Image of Al Pastor Tacos Recipe

Al Pastor Tacos Recipe

  • icons/brand/timer copy 2 Created with Sketch. Prep Time: 7.5 Hours
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 2.5 Hours
  • icons/brand/timer copy 2 Created with Sketch. Total Time: 12 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 20 - 25 Small Street Tacos


  • 3 Lbs Boneless Pork Shoulder (Partially Frozen)
  • 1 tbsp neutral oil
  • 4 garlic cloves smashed
  • ½ onion
  • 5 chile guajillo deseeded
  • 2 bay leaves
  • ¼ cup water
  • ¼ cup apple cider vinegar
  • 2 chile chipotle in adobo peppers
  • 1 packet Ortega Street Taco Seasoning
  • ¼ cup canned pineapple juice
  • 1 cup chicken stock
  • 1 Fresh whole pineapple
  • Metal Trompo or a sturdy wooden skewer for cooking
  • Tortillas, diced white onion, limes, and cilantro for serving


  1. Thinly slice your pork shoulder (This is easier when the meat is partially frozen, or ask your butcher to do it for you) and set aside in a glass dish or a container large enough to marinate in.
  2. Heat your neutral oil in a skillet over medium-high heat, add the 1/2 onion and smashed garlic cloves and sauté for 2 – 3 minutes until the begin to lightly brown.
  3. Add your chile guajillo and bay leaves and sauté for an additional 2 minutes.
  4. Add in the water and apple cider vinegar and stir, scraping the bottom of the pan. Reduce the heat to low and simmer for 10 minutes. After 10 minutes, remove from the heat and set aside to cool.
  5. In a blender, add in the cooled pepper and onion mixture from the skillet along with the Chipotle in adobo, Ortega Street Taco Seasoning, canned pineapple juice, and chicken stock. Blend on high for 1-2 minutes until the mixture is broken down.
  6. Pour the mixture through a fine mesh sieve directly over the pork shoulder, pushing the mixture through the rubber spatula until only pulp remains (discard the pulp or set aside for a different use.)
  7. Using your hands. rub the marinade into the pork shoulder until all of the meat is thoroughly coated. cover with plastic wrap or a lid and allow to marinate for 6 – 8 hours.
  8. Heat your grill or your oven to 275 degrees Fahrenheit.
  9. Peel your pineapple and cut into thick slices. Take one of the slices and skewer it over the trompo or the wooden skewer to create a sturdy base and the skewer can stand upright. Set it on a cast iron skillet or baking tray to catch all of the cooking juices.
  10. Working with one piece of meat at a time, skewer each piece of meat and slide down to meet the slice of pineapple. Repeat with each slice of meat, stacking on top of one another.
  11. Once all slices of pork shoulder have been skewered, you should have what resembles a mound of meat standing upright, with the pineapple at the bottom. Take another thick slice of pineapple and slide through the skewer to top the meat.
  12. Roast in the oven or on the grill for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes, begin basting the pork with the pan juices.
  13. Let the pork rest for 10 minutes and then, starting at the top of the pork, slice downward in a sawing motion to slice the pork into small strips.
  14. Assemble your tacos using the pork, extra pineapple, cilantro, onion, and fresh limes.