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overhead view of a couple of al pastor tacos with a bowl of avocado salsa verde
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5 from 11 votes

Braised Al Pastor Tacos

This easy al pastor recipe is savory and rich, full of authentic spices, and incredibly simple to make. Braising uncovered keeps it moist and flavorful, while still getting that classic char you expect from al pastor pork. Serve on warm tortillas with salsa!
Prep Time4 hours 5 minutes
Cook Time4 hours
Total Time8 hours 5 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 6 people
Calories: 604kcal
Author: Eden Westbrook

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

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.

Nutrition

Serving: 6servings | Calories: 604kcal | Carbohydrates: 44g | Protein: 61g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 2558mg | Potassium: 1383mg | Fiber: 6g | Sugar: 15g | Vitamin A: 258IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 6mg