Pastor Taco Recipe

Prep chiles

Remove stems and seeds from guajillo and ancho chiles. Toast the chile skins lightly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Drain and reserve soaking liquid.

Make marinade

In a blender add softened chiles, achiote paste, garlic cloves, orange juice, pineapple juice, white vinegar, ground cumin, oregano, black pepper and 1 teaspoon kosher salt. Add 2 tablespoons vegetable oil and 2–4 tablespoons of the reserved chile soaking liquid (as needed) to help blend. Puree until completely smooth and bright red. Taste and adjust salt.

Marinate pork

Place sliced pork shoulder in a large resealable bag or nonreactive bowl. Pour marinade over the pork, making sure slices are well coated. Press out excess air and seal or cover. Refrigerate and marinate at least 4 hours, preferably overnight (up to 24 hours) to let flavors penetrate.

Prep pineapple

Cut the whole pineapple into 1/2-inch thick rings or large wedges. Reserve about 1/2 cup finely diced pineapple to use as a garnish later and keep the rest for grilling alongside the pork.

Cook pork

Preheat a grill or heavy skillet/griddle to medium-high (about 425°F / 220°C). Remove pork from marinade, letting excess drip off (reserve marinade). If using a grill: thread slices onto skewers or lay directly on grates; arrange pineapple rings on the grill as well. Cook pork 3–5 minutes per side until nicely charred and an internal temperature reaches 145–160°F depending on thickness; pineapple should be caramelized. If using a skillet, add a thin film of oil and cook in batches without crowding until browned and cooked through. For extra char and deeper flavor, briefly sear cooked slices over high heat.

Reduce reserved marinade (optional)

If you want an extra sauce, bring the reserved marinade to a boil in a small saucepan and simmer 4–6 minutes until thickened and safe (the marinade will have raw pork juices so boiling is required). Use as a finishing glaze sparingly.

Rest and chop

Let cooked pork rest 5 minutes. Chop or shred into bite-sized pieces. Dice the grilled pineapple reserved for garnish into small pieces as well.

Warm tortillas

Heat a dry skillet, comal, or griddle over medium-high heat. Lightly brush tortillas with the 1 tablespoon vegetable oil if desired for extra pliability. Warm tortillas 20–30 seconds per side until soft and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place 1.5–2 tablespoons of chopped pastor on each warm tortilla. Top with a pinch of finely chopped white onion, a sprinkle of chopped cilantro, and a small spoonful (about 1 teaspoon) of diced grilled pineapple. Add salsa if using and finish with a squeeze of lime and a light sprinkle of the 1/2 teaspoon salt across tacos if needed.

Serve

Serve immediately while hot with extra lime wedges and salsa on the side. Leftover pork keeps refrigerated up to 3–4 days and reheats well in a skillet or under the broiler for a quick refill.

Offer salsa verde or salsa roja on the side. If using bottled salsa, warm gently before serving. For a quick homemade salsa verde: blend 1 cup roasted tomatillos, 1 small roasted jalapeño (seeded for less heat), 1/4 cup cilantro, 1/4 cup onion, 1 clove garlic, juice of 1 lime, and salt to taste until coarse-smooth.