Traditional Mexican Tacos al Pastor

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Tacos al pastor trace their origin to Lebanese immigrants who brought shawarma to central Mexico in the early 20th century — the vertical spit (trompo) is a direct adaptation of the shawarma rotisserie, with dried chiles and achiote replacing the Middle Eastern spice blend and pineapple added as a distinctly Mexican counterpoint to the chile heat. This home version replicates the essential flavor logic without a trompo: the pork shoulder marinates for at least 4 hours (overnight is better) in a guajillo-ancho-achiote paste built with pineapple juice, then cooks on a cast-iron griddle or sheet pan at high heat until the edges char slightly the way they do on the spinning spit — that char is the dish. Serve in warm corn tortillas with diced white onion, fresh cilantro, a cube of charred pineapple, and a squeeze of lime — the four garnishes are not optional, they are the dish in balance. Ready in about 45 minutes of active cooking after the overnight marinade. For more Mexican street food classics or other pork dinners, browse the full collection.

Ingredients

• 2 lbs pork shoulder
• 1 cup, diced pineapple
• 1 medium, diced onion
• 1 tsp cumin
• 1 tsp oregano
• 3 garlic cloves
• 12 corn tortillas
• 1/4 cup, chopped cilantro
• 2 lime

Instructions

1. Step 1: In a large bowl, mix 2 lbs pork shoulder with 1 cup diced pineapple, 1 tsp cumin, 1 tsp oregano, 3 minced garlic cloves, and 1/2 cup water. Marinate for 2-4 hours in the refrigerator.
2. Step 2: Preheat a vertical spit or grill to medium-high heat. Cook the pork until it’s charred and tender, 30-45 minutes, rotating frequently.
3. Step 3: Slice the pork into strips and serve in 12 warm corn tortillas. Top with 1/4 cup chopped cilantro, 1/4 cup diced onion, and squeeze lime juice over each taco.
4. Step 4: Serve immediately, ensuring the pork is crispy on the edges and juicy inside.