Al Pastor Recipe

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Enjoy authentic street-style al pastor with pork shoulder or butt, chiles, pineapple, and spices. Cook on a vertical spit, oven, or grill.

Prep Time30

Cook Time3

Marinating Time4

Total Time7 30

Course: Main Course

Cuisine: Mexican

Keyword: al pastor

Servings: servings

Calories: 284kcal

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

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.

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. Add a bit of oil if the pineapple sticks to the pan.

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.
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 finishing touch!

Marination isn’t a step to rush. It’s what separates dry, bland meat from tender, flavor-packed al pastor. The 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. Tip: Partially freeze pork for a couple of hours to make it easier to slice.
For extra authenticity, baste the meat with its juices as it cooks, just like on the street.
Store leftover pork pastor in an airtight container, in the refrigerator for up to 3 days. Reheat in a skillet or the microwave before serving.