Al Pastor Recipe
Thin slices of pork shoulder marinated with dried chiles, pineapple, garlic and warm spices, then grilled until juicy with caramelized, lightly charred edges.
For a gluten-free recipe, use corn tortillas and packaged spices that are labelled gluten-free if cross-contact or formulation is a concern.
WHY IT WORKS
Why This Recipe Works
01
Build the Marinade
Dried chiles, pineapple juice, vinegar, garlic and warm spices create the sweet, tangy, deeply savory flavor associated with al pastor.
02
Slice It Thin
Thin slices of pork shoulder absorb the marinade quickly and cook fast enough to develop char without drying out.
03
Char Over High Heat
A very hot grill caramelizes the pineapple-rich marinade at the edges while keeping the pork juicy inside.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Pork & Marinade
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Method
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Chill the pork shoulder in the freezer for 30 to 45 minutes, until firm but not frozen solid. Slice it across the grain as thinly as you can, about 1/8 inch thick.
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Put the guajillo and ancho chiles in a heatproof bowl, cover with just-boiled water and leave for 10 minutes to soften. Drain well.
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Blend the softened chiles with the pineapple juice, vinegar, garlic, roughly chopped onion, annatto, oregano, cumin, salt and black pepper until very smooth.
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Put the sliced pork in a large nonreactive bowl or resealable bag. Pour over the marinade and turn the pork until every slice is coated. Cover and refrigerate for at least 2 hours and no more than 8 hours.
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Preheat an outdoor grill to high heat and clean and lightly oil the grates. Remove the pork from the marinade and let the excess drip off; discard the used marinade.
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Grill the pork in a single layer for about 2 to 3 minutes per side, working in batches so the pieces brown rather than steam. Cook until lightly charred at the edges and the thickest pieces reach at least 145°F.
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Transfer the pork to a clean board or platter and rest for 3 minutes. Chop into bite-size pieces.
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Warm the corn tortillas on the grill for about 20 to 30 seconds per side. Fill with the chopped al pastor and top with fresh pineapple, diced onion and cilantro. Serve with lime wedges.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
145°F / 63°C
Cook the pork until the thickest pieces reach at least 145°F, then rest for 3 minutes before chopping. Thin slices will often be more browned by the time they reach that temperature.
Make Ahead
Prepare the marinade and slice the pork ahead. Marinate the pork, covered and refrigerated, for 2 to 8 hours before cooking. Do not leave the pineapple-based marinade on the meat overnight, as the texture can become too soft.
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Dietary options
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Recipe Notes
Ingredient Notes
Pork shoulder has enough fat to stay juicy over high heat. Slice it thinly across the grain; chilling the meat for 30 to 45 minutes first makes clean, even slices easier. Dried guajillo and ancho chiles provide color, fruitiness and gentle heat without making the dish aggressively spicy.
Useful Substitutions
Boneless pork butt can replace pork shoulder in the same quantity. If dried ancho chiles are unavailable, use an extra guajillo chile for a brighter, slightly less rich marinade. Fresh orange juice can replace up to half of the pineapple juice, but keep some pineapple for the characteristic sweet-tart flavor.
INGREDIENT QUALITY
Quality Note
Slice the pork thinly and keep the grill very hot. Cook in a single layer so the marinade caramelizes instead of steaming, and avoid marinating longer than 8 hours because pineapple can soften the meat excessively.
SPEND LESS
Cost-Saving Tip
Pork shoulder is often better value in a larger piece. Slice the amount needed for this recipe and freeze the remaining raw pork in meal-size portions for another dish.
COOKING TIPS
Tips
Chill Before Slicing
Partially chilling the pork firms it up, making the thin slices easier to cut evenly and helping them cook at the same rate.
Slice It Thin
Coat every pork slice thoroughly with the chile marinade, but do not extend the marinating time beyond 8 hours because pineapple can soften the texture too much.
Use a Very Hot Grill
Preheat the grill well before cooking. High heat gives the pork browned, lightly charred edges before the thin slices have time to dry out.
Chop After Resting
Give the cooked pork a brief rest, then chop it into bite-size pieces so the caramelized edges are distributed through every serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked al pastor within 2 hours in a covered, shallow container and use it within 3 to 4 days. Store tortillas and fresh toppings separately.
Freezing
Freeze the cooled cooked pork in meal-size portions in an airtight container or freezer bag. For best texture, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Spread the pork in a covered baking dish with a small splash of water and warm at 325°F until hot throughout. Uncover for the last few minutes if you want to restore some browned edges.
Reheat in the Microwave
Cover a portion and microwave in short intervals until hot throughout. Warm the tortillas separately so they stay soft rather than becoming tough.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Al Pastor FAQs
What cut of pork is best for al pastor?
Boneless pork shoulder is ideal because its marbling keeps thin slices juicy during high-heat cooking. Pork butt is the same general cut and works equally well.
How long should I marinate al pastor?
Marinate the thinly sliced pork for at least 2 hours and up to 8 hours. Because the marinade contains pineapple juice, a much longer soak can make the surface texture overly soft.
Can I cook al pastor without a vertical spit?
Yes. This home-friendly version uses a very hot grill to create browned, lightly charred edges on thin slices of marinated pork without requiring a trompo or rotisserie.
Is this al pastor very spicy?
It is mildly spicy rather than hot. Guajillo and ancho chiles bring more fruitiness and depth than intense heat; you can leave the seeds out as directed for a gentler result.
Can I make al pastor ahead of time?
Yes. Prepare the marinade and slice the pork ahead, then marinate it for 2 to 8 hours before grilling. Cooked al pastor can also be refrigerated and reheated, although the freshly grilled edges are best on the day it is made.
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