Grilled Pork Al Pastor Tacos with Pineapple and Oaxacan Salsa

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Marinated pork shoulder grilled and sliced thin, served on corn tortillas with sweet pineapple and a smoky Oaxacan-inspired salsa. This Mexican recipe, ready in about 40 minutes, pairs pork shoulder, dried guajillo chiles, pineapple juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 20 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving

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Ingredients

2 lbs, thinly sliced pork shoulder
3 pieces, seeds removed dried guajillo chiles
1/2 cup pineapple juice
1/4 cup white vinegar
4 cloves, minced garlic cloves
1 tsp ground cumin
1 tsp dried oregano
2 tsp salt
1/2 tsp black pepper
1 cup diced fresh pineapple pineapple
1/2 cup diced white onion
1/4 cup chopped cilantro
12 small corn tortillas
2 tbsp vegetable oil

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Instructions

Step 1: Toast 3 dried guajillo chiles in a dry skillet over medium heat for 2 minutes until fragrant. Soak them in 1/2 cup hot water for 15 minutes until soft.
Step 2: Blend the soaked guajillo chiles with 1/2 cup pineapple juice, 1/4 cup white vinegar, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1/2 tsp black pepper until smooth to create the marinade.
Step 3: Place 2 lbs thinly sliced pork shoulder in a large bowl and pour the marinade over it, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
Step 4: Preheat a grill or grill pan to medium-high heat. Brush 2 tbsp vegetable oil on the grill surface. Grill the marinated pork slices for 3-4 minutes per side until charred and cooked through.
Step 5: Warm 12 small corn tortillas on the grill for about 30 seconds each side until pliable.
Step 6: Assemble tacos by layering grilled pork, 1 cup diced fresh pineapple, 1/2 cup diced white onion, and 1/4 cup chopped cilantro on each tortilla. Serve immediately.