Traditional Mexican Street-Style Tacos al Pastor

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy marinated pork cooked with pineapple and spices, served on warm corn tortillas topped with onions, cilantro, and a squeeze of lime for vibrant flavor. This Mexican recipe, ready in about 30 minutes, pairs pork shoulder, thinly sliced, pineapple juice, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1.5 lbs pork shoulder, thinly sliced
• 1/2 cup pineapple juice
• 3 dried guajillo chilies, soaked and blended
• 3 tbsp white vinegar
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple chunks
• 12 corn tortillas
• 1/2 cup white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges

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

Instructions

1. Step 1: In a blender, combine 1/2 cup pineapple juice, soaked and blended 3 dried guajillo chilies, 3 tbsp white vinegar, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create a smooth marinade.
2. Step 2: Pour marinade over 1.5 lbs thinly sliced pork shoulder in a large bowl, mixing well to coat. Cover and refrigerate for at least 4 hours or overnight for best flavor.
3. Step 3: Heat a large skillet over medium-high heat. Add marinated pork slices and cook for 6-8 minutes, stirring occasionally, until cooked through and edges are caramelized.
4. Step 4: Add 1 cup pineapple chunks to the skillet and cook with pork for an additional 2 minutes until warmed and slightly caramelized.
5. Step 5: Warm 12 corn tortillas on a dry skillet or griddle until pliable and slightly charred.
6. Step 6: Assemble tacos by placing pork and pineapple mixture on each tortilla, then top with 1/2 cup finely chopped white onion and 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over the top.