Tacos Al Pastor Recipe

Prepare marinade

In a blender or food processor combine achiote paste, orange juice, pineapple juice, white vinegar, minced garlic, dried oregano, ground cumin, black pepper, sea salt and annatto or neutral oil if using. Blend until very smooth to form a thick, pourable marinade (about 45–60 seconds).

Marinate pork

Place the thinly sliced pork shoulder in a non-reactive bowl or zip-top bag. Pour the marinade over the meat ensuring all pieces are coated. Massage the marinade into the pork, press out excess air (if using a bag), and refrigerate for at least 4 hours and up to 12 hours (overnight yields best flavor).

Cook pork

Remove the pork from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat a large cast-iron skillet or griddle over medium-high heat and add 1–2 teaspoons oil if needed. Working in batches, sear the marinated pork slices in a single layer until deeply browned and slightly charred at the edges, about 3–5 minutes per side depending on thickness. If using an oven method, roast at 220°C (425°F) on a rimmed sheet for 15–20 minutes until edges caramelize, stirring halfway. Once cooked, transfer to a cutting board and chop or small-dice into bite-size pieces. Keep warm.

Toss pineapple slices with brown sugar (if using) and lime juice. Heat a grill pan or skillet over medium-high heat and grill pineapple 2–3 minutes per side until grill marks appear and sugars caramelize. Remove and chop into small dice. Reserve some small chunks for topping.

Scoop avocado flesh into a blender or bowl. Add sour cream (or crema), lime juice, salt, pepper and chopped cilantro. Blend or mash until smooth and creamy. Add water, 1 tablespoon at a time, if you prefer a thinner consistency suitable for drizzling. Taste and adjust salt/lime as needed. Transfer to a squeeze bottle or small serving bowl.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and lightly charred; alternatively brush lightly with oil or butter and heat for extra flavor. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place 1–2 tablespoons of chopped al pastor on each tortilla. Top with a few pieces of grilled pineapple, a teaspoon of finely chopped white onion, and a sprinkle of chopped cilantro. Finish with a drizzle or dollop of guacamole cream. Serve immediately with lime wedges on the side.

Optional finishing: for extra heat, add sliced pickled jalapeños or a few drops of hot salsa; for smoky char, quickly flash-grill assembled tacos for 20–30 seconds per side on a hot griddle.