Grilled Pork Al Pastor Tacos: Juicy, Smoky, and Totally Addictive

If there’s one taco that has the power to convert even the most hesitant eater into a die-hard fan, it’s the glorious grilled pork al pastor taco. With smoky, charred edges, sweet-tangy pineapple, and an irresistibly spiced marinade, these tacos are street food heaven—no trompo required. I first fell in love with tacos al pastor at a tiny stand in Mexico City, and while nothing quite beats watching meat carved straight from a spit, this at-home version brings all the bold, traditional flavors to your backyard grill. It’s juicy, it's packed with personality, and it might just become your new go-to summer cookout staple.

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Grilled Pork Al Pastor Tacos

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Grill (gas or charcoal) A charcoal grill is ideal for that extra smoky char, but a gas grill works great too.
• Blender For pureeing the marinade into a smooth paste. A food processor can work in a pinch, though it may take longer.
• Mixing bowls For marinating and tossing ingredients.
• Tongs Essential for flipping meat and pineapple on the grill.
• Large zip-top bag or airtight container To marinate the pork.
• Sharp knife & cutting board For prepping the pork and toppings.
• Grill-safe pan or foil (optional) Useful for grilling pineapple or smaller meat pieces that might fall through the grate.

Ingredients

  

For the Al Pastor Marinade

• 3 dried guajillo chiles stemmed and seeded
• 2 dried ancho chiles stemmed and seeded
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves
• 1 tablespoon achiote paste
• 1/2 cup fresh pineapple juice
• 2 tablespoons white vinegar
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1/2 teaspoon black pepper

For the Pork

• 2 pounds boneless pork shoulder sliced thin (¼ inch thick)
• 1/2 fresh pineapple sliced into spears or rings
• 2 tablespoons oil for grilling

For Assembly

• Corn tortillas warmed
• Diced onion
• Fresh cilantro leaves
• Lime wedges
• Salsa para tacos al pastor your favorite red or green salsa
• Extra grilled pineapple chopped

Instructions

 

Make the Al Pastor Marinade

1. Start by rehydrating the dried chiles. Bring a small pot of water to a boil and remove it from heat. Add the guajillo and ancho chiles, and let them soak for about 15 minutes until softened. Drain and add to a blender along with the chipotle pepper, garlic, achiote paste, pineapple juice, vinegar, oregano, cumin, paprika, cloves, salt, and pepper. Blend until very smooth. This rich and aromatic al pastor marinade is the soul of the dish.

Marinate the Pork

1. Place the thinly sliced pork shoulder in a large mixing bowl or zip-top bag. Pour the marinade over the meat, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight. This slow soak is what transforms regular pork into carne al pastor perfection.

Prepare the Grill

1. Preheat your grill to medium-high heat. If using charcoal, arrange the coals for two-zone cooking—this lets you sear the meat over direct heat and finish it over indirect heat to avoid burning.

Grill the Pork and Pineapple

1. Brush the grill grates with a little oil. Grill the marinated pork slices in batches for about 3–4 minutes per side, or until nicely charred and fully cooked. At the same time, grill the pineapple slices until they have visible grill marks and are caramelized—about 2 minutes per side. Set everything aside to rest for a few minutes before chopping.

Assemble the Tacos

1. Chop the grilled pork and pineapple into bite-sized pieces. Warm the corn tortillas directly on the grill or in a dry skillet. Fill each tortilla with a generous scoop of chopped pork, a few pieces of pineapple, diced onion, fresh cilantro, and a drizzle of your favorite salsa para tacos al pastor. Serve with lime wedges on the side for that bright final hit.

Perfect Pairings for Grilled Pork Al Pastor Tacos

Drinks

Al pastor tacos pair beautifully with a cold Mexican lager like Modelo or Pacifico. If you want something non-alcoholic, a chilled hibiscus agua fresca or pineapple agua fresca balances the spice and smokiness. A mezcal margarita also adds a smoky echo that works incredibly well with the grilled pork.

Side Dishes

• Elote (Mexican Street Corn) – Creamy, cheesy, and slightly spicy corn on the cob is the ultimate companion.
  
• Frijoles Charros – Slow-cooked beans with bacon and herbs add a rich, hearty side to your taco spread.
  
• Chips with Roasted Salsa and Guacamole – Crunchy, creamy, and a little tangy—just what you need between bites of those flavorful tacos.

FAQs

Q1: Can I use a different cut of pork?
Yes. Pork shoulder is ideal because of its fat content and tenderness, but you can also use pork loin or pork butt. Just make sure to slice it thinly to soak up the al pastor marinade and grill quickly.

Q2: What’s the difference between Tacos Al Pastor and Chicken Al Pastor?
Pork is the classic base, but chicken al pastor (or chicken el pastor, as it’s sometimes called) is a leaner, quicker-cooking alternative. You can use boneless chicken thighs for juiciness or breasts if you prefer a lighter version.

Q3: Can I make this in a crockpot?
Absolutely! Crockpot al pastor is a great option if you’re not grilling. Marinate the meat as directed, then slow-cook on low for 6–8 hours until tender. Finish by broiling the meat for a few minutes to get some charred edges.

Q4: Is this recipe like the traditional Trompo Al Pastor?
While this doesn’t involve a vertical spit like the traditional trompo al pastor, the flavors are very similar thanks to the marinade and grilling method. You get that same smoky-sweet-tangy profile without the rotisserie setup.

Q5: Can I use this marinade for other meats?
Definitely! This versatile al pastor marinade works beautifully on chicken, beef, or even tofu. You could try a pollo al pastor (chicken) or explore different carne al pastor recetas depending on your mood.

FAQs

1. Can I use a different cut of pork?

Yes. Pork shoulder is ideal because of its fat content and tenderness, but you can also use pork loin or pork butt. Just make sure to slice it thinly to soak up the al pastor marinade and grill quickly.

2. What’s the difference between Tacos Al Pastor and Chicken Al Pastor?

Pork is the classic base, but chicken al pastor (or chicken el pastor, as it’s sometimes called) is a leaner, quicker-cooking alternative. You can use boneless chicken thighs for juiciness or breasts if you prefer a lighter version.

3. Can I make this in a crockpot?

Absolutely! Crockpot al pastor is a great option if you’re not grilling. Marinate the meat as directed, then slow-cook on low for 6–8 hours until tender. Finish by broiling the meat for a few minutes to get some charred edges.

4. Is this recipe like the traditional Trompo Al Pastor?

While this doesn’t involve a vertical spit like the traditional trompo al pastor, the flavors are very similar thanks to the marinade and grilling method. You get that same smoky-sweet-tangy profile without the rotisserie setup.

5. Can I use this marinade for other meats?

Definitely! This versatile al pastor marinade works beautifully on chicken, beef, or even tofu. You could try a pollo al pastor (chicken) or explore different carne al pastor recetas depending on your mood.