Pastor Taco Recipe

1. Prepare chiles and blend marinade

Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Transfer chiles to a bowl and cover with hot water; soak 15 minutes until softened. Drain and transfer to a blender. Add achiote paste, pineapple juice, orange juice, white vinegar, chopped white onion, garlic cloves, ground cumin, dried oregano, smoked paprika, ground black pepper, kosher salt, sugar, and vegetable oil. Blend until very smooth, adding 2–4 tablespoons of the chile soaking liquid as needed to reach a pourable, thick sauce consistency.

2. Marinate pork

Place the cubed pork shoulder in a large bowl or resealable bag. Pour the blended marinade over the pork and massage with your hands so all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.

3. Prepare pineapple for cooking

Reserve four pineapple rings from the cored fresh pineapple. Cut the remaining pineapple into chunks; you can add a few chunks to the marinade or use them when serving. Pat the reserved rings dry and set aside to grill with the meat later.

4. Cook the pork

There are three common methods — oven, stovetop skillet, or grill/rotisserie: - Oven (braise and roast): Preheat oven to 325°F (160°C). Transfer marinated pork and remaining marinade to a shallow roasting pan or Dutch oven. Add 1/2 cup water or pineapple juice if marinade is tight in the pan. Cover and braise for 1.5–2 hours until fork-tender. Remove lid and roast at 400°F (200°C) for 10–15 minutes to caramelize edges. Shred or thinly slice. - Stovetop (cast iron): Heat a large cast-iron skillet over medium-high heat. Add 1–2 tbsp oil. Sear pork in batches until browned on all sides, then reduce heat to low, add 1/2 cup water or pineapple juice, cover and simmer for 45–60 minutes until tender; finish on high heat to caramelize. - Grill/rotisserie (best for authentic texture): Skewer slices or stack meat on a vertical spit if you have one; grill rotating until edges are charred and cooked through, basting with leftover marinade. If using an oven to mimic, layer marinated thin slices on a vertical skewer or tightly stack on a spit and roast as above. Regardless of method, when meat is done, let rest 5–10 minutes and then thinly slice or shred into small pieces. Strain reserved cooking juices and toss with shredded meat to keep moist and flavorful.

5. Grill pineapple rings and finish meat

While the pork finishes, heat a grill pan or skillet to medium-high. Brush reserved pineapple rings with a little oil and grill 2–3 minutes per side until caramelized and char-marked. Chop grilled rings into small chunks. If you roasted a whole pineapple on a spit, slice some caramelized pineapple to serve. Toss chopped pineapple with the sliced/shredded meat so each bite has a bit of sweet acidity.

6. Warm tortillas: Heat a dry cast-iron skillet or comal over medium-high. Lightly brush tortillas with the oil or butter and warm 20–30 seconds per side until pliable and slightly charred. Keep warmed tortillas covered in a clean towel to stay soft.

7. Assemble tacos: Place 2–3 tablespoons of the sliced/shredded pastor pork on each warmed tortilla. Add a small spoonful of chopped grilled pineapple on top of the meat. Sprinkle with finely diced white onion and chopped cilantro. Add pickled red onions if desired.

8. Serve: Offer lime wedges and salsa verde on the side. Squeeze fresh lime over each taco and finish with salsa to taste. Serve immediately while hot.