Al pastor ("shepherd style") came from Lebanese shawarma and became Mexican street-food royalty — pork stacked on a vertical trompo, crowned with a pineapple. This home version gets you the same smoky-sweet flavor from a screaming-hot pan or grill.
Ingredients
- 2 lb pork shoulder, thinly sliced
- 3 guajillo + 2 ancho chiles, soaked soft
- 2 tbsp achiote (annatto) paste
- 3 cloves garlic
- ¼ cup pineapple juice + 2 tbsp white vinegar
- 1 tsp cumin + 1 tsp oregano + 1 tsp salt
- Fresh pineapple, diced
- Corn tortillas
- White onion & cilantro, chopped; lime wedges
Method
- Soak the dried chiles in hot water until soft, about 15 minutes. Blend with achiote, garlic, pineapple juice, vinegar, cumin, oregano and salt into a smooth, thick marinade.
- Coat the sliced pork thoroughly and marinate at least 4 hours — overnight is best.
- Heat a heavy pan or grill until very hot. Sear the pork in a single layer, undisturbed, so it chars at the edges. Add the diced pineapple to caramelize alongside.
- Chop the cooked pork into small pieces (the traditional texture).
- Warm the corn tortillas, then build: pork, pineapple, a shower of onion and cilantro, and a squeeze of lime. Serve with salsa roja.
🌮 Char is flavor
Don't crowd the pan — cook in batches so the pork sears instead of steams. Those crispy charred edges are the whole point.
Lebanese shawarma, Mexican soul
Al pastor is one of the world's great food fusions. Lebanese immigrants brought spit-grilled shawarma to Mexico in the early 20th century; Mexican cooks swapped the lamb for pork marinated in dried chiles and achiote, stacked it on a vertical spit called a trompo, and crowned it with a pineapple. "Al pastor" means "shepherd style."
The result: thin, red-edged pork, charred and a little sweet, piled onto small tortillas.
Ingredient notes & substitutions
- Pork — shoulder (butt), sliced thin so it chars fast.
- Achiote (annatto) paste — the earthy colour and flavour; sub smoked paprika plus a pinch of turmeric if you can't find it.
- Dried chiles — guajillo and ancho, toasted and blended.
- Pineapple — in the marinade (its enzymes tenderise) and charred on top.
- Corn tortillas — small, and warmed; often doubled.
🔥 Pro tips
Marinate the pork overnight in the chile-achiote-pineapple adobo. No trompo at home? Press the marinated slices into a stack and roast, then sear on a hot pan or grill for the charred edges. Char the pineapple too. Chop everything fine and pile onto warm tortillas with onion, cilantro and lime.
Common mistakes to avoid
- Over-marinating in pineapple. Past about 24 hours the enzymes turn the pork mushy.
- Cold tortillas. Always warm them until soft and pliable.
- Slicing the pork too thick. Thin slices char and cook fast, like off a trompo.
- No char. The smoky edges are the signature — get your pan or grill hot.
What to serve with tacos al pastor
- Guacamole and salsa roja.
- Charred pineapple, chopped onion, cilantro and lime.
- A side of refried beans or Mexican rice.
Storage & reheating
Marinated raw pork freezes brilliantly — portion it flat and you're one thaw from tacos. Cooked al pastor keeps 3–4 days in the fridge; reheat on a hot, dry pan to bring back the crisp edges rather than the microwave, which steams it soft.
Tacos al pastor FAQ
What is al pastor?
Marinated pork cooked shawarma-style on a vertical spit, a Lebanese-Mexican fusion. It's seasoned with dried chiles and achiote and served on small corn tortillas.
Do I need a trompo or spit?
No. Roast a pressed stack of marinated slices, then sear on a hot pan or grill for the charred edges at home.
What is achiote?
Achiote (annatto) is a seed paste that gives al pastor its earthy flavour and red colour. Smoked paprika with a little turmeric can stand in.
Why pineapple?
It tenderises the pork in the marinade and adds sweet-tart contrast when charred and served on top.
What cut of pork should I use?
Pork shoulder (butt) — it stays juicy and slices well for fast charring.