Street-Style Al Pastor Tacos with Pineapple

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 drafted and published.

Juicy marinated pork shoulder slow-cooked with pineapple and aromatic spices, served on warm corn tortillas with fresh cilantro and onion. This Mexican-inspired St. Patrick’s Day recipe, ready in about 390 minutes, pairs pork shoulder, pineapple, achiote paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Cook: 360 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

1 1/2 lbs pork shoulder
1 cup diced pineapple
3 tbsp achiote paste
1/4 cup orange juice
4 cloves minced garlic
1/2 cup finely chopped onion
12 corn tortillas
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced red onion

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Instructions

Step 1: Combine 1 1/2 lbs pork shoulder, 3 tbsp achiote paste, 1/4 cup orange juice, 4 minced garlic cloves, 1/2 cup chopped onion, and 1 cup diced pineapple in a bowl; mix thoroughly and marinate for at least 2 hours.
Step 2: Place marinated pork in a slow cooker and cook on low for 6 hours until fork-tender. Shred meat with forks, reserving 1 cup of cooking liquid.
Step 3: Warm corn tortillas on a dry skillet for 20 seconds per side. Assemble tacos with shredded pork, 1/4 cup reserved cooking liquid, fresh cilantro, and 1/4 cup sliced red onion.