Tacos Al Pastor
Tacos Al Pastor 🍍 is a medium Mexican recipe that serves 4. 420 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 1 hr 10 min | Cook: 30 min | Total: 1 hr 55 min
Cost: $18.75 total, $4.69 per serving
Ingredients
- 2 lb Pork Shoulder (thinly sliced) (thin chuleta or pork loin, sliced into 1/4‑inch strips)
- 1 large Pineapple (top removed, peeled, and hollowed to act as a spit)
- 2 tbsp Vegetable Oil (for sautéing aromatics)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 3 Dried Guajillo Chilies (stemmed, seeded, roughly chopped)
- 1 cup Water (for simmering chilies)
- 2 Bay Leaf (optional, adds depth)
- 1 tsp Whole Black Peppercorns
- 1 tsp Allspice Berries
- 1 tsp Cumin Seeds
- 2 tbsp White Vinegar
- 1 Orange (juiced, zest reserved)
- 1 tsp Dried Oregano
- 2 Cloves (whole)
- 12 Corn Tortillas (small, warmed)
- ½ cup Fresh Cilantro (chopped)
- ½ cup White Onion (finely diced for topping)
- ½ cup Salsa Verde (store‑bought or homemade)
- 4 Lime Wedges (for serving)
Instructions
Prepare the Pineapple
Cut off the crown of the pineapple, peel the fruit, then slice off the bottom to create a flat base. Using a spoon or a small knife, hollow out the interior, leaving a thick wall to act as a “spit.” Set the hollowed pineapple aside.
Time: PT10M
Make the Adobo Sauce
Heat vegetable oil in a skillet over medium heat. Add diced onion, minced garlic, and the chopped dried chilies. Sauté until the onion is translucent, about 3 minutes. Add 1 cup water, bay leaves, peppercorns, allspice, cumin seeds, white vinegar, orange juice and zest, oregano, and whole cloves. Simmer for 5 minutes.
Time: PT15M
Temperature: Medium heat
Blend the Sauce
Transfer the simmered mixture to a blender, add a splash of water if needed, and blend until completely smooth. Taste and adjust salt if desired.
Time: PT5M
Marinate the Pork
Place the sliced pork strips in a large mixing bowl. Pour the blended adobo over the meat, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
Time: PT30M
Temperature: Refrigerator 4°C
Assemble Pork on the Pineapple
Remove the pork from the fridge. Lay the marinated strips tightly around the hollowed pineapple, overlapping slightly to create a solid “trompo.” Press the meat firmly so it adheres to the fruit.
Time: PT10M
Roast the Al Pastor
Preheat the oven to 400°F (200°C). Place the pineapple with pork on a lined baking sheet. Roast for 20‑25 minutes, turning once, until the pork is cooked through and the edges are slightly charred.
Time: PT25M
Temperature: 400°F
Rest and Slice
Remove the pineapple from the oven and let it rest for 5 minutes. Using a sharp knife, slice the pork into thin strips, discarding the pineapple core.
Time: PT5M
Warm the Tortillas
Heat a dry skillet over medium‑high heat. Warm each corn tortilla for about 20 seconds per side until pliable.
Time: PT5M
Temperature: Medium‑high heat
Assemble the Tacos
Place a few strips of pork on each tortilla. Top with diced onion, chopped cilantro, a spoonful of salsa verde, and a squeeze of lime. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 38 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: Gluten-Free (with corn tortillas), Dairy-Free, Nut-Free
Allergens: pork, corn (if using corn tortillas)
Ingredient Substitutions
- Instead of Pork Shoulder (thinly sliced): Chicken thigh strips, Turkey breast strips
- Instead of Pineapple: Fresh mango (for garnish only)
- Instead of Vegetable Oil: Canola oil, neutral oil
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Dried Guajillo Chilies: Dried ancho chilies, chipotle peppers in adobo
- Instead of Whole Black Peppercorns: ground black pepper (½ tsp)
- Instead of Allspice Berries: ground allspice (½ tsp)
- Instead of Cumin Seeds: ground cumin (½ tsp)
- Instead of White Vinegar: apple cider vinegar
- Instead of Orange: lime juice (½ cup)
- Instead of Dried Oregano: Mexican oregano
- Instead of Cloves: ground cloves (¼ tsp)
- Instead of Corn Tortillas: flour tortillas
- Instead of Fresh Cilantro: parsley
- Instead of White Onion: red onion
- Instead of Salsa Verde: pico de gallo
Equipment Needed
- Skillet
- Blender
- Sharp Chef Knife
- Cutting Board
- Mixing Bowl
- Baking Sheet
- Tongs
- Measuring Spoons
- Measuring Cups
- Oven
- Plate or Tray
Critical Steps — Do Not Skip
- Ensuring the pineapple is properly hollowed to hold the pork.
- Marinating the pork for at least 30 minutes.
- Roasting at the correct temperature until the pork is charred but not dried out.
Chef Tips from the Video
- For authentic smoky flavor, grill the assembled pineapple on a charcoal grill instead of the oven.
- Add a pinch of smoked paprika to the adobo for extra depth.
- Serve with pickled red onions for a tangy contrast.
Troubleshooting
Pork turns out dry.
Do not over‑cook; keep roasting time to 20‑25 minutes and let the meat rest before slicing. Marinating longer also helps retain moisture.
Adobo sauce is too thick.
Add a tablespoon of water or orange juice while blending until the desired consistency is reached.
Pineapple does not hold the pork together.
Make sure the pineapple walls are at least ½‑inch thick and press the pork tightly. Use a skewer through the center for extra support.
Storage
Refrigerator: Store cooked pork and sauce in airtight containers for up to 3 days.
Freezer: Portion and freeze cooked pork for up to 2 months; thaw before reheating.
Room temperature: Do not leave cooked pork at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the adobo sauce up to 2 days ahead and store refrigerated.
- Marinate the pork overnight for deeper flavor.
- Pineapple can be pre‑hollowed and kept wrapped in plastic wrap in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Tacos al Pastor in Mexican cuisine?
Tacos al Pastor originated in central Mexico in the early 20th century, inspired by Lebanese shawarma brought by immigrants. The pork is marinated in a pineapple‑based adobo and cooked on a vertical spit, creating the iconic street‑food flavor that is now a staple across Mexico.
What are the traditional regional variations of Tacos al Pastor in Mexico?
In Mexico City, al pastor is often served with pineapple chunks, onion, cilantro, and salsa verde. In the Yucatán, the sauce may include achiote and the meat is sometimes cooked on a metal cone called a “trompo” over charcoal for extra smokiness.
What is the authentic traditional way Tacos al Pastor is served in Mexico?
Authentic al pastor tacos are served on small corn tortillas, topped with finely diced white onion, fresh cilantro, a slice of grilled pineapple, and a squeeze of lime. A mild salsa verde or salsa roja is added at the table.
What occasions or celebrations is Tacos al Pastor traditionally associated with in Mexican culture?
Tacos al Pastor are popular at street‑food festivals, family gatherings, and weekend markets. They are also a common feature at birthday parties and celebrations where a taco stand is hired for guests.
How does Tacos al Pastor fit into the broader Mexican cuisine tradition?
Al pastor showcases Mexico’s ability to adapt foreign influences—like Lebanese shawarma—into a uniquely Mexican flavor profile using native ingredients such as pineapple, chilies, and corn tortillas, embodying the country’s vibrant street‑food culture.
What are the authentic traditional ingredients for Tacos al Pastor versus acceptable substitutes?
Traditional ingredients include pork, dried guajillo or ancho chilies, pineapple, white vinegar, orange juice, oregano, and cumin. Acceptable substitutes are chipotle peppers for extra heat, apple cider vinegar for acidity, and chicken thighs if pork is unavailable.
What other Mexican dishes pair well with Tacos al Pastor?
Serve al pastor tacos alongside Mexican rice, refried beans, esquites (Mexican street corn), and a fresh cucumber‑lime salad for a balanced meal.
What are the most common mistakes to avoid when making Tacos al Pastor at home?
Common errors include over‑cooking the pork, not marinating long enough, and using a pineapple that is too soft, which can cause the meat to slip. Also, avoid burning the garlic in the sauce, as it becomes bitter.
Why does this Tacos al Pastor recipe use a pineapple “spit” instead of a traditional vertical rotisserie?
The pineapple “spit” mimics the traditional trompo’s shape while allowing home cooks to achieve the same caramelized pineapple flavor without a large rotisserie. It also keeps the meat moist as the juices drip down during roasting.
Can I make Tacos al Pastor ahead of time and how should I store them?
Yes. Prepare the adobo sauce and marinate the pork up to 24 hours in advance. After cooking, store the sliced pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before assembling tacos.
What texture and appearance should I look for when making Tacos al Pastor?
The pork should be caramelized on the edges with a slight char, while remaining juicy inside. The pineapple should be golden‑brown where it contacts the meat, and the sauce should be smooth and glossy.
How do I know when Tacos al Pastor is done cooking?
The pork is done when it reaches an internal temperature of 145°F (63°C) and the edges are browned. A quick visual check for a crisp, slightly blackened surface indicates the proper finish.
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on vibrant, home‑cooked Latin American recipes, especially Mexican street foods, with clear step‑by‑step tutorials and tips for making restaurant‑style dishes at home.
How does the YouTube channel Jenny Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Jenny Martinez emphasizes budget‑friendly ingredients, practical kitchen hacks (like using a pineapple as a makeshift spit), and detailed explanations of flavor balance, whereas many other channels focus on high‑end equipment or elaborate presentations.
Last updated: August 31, 2026
