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Per serving
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- 1
Slice the Pork
Remove any large pieces of fat from the pork shoulder. Slice the pork horizontally into long, wide, 1/4-inch thick pieces. Your butcher can do this if you ask nicely.
- 2
Soften the Chiles
Remove seeds and veins from the guajillo chiles and the chile de arbol — wear gloves if you want. Add to a small saucepan, cover with water, bring to a boil, then simmer 15 minutes until soft.
- 3
Blend the Marinade
Add the softened chiles and 1/4 cup of their cooking water to a blender (discard the rest). Add garlic, onion, peppercorns, Mexican oregano, cumin, allspice, cloves, ginger, achiote powder, salt, apple cider vinegar, and pineapple juice. Blend until completely smooth.
- 4
Marinate
Add the pork slices to a large bowl or zip-lock bag. Pour the marinade over and toss to coat every piece. Cover and refrigerate for at least 4 hours — overnight is even better and highly recommended.
- 5
Grill the Pork
Heat your grill as hot as it will go. Remove pork from the marinade and grill a few minutes per side until it hits just under 145°F internal temp. Transfer to a cutting board, rest 5 minutes, then chop into small pieces for the tacos.
- 6
Grill the Pineapple
Brush the pineapple spears with a little olive oil and throw them on the hot grill for a couple minutes per side until nicely charred. Remove and chop into bite-sized pieces.
- 7
Build Your Tacos
Warm your corn tortillas in a dry skillet or directly on the grill. Pile on the chopped pork, then top with grilled pineapple, sliced red onion, a handful of cilantro, and a good squeeze of fresh lime. That is it. That is the taco.
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Tacos Al Pastor
Created by: TacoEveryDay
Ingredients
- 3 lb pork shoulder
- 4 pineapple spears
- 6 guajillo chiles
- 1 chile de arbol
- 5 garlic cloves
- 1/4 white onion
- 10 black peppercorns
- 1 tsp Mexican oregano
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tbsp achiote powder
- 1 1/2 tsp kosher salt
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple juice
- 15 corn tortillas
- 1/2 cup red onion
- 1/2 cup fresh cilantro
- 2 lime
Instructions
- Slice the PorkRemove any large pieces of fat from the pork shoulder. Slice the pork horizontally into long, wide, 1/4-inch thick pieces. Your butcher can do this if you ask nicely.
- Soften the ChilesRemove seeds and veins from the guajillo chiles and the chile de arbol — wear gloves if you want. Add to a small saucepan, cover with water, bring to a boil, then simmer 15 minutes until soft.
- Blend the MarinadeAdd the softened chiles and 1/4 cup of their cooking water to a blender (discard the rest). Add garlic, onion, peppercorns, Mexican oregano, cumin, allspice, cloves, ginger, achiote powder, salt, apple cider vinegar, and pineapple juice. Blend until completely smooth.
- MarinateAdd the pork slices to a large bowl or zip-lock bag. Pour the marinade over and toss to coat every piece. Cover and refrigerate for at least 4 hours — overnight is even better and highly recommended.
- Grill the PorkHeat your grill as hot as it will go. Remove pork from the marinade and grill a few minutes per side until it hits just under 145°F internal temp. Transfer to a cutting board, rest 5 minutes, then chop into small pieces for the tacos.
- Grill the PineappleBrush the pineapple spears with a little olive oil and throw them on the hot grill for a couple minutes per side until nicely charred. Remove and chop into bite-sized pieces.
- Build Your TacosWarm your corn tortillas in a dry skillet or directly on the grill. Pile on the chopped pork, then top with grilled pineapple, sliced red onion, a handful of cilantro, and a good squeeze of fresh lime. That is it. That is the taco.