What cut of pork is best for homemade tacos al pastor?

Pork shoulder is the best home choice because it has enough fat for high heat. Slice it across the grain no thicker than 5 mm so the adobo penetrates and the edges char quickly. Pork loin works but dries more easily.

Do tacos al pastor need pineapple juice and fresh pineapple?

Yes, because they do different jobs. Juice adds sweetness and acidity to the adobo, while fresh pineapple is charred and served with the pork. Do not leave raw pineapple on the meat longer than stated because its enzymes soften the surface.

How long can al pastor pork be marinated safely?

Marinate thin pork for 480 minutes in the refrigerator and cook it the same day. Vinegar and pineapple juice add flavour but do not make raw pork safe at room temperature. Blend the adobo up to two days early and keep it chilled separately.

What should I serve with tacos al pastor?

Serve them with white onion, cilantro, charred pineapple, salsa and lime wedges. Rice, beans or cucumber salad can complete the meal, but the taco itself should stay focused on pork, tortilla and salsa. A cold agua fresca cuts through the adobo's fat.

Mexico · Meat Dishes · Spicy

Tacos al Pastor

Name: Tacos al Pastor
Total time: 8 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 900 g pork shoulder; 35 g dried guajillo chiles; 15 g dried ancho chiles; 35 g achiote paste; 120 ml pineapple juice; 60 ml white vinegar; 5 cloves garlic; 1 tbsp Mexican oregano; 1 tsp ground cumin; 0.25 tsp ground cloves; 0.5 tsp ground cinnamon; 2 tbsp vegetable oil; 2 tsp salt; 1 pineapple; 16 corn tortillas; 1 white onion; 30 g fresh cilantro; 250 ml salsa verde

Tacos al pastor are thin slices of pork in a chile-and-achiote adobo, cooked beside caramelised pineapple and tucked into small corn tortillas. A trompo gives the original its moving flame and shaved edges; at home, a very hot skillet and patient batches get close where it counts. The meat needs acid, a little sweetness and real char, not a pile of wet sauce.

525 min 610 kcal 4 serves Advanced🌶️Spicy🇲🇽Mexico Jump to recipe★★★★★5.0· 1 reviews

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Ingredients

ServingsMetric

900 gpork shoulder
35 gdried guajillo chiles
15 gdried ancho chiles
35 gachiote paste
120 mlpineapple juice
60 mlwhite vinegar
5 clovesgarlic
1 tbspMexican oregano
1 tspground cumin
0.25 tspground cloves
0.5 tspground cinnamon
2 tbspvegetable oil
2 tspsalt
1 pineapple
16 corn tortillas
1 white onion
30 gfresh cilantro
250 mlsalsa verde

Method

Prepare the chiles. Stem and seed the guajillo and ancho chiles, then press them in a dry skillet over medium heat for 20 seconds per side, just until they smell fruity. Cover them with boiling water for 10 minutes; burnt chile makes the adobo harsh.
Blend the adobo. Drain the softened chiles and blend them with achiote paste, pineapple juice, vinegar, garlic, oregano, cumin, cloves, cinnamon, 1 tablespoon oil and salt until smooth. The paste should coat a spoon like thick tomato sauce; add 30 ml chile water only if the blender needs help.
Marinate the pork. Slice pork shoulder across the grain no thicker than 5 mm, rub every slice with adobo and refrigerate covered for 480 minutes. Thin slicing matters more than a fake vertical spit because it lets the adobo in and creates browned edges.
Char the pineapple. Peel and core the pineapple, cut half into 1 cm pieces and reserve the rest. Heat cast iron over high, add 1 teaspoon oil and cook the pineapple for 8 minutes until it has dark golden patches.
Sear the pork in batches. Wipe the skillet, heat the remaining oil and cook the pork in a single layer for 3 minutes, turn it and cook 2 minutes more, until the thickest pieces reach 65°C. Do not crowd the pan; rest the pork for 2 minutes.
Chop the filling. Cut the pork small, toss it with the charred pineapple and its red juices, then return it to the hot skillet for 2 minutes until the edges crackle. That is the useful home substitute for meat shaved from a trompo.
Warm and assemble the tacos. Heat tortillas on a dry comal for 30 seconds per side, then hold them in a towel. Fill with pork and pineapple, onion, cilantro and salsa verde, and serve while hot.

FAQ

Yes. A trompo gives taquería pastor its shaved surface, but thin pork cooked in small cast-iron batches develops a tender centre and charred edge. Keep the pan hot and do not crowd it.