If you’re craving the smoky, sweet, and savory flavors of Mexico, this al pastor recipe is your perfect kitchen adventure. Inspired by the traditional “trompo” (vertical spit) used by street vendors, this homemade version captures all the authentic flavors—without special equipment. Tender pork marinated in a rich adobo sauce of chilies, spices, and pineapple is grilled or roasted to perfection. Whether you’re making tacos, burritos, or rice bowls, this al pastor recipe will transport you straight to the streets of Mexico City.
Ingredients
- 2 lbs boneless pork shoulder, thinly sliced
- 1 cup pineapple juice
- 1 cup chopped fresh pineapple
- 3 dried guajillo chilies (stemmed and seeded)
- 2 dried ancho chilies (stemmed and seeded)
- 3 cloves garlic
- ½ white onion, chopped
- 2 tbsp apple cider vinegar
- 2 tbsp achiote paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Warm corn tortillas (for serving)
- Lime wedges and diced onions (optional toppings)
Step-by-Step Instructions
- Prepare the Chilies
Soak guajillo and ancho chilies in hot water for about 15 minutes until softened. Drain and set aside. - Make the Marinade
In a blender, combine the softened chilies, pineapple juice, vinegar, garlic, onion, achiote paste, and all spices. Blend until smooth to form a thick, flavorful adobo sauce. - Marinate the Pork
In a large bowl, coat the sliced pork evenly with the adobo marinade. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor. - Cook the Pork
- Grill Method: Preheat grill to medium-high heat. Cook pork slices 3–4 minutes per side until lightly charred and cooked through.
- Oven Method: Preheat oven to 400°F (200°C). Layer marinated pork and pineapple pieces on a baking sheet. Roast for 25–30 minutes, flipping halfway through.
- Slice and Serve
Once cooked, let the pork rest for 5 minutes. Slice thinly and serve hot in warm tortillas. Garnish with chopped cilantro, diced onion, and lime juice.
Nutrition Facts
| Nutrient | Per Serving |
| Calories | 350 kcal |
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 18 g |
| Fiber | 2 g |
Tips & Variations
- Meat Options: Substitute pork with chicken or beef for a different twist.
- Spice Level: Add chipotle peppers for extra heat or reduce chili powder for milder flavor.
- Grill for Authenticity: Cooking over charcoal adds that traditional smoky flavor.
- Pineapple Upgrade: Grill pineapple rings before adding them to enhance sweetness.
- Make Ahead: Marinate the pork a day in advance to save time and boost flavor.
Serving Suggestions
- Tacos al Pastor: Serve pork in small corn tortillas topped with pineapple chunks, cilantro, and onions.
- Al Pastor Bowls: Layer over rice or cauliflower rice with beans and avocado.
- Quesadillas or Burritos: Stuff into tortillas with melted cheese and salsa.
- Party Platter: Serve alongside guacamole, chips, and Mexican street corn (elote).
FAQs
1. Can I make al pastor without a grill?
Yes! You can bake it in the oven or cook it on a stovetop skillet. The flavor remains incredible.
2. What cut of pork is best for al pastor?
Pork shoulder (or butt) is ideal due to its balance of fat and tenderness.
3. How long should I marinate the meat?
At least 4 hours, but overnight marination gives the most authentic flavor.
4. Can I freeze the marinated pork?
Absolutely. Store in an airtight container for up to 3 months, then thaw before cooking.
Conclusion
This al pastor recipe brings the authentic taste of Mexico right to your kitchen. With its balance of spicy chilies, tangy pineapple, and juicy pork, it’s a crowd-pleasing favorite for any occasion. Whether served as tacos, burritos, or bowls, you’ll fall in love with its bold, unforgettable flavor. Give this homemade al pastor recipe a try and enjoy the fiesta of flavors at your table!
