Al Pastor

What is Al Pastor?

Why You’ll Love This Recipe

• Flavor Explosion: The combination of spicy chilies, sweet pineapple, and savory pork creates a taste that’s both complex and incredibly satisfying.
• Versatility: Al pastor can be used in a variety of dishes, from traditional tacos to innovative salads and nachos. This versatility allows you to create multiple meals from one batch of pork.
• Impressive Results: The visual appeal of pork al pastor, especially when cooked on a vertical rotisserie, is striking. The sight of thinly sliced, perfectly cooked pork with charred edges and vibrant toppings is sure to impress guests and make any meal feel special.
• Leftover Potential: Pork al pastor keeps well and can be used in various leftover dishes. From breakfast burritos to sandwiches, the possibilities are endless, making it a practical choice for meal planning.

You’ll Also Love: Instant Pot Pork Carnitas

Ingredients

Each ingredient works together, striking a balance between sweet, tangy, spicy, and savory. When blended, they release a bold, inviting aroma!

• Pork shoulder: Fatty, hearty, holds up to long marination.
• Guajillo chiles: For sweetness, color, and a roasted, mild flavor.
• Fresh pineapple & pineapple juice: Sweet, tangy, and builds tenderness.
• Achiote paste: Earthy and central to the dish’s color.
• Garlic: Pungent and aromatic.
• Mexican oregano: Adds a floral, herbal note.
• Chipotle in adobo: Smoky, spicy richness.
• White vinegar: Leveling acidity.
• Smoked paprika: Smoldering undertones.
• Cumin: Warmth and complexity.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Make Al Pastor

Make al pastor marinade:

Toast the dried guajillo peppers in a dry pan over medium heat for about 1 minute until fragrant (don’t burn them!).

Place the toasted chiles in hot water and let them soak for about 10 minutes to soften. You may want to place a pan on top to keep them submerged.

Drain the chiles, remove the stems, and blend them with the chipotle pepper, garlic, pineapple juice, vinegar, achiote powder, oregano, cumin, paprika, salt, pepper, and oil until smooth.

Marinate the pork:

Place the thinly sliced pork in a large bowl or zipper-topped bag.

Pour the marinade over the pork, making sure every piece is coated.

Cover and refrigerate for at least 4 hours, preferably overnight.

I used an 11-cup Pyrex container with lid

Cutting fresh pineapple:

Lay the pineapple on it’s side. Slice off about ½ inch from the top (crown).

If using a pineapple corer & slicer: Stand the pineapple up on a cutting board. Slide the slicer down the center of the pineapple, try to line it up with the core.

Twist the corer down the pineapple – do not piece through the bottom.

Remove the corer with the pineapple rings. Remove the handle (press the two buttons), and slide the rings off.

Char your pineapple slices on the grill or a skillet before dicing them to add a smoky sweetness!

Place charred pineapple on a cutting board and cut into chunks.

Without a special tool: Stand the pineapple up on a cutting board, slice downward to remove the skin, following the curve of the fruit.

Slice the pineapple vertically down the middle, then slice each half again lengthwise into 4 long quarters.

Stand each quarter up and slice off the pointy center to remove the fibrous core.

Lay quarters flat and slice into bite-sized chunks. Char pineapple chunks on griddle pan or skillet.

Cook the pork:

Cooking on vertical skewered pan (preferred method):

Slide the marinated slices over the skewer, through the center of each slice. Top with slices of pineapple.

Place pan in the preheated 275°F (135°C) oven or grill and slow roast for 2.5-3 hours, or until the internal temperature reaches 170°F to 180°F. Baste the pork with the pan juices each hour to caramelize the edges.

I used this Vertical Skewer Pan

Cooking on the grill:

Preheat grill to medium-high heat and grill the pork slices until charred and cooked through, about 3-4 minutes per side.

Watch for caramelization; you want char around the edges without drying out the center.

Toss pineapple rings on the grill, too, for smoky, sweet flavor.

Cooking in the oven:

Preheat oven to 400°F (200°C). Spread the pork slices out in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through.

After meat has cooked, allow it to rest for 10 minutes before slicing. Finely slice the pork pastor into small pieces and toss with the pan juices.

Serve pastor meat with lightly toasted corn tortillas, topped with chopped onion and cilantro, pineapple chunks and salsa of your choice. Squeeze a bit of lime juice over the top for the final touch!

You’ll Also Love: Carne Asada

Tips

• Marination isn’t a step to rush. It’s what separates dry, bland meat from tender, flavor-packed al pastor. The vibrant marinade needs time and patience to work its way to the center of each slice of pork shoulder. With that being said, do not marinate for more than 24 hours or the meat will start to break down from the acidity of the pineapple and vinegar.
• Use pork shoulder or pork butt for fat and flavor. Slice as thin as possible for even cooking.
• For extra authenticity, baste the meat with its juices as it cooks, just like on the street.

What Do You Use Al Pastor For?

Al Pastor is not just for tacos! It can be used in many different ways:

• Al pastor burritos: Wrapped in flour tortillas, layered with black beans, rice, cheese, and garnishes – the pork’s bright flavor takes center stage.
• Quesadillas with al pastor: Gooey cheese envelopes the pork and pineapple, griddled until crispy, perfect with salsa on the side.
• Al pastor tortas: Stuff pork, onions, salsa, and lettuce into a crusty bolillo roll for a sandwich that’s messy and irresistible.
• Al pastor bowls: Spoon pork over rice with beans, veggies, salsas, and guacamole. Easy to customize, great for sharing.
• Nachos topped with al pastor: Melted cheese, refried beans, jalapeños, and juicy bits of marinated pork steal the show every time.
• Taquitos al pastor: Wrap in warmed corn tortillas, add shredded cheese (like Monterey Jack or Oaxaca), roll tightly and place seam side down. Brush with oil and bake for 15 to 20 minutes in a preheated 425°F (220°C) oven.

Classic Sides

• Charred jalapeños or grilled serranos: Roasted until blistered, these chiles bring smoky heat and a burst of green flavor.
• Lime wedges: Always on the table, with extra for squeezing.
• Pickled vegetables (escabeche): Crunchy carrots, jalapeños, and cauliflower, tangy with vinegar.
• Crisp radishes: Cool and colorful with a gentle bite.
• Frijoles (beans): Either refried or whole – mild, earthy, and grounding alongside the bold taco. Try my Instant Pot Refried Beans, Instant Pot Mexican Black Beans, or Refried Black Beans.
• Mexican rice: Fluffy and gently tomato-scented, for soaking up juices. Try my Mexican Rice or Instant Pot Spanish Rice.

Check out these Mexican Recipes for even more delicious food and drink ideas!

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!