Grilled Pork Tacos al Pastor is a mouthwatering, traditional Mexican dish that combines succulent marinated pork with sweet pineapple, creating a perfect balance of flavors that are both savory and slightly tangy. This recipe features thinly sliced pork shoulder marinated in a blend of smoky chipotle, earthy achiote paste, and aromatic spices like cumin and oregano, then grilled to juicy perfection. The pork is paired with charred pineapple slices, adding a hint of sweetness that complements the spicy marinade. Served in warm corn tortillas and topped with fresh cilantro, diced onions, and a squeeze of lime, these tacos al pastor are a delicious way to bring authentic Mexican street food to your home kitchen. Perfect for a casual dinner or a festive gathering, these tacos will transport you to the streets of Mexico with every bite.
Ingredients:
For the Marinade:
- 3 dried guajillo chiles, stemmed and seeded
- 1/4 cup pineapple juice
- 3 tbsp achiote paste
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
For the Tacos:
- 2 lbs pork shoulder, thinly sliced
- 1 cup fresh pineapple, cut into rings
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 8-10 small corn tortillas
- Lime wedges, for serving
- Salsa (optional)
Instructions:
- Prepare the Marinade:
- In a small pot, add the dried guajillo chiles and cover with water. Bring to a boil and simmer for about 5 minutes until the chiles are softened. Drain the chiles and transfer them to a blender. Add the pineapple juice, achiote paste, apple cider vinegar, olive oil, minced garlic, chipotle pepper, cumin, oregano, smoked paprika, and salt. Blend until smooth.
- Marinate the Pork:
- Place the thinly sliced pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
- Grill the Pork and Pineapple:
- Preheat your grill to medium-high heat. Remove the pork from the marinade, letting any excess drip off. Grill the pork slices for about 2-3 minutes on each side, or until cooked through and slightly charred. Grill the pineapple rings for about 2 minutes on each side, until they are caramelized and have grill marks.
- Assemble the Tacos:
- Warm the corn tortillas on the grill for about 30 seconds on each side. Slice the grilled pork into bite-sized pieces. Chop the grilled pineapple into small chunks.
- Serve:
- Fill each tortilla with a portion of the grilled pork and pineapple. Top with chopped cilantro, diced onions, and a squeeze of lime juice. Serve with additional lime wedges and salsa, if desired.
Grilled Pork Tacos al Pastor offer a flavorful and satisfying combination of smoky, spicy pork and sweet, juicy pineapple. With its vibrant toppings and fresh lime, this dish captures the essence of Mexican street food, making it perfect for any taco night or summer barbecue.
