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07 Taco Al Pastor – Tacos Al Pastor
Erwina

Tacos al Pastor (Rotisserie Grilled)

Marinated pork (or chicken) grilled rotisserie-style with sweet pineapple, then served in warm tortillas with onion, cilantro, and lime for an authentic taco al pastor at home.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Marinating Time 2 hours
Total Time 4 hours 10 minutes
Servings: 10 tacos
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Meat:
  • 3 lb pork boneless shoulder or Boston butt, cut thin, about 3/4 inch
  • 1/4 cup apple cider vinegar
  • 2 tsp kosher salt
  • 2 tsp taco seasoning
  • 1 fresh pineapple
For the Marinade:
  • 1 large onion
  • 6 cloves garlic
  • 1 tbsp cumin powder
  • 1 tbsp black pepper
  • 1 tbsp oregano
  • 4-6 dried chiles or guajillo
  • 1/2 cup adobo paste
  • 1-2 tbsp chipotle peppers
  • 2 packs sazon seasoning
  • 2-3 cups pineapple juice
For Serving:
  • 10 small tortillas corn or flour
  • 1 white onion finely chopped
  • 1 cup fresh cilantro finely chopped
  • 2 tomatoes finely chopped, or 1 cup salsa
  • 2 avocados sliced, or guacamole
  • 1 jalapeno sliced, for extra kick
  • 2 limes cut into wedges

Equipment

  • Grill with rotisserie attachment
  • Meat thermometer

Method
 

  1. Slice the pork (or chicken) thin, about 1/4 inch thick, against the grain.
  2. Massage the sliced meat with apple cider vinegar, kosher salt and taco seasoning. Set aside.
  3. Blend the marinade ingredients (onion, garlic, cumin, black pepper, oregano, dried chiles, adobo paste, chipotle peppers, sazon seasoning and pineapple juice) into a thick spice paste.
  4. Add the paste to the meat gradually, massaging it in well. Marinate for at least 2 hours, or overnight for best flavor.
  5. Cut the fresh pineapple into thick slices, about 3, to grill alongside the meat.
  6. Assemble the marinated meat and pineapple slices onto the rotisserie skewer, alternating layers for even flavor.
  7. Grill on the rotisserie, checking the internal temperature with a meat thermometer every half hour, until the pork reaches 145°F (or chicken reaches 165°F).

Notes

Choosing the Meat: Pork shoulder (or boneless, skinless chicken thighs) works best here — look for cuts with a bit of marbling so the meat stays juicy on the rotisserie.
Use Fresh Pineapple: Fresh pineapple caramelizes beautifully on the grill and balances the smoky, spicy marinade — canned pineapple won't give you the same char or flavor.
Assembling the Skewer: Layer the marinated meat and pineapple slices evenly onto the rotisserie skewer so everything cooks at the same rate and the flavors mingle as it turns.
Balancing Your Grill: Keep the heat moderate and consistent, and check the meat's internal temperature regularly with a thermometer to avoid drying it out while the outside chars.