Al Pastor Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove from heat and transfer to a bowl. Pour 1 cup of hot water over them and let soak 15 minutes until softened.

Prepare chile purée

Drain most of the soaking liquid into a measuring cup (reserve 1/4 cup). In a blender combine soaked chiles, reserved 1/4 cup soaking liquid, achiote paste, garlic, 1/2 of the chopped white onion, pineapple (reserve 1/2 cup pineapple juice if using fresh), orange juice, apple cider vinegar, oregano, cumin, coriander, ground clove, black pepper and 1 teaspoon salt. Purée on high until completely smooth, scraping down sides as needed (about 1–2 minutes). If needed add up to 2–3 tablespoons water to reach a thick but pourable sauce.

Marinate pork

Put the cubed pork shoulder in a large bowl or resealable bag. Pour the chile purée over the pork and add the 2 tablespoons vegetable oil. Massage the marinade into the meat, ensuring all pieces are coated. Cover and refrigerate at least 6 hours, preferably overnight, up to 24 hours.

Bring to room temperature

When ready to cook, remove pork from refrigerator 30–45 minutes before cooking to come closer to room temperature for even cooking.

Preheat grill or skillet

Preheat a heavy skillet or cast-iron pan over medium-high heat, or prepare a grill to medium-high. Lightly oil the surface with 1 tablespoon vegetable oil.

Sear and cook pork

Working in batches to avoid crowding, place marinated pork pieces in the hot skillet or on the grill. Sear 3–4 minutes without moving until a deep char forms, then flip and cook another 3–4 minutes. Reduce heat to medium and continue cooking, stirring occasionally, until pork is cooked through and caramelized, about 8–12 more minutes depending on size. Internal temperature should reach 145–160°F (63–71°C) for fork-tender slices. If pieces are large, you can partially cover and simmer 8–10 minutes with a splash of reserved pineapple juice to tenderize.

Chop pineapple & onions

While pork finishes, chop reserved pineapple slices into small dice (about 1/4–1/2 inch). Finely chop the remaining white onion and cilantro; keep separate.

Caramelize pineapple (optional)

If desired, add the chopped pineapple to the hot skillet for 2–3 minutes to caramelize lightly, then remove and set aside. This step adds sweetness and color.

Shred or chop pork

Allow cooked pork to rest 3–5 minutes. Then chop or shred the pork into bite-sized pieces. If there is excess sauce in the pan, cook it down over medium-high heat until slightly thickened and toss pork back in to glaze.

Warm tortillas

Warm corn tortillas on a hot cast-iron skillet or direct flame for 20–30 seconds per side until pliable and lightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Place 2–3 tablespoons of pork on each warm tortilla, top with a spoonful of chopped pineapple, a sprinkle of chopped white onion, and chopped cilantro. Add sliced radishes or pickled red onion if using. Finish with a small pinch of finishing salt and a squeeze of lime.

Serve

Serve immediately while hot with extra lime wedges and any desired hot sauce on the side.