These legendary Mexican tacos feature marinated pork cooked on a vertical spit, creating crispy, caramelized edges with tender, juicy meat inside. The vibrant blend of dried chiles, spices, and pineapple creates an addictive sweet-savory flavor that will have everyone coming back for seconds. Served with fresh onions, cilantro, and a squeeze of lime on warm corn tortillas, this is street food at its finest.
⏱️570 min
📊Medium
👥6 servings
🍽️Main
meatspicyfestivefamily
Ingredients
2 kgpork shoulder
4 piecesdried guajillo chiles
3 piecesdried ancho chiles
100 mlwhite vinegar
400 gfresh pineapple
3 pieceswhite onions
50 gfresh cilantro
6 piecesgarlic cloves
2 tspground cumin
0.5 tspground cloves
1 tspground cinnamon
1 tspdried oregano
24 piecescorn tortillas
3 pieceslimes
2 tspsalt
Instructions
1PREPARE THE PORK: Trim any excess fat from the pork shoulder, leaving about a quarter-inch layer for flavor and moisture. Slice the meat against the grain into thin strips about 1/8-inch thick, making them as uniform as possible so they cook evenly. Pat the slices dry with paper towels and arrange them on a large cutting board, ready for marinating.
2MAKE THE CHILE MARINADE: Remove the stems and seeds from the dried guajillo and ancho chiles, then toast them lightly in a dry skillet over medium heat for about 30 seconds per side until fragrant—do not let them burn or they'll taste bitter. Place the toasted chiles in a blender with the white vinegar, peeled garlic cloves, cumin, cloves, cinnamon, oregano, and 200 ml of water. Blend until completely smooth, then strain through a fine mesh sieve to remove any chile skin pieces, creating a silky marinade.
3MARINATE THE PORK: Place the pork slices in a large glass bowl or container and pour the marinade over them, ensuring every piece is thoroughly coated. Toss well with your hands to distribute the marinade evenly, then cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight—the longer marination develops deeper, more complex flavors.
4ASSEMBLE THE SPIT (OPTIONAL): If using a vertical spit method, layer the marinated pork slices overlapping on a metal skewer or spit rod, alternating with thin slices of fresh pineapple cut into quarter-moon shapes. The pineapple will caramelize and drip down, creating a caramelized exterior. If you don't have a spit, proceed to step 5 for the cast iron method.
5COOK THE PORK: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. Working in batches to avoid overcrowding, add the marinated pork slices and let them cook undisturbed for 2-3 minutes until the bottom develops a caramelized crust and golden-brown color. Flip the meat and cook the other side for another 2-3 minutes until crispy and cooked through, adjusting heat as needed to maintain a good sear without burning.
6CARAMELIZE THE PINEAPPLE: Cut the remaining fresh pineapple into thin slices and lay them in the hot skillet where you cooked the last batch of pork. Let them cook for 1-2 minutes per side until they develop golden-brown caramelized spots and become slightly soft. The pineapple should be warm and juicy with caramelized edges—this adds the signature sweet element that defines tacos al pastor.
7PREPARE THE GARNISHES: Finely dice the white onions into small pieces and place them in a bowl. Roughly chop the fresh cilantro and set aside. Cut the limes into wedges. Warm the corn tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side until pliable and slightly charred—this adds authentic flavor and makes them easier to fold.
8ASSEMBLE THE TACOS: Place a warm corn tortilla in your palm, add 2-3 slices of the caramelized pork, and top with a small amount of caramelized pineapple chunks. Sprinkle generously with diced white onions and fresh cilantro, then serve immediately with lime wedges on the side. Guests can squeeze fresh lime juice over their tacos to brighten all the flavors and balance the richness of the pork.