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This Al Pastor Salad is the perfect fusion of smoky, spicy, and sweet flavors layered over fresh, crisp greens. With juicy, marinated al pastor pork, pineapple chunks, black beans, and creamy guacamole, it’s a hearty, flavor-packed meal that’s still light enough for a summer grilling leftover kind of day. Whether you’re repurposing tacos al pastor into a salad or making this your star dish, this spicy summer salad recipe will become a go-to for healthy, satisfying lunches and easy weeknight dinners.

A bowl packed with spiced ground meat, orange rice, black beans, lettuce, radishes, and crumbled cheese—this al pastor salad comes with a lime wedge on the side. You can see more tasty bowls in the background too.

The Chemistry of Al Pastor Salad

The key to a great al pastor salad is balancing the heat and richness of the al pastor pork with the cool, crisp crunch of fresh vegetables. Orange juice in the marinade helps tenderize the pork, while the acid from lime juice brightens the meat’s rich flavor. Using guajillo chiles, red onions, and garlic cloves creates depth, while the crunchy base of romaine lettuce keeps the salad feeling light. Keeping optional dressing and salsa on the side and layering in a large bowl ensures crisp, non-soggy greens, perfect for meal prep or immediate serving.

There’s a big hunk of raw beef on a black cutting board, surrounded by dried chilies, a can of chipotles, a green chili, some brown sugar, spices in a white bowl (perfect for making an al pastor salad), plus two little bowls of golden sauce.
Three dried red chilis and a piece of green chili are simmering in a dark sauce in a white pan, with oil and sauce splatters on the sides. They’re just what you need to give your al pastor salad some serious kick!.
Here’s a close-up shot of raw diced meat in a pink bowl, with some yummy red marinade getting poured on top—just right for making a tasty al pastor salad!.
A glass bowl packed with juicy, seasoned ground beef tossed in a tasty red sauce—just right for an al pastor salad. You can see the spices and bits of onion, and it looks seriously delicious from above!.

Recipe Troubleshooting

One of the biggest issues is that cooked pork can dry out quickly if reheated improperly. To keep it tender, reheat in a single layer over high heat just until warm.

Some find the bold flavors overwhelming, balancing the citrus flavor from the marinade and adding cooling ingredients like guacamole or a drizzle of olive oil helps.

Too spicy– Use fewer guajillo chilies or add more fresh lime to cool it down.

Too many clashing flavors – stick to fresh, simple toppings like red bell peppers or poblano peppers.

Others overcrowd their salads with too many toppings, making them heavy. Stick with simple, fresh salad ingredients to keep textures lively.

Al pastor pork can dominate if not chopped into small, bite-sized pieces, making it harder to enjoy all components in every forkful.

Can I use store-bought al pastor pork? Absolutely, just look for a good version at your local grocery store.

What greens work best? Romaine lettuce, red cabbage, or even baby spinach work great.

What’s a good dressing? Try lime juice, a simple vinaigrette, or a creamy tomatillo salsa.

Dressing didn’t fit– Use a bright, citrus-based dressing that complements the citrus flavor of the marinade. I often find that this salad doesn’t need a dressing, as the salsa and lime juice are already included in the recipe.

Can I meal prep this? Yes! Keep salad ingredients separate from meat and dressing.

How do I reheat leftover pork? A quick sizzle in a high-heat pan does the trick.

The salad wasn’t filling. Make sure to add the black beans and Mexican rice. You can even add a corn tortilla on the side.

A bowl of al pastor salad—think Mexican rice, juicy meat, lettuce, black beans, radishes, and cheese—sits on a white table. Around it are bowls with guac, fresh cilantro, lime wedges, and extra cheese for topping.

Serving Suggestions

This dish is a leftover al pastor salad, spicy pork salad, pineapple pork salad, or a street taco salad, especially if you add a few crunchy chips. It’s a hybrid between a hearty taco and a light, healthy salad, full of vegetables, tender pork shoulder, and bold Mexican flavors.

Perfect for Cinco de Mayo, summer grilling, and a healthy taco Tuesday idea. It’s right on trend with meal-prep Mexican bowls, post-BBQ leftover recipes, and a spicy, easy weeknight salad.

Serve piled high in a serving bowl layered with colorful toppings like red onion, pineapple, and avocado. Drizzle with lime juice vinaigrette or top with a dollop of sour cream for added richness. Pair with grilled corn tortillas for a DIY salad-taco combo. Garnish with extra lime wedges and a sprinkle of Mexican oregano for brightness. For a party, serve “build-your-own” style with small bowls of toppings and dressings.

Two bowls of al pastor salad—packed with Mexican rice, lettuce, black beans, seasoned meat, radishes, and cheese—are chilling on a white table. Around them: guac, cilantro, jalapeños, lime wedges, extra black beans, and more rice.

Storage Tips

Store leftover salad components separately in airtight containers. Meat will last 3-4 days in the fridge. Keep greens crisp by drying thoroughly and storing with a paper towel.

Freezer– Freeze cooked pork separately in freezer bags. Thaw in the fridge overnight and reheat in a high-heat pan. Do not freeze assembled salads- fresh produce will turn soggy.

Make Ahead – You can prepare the al pastor pork 1-2 days ahead, then prep the veggies the day of serving. Store dressing and salsa separately, and assemble them when ready to eat for optimal texture.

Two bowls packed with tasty al pastor salad, orange rice, black beans, lettuce, radishes, and crumbled cheese. There’s also a bowl of black beans and some lime wedges on the side—all sitting on a white countertop.

Recommended Products

Fresh Al Pastor Salad

This al pastor salad brings the bold flavors of your favorite taco al pastor into a fresh, colorful, and satisfying bowl. From the smoky heat of the pork to the juicy bursts of pineapple, and the crunch of fresh veggies, every bite is vibrant and exciting. It’s the perfect side salad turned main course for summer barbecues, healthy lunches, and laid-back dinner nights. Once you try it, you’ll never look at leftovers the same way again!

A bowl loaded with al pastor-seasoned meat, Mexican rice, black beans, lettuce, radish slices, and crumbled cheese. Surrounded by lime and other tasty sides. Text says: “Fresh Al Pastor Salad Recipe—dig into this vibrant salad!”.

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A bowl packed with spiced ground meat, orange rice, black beans, lettuce, radishes, and crumbled cheese—this al pastor salad comes with a lime wedge on the side. You can see more tasty bowls in the background too.

Taco Night Remix: Al Pastor Salad Magic

5 from 1 vote
Author: Madison Reid
Total Time: 4 hours 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 4 hours
Servings: 6
Print Recipe Pin Recipe
Turn leftover al pastor tacos into a vibrant salad with juicy pineapple, fresh greens, and a tangy dressing that is perfect for a quick, flavorful lunch that everyone will love.

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

Salad

  • 3 Romaine lettuce hearts
  • 1 cup Mexican rice
  • 1 cup guacamole
  • 1 cup pineapple
  • 1 cup salsa
  • 1 can black beans
  • 4 radishes
  • 1 cup queso fresco cheese

Instructions

Al Pastor

  • 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.

Salad

  • Wash and chop up the fresh produce: 3 Romaine lettuce hearts, radishes, and pineapple.
  • Rinse the black beans and crumble the queso fresco cheese.
  • Assemble the salad with Mexican rice on the bottom, topped with lettuce, guacamole, pineapple, black beans, radishes, salsa, and cheese. Top it all off with the prepared Al Pastor pork. Dress with the Al Pastor sauce or Ranch if you prefer. Enjoy!

Nutrition

Calories: 484kcal Carbohydrates: 50g Protein: 30g Fat: 19g Saturated Fat: 6g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.2g Cholesterol: 76mg Sodium: 1321mg Potassium: 1008mg Fiber: 9g Sugar: 7g Vitamin A: 2180IU Vitamin C: 26mg Calcium: 188mg Iron: 3mg
Course: Main Course

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