Tacos Al Pastor

Prep Time
Cook Time
Ready In

"These pineapple and pork tacos are the original fusion food - a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours."

Original recipe yields 7 servings


  • Serving Size: 1 (346.1 g)
  • Calories 438.5
  • Total Fat - 16.7 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 129.5 mg
  • Sodium - 867.1 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 3 g
  • Sugars - 15.8 g
  • Protein - 44.5 g
  • Calcium - 46.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 1 mg

Step by Step Method

Step 1

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.

Step 2

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Step 3

Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Step 4

Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa (separate recipe posted on this site), and lime wedges.

Tips & Variations

No special items needed.

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