Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) boneless pork shoulder, sliced 1/8-inch thick
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 chipotle chile in adobo + 1 tbsp adobo sauce
- 3 oz (85 g) achiote paste
- 1/2 cup (120 ml) pineapple juice
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) orange juice
- 4 garlic cloves
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp smoked paprika
- 1/8 tsp ground cloves
- 2 tbsp neutral oil
- 2 cups fresh pineapple, cut into 1-inch chunks (plus extra for serving)
- 12 small corn tortillas
- 1 cup diced white onion
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
Do This
- 1) Toast guajillo and ancho chiles 30–45 seconds per side; soak in hot water 15 minutes.
- 2) Blend soaked chiles with achiote, pineapple juice, vinegar, orange juice, chipotle + adobo, garlic, spices, and oil until smooth.
- 3) Coat pork in marinade; cover and refrigerate 4 hours (or up to 24 hours).
- 4) Preheat grill to medium-high (about 450°F / 232°C). Soak wooden skewers 30 minutes if using.
- 5) Thread pork onto skewers, stacking/ruffling slices with pineapple chunks in between.
- 6) Grill 7–9 minutes per side (14–18 minutes total) until caramelized and pork reaches 145°F (63°C).
- 7) Rest 5 minutes, slice thin, and serve in warm tortillas with onion-cilantro and extra pineapple.
Why You’ll Love This Recipe
- Big al pastor flavor at home: achiote, chiles, and pineapple create that sweet-smoky, lightly tangy bite.
- Skewers mimic the classic trompo effect: stacked pork edges caramelize beautifully on the grill.
- Weeknight-friendly cooking time: once marinated, the pork grills fast.
- Perfect for a taco bar: easy to scale up and fun for casual gatherings.
Grocery List
- Produce: fresh pineapple, white onion, cilantro, garlic, limes, orange (or orange juice)
- Meat: boneless pork shoulder
- Dairy: none
- Pantry: dried guajillo chiles, dried ancho chile, chipotle in adobo, achiote paste, pineapple juice, white vinegar, neutral oil, kosher salt, ground cumin, dried Mexican oregano, smoked paprika, ground cloves, corn tortillas
Full Ingredients
Pork
- 2 lb (907 g) boneless pork shoulder (pork butt), sliced 1/8-inch (3 mm) thick
Al Pastor Marinade
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 chipotle chile in adobo
- 1 tbsp adobo sauce (from the can)
- 3 oz (85 g) achiote paste (annatto paste), broken into chunks
- 1/2 cup (120 ml) pineapple juice
- 1/4 cup (60 ml) white vinegar
- 3 tbsp (45 ml) orange juice (fresh or bottled)
- 4 garlic cloves
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 tsp smoked paprika
- 1/8 tsp ground cloves
- 2 tbsp (30 ml) neutral oil (avocado, canola, or grapeseed)
For Skewering
- 2 cups (about 300 g) fresh pineapple, cut into 1-inch (2.5 cm) chunks
- 8–10 metal skewers or wooden skewers (if wooden, soak 30 minutes)
For Serving (Tacos)
- 12 small corn tortillas
- 1 cup (150 g) white onion, finely diced
- 1/2 cup (15 g) cilantro, chopped
- 1–2 cups extra pineapple (chunks or small dice), for topping
- 2 limes, cut into wedges
- Optional: salsa roja or salsa verde, and sliced radishes
Step-by-Step Instructions
Step 1: Prep the dried chiles
Heat a dry skillet over medium heat. Add the guajillo and ancho chiles and toast for 30–45 seconds per side, pressing them flat with a spatula, until fragrant. Don’t let them get very dark or they can taste bitter.
Transfer the toasted chiles to a bowl and cover with very hot water. Soak for 15 minutes until softened, then drain.
Step 2: Blend the al pastor marinade
In a blender, combine the drained chiles, 3 oz (85 g) achiote paste, 1/2 cup pineapple juice, 1/4 cup white vinegar, 3 tbsp orange juice, chipotle + 1 tbsp adobo, 4 garlic cloves, 1 1/2 tsp kosher salt, 1 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, 1/8 tsp cloves, and 2 tbsp oil.
Blend until very smooth, 45–90 seconds. If needed, add 1–3 tbsp water to help it blend (you want a thick but pourable sauce).
Step 3: Marinate the pork
Place the thinly sliced pork in a large bowl or a zip-top bag. Pour the marinade over the pork and mix thoroughly so every piece is coated.
Cover and refrigerate for at least 4 hours (or up to 24 hours). For the most even flavor, stir/flip the pork once halfway through if you can.
Step 4: Get the grill and toppings ready
About 30 minutes before grilling, if using wooden skewers, soak them in water for 30 minutes to reduce burning.
Preheat a gas grill to medium-high, about 450°F (232°C). If using charcoal, build a two-zone fire and aim for a hot side around the same temperature.
Set out your taco toppings: dice the onion, chop the cilantro, cut lime wedges, and prep extra pineapple for serving. Warm tortillas later (Step 7) so they stay soft.
Step 5: Assemble the al pastor skewers
Thread the marinated pork onto skewers by folding/ruffling each thin slice so edges stick out a bit (those edges are what caramelize). Add a pineapple chunk every 2–3 folds of pork.
Don’t pack the pork completely tight; a little airflow helps it cook through while still browning. You should end up with 8–10 skewers depending on size.
Step 6: Grill until caramelized and safely cooked
Lightly oil the grill grates. Place the skewers on the grill and cook with the lid closed, turning once, until the pork is deeply browned with caramelized edges.
Timing: grill for 7–9 minutes per side (about 14–18 minutes total), depending on thickness and grill heat.
Check doneness with an instant-read thermometer in the thickest part of a pork fold: target 145°F (63°C).
Step 7: Rest, slice, and build tacos
Transfer skewers to a platter and let rest for 5 minutes. Resting helps the pork stay juicy and makes slicing cleaner.
Slide or slice the pork and pineapple off the skewers. Chop into bite-size pieces (or thin slices, taco-stand style).
Warm the tortillas quickly on the grill or in a dry skillet: 20–30 seconds per side until pliable. Fill tortillas with pork and pineapple, then top with onion-cilantro, extra pineapple, and a squeeze of lime. Add salsa if you like.
Pro Tips
- Slice pork thin for true al pastor texture: Aim for 1/8-inch. Partially freezing the pork for 20–30 minutes makes thin slicing much easier.
- Don’t skip the pineapple in the skewers: It caramelizes and drips a little sweetness onto the pork, boosting that signature sweet-smoky flavor.
- Go for edge browning: When threading, ruffle/fold slices so lots of edges are exposed; that’s where the best char happens.
- Control flare-ups: Marinade has sugar and can char fast. If you get flare-ups, move skewers briefly to a cooler zone, then return to finish.
- Use a thermometer: Pull the pork at 145°F (63°C) for juicy results.
Variations
- Chicken al pastor skewers: Use 2 lb boneless, skinless chicken thighs cut into thin strips. Grill to 165°F (74°C).
- Oven broiler method: Arrange skewers on a foil-lined sheet pan with a rack. Broil on high 4–6 inches from the element for 6–8 minutes per side, until browned and pork reaches 145°F (63°C).
- Spicier marinade: Add a second chipotle in adobo or 1/2 tsp cayenne. Balance heat with extra pineapple topping.
Storage & Make-Ahead
Make-ahead: Marinate the pork up to 24 hours in advance. You can also prep onion-cilantro and pineapple topping up to 24 hours ahead; store covered in the refrigerator.
Refrigerate leftovers: Store cooked pork and pineapple in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium heat with 1–2 tbsp water until hot, about 3–5 minutes. For more caramelization, let it sit undisturbed for 30–60 seconds between stirs.
Freeze: Freeze cooked pork (without tortillas/toppings) for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Nutrition (per serving)
Approximate, based on 1/6 of the recipe (about 2 tacos) including tortillas and toppings: Calories: 520; Protein: 33 g; Fat: 24 g; Carbohydrates: 46 g; Fiber: 5 g; Sugars: 12 g; Sodium: 980 mg.
