How to make Amazing Tacos al Pastor

Ingredients

• 5 Guajillo Peppers (dried, seeds, veins and stems removed)
• 1 Ancho Chili Pepper (dried, whole)
• 0.5 Cinnamon Stick (half a stick, broken into pieces)
• 1 tsp Whole Black Peppercorns
• 5 Whole Cloves
• 0.5 tsp Allspice (whole seeds)
• 0.5 tsp Cumin Seeds (whole)
• 9 Garlic Cloves (large, peeled)
• 1 tbsp Ground Onion
• 2 oz Achiote Paste (also called annatto paste)
• 1 tsp Mexican Dried Oregano
• 1 tbsp Kosher Salt
• 0.25 cup Fresh Orange Juice (freshly squeezed)
• 1 cup Pineapple Juice (no added sugar)
• 0.25 cup Apple Cider Vinegar
• 0.25 cup Avocado Oil
• 1 Pineapple (whole, bottom used as skewer base, crown kept for topping)
• 4 lb Pork Shoulder (Boston Butt) (boneless, trimmed of large fat pieces, thinly sliced)
• 1 lb Roma Tomatoes
• 10 oz Tomatillos (peeled)
• 2 Serrano Peppers (stem removed)
• 0.25 White Onion (quartered for salsa)
• 12 Corn Tortillas (small, 6‑inch)
• 1 cup Oaxaca Cheese (grated)
• 0.25 cup Fresh Cilantro (chopped)
• 0.5 White Onion (topping) (finely diced)
• 4 Lime (cut into wedges)

Instructions

1. Toast Dried Peppers and Whole Spices

   Heat a small skillet over medium‑low heat. Add the guajillo peppers, ancho pepper, broken cinnamon stick, black peppercorns, cloves, allspice, and cumin seeds. Stir continuously for 5‑7 minutes until fragrant and the peppers become hot to the touch but not burnt.

   Time: PT7M

2. Rehydrate the Toasted Peppers

   Transfer the toasted peppers to a bowl, rinse quickly under warm water, then cover completely with hot water. Let them soak for 15 minutes while you prepare the rest of the ingredients.

   Time: PT15M

3. Blend the Marinade

   Drain the peppers (reserve the soaking liquid for later if needed). In a blender combine the hydrated peppers, toasted whole spices, 6 garlic cloves, 1 tbsp ground onion, 2 oz achiote paste, 1 tsp Mexican oregano, 1 tbsp kosher salt, ¼ cup orange juice, 1 cup pineapple juice, ¼ cup apple cider vinegar, and ¼ cup avocado oil. Blend until smooth and slightly loose.

   Time: PT5M

4. Prepare the Pineapple Base

   Cut off the bottom of the pineapple (about 1‑inch thick) to create a flat base. Slice off the crown (top) and set aside for later. Peel the remaining fruit, remove the core, and cut the flesh into four large wedges. Place the wedges on a plate and refrigerate until needed.

   Time: PT10M

5. Slice the Pork Shoulder

   Trim excess large pieces of fat from the 4 lb pork shoulder. Slice the meat thinly (about ¼‑inch thick) across the grain. Avoid paper‑thin slices; they should hold together on the skewer.

   Time: PT10M

6. Marinate the Pork

   Place the sliced pork in a large bowl, pour the blended marinade over it, and massage each piece until fully coated. Transfer to a shallow dish, cover tightly, and refrigerate overnight (at least 8 hours).

   Time: PT0M

7. Set Up the Grill and Skewer

   Light charcoal and arrange it around the perimeter of the grill, leaving the center empty (donut shape). Place the cast‑iron griddle in the center. Insert the pineapple base onto the metal skewer, threading it through the center of the griddle so it stands upright.

   Time: PT10M

   Temperature: 350°F

8. Assemble the Meat on the Skewer

   Layer the marinated pork slices onto the skewer, pressing gently to create a compact tower. Trim any stray edges with kitchen scissors for an even surface. Place the pineapple crown on top of the meat stack.

   Time: PT5M

9. Grill the Pork and Pineapple

   Close the grill lid. Grill for about 2 hours, rotating the skewer every 30 minutes to ensure even browning. After the first hour, check for a darkened crust; shave off the outermost browned layer to expose fresh meat and continue grilling for another 30 minutes. Total cooking time is roughly 2‑2.5 hours until the interior reaches 160°F.

   Time: PT150M

   Temperature: 350‑400°F

10. Char the Salsa Ingredients

    While the pork cooks, place 1 lb Roma tomatoes, 10 oz tomatillos, 3 unpeeled garlic cloves, 2 serrano peppers, and ¼ white onion on the grill grates. Char until blackened spots appear (about 10‑12 minutes), turning occasionally.

    Time: PT12M

    Temperature: 400°F

11. Blend the Salsa

    Transfer the charred vegetables to a blender. Add a pinch of salt and blend until slightly chunky. Adjust seasoning with more salt or a squeeze of lime if desired.

    Time: PT5M

12. Slice Cooked Pork and Pineapple

    Remove the skewer from the grill. Using a sharp knife, slice the pork into bite‑size strips. Slice the grilled pineapple wedges into thin rings.

    Time: PT10M

13. Warm the Corn Tortillas

    Place corn tortillas directly on the grill for 30‑45 seconds per side, just until pliable and lightly toasted.

    Time: PT5M

    Temperature: 350°F

14. Assemble the Tacos

    On each warm tortilla, add a generous handful of sliced pork, a few rings of grilled pineapple, a sprinkle of grated Oaxaca cheese, diced white onion, chopped cilantro, and a spoonful of salsa. Finish with a squeeze of fresh lime juice.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Guajillo Peppers: Ancho chilies, Pasilla peppers
• Instead of Ancho Chili Pepper: Guajillo pepper, Pasilla
• Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
• Instead of Whole Black Peppercorns: Ground black pepper (1/2 tsp)
• Instead of Whole Cloves: Ground cloves (1/4 tsp)
• Instead of Allspice: Ground allspice (1/4 tsp)
• Instead of Cumin Seeds: Ground cumin (1/4 tsp)
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Ground Onion: Onion powder (1 tsp)
• Instead of Achiote Paste: Paprika + a pinch of cumin
• Instead of Mexican Dried Oregano: Mexican oregano, regular oregano
• Instead of Kosher Salt: Sea salt
• Instead of Fresh Orange Juice: Orange marmalade (1 tbsp)
• Instead of Pineapple Juice: Apple juice
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Avocado Oil: Olive oil
• Instead of Pineapple: Fresh mango (for topping)
• Instead of Pork Shoulder (Boston Butt): Pork loin
• Instead of Roma Tomatoes: Plum tomatoes
• Instead of Tomatillos: Green tomatoes
• Instead of Serrano Peppers: Jalapeño (milder)
• Instead of White Onion: yellow onion
• Instead of Corn Tortillas: flour tortillas
• Instead of Oaxaca Cheese: Mozzarella
• Instead of Fresh Cilantro: parsley
• Instead of White Onion (topping): red onion
• Instead of Lime: lemon

Equipment Needed

• Skillet
• Blender
• Grill (charcoal or gas)
• Cast Iron Griddle (Weber accessory)
• Metal Skewer (long, sturdy)
• Kitchen Scissors
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups and Spoons
• Tongs
• Spatula or Spoon (for salsa) (optional)

Critical Steps — Do Not Skip

• Toasting the dried peppers and whole spices without burning them.
• Fully hydrating the toasted peppers for a smooth marinade.
• Marinating the pork overnight for deep flavor.
• Maintaining grill temperature between 350‑400°F to develop a caramelized crust.
• Charred salsa ingredients for authentic smoky flavor.
• Caramelizing the pineapple slices on the grill.

Chef Tips from the Video

• Use kitchen shears to trim pork edges for an even surface.
• Let the grilled pork rest 5 minutes before slicing to retain juices.
• For extra smoky flavor, add a few wood chips to the charcoal.
• Grind fresh black pepper and cumin for the spice blend instead of pre‑ground.

Troubleshooting

Storage

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

Freezer: Freeze cooked pork strips in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the pork up to 24 hours in advance.
• Char the salsa vegetables a day ahead and store in the fridge.
• Grill pineapple slices ahead of time; re‑heat briefly before serving.

Frequently Asked Questions