Pork Al Pastor Authentic Mexican Recipe

Need more inspiration for taco night? Try my chicken tinga, taco meat, or beef barbacoa next. If you’re a fan of my carnitas and love cooking meat on the grill, you have GOT to try my pork al pastor. Inspired by my family’s favorite chicken al pastor, it’s one of my go-to dishes to serve when I’m hosting because it has a unique balance of flavors. There’s pineapple for sweetness, achiote paste for warmth, and the grill adds that essential caramelized exterior. Okay, my mouth is watering and it’s only 8am…

Why I love this recipe

Explosive flavor. The marinade for the meat is smoky, hot, and tangy, all at the same time. When grilled over an open flame, it’s a game-changer. Perfect for parties. I like setting out a tray of meat and taco fixings so everyone can build their tacos. It can be made ahead of time. The meat can be made 1-2 days before you need it, or you can keep the leftovers for meal prep. Versatile. The meat can be enjoyed in tacos, burritos, quesadillas, or in taco bowls.

Ingredients needed

Pork shoulder. A flavorful, affordable cut of pork that’s lean and needs high-heat cooking to tenderize. Pork butt can also be substituted. It’ll need to be sliced thinly with a sharp knife. Pineapple juice. The key ingredient in the marinade that gives the meat a tangy, sweet flavor. Bottled pineapple juice is best, as I’ve found fresh juice has enzymes that make the pork mushy. Fresh pineapple. For grilling and serving with the pork. Lime juice. To brighten and tenderize the meat. White vinegar. Apple cider vinegar also works. Onion and garlic. Essential aromatics. Achiote paste. Another key ingredient for making al pastor. Achiote paste is a red-colored blend of spices, including annatto seeds, garlic, cumin, cinnamon, and clove. While I’m all about convenience, I highly suggest seeking out the paste (I can find it at my regular grocery store) instead of using achiote powder. Spices. I used a mixture of cumin, cinnamon, black pepper, dried oregano, and guajillo chili powder. The latter is like a mild, less smokey version of chipotle peppers. Salt. To taste.

How to make pork al pastor

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Translated from Spanish, it means ‘shepherd style.’ Brought over by Lebanese immigrants to central Mexico, al pastor pork refers to meat (usually pork) that’s marinated in an adobo sauce and then cooked on a vertical spit. It can also be used to refer to dishes made with al pastor meat, such as authentic tacos al pastor.

Arman’s recipe tips

Freeze the pork before slicing. A few hours in the freezer makes it easier to get even, thin slices of pork. Sauté the aromatics and achiote paste in a skillet before blending to add a deeper layer of flavor. Use gloves when handling the marinade. Achiote paste will stain everything it touches…just trust me. Swap the protein. Al pastor really just refers to the cooking style, meaning you can make chicken al pastor or steak al pastor if that’s what you have on hand. Brush the meat with the marinade as it’s grilling to keep it moist and add more flavor.

Storage instructions

To store: Leftover pork can be stored in an airtight container in the refrigerator for 4-5 days. Yes, if you’d rather not break out the grill, I tested this pork in the oven too! To do this, marinate the meat as directed, then add it to a baking sheet lined with aluminum foil and bake at 500F/260C for 20 minutes, or until the exterior is crisp and no pink remains. As I mentioned, there are numerous ways to serve al pastor. I prefer to serve it street taco-style with tortillas, salsas, diced white onion, lime wedges, and a garnish of fresh cilantro. They can also be used as the protein in picaditas or mulitas! To freeze: Let the pork cool completely, then freeze it in freezer-safe containers for 3 months. Reheating: Reheat in a preheated oven or over the stovetop with a splash of oil to rehydrate the meat.