Tulo

Al Pastor Recipe

Charred, deep red-orange al pastor pork piled on small corn tortillas and topped with diced pineapple, white onion, and cilantro.
Photo by Bris N on Pexels

A dried chile and achiote marinade with pineapple juice and vinegar does double duty: the acid tenderizes thin-sliced pork while the chiles and achiote build the deep red color and smoky-sweet flavor that define al pastor, without needing a vertical spit.

Prep
30 min
Cook
20 min
Total
50 min
Servings
6

Ingredients

Servings6
  • 4 whole dried guajillo chiles, stemmed and seeded
  • 1 whole dried ancho chile, stemmed and seeded
  • 3 tbsp achiote paste
  • 1 cup pineapple juice
  • 3 tbsp white vinegar
  • 4 cloves garlic cloves
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1/4 tsp ground cloves
  • 1/2 tsp black pepper
  • 2 tsp kosher salt
  • 3 lbs boneless pork shoulder, sliced 1/4-inch thick
  • 2 cups fresh pineapple, diced
  • 1 medium white onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 18 tortillas corn tortillas, small
  • 2 whole limes, cut into wedges

Nutrition per serving

Calories
785
Protein
50g
Carbs
57g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side, until fragrant and slightly darkened, then submerge them in a bowl of hot water and soak for 20 minutes, until pliable.
  2. 2Drain the chiles and transfer to a blender with the achiote paste, pineapple juice, vinegar, garlic, cumin, oregano, cloves, black pepper, and salt. Blend until completely smooth, scraping down the sides as needed, 1-2 minutes.
  3. 3Pour the marinade over the sliced pork in a large bowl or zip-top bag, working it into every piece by hand. Cover and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
  4. 4Heat a large cast-iron skillet or griddle over high heat until just smoking. Working in batches so the pan stays hot, lay the marinated pork slices flat without overlapping.
  5. 5Sear the pork for 2-3 minutes per side, until the edges are charred and dark red and the centers are cooked through, then transfer to a cutting board.
  6. 6Add the diced pineapple to the same hot pan in a single layer and cook for 2-3 minutes, until the edges caramelize and char slightly.
  7. 7Chop the seared pork into small, rough pieces against the grain.
  8. 8Warm the corn tortillas directly over a burner flame or in a dry skillet for about 20 seconds per side, until pliable and lightly toasted.
  9. 9Double up the tortillas, pile on the chopped pork, and top with charred pineapple, chopped onion, and cilantro. Serve immediately with lime wedges.

Tips & variations

  • No achiote paste on hand? Achiote (annatto) is what gives the marinade its signature brick-red color and earthy flavor; ground annatto seed mixed with a splash of oil is a workable substitute, but the paste form has a rounder flavor.
  • Pork shoulder holds up best to the long marinade and high-heat sear, but boneless pork loin works if sliced even thinner, since it has less fat to keep it moist.
  • For a smokier version, finish the seared pork under a hot broiler for 2-3 minutes to pick up extra char before chopping.
  • Double the marinade and freeze half in a zip-top bag for up to 3 months so the next batch skips straight to marinating.

Storage & reheating

Store cooked, chopped al pastor pork in an airtight container in the refrigerator for up to 4 days. Reheat in a hot, dry skillet for a few minutes to re-crisp the edges rather than in the microwave, which softens the char. Freeze cooked pork for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Freezing the pork for 20-30 minutes before slicing firms it up enough to cut clean, even quarter-inch slices by hand.
  • Letting the seared pork rest for a couple of minutes before chopping keeps the juices in rather than pooling out onto the cutting board.

FAQ

What cut of pork is used for al pastor?

Boneless pork shoulder (also sold as pork butt) is the standard choice because its fat content keeps thin slices from drying out during the hot sear; pork loin is a leaner substitute if sliced thinner.

Can al pastor be made without a spit or grill?

Yes. A very hot cast-iron skillet or flat griddle reproduces the charred, caramelized edges of a trompo spit closely enough for home cooking, and it's the method used here.

Is achiote paste the same as achiote powder?

No. Achiote paste is a blended block of ground annatto seed, spices, vinegar, and garlic, while achiote powder is just the ground seed on its own and needs extra spices and liquid to match the paste's flavor.

Can the pork marinate longer than 24 hours?

It's not recommended past 24 hours; the vinegar and pineapple juice will start to break down the meat's texture and make it mushy rather than tender.

What's the best way to serve al pastor besides tacos?

Chopped al pastor works well over rice with the charred pineapple spooned on top, or stuffed into a torta with refried beans and avocado.

More recipes