We absolutely love tacos al pastor! Inspired by a fantastic spot in Austin, we decided to recreate this dish at home. With a little creativity, we've crafted a recipe that captures the essence of our favorite tacos.
A quick search reveals many variations of tacos al pastor, and while this isn't the traditional method, it honors the classic mix of pork, pineapple, and onions.
I marinate pork shoulder slices in a sweet chili marinade for several hours, then grill them until they're perfectly charred outside and tender inside.
Tacos al pastor typically features spit-grilled pork, reminiscent of shawarma or gyro from Middle Eastern cuisine. This popular Mexican street food combines dried chilies, garlic, cumin, pineapple, and achiote paste. The meat is thinly sliced, served in warm corn tortillas with chopped onions, cilantro, and diced pineapple.
Since most of us lack a spit for grilling at home, I wanted to create a simpler version that still captures the flavors I adore from restaurants. Inspired by a friend who often prepares tacos al pastor for her community, I decided to use a cast iron griddle and incorporate a fresh salsa verde made with avocado, lime, and cilantro. A crunchy addition of shredded lettuce from that restaurant's version adds a delightful texture. This is now a family favorite and I dream of tasting the authentic version in Mexico someday.
Continue reading for the recipe, and check out the video below to see the preparation process from start to finish.
Preparation Time
30 minutes (plus a few hours for marinating)
Cooking Time
14 minutes
Recipe Categories
Ingredients
For the Marinade:
- 1 1/2 cups pineapple juice
- 2 tablespoons chili sauce or 1 tablespoon achiote seasoning
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 4 minced garlic cloves
For the Tacos:
- 1 1/2 pounds boneless pork shoulder, sliced 3/4-inch thick
- Kosher salt, to taste
- 2 teaspoons chili powder
- 1 pineapple, peeled, cored, and cut into 1/2-inch rings
- 1 white onion, diced
- 12 corn tortillas, charred over a grill or gas burner
- For garnish: cilantro, hot sauce, lime wedges
Directions
- Firstly, prepare the marinade: Mix all ingredients in a mason jar and shake well.
- Place sliced pork shoulder in a baking dish or large ziplock bag. Pour marinade over the pork, ensuring it's coated. Refrigerate for at least 2 hours or overnight.
- Heat the grill to medium. Remove pork from marinade, seasoning with salt and chili powder. Grill for about 7 minutes per side, until cooked to your liking—charred outside with a hint of pink inside is ideal.
- When there are 5 minutes left for the pork, add the pineapple to the grill and cook for a couple of minutes per side until grill marks appear. Let the pork rest; chop the pineapple afterward.
- Slice pork against the grain into 1/2-inch thick pieces. Serve in tortillas topped with pineapple, onion, cilantro, hot sauce, and a squeeze of lime. Enjoy!
