‑tender (2‑3 hours)
- Allowing the salsa to rest so the jalapeño mellows and flavors integrate
Chef Tips from the Video
- Use a wood‑fired or charcoal‑smoked oven for authentic smoky flavor
- Reserve the pineapple skins—they act as a natural lid and add subtle caramelized notes
- For extra heat, toast the chipotle peppers briefly before adding to the marinade
Troubleshooting
Pork is not tender after braising
Continue braising for an additional 30‑45 minutes, checking for fork‑tenderness; ensure enough liquid is present.
Salsa is too acidic
Add a pinch of sugar or a drizzle of honey to balance the acidity, and let it sit for a few minutes.
Salsa is watery
Pat the diced pineapple and onion dry with paper towels before mixing, or let the salsa drain in a fine‑mesh sieve for 5 minutes.
Storage
Refrigerator: Store shredded pork and salsa separately in airtight containers for up to 3 days.
Freezer: Freeze leftover shredded pork in a zip‑top bag for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Tortillas can be kept at room temperature in a sealed bag for 2 days.
Make-Ahead Tips
- Marinate the pork overnight for deeper flavor
- Prepare the pineapple jalapeño salsa up to 24 hours ahead; keep refrigerated
- Shred and store the cooked pork; reheat gently with a splash of stock before serving
Frequently Asked Questions
What is the cultural significance and history of Al Pastor Tacos in Mexican cuisine?
Al Pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in a sweet‑spicy pineapple‑chipotle blend and traditionally cooked on a vertical spit called a trompo, delivering the iconic caramelized exterior and tender interior that define Mexican street‑food tacos.
What are the traditional regional variations of Al Pastor tacos in Mexico?
In the Yucatán, al pastor may include achiote paste and be served with pickled red onions. In northern Mexico, the meat is often cooked on a grill rather than a trompo, and the salsa may feature tomatillo instead of pineapple. Each region tweaks the spice blend and toppings while keeping the core pineapple‑marinated pork concept.
How is authentic Al Pastor traditionally served in Mexico?
Authentic al pastor is sliced thin from the rotating spit, placed on a warm corn tortilla, and topped with diced onion, fresh cilantro, a squeeze of lime, and sometimes a small spoonful of pineapple chunks. It is commonly enjoyed as a street‑food snack or part of a larger taco feast.
What occasions or celebrations feature Al Pastor tacos in Mexican culture?
Al pastor tacos are a staple at festivals, fairs, and family gatherings such as birthdays and Día de los Muertos. Their bold flavors and quick handheld format make them perfect for both casual street‑food settings and festive celebrations.
What makes Al Pastor tacos special within the broader Mexican cuisine?
The combination of sweet pineapple, smoky chipotle, and aromatic Mexican oregano creates a unique sweet‑savory profile that sets al pastor apart from other pork preparations. The caramelized exterior from the high‑heat cooking and the tender interior provide a textural contrast prized in Mexican street food.
What are the authentic traditional ingredients for Al Pastor versus common substitutes?
Traditional al pastor uses pork shoulder, pineapple, chipotle peppers in adobo, Mexican oregano, cumin, smoked paprika, and a splash of orange or lime juice. Substitutes like pork butt, canned pineapple, or smoked paprika can work, but they may alter the depth of flavor and texture.
What other Mexican dishes pair well with Al Pastor tacos?
Al pastor pairs beautifully with Mexican street‑style sides such as esquites (Mexican street corn), refried beans, guacamole, and a crisp cucumber‑lime salad. A cold cerveza or agua fresca, like horchata, complements the rich pork and bright salsa.
What are the most common mistakes to avoid when making Al Pastor tacos at home?
Common errors include under‑marinating the pork, skipping the sear which reduces caramelization, using too little liquid during braising causing dry meat, and making the salsa too acidic without balancing sweetness. Follow the marinating time, sear well, and keep enough braising liquid for tenderness.
Why does this Al Pastor recipe use pineapple skins as a braising lid instead of foil?
Pineapple skins act as a natural lid that traps steam while releasing additional sugars and enzymes, enhancing sweetness and helping to break down the pork fibers. This technique mimics the traditional trompo’s rotating heat and adds subtle caramel notes that foil cannot provide.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of culinary programming, from chef‑led cooking demonstrations and recipe tutorials to food‑culture documentaries. It showcases diverse cuisines, cooking techniques, and seasonal menus aimed at both home cooks and food enthusiasts.
Last updated: August 31, 2026
