How Tacos Al Pastor Is Made • Tasty

Ingredients

• 4 lb Pork Shoulder (trimmed, cut into 1/4‑inch thick slices)
• 1 lb Pork Belly (skin scored in crosshatch pattern)
• 5 Dried Guajillo Chilies (stems and seeds removed)
• 2 Dried California Chilies (optional for extra smoky flavor)
• 4 Whole Cloves (for toasting)
• 1 Bay Leaf (whole)
• 1 Cinnamon Stick (small)
• 1 tsp Whole Black Peppercorns (for toasting)
• 0.5 cup White Vinegar (for adobo)
• 4 cloves Fresh Garlic (minced)
• 1 medium White Onion (quartered)
• 1 cup Canned Pineapple Chunks (drained)
• 2 tbsp Molasses (dark, unsulphured)
• 1 small Fresh Pineapple (sliced into rings for grilling)
• 1 tbsp Granulated Sugar (for caramelizing pineapple)
• 12 Corn Tortillas (6‑inch, small)
• 2 Lime (cut into wedges)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 White Onion (finely diced for topping)
• to taste Salt
• to taste Black Pepper

Instructions

1. Toast Aromatics

   In a dry skillet over high heat, toast the whole cloves, bay leaf, cinnamon stick, and peppercorns, stirring constantly until fragrant and lightly darkened, about 5 minutes.

   Time: PT5M

2. Torch Dried Chilies

   Using a kitchen torch, char the guajillo and California chilies until the skins blister and turn dark. Transfer to a bowl of hot water and soak for 10 minutes to soften.

   Time: PT10M

   Temperature: torch

3. Blend Adobo Paste

   Drain the chilies, then combine them with the toasted aromatics, white vinegar, minced garlic, quartered onion, canned pineapple, and molasses in a blender. Blend until smooth, adding a splash of water if needed.

   Time: PT5M

4. Slice Pork Shoulder

   Trim the pork shoulder and cut into uniform 1/4‑inch thick slices. Lightly season each slice with salt and pepper.

   Time: PT10M

5. Score Pork Belly

   Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Set aside for later layering.

   Time: PT5M

6. Marinate Pork Slices

   Place each pork slice in a bowl and coat generously with the adobo paste. Let the meat rest for 15 minutes to absorb the flavors.

   Time: PT15M

7. Build the Trompo

   On the vertical spit or grill rack, first lay a ring of fresh pineapple slices at the bottom. Then stack the marinated pork shoulder pieces, adding any trimmings as you go, and finish with the scored pork belly on top.

   Time: PT15M

8. Cook and Shave the Al Pastor

   Preheat the grill/rotisserie to about 450°F. Place the trompo on the spit and rotate continuously. After the first 20 minutes, begin shaving thin slices from the caramelized outer crust. Continue cooking and shaving every 20 minutes until the meat is fully cooked, roughly 2 hours total.

   Time: PT2H

   Temperature: 450°F

9. Caramelize Pineapple Rings

   While the meat cooks, grill the fresh pineapple rings over open flame, brushing each side with granulated sugar. Cook until golden and caramelized, about 5 minutes per side.

   Time: PT10M

   Temperature: high flame

10. Warm Tortillas

    Place corn tortillas on the grill for 30 seconds per side until pliable and lightly charred.

    Time: PT5M

    Temperature: high

11. Assemble Tacos

    On each warm tortilla, add a handful of shaved al pastor, top with diced raw onion, chopped cilantro, a piece of caramelized pineapple, and a squeeze of lime. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt
• Instead of Pork Belly: Extra pork shoulder fat
• Instead of Dried Guajillo Chilies: Ancho Chilies
• Instead of Dried California Chilies: Chipotle Dried Chilies
• Instead of Whole Cloves: Ground cloves (1/4 tsp)
• Instead of Bay Leaf: Dried Thyme
• Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
• Instead of Whole Black Peppercorns: Cracked pepper
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Fresh Garlic: Garlic paste (1 tsp)
• Instead of White Onion: Yellow Onion
• Instead of Canned Pineapple Chunks: Fresh pineapple diced
• Instead of Molasses: Dark brown sugar syrup
• Instead of Fresh Pineapple: Canned pineapple slices
• Instead of Granulated Sugar: Brown Sugar
• Instead of Corn Tortillas: Flour Tortillas (not authentic)
• Instead of Lime: Lemon
• Instead of Fresh Cilantro: Parsley
• Instead of White Onion: Red Onion

Equipment Needed

• Grill or Vertical Rotisserie
• Kitchen Torch
• Blender
• Cutting Board
• Sharp Chef Knife
• Mixing Bowl
• Spatula
• Tongs
• Aluminum Foil (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Toast aromatics
• Torch dried chilies
• Blend adobo paste
• Build the trompo
• Cook and shave the al pastor
• Caramelize pineapple rings

Chef Tips from the Video

• Add a splash of pineapple juice to the adobo for extra sweetness
• Let the cooked trompo rest 10 minutes before shaving to retain juices
• Slice the meat as thin as possible to maximize the flavorful crust

Troubleshooting

Storage

Refrigerator: Store cooked meat in an airtight container for up to 3 days

Freezer: Freeze shredded meat in freezer‑safe bags for up to 2 months

Room temperature: Do not leave at room temperature longer than 2 hours

Make-Ahead Tips

• Marinate the pork slices overnight for deeper flavor
• Pre‑cook the pork belly and store it separately
• Grill pineapple rings ahead of time and re‑warm before serving
• Wrap tortillas in foil and keep warm

Frequently Asked Questions