Tacos al Pastor
Pork marinated in spices and pineapple, in a corn tortilla with onion, cilantro and lime.
Al pastor is a Mexico City street classic: pork is marinated in chili and pineapple juice, so it turns out juicy, sweet-spicy and tender. At home it's easy to sear in a pan.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Marinade
Purée half the pineapple with garlic, paprika, chili and salt — this is the marinade.
- 2
Marinate the pork
Slice the pork thin and marinate for at least 2 hours (overnight is better).
- 3
Sear the meat
Sear the meat in a very hot pan until browned, then chop into cubes.
- 4
Caramelize pineapple
Sear the remaining pineapple until caramelized and finely chop it.
- 5
Warm tortillas
Warm the tortillas in a dry pan for 20 seconds per side.
- 6
Build the tacos
Build the tacos: meat, pineapple, red onion, cilantro and a squeeze of lime.
💡 Tips
- 💡
Marinate the meat at least 4 hours, ideally overnight, so the chili and spices fully penetrate.
- 💡
Warm the corn tortillas on a dry pan — cold ones crack.
🔄 Swaps & variations
- 🔄
Use the same al pastor marinade with chicken or mushrooms for a lighter version.
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❓ Frequently asked questions
What does 'al pastor' mean and where is it from?
Tacos al pastor came to Mexico via Lebanese migrants who adapted their spit-roast to pork with pineapple and chili. 'Al pastor' means 'shepherd-style'.
Can I make it without a vertical spit (trompo)?
Yes: marinate the pork and sear thin slices on a screaming-hot pan until caramelized — the flavor comes very close to the street version.
Why pineapple?
Pineapple adds a sweet-sour contrast and tenderizes the meat with the enzyme bromelain. It goes both into the marinade and as bits in the taco.
