Authentic Al Pastor Tacos with Achiote Marinade

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork marinated in smoky achiote, slow-cooked with pineapple, served on handmade corn tortillas for a true Mexican street food experience. This Mexican recipe, ready in about 240 minutes, pairs pork shoulder, achiote paste, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 195 min Serves 4 Mexican cuisine 580 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

16 oz pork shoulder
2 tbsp achiote paste
1 cup diced pineapple
1/2 cup finely diced white onion
3 cloves minced garlic
1/4 cup orange juice
8 corn tortillas
1 cup julienned jicama
1/4 cup chopped cilantro
4 lime wedges

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a food processor, combine 2 tbsp achiote paste, 1/4 cup orange juice, 3 minced garlic cloves, and 1/2 cup diced onion; blend until smooth.
Step 2: Place pork shoulder in a shallow dish, rub with achiote mixture, and cover. Marinate in refrigerator for 4 hours (or overnight for deeper flavor).
Step 3: Preheat oven to 300°F. Place marinated pork in a roasting pan with 1 cup diced pineapple. Cover tightly with foil and bake for 3 hours until fork-tender and easily shreddable.
Step 4: Remove pork from pan, shred with two forks, and return to pan with 1/2 cup pan juices. Stir to combine, then cook uncovered on medium-low for 15 minutes to thicken sauce.
Step 5: Warm corn tortillas on a dry skillet for 10 seconds per side. Assemble tacos with shredded pork, jicama, cilantro, and lime wedges. Serve immediately with extra pineapple and lime for squeezing.