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Tacos Al Pastor

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  • Prep 45 min
  • Total 28 hr 15 min
  • Servings 10
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by: Sonia Mendez Garcia
Updated Jul 17, 2017
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  • 3 1/2 pounds boneless pork (Boston butt)
  • 1 1/2 ounces annatto paste
  • 2 chipotle peppers in adobo
  • 1 small white onion, chopped
  • 3 cloves garlic
  • 2 bay leaves
  • 2 Roma tomatoes, chopped
  • 1 large fresh pineapple, diced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon oregano
  • 4 1/2 teaspoons salt
  • 2 teaspoons pepper
  • 2 medium red onions, one sliced thin and the other diced
  • 1/3 cup red wine vinegar
  • 2 Serrano peppers, minced
  • 1 red bell pepper, diced
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime
  • 20 corn tortillas (40 if you like your tacos with double tortilla)


  • 1
    Transfer the pork to a heavy storage bag and set aside.
  • 2
    In the blender, combine the annatto paste, chipotle peppers, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple cider vinegar, water, oregano, 2 teaspoons of salt and 1 1/2 teaspoons pepper. Blend until smooth and taste for salt. Pour marinade over pork, seal bag and marinate for 24 hours.
  • 3
    Remove the pork from the refrigerator 30 minutes before roasting. Preheat the oven to 350° F.
  • 4
    Transfer the pork and all the marinade into a deep roasting pan. Discard storage bag. Cover with lid and roast for 2 hours. Uncover after 2 hours and continue roasting for another hour, basting every 20 minutes.
  • 5
    In a small bowl, combine the thinly sliced red onion, red wine vinegar and 1 1/2 teaspoons of salt. Stir well to combine, cover and set aside.
  • 6
    In a large bowl, add the remaining pineapple, diced red onion, Serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt, cover and set aside.
  • 7
    When ready, remove the pork from the oven and let it rest for 20 minutes before slicing or chopping. Transfer the pork to a serving dish, pour the pan juices over it, and cover to keep warm. Warm the corn tortillas on a large griddle or comal and wrap in foil paper to keep warm. Garnish tacos with pineapple salsa and pickled red onions.

Expert Tips

  • tip 1
    Grilling fruits like pineapple and mango brings out their sweetness and adds a nice smoky flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • An authentic preparation of tacos al pastor is a sight to remember: stacks of pork, pineapple, onions and spices all layered on a vertical barbeque rotisserie spit. The sweetness of the pineapple and spiciness of the chipotle make for a delicious taco!
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