How to Make the Perfect Al Pastor Tacos with Pineapple
Mexican · Medium · 55 min · 5 servings
Thinly sliced marinated pork layered with sweet charred pineapple in the classic Mexican spit-roasted style. This pan version brings the authentic flavors home without a vertical rotisserie.
Why this recipe works
This Al Pastor Tacos with Pineapple recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 lb pork shoulder thinly sliced
- 3 piece dried guajillo chiles rehydrated
- 1 piece chipotle chile in adobo sauce
- 0.5 cup pineapple juice
- 1 tsp ground achiote or paprika
- 1 cup fresh pineapple chunks
- 10 piece small corn tortillas
- 0.5 cup white onion finely diced
- 0.5 cup fresh cilantro chopped
Step by step instructions
Step 1: Blend the Marinade
Blend rehydrated guajillo chiles, chipotle chile, pineapple juice, achiote, garlic, cumin, and salt until completely smooth. The marinade should be a deep red color and very fragrant.
Step 2: Marinate the Pork
Place thinly sliced pork shoulder in a large bowl and pour the marinade over it. Toss thoroughly to coat every piece. Cover and refrigerate for at least 2 hours or overnight for best results. Do not skip the marinating time.
Step 3: Cook the Pork
Heat a large cast iron skillet over high heat with a small amount of oil. Cook the marinated pork in a single layer without overcrowding for 3 to 4 minutes per side until caramelized and slightly charred on the edges. Work in batches.
Step 4: Char the Pineapple
In the same hot skillet add the pineapple chunks and cook for 2 to 3 minutes without stirring until they develop a golden char on one side. The natural sugars will caramelize quickly so keep a close eye on them.
Step 5: Assemble and Serve
Warm corn tortillas in a dry skillet or directly over a flame. Pile al pastor pork onto each tortilla and top with a piece or two of charred pineapple, diced white onion, and fresh cilantro. Serve with salsa verde on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pork shoulder → boneless pork loin or chicken thighs
- achiote → smoked paprika
- fresh pineapple → canned pineapple rings drained
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing the pork too thick which prevents proper caramelization and a charred crust
- Overcrowding the skillet which causes the pork to steam instead of sear
- Skipping the full marinating time which results in bland and pale pork
Nutrition facts
Per serving: 390 calories, 30g protein, 34g carbs, 14g fat, 3g fiber.
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