Mexican-Style Pork Tacos (Tacos Al Pastor)

Here is what you’ll need!

Homemade Al Pastor
Serves 10-12

5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice

Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, 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, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. 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 gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.

Carne al Pastor Hecha en Casa
Sirve 10-12

5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia

Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
Disfrute !

Check us out on Facebook! –

Manciini Panini
Licensed via Warner Chappell Production Music Inc.

Made by BFMP



  1. damn, I forgot to put the garlic powder; I just made the marinate right now from memory, and wanted to come back to see if I had forgotten anything, and yes I did

  2. I made this yesterday and it came out pretty good.. I did not have guajillo powder so I used California chili powder .. I also used Achiote Powder because paste is sticky and in the video it looked like it was a powder and not a paste… and I did 2 towers and a mini tower 10 minutes into baking and my towers fell sadly .. I basically put a bunch of skewers throughout all 3 towers so they wouldn't fall and they would lean against each other.. and make sure your pineapple slices at the bottom are thick only because while baking the meat released juice and made the pineapple soggy.. that was my experience oh and it took me 2 hours because I had 3 towers not 1

  3. This looks amazing – and I always loved sweet and savory flavors with pork – so the hell with the haters commenting about the pineapple. The tacos at the end seem to burst with bold flavors and I could probably eat two dozen of these in one sitting. Just remember – get good, fresh corn tortilla – makes the difference in the world.Nothing ruins a taco experience faster than dry, stale cracker-like tortilla.

  4. I stayed in Mexico City a few years ago in the Colonia Roma district, and the tacos al pastor from the little restaurant next to the hotel were the most delicious, amazing things I ever had. Three of them were about $1.50! Insanely good. And no — no ill side effects whatsoever.

  5. "ew pineapple and pork?" "that's so fatty" "this isnt mexican style"
    Okay listen, pineapple and pork together is good. And if you don't like it, don't include the pineapple. And while you guys are calling this fatty, I bet at least half of you that said it would make people fat are already fat, or eat mc donalds and processed shit all the time. Finally, yes this is mexican style, and it is real. If you don't believe it ask someone who is mexican if they have tacos like this.
    Annoying bitches..

  6. I made this and I can tell you it's wonderful…HEAVENLY. As a Mexican I can confirm it's real authentic and delicious (an understatement). I followed the ingredients and directions as in the video but changed a few things.
    1. I put in less vinegar than mentioned in the video. A lot less. In the video it says to put 3/4th of a cup of vinegar. Vinegar is strong and that much will make your meat tasting mostly like vinegar….unless if you have 2 or 3x more meat than mentioned in the video. I used 1/3 of a cup or maybe half of 1/3 (1/6), and still just rubbed a little bit on the meat
    2. I used a pork loin for the meat instead of the shoulder roast. Still good. Still does justice and you don't need to worry about the bone with pork loin.
    3. I didn't have achiote so I just looked up online some substitute. Basically just add a bit more cumin and vinegar I think.
    I had high expectations for this and even still exceeded my expectations. Heaven and deliciousness in every bite.

  7. Making this right now, constantly worried that it is going to fall over though. So i braced it on 4 sides with additional balancing sticks.