Description
These authentic al pastor tacos feature pork shoulder marinated in achiote and dried chilies, roasted to mimic a vertical spit, and served with charred grilled pineapple on corn tortillas for a flavor explosion better than takeout.
Ingredients
Scale
- 2–3 tablespoons Achiote Paste
- 4–5 Dried Guajillo Chilies (stems and seeds removed, soaked in hot water)
- 2–3 Dried Ancho Chilies (stems and seeds removed, soaked in hot water)
- 6 cloves Garlic, peeled
- 1/4 cup White Vinegar
- 2 tablespoons Soy Sauce (low-sodium recommended)
- 1/2 cup Pineapple Juice
- 1 tablespoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 teaspoon Oregano (preferably Mexican)
- 2–3 pounds Pork Shoulder (Boston Butt), cut into 2-3 inch chunks
- 12–16 small Corn Tortillas
- 1 small Fresh Pineapple, cut into chunks
- 1 medium White Onion, finely diced
- 1 cup Fresh Cilantro, chopped
- 2–3 Limes, cut into wedges
- Salsa Verde or Roja (to taste)
Instructions
- Rehydrate dried chilies in hot water for 15 minutes until soft, then drain.
- In a blender, combine soaked chilies, achiote paste, garlic, vinegar, soy sauce, pineapple juice, salt, pepper, cumin, and oregano. Blend until smooth.
- Place pork chunks in a resealable bag or shallow dish. Pour marinade over pork, ensuring every piece is coated. Refrigerate for at least 4 hours or ideally overnight.
- Preheat oven to 400°F (200°C). Place a rack in a roasting pan and arrange pork chunks on the rack.
- Roast pork for 30 minutes, then baste with remaining marinade (boiled first if using as sauce). Rotate and roast for another 15-20 minutes until internal temperature reaches 145°F and edges are crispy.
- While pork roasts, heat a grill or grill pan to medium-high. Grill pineapple chunks for 2-3 minutes per side until charred and caramelized.
- Let pork rest for 5 minutes, then slice thinly against the grain.
- Warm corn tortillas in a dry skillet over medium-high heat for 30-60 seconds per side until pliable.
- Assemble tacos by placing sliced pork on tortillas, topping with diced onion, cilantro, grilled pineapple, and a squeeze of lime. Serve with salsa.
Notes
For best flavor, marinate the pork overnight. If you don’t have a roasting rack, prop the pork against the side of the pan. To use leftover marinade as a sauce, boil it for 5 minutes to kill bacteria, then simmer to thicken. Slice pork thinly against the grain for authentic texture.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: al pastor tacos, authentic al pastor, grilled pineapple, pork shoulder recipe, mexican street food, homemade tacos, achiote marinade