Making good Mexican food at home is simple to make with this braised al pastor recipe. With a sweet and spicy marinade, braising the pork until tender, and serving it all on warm tortillas, you're going to have the best tacos al pastor ever! I also include slow cooker instructions for summertime tacos!
Love tacos? Try my instant pot beef birria tacos, these easy brisket tacos that are perfect to use up leftovers, or grilled fish tacos with mango salsa that is the epitome of summer.
Pork al Pastor Tacos Inspired by World Central Kitchen
My husband and I have been huge fans of WCK and Jose Andres for years. Doing God's work -- feeding the ailing, the hungry, those in need across the world? It's something I have always admired and if you know my story, you know it's something close to my heart.
This recipe is based off of Chef Jose Andres' World Central Kitchen cookbook, which has recipes invoking empathy, hope, comfort, and more from the charity's work with different cultures. They have a braised al pastor recipe that I really wanted to recreate with my own spin.
We're marinating juicy pork shoulder in canned pineapple, chiles, achiote, and herbs then braising it in the oven to get some seriously delicious crispy bits and deep, rich flavor.
While classic pork al pastor is roasted on a vertical spit, we're making it home cook-friendly by braising it in a large baking dish for simplicity. I also have slow cooker instructions because summer is coming and my oven may be on vacation all season, honey, but these tacos will be in my belly guaranteed.
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Al Pastor was made by Lebanese Immigrants!
Al Pastor is a Mexican dish of marinated pork slices cooked on a vertical skewer. Traditional al pastor is a spin on shawarma, which was brought to Mexico by Lebanese immigrants who were fleeing the Ottoman Empire in the late 1800's. The trompo the pork is roasted on resembles the spit that lamb was roasted on for lamb donor, and eventually the pita bread and lamb was swapped for pork and corn tortillas. Pineapple got thrown into the mix and by the 1960's, tacos al pastor really went mainstream!
If you want to learn more, HistoricalMX has a great article on the history of how pork al pastor came to be.
Ingredients
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Boneless Pork Shoulder - This is also called pork butt. I cut this into smaller pieces so that the marinade really can absorb into the pork on all sides before it goes into the oven.
- Corn Tortillas - Flour tortillas can also be used.
- Fresh Cilantro - optional, soap gene people! But a classic taco topping nonetheless.
- Salsa Verde - a mild fresh salsa gives the al pastor a balanced flavor. I have a great salsa verde recipe, if you're interested!
- Lime Wedges - you gotta squeeze fresh lime juice on your tacos!
Ingredients to make the Marinade
- Crushed Pineapple - most al pastor has slices of fresh pineapple from the trompo, but I am just not a fan of the big ole chunks. The crushed pineapple has small pineapple chunks that impart that flavor
- Canned Pineapple Juice - Canned pineapple juice allows for a longer marinating time than fresh pineapple juice. The fresh stuff has a strong amount of bromelain, the enzyme that breaks down proteins. This can make your pork over-tenderized and mushy. We want that pineapple flavor without ruining the texture, and canned pineapple does just that.
- Our DIY Achiote Paste - this is a must in mexican cuisine. Made with annatto seeds and plenty spices, this gives the marinated meat that ruddy deep red-orange color al pastor pork is known for. Find the annatto seeds at your local Mexican market or online.
- Speaking of Spices - we're talking a buttload of black pepper, some cumin, clove, chili powder, garlic powder, Mexican oregano, smoked paprika, it's going to be delish.
- Chicken Stock - this helps keep our oven humid for braising, while also adding flavor.
- Chipotle Paste - I love this stuff from Better than Bouillon, it's a mixture of tomatoes and chipotle peppers with spices blended together. Use chipotle peppers in adobo sauce if you have them on hand instead.
- Apple Cider Vinegar - acidity is a much needed player in such a richly spiced dish!
- Yellow Onion and Garlic - major flavor players here. Don't worry about mincing them up or anything, they'll go into our blender with everything else.
How to Make Tacos al Pastor in the Oven
Pork Al Pastor is traditionally made on a trompo (a stick on a plate, basically), but I know most of my readers don't have a vertical spit at home.
Which is also why we are doing on uncovered braise on the pork, it can get that classic char while it cooks and we can shred or chop the pork into smaller, bite sized pieces for serving.
So while this is technically an adobada because of the cooking technique, it still has that al pastor flavor.
Step 1 | Make our flavorful marinade. This is so easy: blend all the ingredients for the marinade up in a high powered blender. You're going to need a strong blender to really get those annatto seeds smooth. If you don't have one, crush them up in a mortar and pestle.
Step 2 | Marinate the pork. Pour the marinade over the pork butt chunks (it will be thick!). Add the rest of the crush pineapple and massage the marinade into the meat, leave no piece uncovered and no side uncoated.
Cover with plastic wrap and marinate for 4 hours, the pineapple juice in the marinade is powerful so don't marinate more than 12 hours. You can do this in your baking dish instead of a large mixing bowl.
Step 3a | Braise the al pastor pork. Put the pork and the marinade into a baking dish if you didn't marinate it in one. Pour in half a cup of chicken broth so the pork doesn't burn up in the oven. Cook at 325 degrees F for 3-4 hours, until fork tender.
If you're doing this in the slow cooker, cook on high for 6 hours, then put the pork on a baking sheet and broil under low heat until we have some char.
Step 3b | Yes, it looks like that. No, it's not burnt. Remember we wanted char just like cooking on the trompo, right?
This color is actually coming from the caramelization of the pineapple we added in. We aren't cooking long or hot enough to burn, we definitely want that dark color on the top of the meat.
Step 5 | Make the tacos! Chop the cooked al pastor pork into bite sized pieces, then fill our warm corn tortillas with pork, salsas, chopped cilantro leaves, and a squeeze of lime juice.
What to Serve with Tacos al Pastor
Variations, Pro Tips and Tricks
- If you're up to the task, rehydrate some dried chilies to blend into the marinade. We do this in birria de res: de-stem and de-seed some guajillo chilies and an ancho chili or two, soften it up in hot water, then blend it up. It's an extra step, sure, but more flavor, more flavor, honey.
- Don't have a baking dish? A cast iron skillet or dutch oven works as well.
- If you don't have all the spices, use store bought achiote powder.
- Use orange juice instead of chicken broth when braising the pork for a brighter, citrusy flavor.
Storage and Reheating
Store the cooked al pastor pork in an airtight container in the fridge for up to 4 days.
Reheat the pork in a microwave safe dish until completely warmed through.
Equipment I Used
- Sharp Knife and a good Cutting Board
- Baking Dish - I used a 9x13 dish, but cast iron skillets and dutch ovens also work for this recipe.
get the cookbook!
World Central Kitchen
If you want to support the WCK charity, grab their cookbook! (They're not sponsoring me to say this, I genuinely do love this amazing charity.)
FAQs
The marinade the pork goes into is made of pineapple juice, achiote powder, chilis, garlic and onion
Al Pastor meat, whether it's pork, chicken, beef, etc., tastes savory from the achiote paste and slightly sweet from the pineapple in the sauce.
Yes, authentic al pastor has pineapple.
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Braised Al Pastor Tacos
Ingredients
Al Pastor Marinade
- 6 ounces pineapple juice
- ½ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 3 tablespoon annatto seeds
- 3 tablespoon smoked paprika
- 2 tablespoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 yellow onion, peeled
- 8 garlic cloves, peeled
To Make al Pastor Tacos
- 4 pounds boneless pork butt , cut into 3 inch cubes
- 15 ounces crushed pineapple, canned
- ½ cup chicken broth
- corn tortillas
- ½ cup cilantro, finely chopped
- ¼ white onion, small dice
- lime wedges, for squeezing
Instructions
Make the Marinade
- Pour the pineapple juice, apple cider vinegar, extra virgin olive oil, annatto seeds, all the spices for the marinade, along with the garlic cloves and yellow onion into a high powered blender. Gradually move the speed to high and blend the marinade until smooth.½ cup apple cider vinegar, ¼ cup extra virgin olive oil, 3 tablespoon annatto seeds, 3 tablespoon smoked paprika, 2 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 2 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon chili powder, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 1 yellow onion, 8 garlic cloves, 6 ounces pineapple juice
Marinate the Pork
- Put the pork chunks into your baking dish and pour the marinade and crushed pineapple over the pork. Massage the pork well with these ingredients, smothering every side with plenty of marinade. Cover the dish with plastic wrap and place in your fridge for 4 hours up to overnight.4 pounds boneless pork butt , 15 ounces crushed pineapple
Braise the Pork
- Preheat the oven to 325 degrees F (165 degrees C/Gas Mark 3). Remove the plastic wrap, pour chicken broth over the marinated pork, and place the baking dish into your preheated oven on the center rack. Braise for 4 hours, until it's shreddable with a fork. When it's ready, pull it out, let cool for 5-10 minutes and chop or shred the meat until it's bite sized.½ cup chicken broth
Serve your Tacos al Pastor
- Warm your corn tortillas on a hot dry skillet over medium high heat for 15-20 seconds on each side.corn tortillas
- Fill the warm tortillas with chopped or shredded pork al pastor and top that with queso fresco, salsa verde, and chopped white onions and cilantro, or use any of your favorite toppings. And always serve with lime wedges for squeezing over your tacos. Serve warm!½ cup cilantro, ¼ white onion, lime wedges
Recipe Notes
Slow Cooker Instructions
After marinating, place the pork, marinade, and chicken broth into your slow cooker. Cover and cook on high for 5-6 hours or low for 8-9 hours, or until the meat is fork tender and shreddable! If you want that char, spread the pork onto a baking sheet and broil in the oven for a few minutes. Keep an eye on it so nothing burns.Storage and Reheating
Store the cooked al pastor pork in an airtight container in the fridge for up to 4 days. Reheat the pork in a microwave safe dish until completely warmed through.Variations and Expert Tips
-
- If you're up to the task, rehydrate some dried chilies to blend into the marinade. We do this in birria de res: de-stem and de-seed some guajillo chilies and an ancho chili or two, soften it up in hot water, then blend it up. It's an extra step, sure, but more flavor, more flavor, honey.
-
- Don't have a baking dish? A cast iron skillet or dutch oven works as well.
-
- If you don't have all the spices, use store bought achiote powder.
-
- Use orange juice instead of chicken broth when braising the pork for a brighter, citrusy flavor.
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