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Mexican-style Pork Tacos (Tacos Al Pastor)

featured in 5 Recipes For Your Next Taco Tuesday

Maybe it's Taco Tuesday, or you're just in the mood for tacos because, honestly, who can resist a good taco? But not just any taco will do. You crave the authentic experience; we're here to turn that craving into reality. Our Tacos Al Pastor start with marinating juicy pork shoulder in a blend of achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice for that irresistible flavor. Slow-roasted in the oven, the pork transforms into juicy perfection. But we don't stop there. We top the tacos with fresh cilantro, diced white onions, avocado, and a squeeze of lime for that extra zing.

Alvin Zhou
Tasty Team
96% would make again
Mexican-style Pork Tacos (Tacos Al Pastor)

Ingredients

for 10 servings

  • 5 lb boneless pork shoulder (2 kg)
  • 3 tablespoons achiote paste
  • 2 tablespoons guajillo chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ¾ cup white vinegar (175 mL)
  • 1 cup pineapple juice (240 mL)
  • 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds

For Serving

  • 10 small corn tortillas
  • 1 white onion, finely chopped
  • 1 cup fresh cilantro (40 g), finely chopped
  • 1 cup salsa (260 g)
  • 1 avocado, diced
  • 2 limes, cut into wedges

Special Equipment

  • 1 thick wooden skewer, trimmed to the height of your oven

Nutrition Info

  • Calories 597
  • Fat 32g
  • Carbs 29g
  • Fiber 5g
  • Sugar 10g
  • Protein 48g

Estimated values based on one serving size.

Preparation

  1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  4. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  5. To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  6. Enjoy!
  7. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Mexican-style Pork Tacos (Tacos Al Pastor)