Make tacos al pastor with this easy recipe of sliced pork shoulder in a citrusy marinade, cooked on the grill or stovetop, a family favorite. This is an easy at-home version.
Homemade Tacos al Pastor Recipe
Looking to make incredible Tacos al Pastor at home? You've come to the right place! If you've never tried making your own homemade tacos al pastor, now is the time to give it a go. I'm here to help.
I enjoy al pastor tacos at my local Mexican restaurant, but making this iconic dish at home is so satisfying, and everyone loves them.
You'll love the flavor of the pork marinated in a blend of Mexican spices, including chilies, achiote paste, chipotle and pineapple.
You can pan cook or grill the pork for easy prep, or you can stack in on a vertical rotisserie called a trompo and roast it slowly for tender, juicy meat every time.
What are Tacos al Pastor?
Tacos al Pastor is a recipe from central Mexico derived from shawarma introduced by Lebanese immigrants. Similar to Greek gyros, the meat is traditionally spit-grilled on a trompo, which is a vertical rotisserie, then sliced into tacos, though tacos al pastor uses pork.
The dish is compared to recipes like tacos de adobada from Northern Mexico and tacos árabes from Puebla.
"Al pastor" translates to "shepherd style".
There are two components to tacos al pastor that make it unique compared to other taco recipes - the marinade and the grilling.
Tacos al pastor marinade can vary somewhat from cook to cook, but it boils down to a base of Mexican chili peppers, fruit juices and seasonings that make this dish a culinary favorite.
Let's talk about how to make Tacos al Pastor, shall we?
Tacos al Pastor Ingredients
- FOR THE MARINADE
- Chili Peppers. I'm using ancho peppers, guajillo peppers, and chiles de arbol. You can use chili powder as well.
- Onion and Garlic.
- Pineapple. Use use canned pineapple or pineapple juice for marinating.
- Chipotle Sauce.
- Achiote Paste. This is what gives tacos al pastor its distinctive red color.
- Orange Juice.
- Apple Cider Vinegar.
- Brown Sugar.
- Seasonings. Mexican oregano, cumin, salt and pepper to taste.
- FOR THE TACOS AL PASTOR
- Pork Shoulder. You can use boneless pork shoulder or bone in.
- Olive Oil.
- Warmed Corn Tortillas.
- Garnish, such as pineapple slices, sliced peppers, fresh herbs.
This is enough to thoroughly coat and marinate a 3 pound pork shoulder, which is the cut of meat you want for tacos al pastor.
How to Make Tacos al Pastor - the Recipe Steps
Make the al Pastor Marinade
Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side, then remove the stems and seeds.
Soften them up in hot water, then process them with onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste to make the delicious marinade.
Slice the pork shoulder then marinate the meat in a large bowl in the refrigerator at least 2 hours, though you can get away with 30 minutes.
Easy Grilled Tacos al Pastor
When you're ready to make your tacos al pastor, heat your grill to medium-high heat and lightly oil the grates.
Alternatively, you can make this indoors in a grill pan or cast iron pan on the stove top.
Grill them up until slightly charred and cooked through.
You want to get a bit of crispy char on them.
Slice into bite-sized pieces and serve over warmed corn tortillas with all of your favorite toppings.
I love diced jalapeno, diced grilled pineapple or fresh pineapple, diced tomato, chopped onion, cilantro, lime wedges or lime juice, spicy chili flakes, hot sauce.
Making Tacos al Pastor on a Vertical Skewer
Shake off excess marinade and thread the sliced pork onto a vertical spit or skewer.
Grill the pork at 250 degrees F (121 C) over indirect heat for 3-3.5 hours, or until it reaches an internal temperature of 145 degrees F.
The outer edges should be a bit crispy and charred.
Slice the cooked meat with a sharp knife into small pieces, then serve with your favorite toppings! Add a squeeze of lime juice for me. Cover with aluminum foil to keep warm.
BOOM! Done! Quite easy, right? I love easy. And BIG FLAVOR. Taco time, my friends!
Want to make this with chicken? Try my Chicken al Pastor recipe.
Recipe Tips & Notes
- On Slicing. Slice the pork shoulder into thinner strips or slices for marinating. Some recipes call for you to slice the pork into thicker steaks, but cutting them smaller allows the marinade to better permeate and flavor the meat. Thin slices of pork is best for flavor. Just don't cut them so small that they will fall through your grill grates.
- On Marinating. Marinate the sliced pork at least 2 hours, but longer is better for more flavor infusion.
- Make it Ahead. Get your sliced pork marinating the night before you want to make tacos al pastor. When you get home from work, dinner is on the table in a snap. All you need to do is prep your toppings, grill and slice the pork, then serve up tacos.
Are Tacos al Pastor Grilled?
Yes. It's easier to use your grill to get the colorful char. I like the cooking method of smoking the pork on a charcoal grill to get that smoky, wood flavor that takes this recipe to the next level.
However, you can make this recipe on a stove top with either a grill pan or even your every day pan. You'll miss that extra flavor component, but it will still be satisfying and flavorful.
You can use a gas grill as well.
That's it, my friends! I hope you enjoy this easy al pastor tacos recipe. Homemade!
Try Some of My Other Popular Taco Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Tacos al Pastor Recipe
Ingredients
FOR THE MARINADE
- 2 ancho peppers
- 2 guajillo peppers
- 2 dried chiles de arbol or more as desired
- 1 small yellow onion roughly chopped
- 4 cloves garlic chopped
- 1/3 cup crushed pineapple or use pineapple juice
- 2 tablespoons chipotle sauce
- 2 tablespoons achiote paste
- Juice from 1 large orange about 1/3 cup
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon salt or more to taste
FOR THE TACOS AL PASTOR
- 3 pounds boneless pork shoulder
- Olive oil as needed
- 12 corn tortillas warmed
- FOR SERVING: Diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce
Instructions
FOR THE MARINADE
- Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side in a hot pan to release their oils. Cool, then remove stems and seeds. Set into a bowl and cover with hot water to soften for 20 minutes.
- Drain the water and add the rehydrated peppers to a large food processor.
- Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste. Process until smooth.
- Next, slice the pork shoulder into long strips, about ½ inch thick. Make them large enough so they won’t fall through your grill grates. (If using the vertical skewer method, slice the pork into 1/4 inch or thinner slices, not strips.)
- Add the pork to a large bowl and cover with the marinade. Make sure to get all of the pork evenly coated.
- Cover and refrigerate for 2 hours.
FOR THE TACOS AL PASTOR (EASY GRILLING METHOD)
- Heat your grill to medium-high heat and lightly oil the grates. Alternatively, you can make this indoors in a grill pan on the stove top.
- Shake off excess marinade and grill the pork for 6-7 minutes, or until cooked through. You want to get a nice crusty char.
- Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
FOR TACOS AL PASTOR ON A VERTICAL SKEWER
- Shake off excess marinade and thread the marinated sliced pork shoulder onto a vertical skewer.
- Heat your grill (or smoker) to 250 degrees F and set the skewer inside over indirect heat.
- Grill over indirect heat for 3 to 3.5 hours, or until the pork reaches an internal temperature of 145 degrees F.
- Slice into bite-sized pieces and serve over warmed tortillas. Top with diced jalapeno, diced pineapple, diced tomato, chopped cilantro, lime wedges, spicy chili flakes, hot sauce.
Notes
Nutrition Information
NOTE: This post was updated on 5/1/24 to include new information and photos. It was originally published on 4/24/19.
Bonvivant says
This was fantastic! I used the vertical skewer and a charcoal grill. It took about 4 and a half hours. Worth every moment! The charred bits were amazing.
Mike Hultquist says
Wonderful all around! I wish I could have been there to enjoy it with you!
Janak Vishal says
I just made this recipe tonight. I had the best flavored al pastor taco ever.
Mike H. says
Super excited to hear it, Janak. Enjoy!
John N says
This came out GREAT. The family loved it. Can't wait to make it again. Tasted great with chicken. On to the next recipe from Chili pepper madness Thanks Mike - Cheers
Mike Hultquist says
John! Awesome. Glad the family enjoyed it! I hope you find many more recipes you love. Cheers!!!
Ramya says
Cant wait to make this soon for me can i use tofu i never had tacos al pastor before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks, Ramya. Enjoy!
Jim says
Mike, great recipe. I have one comment. Fresh pineapple has an enzyme that tenderizes meat. If left too long it will dissolve the meat to mush. Canned pineapple has the enzyme deactivated. If using fresh pineapple I would not recommend more than the 2 hour. Jim (45 years with a major food company). Love your post!
Mike Hultquist says
Thanks for your input, Jim. Much appreciated.
Gloria Hershey says
Hi, would I be able to make this on my rotisserie in my air fryer?? if so you would give me a ball park temp and time maybe ?? Would love to try this recipe !! Thanks
Mike Hultquist says
Gloria, yes, you can do that. Cook them at 350°F for 15 minutes or until the internal temperature reaches 145°F minimum. You can cook at lower temp for longer to that temp. Let me know how it turns out.
Mike Hixson says
This recipe looks delicious!!
I'm concerned the enzymes in pineapple for an overnight marinade will breakdown the meat too much resulting in mushy meat. Has anyone done an overnight with the pineapple?
Mike Hultquist says
Mike, 2 hours is plenty of time for great flavor. Enjoy!
Cindy says
I Have used pineapple overnight with flap meat for tacos. It’s always great!
Antonio says
Great recipe Mike!
A few days ago I made a similar recipe but with chicken and I made it in the air fryer, the outcome was delicious and it is a wonderful alternative to make these tacos al pastor that are delicious!
Thanks for sharing this recipe, i will try it soon.
Michael Hultquist - Chili Pepper Madness says
Thanks, Antonio! I appreciate the comments! Cheers! =)
Cheryl Constien says
Fantastic!! We had this last night, let the meat marinade over night!! Definitely a keeper!! Thank you!!
Michael Hultquist - Chili Pepper Madness says
Great, Cheryl! So glad to hear! Happy you enjoyed it. Much appreciated.
EGbluesuede says
Another hit with my family. Thanks Mike! My butcher was closed for the holiday, but I found a pork butt steak at the supermarket, which was basically a bone in pork shoulder in the discount section, sliced into steaks. My guess is they do this to get rid of the bone in sections after other customers take the boneless section, and it helps sell them. So, I marinated, and then grilled them like steaks, and cut into smaller bites before serving. With the toppings, everyone raved and I will get add these to our menu again. Not that she's picky, but my dog loved the leftovers too! Sweet girl.
Michael Hultquist - Chili Pepper Madness says
Great to hear! Yeah, pork butt steaks are just pork shoulder cut into steaks. Great stuff, actually! Perfect for this recipe. Glad you enjoyed it!! I love it.