Jul 13 2026
Restaurants›Allegory›Hands-y Al Pastor Tacos Recipe

Hands-y Al Pastor Tacos Recipe

Inspired by Allegory
Time3h
Serves4

Griddled Corn Tortillas. Slow Roasted Marinated Pork. Cilantro-Lime Rice. Pico de Gallo. Salsa Verde.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Pork

For the Cilantro-Lime Rice

For the Pico de Gallo

For the Salsa Verde

For the Tortillas

Method

For the Pork

  1. 1

    Prepare the Marinade

    In a blender, combine guajillo chiles, ancho chiles, garlic, cumin, oregano, salt, black pepper, pineapple juice, white vinegar, olive oil, and lime juice. Blend until smooth.

  2. 2

    Marinate the Pork

    Place the pork shoulder in a large bowl or resealable bag and pour the marinade over it. Ensure the pork is fully coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.

  3. 3

    Slow Roast the Pork

    Preheat oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 4-5 hours, until the pork is tender and easily shredded.

  4. 4

    Shred the Pork

    Remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks.

For the Cilantro-Lime Rice

  1. 5

    Cook the Rice

    In a saucepan, combine the long-grain rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed.

  2. 6

    Add Cilantro and Lime

    Once cooked, remove the rice from heat and fluff with a fork. Stir in chopped cilantro and lime juice. Set aside.

For the Pico de Gallo

  1. 7

    Mix Ingredients

    In a bowl, combine diced tomatoes, onion, minced jalapeño, and chopped cilantro.

  2. 8

    Season

    Add lime juice and salt to the mixture. Stir to combine and let it sit for 15 minutes to allow the flavors to meld.

For the Salsa Verde

  1. 9

    Cook Tomatillos

    In a pot of boiling water, cook tomatillos for about 5 minutes until softened. Drain and let cool slightly.

  2. 10

    Blend Salsa Verde

    In a blender, combine cooked tomatillos, chopped jalapeño, garlic, cilantro, lime juice, and salt. Blend until smooth.

For the Tortillas

  1. 11

    Warm the Tortillas

    In a skillet over medium heat, warm the corn tortillas for about 1-2 minutes on each side until pliable.

More from Allegory