Al Pastor Taco Recipe (3 Ways to Cook)

Skip the line at the taco truck and make these succulent homemade Tacos Al Pastor topped with pineapple, and an easy cilantro-onion salsa.

Why You’ll Love This Recipe

A taqueria favorite at home
Delicious combo of succulent pork, sweet pineapple, punchy onions, and bright cilantro
Quick and easy citrus-chile marinade adds a ton of flavor
Just 15 minutes of prep!

Al Pastor Taco Ingredients

You’ll need a few ingredients for the pork marinade, and a few ingredients for the tacos themselves. Find ingredient notes (including substitutions and swaps) below.

Ingredients for tacos al pastor sit in a variety of plates and bowls on a light grey surface.

For the Pork:

Pork Shoulder – we’ll use a 4-5 pound pork shoulder for our tacos. Unless you’re feeding a crowd, 5 pounds of meat = leftovers…leftover tacos al pastor is a beautiful thing!
White Onion – ½ of a white onion gets blended into our al pastor marinade…
Pineapple – …as does ½ (about 2 cups) of a pineapple
Oregano + Chili Powder – these classic spices used in Mexican fare are a must
Garlic – garlic makes everything better, am I right? 4 cloves get blended up
Orange Juice – orange juice really helps to break down and tenderize the pork and adds to the amazing flavor. You’ll need 1 cup of freshly squeezed orange juice for this marinade.
Sea Salt – 1 tablespoon of salt gets added to the mix
Guajillo Peppers in Adobo – traditionally, dried chili peppers are used in the tacos al pastor marinade. But we’ve found that they can be too hard to get your hands on (many stores don’t carry them), and they’re a bit difficult to use (you have to go through the process of re-hydrating them). Plus, you’re left with a bunch of leftover chilis when it’s all said and done. For these reasons, we tend to grab canned peppers. You’ll need 4 peppers in adobo – guajillo peppers are our first choice, but chipotle peppers are a great sub.

For the Tacos:

Pineapple – we love to crisp the cooked pork in the oven with some extra pineapple. You’ll need about a cup of diced pineapple for this.
Ghee, Butter, or Avocado Oil – we pour a bit of butter (ghee or avocado oil work too) over the cooked pork before popping it in the oven for a good crisp. The butter really helps to achieve that crispy texture – don’t skip it!
Tortillas – we love these Tacos Al Pastor served on mini corn tortillas, but use whatever type of tortillas you love best.
Onion – ½ of a (finely) diced onion, plus…
Jalapeno – …½ a (finely) diced jalapeno, plus…
Cilantro – …1 whole head of chopped fresh cilantro, and…
Lime Juice – …1/4 cup of lime juice (about 2 limes) are combined to form a mouthwatering fresh taco-topper relish
Sea Salt – 1 teaspoon sea salt is sprinkled over the shredded pork and another is tossed in with the quick green pico

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Here’s how to make this recipe your own:

Customize the spice level – If you don’t like spicy food, skip the chili powder or remove the seeds from the peppers before blending, or strain them out afterward.

How to Make Tacos Al Pastor

Al Pastor is traditionally made by marinating the pork in a fresh mix to include fresh pineapple and some special chilis for at least a day (but not much longer). The pork is then roasted on a spit and thinly sliced (think: gyro meat, but Central Mexico-style). But tacos al pastor can still be a part of your life thanks to these 3 easy (and totally accessible) cooking methods – no spit required!

Marinate the Pork

No matter which cooking method you pick, you’ll need to get the pork marinating first! Here’s how you do it:

Chunks of pork shoulder sit on a plastic chopping board on a light grey surface.

A marinade is poured over chunks of pork shoulder sitting in a stainless steel bowl on a light grey surface.

Step 1: Cut the pork shoulder into several 3-inch sized pieces, and then place the pieces in a large bowl.

Step 2: Tom make the marinade, blend the onion, pineapple, oregano, garlic, orange juice, chili powder, sea salt, and guajillo (or chipotle) peppers until smooth.

Chunks of marinated cooked pork shoulder sit in an enameled cast iron pot on a light grey surface.

Step 3: Pour the marinade over the pork shoulder and toss to coat. You can either cook right away (especially if you’re using either the oven or slow cooker method to cook) or, if you have time on your hands, cover and refrigerate for 4 hours, up to overnight.

INSTANT POT METHOD

The Instant Pot is a pressure cooker, slow cooker, you-name-it cooker all in one. It makes flaky meat (in no time) possible!

Chunks of marinated pork shoulder sit in an instant pot on a light grey surface.

Cooked chunks of marinated pork shoulder sit in an instant pot on a light grey surface.

Step 1: Add the pork and marinade to the Instant Pot.

Step 2: Secure the lid on the Instant Pot, make sure the valve is set to ‘sealed,’ press the ‘manual’ button, and set the Instant Pot to cook for 45 minutes. After 45 minutes is up, let the pressure release quickly (or naturally, if you’re not in much of a hurry).

SLOW COOKER METHOD

This method is perfect for the “set it and forget it” cook!

Step 1: Add the pork + marinade to the slow cooker.

Step 2: Cook the pork on low for 8-10 hours or on high for 4-6 hours, until it shreds easily with a fork.

OVEN METHOD

The oven method is great for those who don’t have an Instant Pot, and don’t want to wait for the pork to cook in the slow cooker.

Chunks of marinated pork shoulder sit in an enameled cast iron pan on a light grey surface.

Step 1: Preheat the oven to 325°F. Add the pork and marinade to a Dutch oven or enameled cast iron pot.

Step 2: Place the pork in the oven and cook for 3 ½ to 4 ½ hours, until the pork shreds easily with two forks.

Finish and Assemble

This part is KEY! Crispy pork really takes tacos al pastor to the next level. No matter which cooking method you used, you’ll follow these 4 steps to finish off your tacos.

Broiled shredded marinated pork shoulder and chunks of pineapple sit in a rimmed baking tray on a light grey surface.

A white onion and cilantro relish is stirred in a small blue ceramic bowl on a light grey surface.

Step 1: Preheat the oven to broil (though the meat is cooked, it still needs a good crisp in the oven!)

Shred the pork with two forks, then toss the shredded pork with additional cooking liquid, butter, and pineapple. Once tossed, spread the pork out on a rimmed baking sheet, and broil it in the oven for 5-7 minutes. Be sure to keep a close eye on the pork – we want it crisp, but not burnt.

Step 2: To make the fresh relish, combine the lime juice, diced onion, jalapeno, cilantro, and salt in a small bowl.

Then, assemble your tacos!

Recipe Tips

Warming your tortillas – what’s the best way to warm tortillas? Well, that depends on what type you’re using. For flour tortillas, cover them with a wet paper towel and heat them in a microwave for 30 seconds. Check them, and cook in additional 15-second increments until warmed through, if needed. For corn tortillas, it’s best to cook them over a gas stove until warmed through and slightly blackened, or cook them in a dry cast iron skillet.
Up your veg – if you’d like to add some veggies to your al pastor tacos, add sliced radishes or avocado.

How to Serve

Serve the pork hot, with warmed tortillas and the onion-cilantro relish.

How to Store and Reheat

We recommend storing each of the tacos al pastor components (think: shredded pork, tortillas, and fresh relish) separately. The pork + relish can go in the fridge (these glass airtight containers are perfect for proper storage), and the tortillas (depending on the type) can go in the fridge or pantry.

When you’re ready to make a taco from the leftover components, either heat the pork in the microwave, in a pan on the stove, or throw it on a sheet pan to re-crisp in a broiling oven. If you go the oven route, don’t forget to keep an eye out…burnt pork is no bueno!

Frequently Asked Questions

What does tacos al pastor mean?

Al pastor translates to “in the style of the shepherd.” It’s said that Mexican shepherds adapted the shawarma style of spit-roasting lamb brought to Mexico by Lebanese immigrants, swapping the lamb for pork.

What are tacos al pastor made of?

The traditional meat used for these tacos is boneless pork shoulder, which works well in this recipe since it’s tender, and has enough fat to keep it juicy. But pork butt or loin can be used instead.

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