I’ll never forget the first time I had tacos al pastor, seasoned pork tacos with pineapple, onion, cilantro and lime. My family had just checked into an all-inclusive resort in Playa del Carmen. I was starving and rummaging through the room when I found the in-room dining menu. The first thing that caught my eye was the tacos al pastor, so I went ahead and placed an order. 20 minutes later, the tacos arrived and my father, brother and I gathered around and within minutes we finished the tacos and had fallen in LOVE with tacos al pastor. Over the corse of the week, we had at least a dozen more.
Recently, I was craving these tacos like no other, so I decided to try to recreate them at home. While I couldn’t find all of the exact ingredients to make it authentic, I used what I could, and the result was DELICIOUS.
❤️ Why You’ll Love Tacos al Pastor
Big, BOLD flavors – the marinated pork, grilled pineapple, fresh lime, and cilantro make for super flavorful and delicious tacos.
Flexible on timing – marinate it overnight if you can, or just 30 minutes if you’re short on time.
Works with different cuts – Iberico flank is dreamy, but pork shoulder, pork butt steaks, or even pork tenderloin work too. What really matters is the flavor combo.
🍲 Ingredients
Pork ~ Iberico flank steak is amazing. What makes Iberico pork so special is the rich, complex flavor profile due to the way the pigs are fed and raised…many call it the waygu of pork. Campo Grande is my favorite place to get it!! BUT pork shoulder, pork butt steaks, or pork tenderloin all work beautifully if you can’t get your hands on it.
Pineapple juice ~ adds sweetness and helps tenderize.
Fresh pineapple ~ for grilling/charred topping.
Garlic ~ fresh cloves, no shortcuts.
Onion ~ white or yellow, roughly chopped.
Tomato paste ~ gives depth and color in place of dried chiles.
Olive oil ~ good-quality for richness.
Vinegar ~ white wine or apple cider for acidity.
Smoked paprika ~ the star spice, for warmth and smoky depth.
Chili flakes or cayenne ~ optional, for a little heat.
Salt + black pepper ~ don’t skip, balances everything.
Corn tortillas ~ warm and charred if possible.
Garnishes ~ cilantro, chopped white onion, lime wedges, salsa verde or chipotle salsa.
👩🍳 How to Make Tacos al Pastor
Blend the marinade: Combine pineapple juice, tomato paste, garlic, onion, olive oil, vinegar, smoked paprika, chili flakes (if using), salt, and pepper until smooth.
Marinate the pork: Coat pork in marinade. If you have time, refrigerate 2–12 hours. If not, 30 minutes at room temp works, or use the glaze method (baste pork with marinade as it cooks).
Cook the pork: Heat a grill pan or cast iron over high. Cook pork flank 3–4 minutes per side until charred outside and juicy inside. Rest 5 minutes, then slice thin against the grain.
Char the pineapple: Grill or pan-sear fresh pineapple pieces until caramelized.
Assemble tacos: Warm tortillas, pile on pork, top with charred pineapple, chopped onion, cilantro, lime juice, and salsa.
🪄 Tips and Tricks
Fast marinade: If short on time, coat pork and let it sit while your grill/pan heats – still delicious.
Don’t overcook Iberico: Its marbling shines when cooked medium and kept juicy.
Char = flavor: High heat is key for those caramelized edges that make it taste “al pastor.”
Glaze method: Brush extra marinade on pork as it cooks for even more flavor.
👝 How to Store Leftovers
Store sliced pork in an airtight container (3–4 days in the fridge or 2 months frozen) and reheat quickly in a hot skillet. Keep tortillas wrapped airtight and rewarm before serving; toppings last 2–3 days in the fridge.
🤔 Common Questions
Overnight is best, but even 30 minutes adds great flavor.
Use pork shoulder, pork butt steaks, or pork tenderloin.
Al Pastor Tacos
Ingredients
- 1 ½ –2 lbs Iberico pork flank steak, or pork shoulder, butt steaks, or tenderloin
- ½ cup pineapple juice
- 1/2 pineapple, cut into slices to be grilled
- 3 garlic cloves
- ½ medium white onion
- 2 Tbsp tomato paste
- 2 Tbsp olive oil
- 2 Tbsp vinegar, white wine or apple cider
- 2 tsp smoked paprika
- ½ tsp chili flakes or cayenne, optional
- Salt + black pepper
- Corn tortillas
- Garnishes: chopped white onion, cilantro, lime wedges, salsa verde
Instructions
- Blend pineapple juice, tomato paste, garlic, onion, olive oil, vinegar, smoked paprika, chili flakes, salt, and pepper into a smooth marinade.
- Coat pork and marinate at least 30 minutes (up to overnight).
- Grill or sear pork 3–4 minutes per side until charred but juicy; rest 5 minutes, then slice thin against the grain.
- Grill pineapple slices until caramelized.
- Serve in warm tortillas with pork, pineapple, onion, cilantro, and lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasted great!