Tacos Al Pastor

Prep Time
Cook Time
1h 15m
Ready In

"This taco al pastor recipe gives you all the flavor without all the fuss. Rather than marinating pork shoulder for days and then spit-roasting, you marinate it overnight, then grill for less than five minutes. I have been using Spinning Grillers Shawarma Grill."

Original recipe yields 8 servings


  • Serving Size: 1 (291 g)
  • Calories 340.4
  • Total Fat - 13 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 113.3 mg
  • Sodium - 651.1 mg
  • Total Carbohydrate - 16.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 10.7 g
  • Protein - 38.9 g
  • Calcium - 37.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 99.4 mg
  • Thiamin - 0.9 mg

Step 1

In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.

Step 2

Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.

Step 3

Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.

Step 4

Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.

Step 5

Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro and lime wedges.

Tips & Variations

No special items needed.