Tacos al Pastor (Grilled Pork with Pineapple, 45 Minutes)
Golden edges on thinly sliced pork contrast with soft, caramelized pineapple for a lively mix of sweet, smoky and tangy flavors. The marinade of achiote, guajillo chiles, orange and vinegar gives the meat a deep red color and bold, layered spice while quick grilling adds char and texture.
Swap guajillo chiles for dried ancho for a milder, fruity heat or use store-bought achiote paste if you don’t have annatto. For an indoor option, cook the slices in a very hot cast-iron skillet instead of the grill and finish briefly under the broiler to get edges crisp. Make the marinade a day ahead to deepen flavor and save time on a busy evening.
Serve these tacos for casual weeknight dinners, backyard parties or Taco Tuesday gatherings. Offer lime wedges, diced raw onion, chopped cilantro and a quick pineapple salsa for bright contrast. Leftover meat keeps 3–4 days refrigerated and reheats well in a hot skillet for tacos, bowls, or tostadas.
How to Make It
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1
Soak the guajillo chiles in hot water for 15 minutes until softened; drain and remove stems and seeds.
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2
Blend the softened chiles, achiote paste, orange juice, white vinegar, garlic, vegetable oil, ground cumin, dried oregano, kosher salt, black pepper and chipotle in adobo (if using) to a smooth marinade.
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3
Slice the pork shoulder thinly against the grain into 3–4 mm slices; place in a bowl or zip-top bag and pour the marinade over the meat, massaging to coat. Refrigerate at least 30 minutes or up to overnight for best flavor.
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4
Cut 200 grams of pineapple into 1–2 cm chunks for grilling and reserve the rest for salsa; slice the reserved onion finely for salsa and chopping.
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5
Preheat a grill or a very hot cast-iron skillet until smoking hot. Thread a few marinated pork slices and pineapple chunks onto skewers if grilling, or prepare to lay slices flat on the skillet.
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6
Grill or sear the pork slices 2–3 minutes per side until nicely charred at the edges and cooked through. Grill pineapple chunks until caramelized, about 2 minutes per side. Work in batches to avoid overcrowding.
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7
Chop the cooked pork into bite-sized pieces; warm the corn tortillas on the grill or skillet until pliable and lightly charred.
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8
Make a quick pineapple salsa by combining the reserved diced pineapple, half the finely chopped onion, a tablespoon of chopped cilantro and a squeeze of lime juice. Season with a pinch of salt.
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9
Assemble tacos by topping warmed tortillas with chopped pork, a spoonful of pineapple salsa, a sprinkle of remaining raw onion and chopped cilantro. Serve with lime wedges.
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10
Store any leftover meat in an airtight container in the refrigerator for up to 4 days; reheat in a hot skillet to refresh the edges before serving.