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These al pastor tacos are a flavor-packed tribute to Mexico’s vibrant street food culture. Marinated in a bold, smoky blend of Guajillo chiles, orange juice, and chipotle, the juicy pork is cooked until caramelized and tender, then tucked into warm tortillas with sweet pineapple slices and a fresh squeeze of lime juice. Whether you’re recreating the vibe of your favorite food truck or throwing an epic taco night at home, this is the authentic tacos al pastor recipe you’ve been waiting for.
The Chemistry of Al Pastor Tacos
Traditionally al pastor relies on a vertical skewer and direct heat to achieve that iconic char, but at home, we can mimic it by spreading marinated meat in a single layer on a hot skillet or gas grill. The combination of orange juice and apple cider vinegar tenderizes the meat while boosting the citrus flavor. Meanwhile, a spice mix or oregano, black pepper and chiles infuses the pork with that unmistakable smoky-sweet depth. Proper slicing (think thin slices with a sharp knife) and cooking over medium-high heat are key for that perfect, slightly charred finish.
Recipe Troubleshooting
Some home cooks struggle with getting the right cut of meat– boneless pork shoulder or pork loin works best.
Dryness can occur if the meat isn’t marinated long enough or is cooked too quickly over a hot grill.
Others have trouble sourcing ingredients– your local Mexican grocery store usually carries them.
Getting the balance of sweet and spicy can also be tricky, especially when using canned pineapple slices instead of fresh ones. I always go for fresh when possible.
Can I make al pastor tacos without a vertical spit? Yes, this recipe doesn’t call for one. For best results, use a hot skillet or charcoal fire.
How long should I marinate? At least 4 hours, but overnight is the easiest way to maximize flavor.
Should I grill the pineapple slices? You can! It adds caramelized sweetness. Check out my simple grilled pineapple recipe.
Can I cook on a rimmed baking sheet under a broiler? Definitely, for an easy option.
My pork turned out dry. This happens when cooking over low heat or letting cooked pork sit too long.
It wasn’t flavorful. Use real marinade ingredients and let the pork soak for a long time.
It lacked that charred, street flavor. Make sure your cooking method involves high and direct heat.
The pineapple is too overpowering. Grill it lightly or just top tacos with a small amount.
The pork didn’t slice right. For that authentic taco texture, use a sharp knife and cut small pieces.
Serving Suggestions
These homemade tacos al pastor are perfect, whether searching for authentic al pastor marinade ideas or simply looking to add some Mexican street tacos to your weeknight dinner menu. These tacos are everything you need for flavor-packed perfection.
Perfect for Cinco de Mayo taco recipes, summer grilling tacos, or backyard BBQ taco ideas. Tacos this bold are ready to shine year-round, especially for parties or taco Tuesday menus.
Serve these beauties on warm tortillas with red onion, fresh cilantro, and a juicy lime wedge. Add grilled pineapple slices for extra sweetness. Pair with sides like Mexican street corn, rice, or black beans for a complete feast. Don’t forget a smoky tomatillo salsa, feta guacamole, or a fiery spoonful of salsa to drizzle on top—present tacos on a wooden cutting board with fresh lime and colorful garnishes for maximum visual appeal.
Storage Tips
Store leftover cooked pork in an airtight container in the fridge for up to 4 days. Reheat quickly over medium-high heat to keep juicy.
Freezer– Freeze marinated meat raw or freeze cooked pork in freezer bags. Thaw overnight in the fridge and reheat gently for best tacos.
Make Ahead– Marinate the pork 1-2 days ahead. You can even grill and chop it a day ahead, reheating briefly before assembling tacos. Store toppings like salsa and chopped onions separately.
Recommended Products
Juicy Pork Al Pastor Tacos
These al pastor tacos will bring that delicious, smoky, spicy magic of your favorite street vendors right into your home kitchen. With the perfect balance of charred juicy pork, tangy pineapple, and a rich al pastor marinade, they’ll easily become your new favorite taco. Whether it’s your first time trying homemade al pastor or you’re a taco pro, one bite and you’ll feel like you’re back under the Mexico City night sky, taco in hand.
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Street-Style Al Pastor Tacos You’ll Crave
Ingredients
Al Pastor
- 2-3 lb pork shoulder
- 3 Guajillo chilis
- 1 serrano pepper
- 1 chipotle chile in adobe sauce + 2 tsp of sauce
- 1/2 cup chicken stock
- 1 tsp oregano
- 1 tsp cumin
- 2 tsp minced garlic
- 2 tsp fine sea salt
- 1/4 cup apple cider vinegar
- 1/4 cup orange juice
Tacos
- 24 corn tortillas
- guacamole
- Mexican rice
- pineapple
- salsa
- black beans
- radishes
- queso fresco cheese
Instructions
- Start by slicing the pork into small, thin strips.
- Slice the steam off of the Guajillo chilis and serrano pepper and remove the seeds. Add them to a frying pan on the stovetop over high heat.
- Add 1/2 cup chicken stock to the frypan and place a lid on. Cook for a few minutes to soften the peppers.
- Add the hot peppers into a food processor and add one chipotle chile with 2 tsp adobe sauce, 1 tsp oregano, 1 tsp cumin, 2 tsp minced garlic, 2 tsp fine sea salt, 1/4 cup apple cider vinegar, and 1/4 cup orange juice. Chop until combined.
- Add the marinate puree to the chopped pork and stir it to cover the meat entirely. Cover and place in the fridge for at least 4 hours or overnight.
- When ready to cook, add the meat and marinate in a large fry pan over high heat. Cook all the meat is fully browned and cooked. This can take about 15-20 minutes.
- Remove the meat and keep the juices in the pan. Chop the cooked meat into tiny pieces and add it back to the juices.
- When ready to serve, heat up or lightly grill the corn tortillas. Top with desired toppings.
Nutrition
Have you tried this recipe?
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Mason
These are so easy to make and so yummy. We make these almost every week!
Madison Reid
YUM! I am jealous. I should make them every week!