Grilled Pork Al Pastor Tacos with Pineapple and Oaxacan Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Marinated pork shoulder grilled and sliced thin, served on corn tortillas with sweet pineapple and a smoky Oaxacan-inspired salsa. This mexican-inspired tacos & burritos ready in about 40 minutes blends thinly sliced pork shoulder, seeds removed dried guajillo chiles, pineapple juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Warm 12 small corn tortillas on the grill for about 30 seconds each side until pliable.
6. 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.