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+ servings
Four tacos al pastor on a wood board.
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Tacos Al Pastor

When it comes to tacos, Tacos Al Pastor rate at the top. The meat is marinated with a delicious smoky adobo sauce, rendering the perfect combination of tender/juicy on the inside and deliciously crisp on the outside.
Course Main Dish
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
4 hours marinating time 4 hours 55 minutes
Servings 8 people
Calories 180kcal
Author Ana Frias

Ingredients

For the Meat

  • 2 pounds boneless pork shoulder (pork sirloin or thin boneless pork chops may be used too) sliced thinly - about 1/4 inch thick
  • Kosher or sea salt
  • 2 cups Al Pastor Adobo Sauce
  • 4 tablespoons vegetable oil or more if needed
  • 1 large onion sliced thinly
  • Corn tortillas as many needed

Garnishes

Instructions

  • Trim the pork shoulder or loin off any excess fat. Cut the meat into thin slices, about ¼ inch thick.
  • Season the pork with salt on both sides. 
  • Place the meat slices in a shallow dish, and pour the marinade over them, ensuring that each slice is coated evenly.
  • Cover the dish with a lid or plastic wrap, and let the meat marinate in the refrigerator for at least 4 hours, or ideally overnight.
  • Before you're ready to start cooking the meat, grill the pineapple on a skillet. Preferably a griddle that achieves that delicious char taste.
  • Chop the pineapples in small cubes to get them ready for the tacos.
  • Cook. Heat a griddle or cast iron skillet to medium-high heat and add two tablespoons of oil. Cook the meat slices until they are nicely browned and cooked through. About 3 minutes per side.
  • Cook in separate batches so that you don't overcrowd the skillet. Note: Clean the skillet between batches to remove the burnt marinade. Add a little more oil between each batch of meat.
  • Transfer the meat to a dish as it cooks. When the meat is all cooked, cut into thin small strips and return to the dish. Set aside.
  • In same skillet, add a tablespoon of oil and heat over medium-high heat. Add the sliced onions and saute until soft. Add the sliced meat back in the skillet and combine with the onions.

Assemble the tacos

  • Warm up your corn tortillas by lightly charring them on a hot skillet or directly over a flame.
  • Fill each tortilla with a generous amount of the cooked meat, and top it off with diced pineapple, chopped cilantro, finely chopped onions, salsa and a squeeze of fresh lime juice.
  • Serve your Tacos Al Pastor with extra lime wedges on the side

Notes

  • Fridge: Refrigerate leftovers within 2 hours. Store the meat in airtight packaging, such as zip-top bags or use a covered storage container. It lasts three to four days.
  • Freezer: Freeze in an airtight container that will protect the meat from freezer burn.
  • Reheating without drying out: The very best way to reheat leftover Al Pastor pork is low and slow with a little extra moisture — you can use either broth or water with great results. While you can reheat the meat in a pan or use a cast iron skillet to reheat pork really do reheat best in the oven. Because the oven heats the pork from all sides — and because you’ll be protecting them in a glass pan with a tight cover — they’ll never dry out or overcook.

Nutrition

Serving: 2oz | Calories: 180kcal | Carbohydrates: 5g | Protein: 15.4g | Fat: 10g | Saturated Fat: 3g | Sodium: 237mg | Potassium: 212mg | Fiber: 1.6g | Sugar: 3.1g