Al Pastor Tacos

Three tacos on a white plate, each topped with grilled meat, chopped onions, pineapple pieces, and cilantro. A lime wedge is on the plate, with small bowls of lime, onions, and salsa in the background.

5 from 1 vote

Juicy Iberico pork flank steak marinated in smoky pineapple, garlic, and paprika, then seared until caramelized and tucked into warm tortillas with charred pineapple, onion, and cilantro. A quick take on classic al pastor that lets the rich Iberico flavor shine.

Prep Time15

Cook Time15

Marinate Time30

Total Time1

Course: barbeque, dinner, lunch

Cuisine: Mexican

Keyword: Al Pastor Tacos

Servings:

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