Al Pastor Recipe

Al pastor recipe is a traditional Mexican dish made with thinly sliced pork marinated in a rich blend of dried chilies, spices, garlic, and vinegar. The meat is slow-cooked to develop deep flavor and then crisped before serving. This classic dish is commonly used for tacos al pastor and is known for its savory, smoky, and slightly sweet taste from roasted pineapple. It is a popular street food in Mexico and can easily be prepared at home. Explore more delicious recipes like Al Pastor Recipe on our website.

Ingredients

2 pounds boneless pork sirloin or pork shoulder, thinly sliced
8 ounces sliced bacon
2 whole ancho chiles, seeds and stems removed
2 whole guajillo or pasilla chiles, seeds and stems removed
1/2 cup chicken stock
2 teaspoons vegetable oil
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 tablespoon achiote powder or paste
1 chipotle chile in adobo sauce
1/4 cup white vinegar
2 1/2 teaspoons kosher salt
2 teaspoons sugar
3 cloves garlic
1 small pineapple, peeled and cut into chunks
Corn tortillas for serving
1 medium white onion, finely diced
1/2 cup fresh cilantro, finely chopped
Lime wedges for serving

Directions

Place the dried chiles in a saucepan over medium heat and toast them for about 5 minutes until fragrant and softened. Add chicken stock and allow the mixture to come to a boil. Remove from heat and let the chiles soak until soft.
In the same saucepan, heat vegetable oil over medium heat. Add cumin, oregano, and achiote and cook for about 30 seconds until aromatic. Add chipotle chile with its sauce, vinegar, salt, and sugar, then remove from heat.
Transfer the toasted chile mixture, garlic, and the soaking liquid to a blender. Blend until the marinade becomes completely smooth.
Slice the pork as thin as possible. If needed, place the meat in the freezer for about 15 minutes to make slicing easier. Pound the slices slightly to make them thinner and more tender.
Place the sliced pork in a large bowl and pour the prepared marinade over the meat. Mix well so that every piece is evenly coated. Cover and refrigerate for at least 4 hours so the flavors fully absorb.
Preheat the oven to 275°F. Layer the marinated pork and bacon in a loaf pan. Cook in the oven for about 4 hours until the meat becomes tender.
Remove the cooked meat from the pan and allow it to cool slightly. Slice the meat thinly and cook it in a skillet over medium-high heat until the edges become crispy.
Roast the pineapple pieces in the oven until tender and lightly caramelized.
Serve the crispy al pastor meat in warm corn tortillas topped with roasted pineapple, diced onion, fresh cilantro, and fresh lime juice.

Preparation Details

Prep Time: 40 minutes
Cook Time: 4 hours 40 minutes
Total Time: 5 hours 20 minutes
Servings: 6 to 8
Calories: 745 per serving
Protein: 50g
Carbohydrates: 81g
Fat: 26g