This al pastor recipe is made with thinly sliced pork shoulder marinated in guajillo and ancho chiles, achiote, lime, garlic, and pineapple. The pork is stacked on skewers over a pineapple base to create a homemade trompo, then roasted in the oven until tender with crispy edges.
Traditional al pastor cooks on a rotating vertical spit. Since most of us do not have one casually hanging around the kitchen, I use the bottom of a pineapple to hold four wooden skewers upright. The pork is layered onto the skewers to form a mini trompo that fits right in the oven.
Once it is cooked, slice the pork vertically and serve it in warm corn tortillas with roasted pineapple, onion, cilantro, lime, and salsa. So good.
Jump to:
- Why You’ll Love This Recipe
- What Is an Al Pastor Trompo?
- Al Pastor Recipe Ingredients
- How to Make This Al Pastor Recipe
- Top Tip
- Substitutions
- Al Pastor Recipe Variations
- What to Serve with Tacos Al Pastor
- Make Ahead
- How to Store Homemade Al Pastor
- Frequently Asked Questions
- Equipment
- Al Pastor Recipe
- Food safety
Why You’ll Love This Recipe
- No rotisserie needed: The pineapple and skewers create a sturdy homemade trompo without any special equipment.
- The marinade: Guajillo and ancho chiles, achiote, garlic, lime, and pineapple give the pork its smoky, savory flavor.
- Crispy edges: Broiling the pork briefly at the end gives the outside some of that char you expect from traditional al pastor.
- Great for taco night: Put out warm tortillas and all the toppings, then let everyone assemble their own.
- Easy to prep ahead: Marinate the pork earlier in the day and build the trompo when you are ready to cook.
What Is an Al Pastor Trompo?
A trompo is the vertical stack of marinated pork traditionally used to make tacos al pastor. The word means “spinning top” in Spanish, which describes the shape of the meat as it cooks on a rotating spit.
As the outside browns, a taquero shaves thin slices from the trompo and serves them in tortillas, usually with pineapple, onion, cilantro, and salsa.
This homemade version does not spin, but it uses the same stacked shape. Four skewers are pushed into the core of a pineapple base, and the marinated pork is layered onto them. It is basically a mini oven-friendly trompo.
Al Pastor Recipe Ingredients
You’ll need dried chiles, pork shoulder, pineapple, and a few spices to make this recipe. The exact measurements are listed in the recipe card below. Here’s what you should know:
- Pork shoulder or pork butt: Use boneless pork and slice it approximately ¼ inch thick. Pork shoulder has enough fat to stay juicy during the longer cooking time.
- Guajillo chiles: These dried chiles have a mild, slightly fruity flavor. Remove the stems and seeds before boiling them.
- Ancho chiles: Anchos are dried poblano peppers. They add a deeper, slightly sweet chile flavor without making the marinade too hot.
- Achiote paste: Achiote gives al pastor its red-orange color and earthy flavor. You can usually find it in the Latin section of the grocery store or at a Mexican market.
- Pineapple: Pineapple goes into the marinade, supports the skewers, and tops the trompo. The pineapple is working hard in this recipe.
- Onion and garlic: Both are blended directly into the marinade.
- Lime juice: Lime adds acidity and keeps the marinade from tasting too heavy.
- Cumin, oregano, and paprika: These round out the chile and achiote flavors.
- Corn tortillas: Small corn tortillas are my first choice for tacos al pastor.
- Toppings: I use chopped onion, cilantro, roasted pineapple, lime wedges, and salsa verde.
See recipe card for quantities.
How to Make This Al Pastor Recipe
Remove the stems and seeds from the guajillo and ancho chiles.
Bring a pot of water to a boil and add the chiles. Boil for about 7 minutes, until they are softened and fragrant. Reserve a little of the chile water before draining.
Add the softened chiles, onion, garlic, pineapple chunks, lime juice, achiote paste, cumin, oregano, paprika, salt, and pepper to a blender or food processor.
Blend until smooth. Add a little reserved chile water as needed to help everything blend. The marinade should be thick but still pourable.
Place the thinly sliced pork in a large bowl or resealable bag. Pour in the marinade and toss until every piece is well coated.
Cover the bowl or seal the bag and refrigerate for at least 2 hours.
If you are using fresh pineapple in the marinade, I would keep the marinating time closer to 2 to 4 hours. Fresh pineapple contains an enzyme that can make the surface of the pork too soft if it sits overnight. If you want to marinate the pork overnight, canned pineapple is a better option.
Soak four wooden skewers in water for at least 30 minutes.
Cut the pineapple approximately 2 to 3 inches from the bottom. Place the bottom piece cut-side up on a roasting rack set over a rimmed baking sheet.
Push all four skewers firmly into the pineapple core. Make sure they feel stable before adding the pork.
Start with the smaller slices of pork and thread them onto all four skewers. Continue stacking the pork, working up to the larger pieces as the trompo gets wider. Press the layers down gently as you work so the stack stays compact. Add one or two pineapple slices to the top. Trim any long, exposed ends from the wooden skewers if they come too close to the top of your oven.
Preheat the oven to 350°F.
Place the trompo in the oven and roast for approximately 1½ hours. Carefully rotate the baking sheet every 30 minutes so the pork browns evenly.
Check the thickest part of the pork with an instant-read thermometer. It should reach at least 145°F, followed by a minimum three-minute rest.
Broil for about 2 minutes at the end if you want crispier edges. Watch it closely because the pineapple and marinade can burn quickly. Remove the trompo from the oven and let it rest for 10 minutes.
Use a sharp knife to slice the pork vertically from the outside of the trompo. If you want more crispy pieces, spread the sliced pork on the baking sheet and broil it briefly in the pan juices.
Warm the corn tortillas in a dry skillet or directly over a gas burner.
Fill each tortilla with sliced al pastor and roasted pineapple. Top with chopped onion, cilantro, lime juice, and salsa.
Top Tip
Partially freeze the pork for 30 to 45 minutes before slicing it. You do not want it frozen solid—just firm enough to cut into clean, thin slices.
Even slices cook more consistently and are much easier to stack. If some pieces are significantly thicker than others, the outside of the trompo may brown before the center finishes cooking.
Substitutions
- Pork loin: Pork loin will work if you want a leaner option, but pork shoulder has more fat and stays juicier. Watch the temperature carefully if you use loin.
- Canned pineapple: Use canned pineapple if you plan to marinate the pork overnight. Heating during canning deactivates the enzyme that can make pork mushy.
- Chile powder: Whole dried chiles give the marinade the best flavor, but guajillo and ancho powders can work in a pinch.
- Metal skewers: Oven-safe metal skewers do not need to be soaked. Make sure they fit in your oven and can be anchored securely in the pineapple.
- Flour tortillas: Corn tortillas are traditional, but you can absolutely use flour tortillas.
Al Pastor Recipe Variations
- Make it spicier: Add one or two dried chiles de árbol to the marinade.
- Finish it in a skillet: Sear the sliced pork in a hot cast-iron skillet with some of the pan juices for even more crispy edges.
- Make an al pastor bowl: Serve the pork and pineapple over rice with black beans, avocado, salsa, cilantro, and lime.
- Use the leftovers in quesadillas: Chop the pork, add cheese, and cook it inside a tortilla until crisp.
- Cook it on the grill: Place the trompo over indirect heat on a covered grill and rotate it occasionally. Make sure the pineapple base is completely stable.
What to Serve with Tacos Al Pastor
I keep the toppings simple: chopped white onion, cilantro, pineapple, lime, and salsa. The pork already has plenty going on.
Serve these tacos with:
- Salsa verde
- Carne asada tacos for a second taco filling
- Cauliflower tacos for a vegetarian option
- Pork birria tacos for a full taco spread
If you want to save a handwritten copy, add it to my Cilantro Parsley Recipe Card Box Set. It also saves you from touching your phone with achiote-covered hands, which is reason enough.
Make Ahead
The pork can be sliced and the marinade can be blended earlier in the day. Marinate fresh-pineapple pork for 2 to 4 hours, or use canned pineapple if you want to let it sit overnight.
You can also chop the onion and cilantro in advance. Refrigerate them separately and cut the limes shortly before serving.
I would wait to build the trompo until you are getting ready to cook it. Once assembled, keep it refrigerated and do not leave the raw pork sitting at room temperature for an extended period.
How to Store Homemade Al Pastor
Refrigerator: Remove the pork from the skewers and refrigerate it in an airtight container for 3 to 4 days. Keep the tortillas and toppings separate.
Freezer: Freeze the sliced pork with a little of the cooking liquid for up to 3 months. Thaw it overnight in the refrigerator.
Reheating: Reheat the pork in a hot skillet with a spoonful of its juices. Let the edges brown before stirring. You can also warm it on a sheet pan in a 375°F oven.
Frequently Asked Questions
Is al pastor spicy?
This version is mildly spicy. Guajillo and ancho chiles add plenty of chile flavor without a huge amount of heat. Add chiles de árbol or serve it with a hotter salsa if you want more spice.
Can I make al pastor without a rotisserie?
Yes. The pineapple base and four skewers hold the pork vertically, creating a homemade trompo that can cook in a standard oven.
Are these the same as al pastor skewers?
Not exactly. The skewers support the stacked trompo while it cooks, but the pork is shaved from the stack and served in tortillas. Traditional skewer recipes usually serve individual pieces of meat directly on the skewers.
Why is pineapple used in al pastor?
Pineapple adds sweetness and acidity that work well with the rich, chile-marinated pork. In this recipe, the bottom of the pineapple also provides a sturdy base for the skewers.
How do I keep the trompo from falling over?
Push the skewers deeply into the firm pineapple core and keep the pork centered as you stack it. Build the trompo directly on the rack and baking sheet so you do not have to move it afterward.
How do I know when the pork is cooked?
Insert an instant-read thermometer into the thickest part of the trompo without touching a skewer. The pork should reach at least 145°F and rest for a minimum of 3 minutes. This recipe rests for 10 minutes before slicing.
Equipment
- Blender or food processor
- Four sturdy wooden or oven-safe metal skewers
- Roasting rack
- Rimmed baking sheet
- Instant-read thermometer
- Sharp knife
The thermometer is especially useful here. The outside can look thoroughly browned while the tightly stacked center still needs more time.
Al Pastor Recipe
- Total Time: 3.5 Hours
- Yield: 6 servings 1x
Description
Al pastor tacos are a beloved street food in Mexico and are enjoyed for their bold and savory flavors. The combination of the tender, marinated meat and the sweetness from the pineapple creates a harmonious balance of flavors, making this al pastor recipe a favorite among taco enthusiasts around the world.
Ingredients
- 2-3 pounds of pork shoulder or pork butt, thinly sliced (about ¼ inch thick)
- 3-4 dried guajillo chilies, stemmed and seeded
- 2-3 dried ancho chilies, stemmed and seeded
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1 cup pineapple chunks
- Juice of 2 limes
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 ripe pineapple
- Wooden skewers, soaked in water for 30 minutes
- Small corn tortillas
- Chopped fresh cilantro
- Chopped onion
- Lime wedges
- Salsa (salsa verde or your favorite hot sauce)
Instructions
- Bring water to a boil and boil the dried chilies until fragrant, about 7 minutes.
- Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, achiote paste, cumin, oregano, paprika, salt, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out.
- Place the thinly sliced pork in a large bowl or a resealable plastic bag.
- Pour the marinade over the pork and make sure all pieces are well coated.
- Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
- Take the pork out and bring to room temperature.
- Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure they are very intact.
- Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple.
- Preheat your oven to 350°F.
- Place the trompo on a roasting rack in a baking sheet.
- Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully. Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes.
- Warm the corn tortillas on the grill or in a skillet.
- Slice the cooked al pastor pork vertically.
- Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.
Notes
- Choose Quality Meat: Start with high-quality pork shoulder or pork butt. Look for well-marbled meat, as it will be more tender and flavorful.
- Thin Slices: Slice the meat thinly (about ¼ inch thick) to ensure it cooks evenly and quickly.
- Marinate Adequately: Allow the meat to marinate for at least 2 hours, preferably overnight. The longer the marination, the more flavorful your Al Pastor will be.
- Blend Marinade Thoroughly: Ensure your marinade is well-blended and smooth by using a powerful blender or food processor. This helps distribute the flavors evenly.
- Cooking Method: While a vertical rotisserie is traditional, you can achieve great results using a grill, oven, or stovetop grill pan. Just make sure the meat is cooked through and has a slight char.
- Baste with Marinade: During cooking, baste the meat with the marinade or pineapple juice occasionally to keep it moist and infuse more flavor.
- Rest Before Slicing: Allow the cooked Al Pastor to rest for a few minutes before slicing. This helps retain its juices and keeps it tender.
- Warm Tortillas: Warm your corn tortillas before serving. You can do this on the grill, in a dry skillet, or wrapped in foil in a low oven.
- Customize Your Toppings: Don't be afraid to get creative with your toppings. Salsas, pickled onions, and cotija cheese are excellent additions.
- Prep Time: 2 Hours
- Cook Time: 1.5 Hours
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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