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tacos al passtor - easy summer dinners
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4.17 — Votes 6 votes

Tacos Al Pastor

This Tacos Al Pastor recipe features tender, fall-apart pork that is marinated in a flavorful guajillo pepper sauce, slow-cooked, then baked until crisp for the perfect taco!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Cassy Joy Garcia

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 mixerthen 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 mixerthen 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!

Notes

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.

Nutrition

Calories: 785kcal | Carbohydrates: 70g | Protein: 45g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 162mg | Sodium: 2779mg | Potassium: 1015mg | Fiber: 7g | Sugar: 19g | Vitamin A: 375IU | Vitamin C: 78mg | Calcium: 207mg | Iron: 7mg