Few things rival the aroma of tacos al pastor sizzling on the grill — juicy pork infused with earthy achiote, tangy pineapple, and smoky chilies. This version keeps the traditional flavors but makes it simple for your backyard cookout or smoker setup. The vinegar and pineapple juice work together to tenderize the pork, while the guajillo and achiote give it that deep red color and authentic street-taco flair.
Serve these tacos with fresh cilantro, onion, lime wedges, and a splash of salsa verde — and you’ll have a plate that transports you straight to a Mexico City taquería.
Ingredients
- 5 lb boneless pork shoulder
- 3 tbsp achiote paste
- 2 tbsp guajillo chili powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup apple cider vinegar
- 1 cup pineapple juice
- 1 pineapple, skinned and sliced into 1-inch rounds
Instructions
- Prepare the MarinadeIn a large bowl or blender, mix achiote paste, guajillo chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice until smooth.
- Marinate the PorkSlice the pork shoulder into thin sheets or chunks. Coat thoroughly with the marinade, cover, and refrigerate for at least 4 hours (overnight is best).
- Stack and GrillOn a vertical spit (or skewers if grilling), alternate layers of marinated pork and pineapple rounds. Grill over medium-high heat until edges are slightly charred and caramelized.
- Rest and SliceLet the meat rest for a few minutes, then slice thinly off the stack, capturing bits of caramelized pineapple.
- Assemble the TacosServe in warm corn tortillas with diced onion, chopped cilantro, and lime wedges. Optional: a drizzle of smoky chipotle crema for an extra kick.