Pork Pastor Recipe

Prepare dried chilies

Toast guajillo chilies in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burned. Transfer to a bowl, cover with hot water and soak 15 minutes until softened. Drain and reserve soaking liquid.

Make marinade

In a blender combine softened guajillo chilies, achiote paste, chipotle in adobo, pineapple juice, white vinegar, garlic cloves, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and 2 tablespoons of the reserved chili soaking liquid (or water) until smooth. Scrape down sides and blend to a homogeneous paste.

Marinate pork

Place the sliced pork in a large bowl or zip-top bag. Pour the marinade over the pork, add vegetable oil and toss thoroughly to coat. Seal or cover and refrigerate at least 2 hours, preferably overnight for best flavor (up to 12 hours).

Cook pork

Preheat a grill or large cast-iron skillet over medium-high heat. If using a grill, oil grates lightly. Remove pork from marinade, letting excess drip off. Grill or sear pork in batches so pieces get a nice char, about 3–4 minutes per side until caramelized and internal temperature reaches 145°F (63°C). During the last 2 minutes of cooking, grill the pineapple slices alongside the pork to get char marks and warmed-through fruit.

Chop cooked pork

Transfer cooked pork to a cutting board, let rest 5 minutes, then chop into bite-sized pieces. Chop grilled pineapple into small dice and mix a few pieces into the pork for bursts of sweetness.

In a medium bowl combine diced avocado, diced pineapple, red onion, chopped cilantro and minced jalapeño (if using). Add lime juice, salt and black pepper. Gently fold to combine, taking care not to mash the avocado. Taste and adjust seasoning with more lime or salt as needed. Refrigerate until ready to serve (can be made up to 2 hours ahead).

If you prefer milder onion, quick-pickle the thinly sliced white onion: place onion in a small bowl, cover with 1/4 cup hot water and 1 tablespoon white vinegar, let sit 5–10 minutes, then drain. Otherwise use raw thin slices.

Warm tortillas: heat them on a dry skillet or directly over the grill for 10–20 seconds per side until pliable and slightly charred.

Assemble tacos: place 1–2 tablespoons chopped pork pastor on each warmed tortilla, top with 1–2 tablespoons avocado pineapple salsa, a few slices of fresh or quick-pickled onion, and garnish with cilantro leaves. Serve with lime wedges alongside to squeeze over tacos.

Leftovers and storage: store pork and salsa in separate airtight containers in refrigerator up to 3 days. Reheat pork gently in a skillet with a splash of water or pineapple juice to keep moist.