This Tacos al Pastor recipe is authentic, deeply flavorful, and easier to prepare than you might expect. Thin slices of marinated, tender pork are cooked until lightly crispy and piled into warm corn tortillas with bright, fresh pineapple salsa. These tacos are perfect for a Cinco de Mayo gathering or any casual backyard get-together—watch them disappear fast.
Tacos al Pastor
Fire up the grill—taco season is here. With warm weather and get-togethers ahead, these Tacos al Pastor will be a go-to. Corn tortillas cradle marinated pork that soaks up a tangy, slightly smoky marinade and pairs beautifully with grilled pineapple, fresh cilantro, and a squeeze of lime. This version is inspired by trips to Mexico and the simple, bold flavors you expect from classic street tacos.
What makes these tacos so appealing is how straightforward they are to make without sacrificing flavor. Blend a vibrant marinade, let the pork soak it up, char some pineapple on the grill, and cook the pork until it develops a nice sear. Assemble with a few fresh toppings and you have a meal that feels special but is simple enough for weeknights or feeding a crowd.
How to Make Tacos al Pastor
These tacos are satisfying and uncomplicated. Follow these steps for great results:
- Make the marinade. In a blender combine yellow onion, diced pineapple, fresh orange juice, white vinegar, chili powder, garlic, chipotle peppers in adobo, kosher salt, and oregano. Blend until smooth.
- Marinate the pork. Place thinly sliced pork in a bowl and pour the marinade over it, tossing to coat. Refrigerate for at least 4–6 hours, or overnight for deeper flavor.
- Grill the pineapple. Preheat the grill to medium and char pineapple slices 3–4 minutes per side until they have light grill marks. Let cool slightly, then dice for garnish.
- Cook the pork. Drain the pork, discard the excess marinade, and heat a cast iron skillet over medium-high heat. Cook the pork in batches, about 4 minutes per side, until cooked through and some edges are nicely browned.
- Assemble the tacos. Serve the warm pork on corn tortillas with chopped cilantro, diced red onion, charred pineapple, and lime wedges. Eat immediately.
If you prefer poultry, this same marinade works great with chicken for a Chicken al Pastor option that’s easy to make in the oven.
Tips for the Best Tacos al Pastor
Small steps make a big difference. Use these tips to get excellent results every time:
- Char the pineapple. A light char on the pineapple adds smoky depth and intensifies the fruit’s sweetness—don’t skip it.
- Allow enough marinating time. Marinate the pork at least 4 hours to let flavors penetrate; overnight is even better for a more developed taste.
- Prefer Mexican oregano. Mexican oregano gives a more authentic flavor, but if you can’t find it, regular oregano or marjoram will work as a substitute.
- Use a cast iron skillet. Cast iron helps create a nice sear and some char on the pork. Cook in batches so the pan stays hot and the meat browns properly.
Aim to impress on taco Tuesday with these easy recipes!
- Birria Tacos (Quesa Birria)
- Lobster Tacos with Cilantro Lime Aioli
- Baked Rotisserie Chicken Tacos
- Slow Cooker Taco Beef
For more easy Tex-Mex recipe ideas, follow the original site’s social channels.
Tacos Al Pastor Recipe
Equipment
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1 skillet
Ingredients
- 3 pounds boneless pork butt, sliced thin about ¼” wide and about 6 inches long
- 1 cup yellow onion, cut into chunks
- 1 pineapple, divided (peeled cut into strips, and 1 cup diced)
- 1 cup fresh orange juice
- ¼ cup white vinegar
- 2 TBSP adobo chili powder, or 2 TBSP chili powder + ¼ tsp red pepper flakes
- 4 garlic cloves
- 3 chipotle peppers in adobo, add more if you like it spicier
- 1 tsp kosher salt
- 1 tsp Mexican oregano, or marjoram as a substitute
Toppings
- 2 limes, cut into wedges
- ½ cup fresh cilantro, chopped
- ½ cup red onion, diced
- 10-12 small corn tortillas, flour tortillas can be used
Instructions
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Place the thinly sliced pork in a large bowl.
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In a blender combine yellow onion, 1 cup diced pineapple, orange juice, vinegar, chili powder, garlic, chipotle peppers, salt, and oregano. Blend until smooth.
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Pour the marinade over the pork, mix well, and refrigerate for 4–6 hours or overnight.
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Before removing the pork, heat the grill to medium (about 300–350°F) and char pineapple slices 3–4 minutes per side. Allow to cool, then dice into small pieces for garnish.
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Remove pork from the marinade (use a strainer if needed) and discard the remaining marinade.
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Heat a cast iron skillet over medium-high and cook the pork in batches until cooked through and browned, about 4 minutes per side.
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Roughly chop larger pieces of pork if needed and serve immediately on tortillas with cilantro, diced red onion, charred pineapple, and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.