Tacos Al Pastor

The Best Ever

Fantastic!! We had this last night, let the meat marinade over night!! Definitely a keeper!! Thank you!! ~ Cheryl Constien




– Dry toast the dried anchos, guajillos and chiles de arbol. Cool, then remove stems and seeds. Set into a bowl and cover with hot water. – 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. Process until smooth.


– Next, slice the pork shoulder into long strips. – Add the pork to a large bowl and cover with the marinade.  – Cover and refrigerate.


– 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 until cooked through. 


– 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.



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