These Tacos Al Pastor are a convenient spin on a traditional dish native to Central Mexico! With a fresh pineapple-centered marinade, crispy finish, and fresh cilantro relish, these tacos are a great meal for a family night in or your next hosted party.
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Tacos Al Pastor …do they need an introduction? Once upon a time, I needed an introduction to their (magical) secrets. Before they were in regular rotation in my life, I glazed over their presence on menus for YEARS.
Then, one day, I saw a waiter walk out of the kitchen carrying a plate with 4 tiny tacos that were stuffed with (what looked like) crispy pork, cilantro, and a bit of pineapple. “THAT! I WANT THAT!”
I’m one of those people who will shamelessly STARE DOWN plates as they walk by. I will lean way, way back to get a glance at what everyone ordered at your table. We all avoid eye contact, but we know what’s happening. If you’re proud of your order, maybe you lean back a bit so others can really take it in.
BUT, as soon as someone picks up a fork, I avert my eyes. Watching you eat would be weird …but drooling over your untouched choices is a little less weird.
Snooping what plates hit neighboring tables is how I’ve discovered so many of my favorite meals! Tacos Al Pastor included.
What are Tacos Al Pastor? What meat does Tacos Al Pastor have?
SO, what’s up with these tiny tacos? Here’s the scoop: they’re usually made with pork shoulder, but can occasionally be found with pork tenderloin instead. Personally, I prefer pork shoulder. Why? Pork shoulder, marinated in a special chili marinade, makes for the most delicious, flavorful, crispy-on-the-outside, but juicy-on-the-inside taco filler. Add pineapples and, VOILA!, you’ve got the most scrumptious, spicy (but not too spicy), tangy (thanks, pineapple!) tacos known to mankind (or at least to me!)
Al Pastor Taco Ingredients
You’ll need a few ingredients for the pork marinade, and a few ingredients for the tacos themselves!
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 get 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), they’re a bit difficult to use (you have to go through the process of re-hydrating them), and you’re left with a bunch of leftover chilis when its 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 Al Pastor
- 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 – these Tacos Al Pastor are served on mini corn tortillas, but use whichever 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
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).
Between the cabinet over-stuffed with baby plates (that we aren’t even using yet) and the appliances crowding my countertop, I didn’t quite have enough room for a spit in our kitchen…and I’m guessing you don’t either! Don’t fret – tacos al pastor can still be a part of your life thanks to these 3 easy (and totally accessible) cooking methods!
Part 1: 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:
- Cut the pork shoulder. Cut the pork shoulder into several 3-inch sized pieces, and then place the pieces in a large bowl.
- Make the marinade. Blend the onion, pineapple, oregano, garlic, orange juice, chili powder, sea salt, and guajillo (or chipotle) peppers until smooth.
- Marinate the pork. 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.
Part 2: Cook the Pork
Once the pork is sufficiently marinated, it’s time to cook it! We’re giving you 3 cooking methods…you pick whichever works best for you!
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!
- Add the pork + marinade to the Instant Pot. Add the pork and marinade to the Instant Pot.
- Cook the pork. 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!
- Add the pork + marinade to the slow cooker. After marinating, add the pork and marinade to the slow cooker.
- Cook the pork. 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!
- Preheat the oven. Preheat the oven to 325°F.
- Cook the pork. Add the pork and marinade to a Dutch oven or enameled cast iron pot. Place the pork in the oven and cook for 3 ½ to 4 ½ hours, until the pork shreds easily with two forks.
Part 3: Crisp the pork!
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.
- Preheat the oven. Preheat the oven to broil (though the meat is cooked, it still needs a good crisp in the oven!)
- Shred + crisp. 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!
- Make the fresh relish. In a small bowl, combine the lime juice, diced onion, jalapeno, cilantro, and salt.
- Assemble + enjoy! Warm the tortillas (I toasted mine on the flame on my stove), fill with the pork and pineapple, top with the fresh onion + cilantro relish, and enjoy!
How to Store
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!
I hope you enjoy these easy, pick-your-method Tacos Al Pastor! They’re fresh, delicious, and will feed a crowd!
More Favorite Taco Recipes
Tacos Al Pastor
Ingredients
For the Pork:
- 1, 4-5 pound pork shoulder
- 1/2 white onion
- 1/2 pineapple cut into chunks (about 2 cups or 1 pound)
- 1 tablespoon oregano
- 1 teaspoon chili powder
- 4 cloves garlic
- 1 cup freshly squeezed orange juice
- 1 tablespoon sea salt
- 4 guajillo peppers in adobo – may also substitute chipotle peppers in adobo
For the Tacos al Pastor:
- 1 cup diced pineapple
- 1/2 cup ghee butter, or avocado oil
- 12 tortillas of your choice
- 1/2 of a finely diced onion (other half of onion from marinade)
- 1/2 jalapeno finely diced
- 1 bunch chopped cilantro about 1/2 cup
- 1/4 cup fresh lime juice about 2 limes
- 2 teaspoons fine sea salt
Instructions
For the Marinade:
- Cut the pork shoulder into several 3-inch sized pieces, then place in a large bowl.
- Blend the onion, pineapple, oregano, garlic, orange juice, chili powder, sea salt, and guajillo peppers until smooth.
- Pour the marinade over the pork shoulder and toss to coat. If you have time to marinade, cover and refrigerate for 4 hours up to overnight. If you don’t have time, start cooking right away.
Oven Method:
- Preheat the oven to 325 F.
- Place the pork in a Dutch oven or enameled cast iron pot with a lid along with the entire contents of the marinade. Cook for 3 1/2 to 4 1/2 hours, until the pork shreds easily with two forks.
- Remove the pork from the oven then turn it to broil.
- Shred the pork with two forks, or with the paddle attachment of your stand mixer, then toss with additional cooking liquid (about 1 cup), butter, and pineapple, then spread out on a rimmed baking sheet and sprinkle with 1 teaspoon of the sea salt. Place the pan in the oven and broil for 3-6 minutes, keeping a close eye on the pork until it is crisp.
- In a small bowl, combine the lime juice, diced onion, jalapeno, cilantro, and 1 teaspoon sea salt.
- Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
Instant Pot Method:
- After marinating, add the pork and marinade to the Instant Pot. Place the lid on the pot, cover, and make sure the valve is set to sealed. Cook on high pressure for 45 minutes.
- After 45 minutes is up, let the pressure release (either quick release or naturally) and remove the lid from the pot.
- Preheat the oven to broil.
- Shred the pork with two forks, then toss with additional cooking liquid (about 1 cup), butter, and pineapple, then spread out on a rimmed baking sheet. Place the pan in the oven and broil for 5-7 minutes, keeping a close eye on the pork until it is crisp.
- In a small bowl, combine the lime juice, diced onion, jalapeno, and cilantro.
- Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
Slow Cooker Method:
- Marinate the pork, then add the pork and marinade to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours until it shreds easily with a fork.
- Preheat the oven to broil.
- Shred the pork with two forks, or with the paddle attachment of your stand mixer, then toss with additional cooking liquid, butter (about 1 cup), and pineapple, then spread out on a rimmed baking sheet and sprinkle with 1 teaspoon of the sea salt. Place the pan in the oven and broil for 3-6 minutes, keeping a close eye on the pork until it is crisp.
- In a small bowl, combine the lime juice, diced onion, jalapeno, cilantro, and 1 teaspoon sea salt.
- Warm the tortillas, fill with the pork and pineapple, and top with the onion relish and serve!
Recipe Notes
Nutrition
Hi! Would these be too spicy for kids who are a bit spice averse?
Hi Lucy! We don’t think they are too spicy, but if you have a kiddo who is sensitive to spice, you can always omit the guajillo and jalapeno peppers. The dish will still be delicious! -Team FF
Hello! Is this a recipe that will freeze well?
Hi Lexi! This recipe does freeze well. You can freeze the pork in the marinade and dump it out to cook it, or cook as instructed, but freeze before crisping the pork (this can be done to reheat after defrosting). Enjoy!
These tacos are UNBELIEVABLE!! So much flavor If you are considering making these, I highly recommend that you do it ASAP. I’m definitely going to add this recipe into my regular rotation!
Thank you so much for taking the time to share with us, Allison! Glad the tacos were a hit! -Melissa
So so so good! Omitted the chili powder as i thought it might be too spicy, but I think it’s a pretty important flavor for Al Pastor, so next time I make it, I will add the chili. I used chipotle peppers in adobo.
And do not skip the broiler. the crispy bits were so good and give the meat a little texture.
Even my 2.5 year old devoured it!
Thank you for taking the time to share your feedback with us! We are glad you enjoyed. -Melissa
Absolutely delicious–this was a huge hit with my family! I was tempted to skip the final step of using the broiler, but I’m so glad I didn’t–it gave the meat the perfect crispy texture and enhanced the flavor so much. This will definitely go into regular rotation in our house! Thanks for such a tasty recipe to use for taco night at home.
Hi Laureen! Thank you so much for taking the time to share this with us! The broiler really is a game changer in terms of texture and that finishing flavor. I am so glad that it was a hit for the entire family! ~Melissa
I love pastor but have never made it myself. The flavors of this recipe were outstanding! I learned that pork shoulder is the same as pork butt, and used a boneless one. I could only find chipotles in adobo so used those instead. I was afraid that it was going to be really spicy after blending the marinade, but it definitely wasn’t. Overall a fantastic recipe that’s going into my regular rotation of recipes.
So glad that you enjoyed it, Rebecca! This recipe is one of my favorites!
The recipe says preheat the oven at 425. After 2hrs, my Dutch oven is scorched on the inside. Is that right?
Oh no, Michelle. We are so so sorry. It should be 325°F and not 425°F. We hope that you were able to salvage some of the pork!!
This recipe is AMAZING – the marinade is so delicious and flavorful, and crisping them up under the broiler makes for the perfect texture!! Seriously, we devoured these the first time we ate them, and I’m coming back for the recipe again to make them this week!
That’s so awesome, Lauren! Thank you so much for sharing this with us!
Do you guys have any leads on where to get the canned guajillo peppers online? I’m trying to find some online before I resort to chipotle peppers!
Thanks!! I can’t wait to try this recipe!!
Do you recommend crisping it veggie putting it in the fridge or is it better to do right before you eat it?
Either way will work, but I like to crisp it right before eating it!
How can the meat be cooked if we do not have an Instant Pot or Slow Cooker (broke college kid here!)?
You can cook it in a covered pot (Dutch oven is best) at 325 F for 3.5-4.5 hours until it shreds easily with a fork! I’d add an extra cup of chicken broth to when making it in the oven too.
1/2 jar guajillo peppers – never seen these. Substitute? Or where to get these?
I’ve seen dried guajillo peppers….
You can use chipotle peppers in adobo!
Is the IP supposed to be set at 90 minutes on high or low pressure?
High pressure!
Is the recipe for a bone-in or boneless pork shoulder? Thank you!
You can use either! We used bone-in here.
The directions mention chili powder but the ingredient list does not say how much. What amount do you suggest?
1 tablespoon!