Al Pastor tacos start with a good marinade. There are many versions of an authentic marinade and this one is our favorite.

There is only one true way to cook the real deal Al Pastor and that is over a vertical “rotisserie” style spit. Traditionally, it is impossible to recreate at home but the essence of the flavors can be captured.

It starts with a marinade of dried chilies, fresh juice, sweet pineapple, and the right blend of spices. Preparing this up to two days in advance, not only tenderizes the pork but infuses it with all of the amazing flavors.

The best way to cook it is by slow cooking. Nothing fancy, I just found that a long marinade and a low and slow cooking time resulted in tasty and tender tacos. Using the pressure cooker setting on my instant pot also gives great results.

I love to serve them with soft corn tortillas and top off with my mom’s recipe for homemade red salsa, sweet pineapple, and a sprinkle of fresh cilantro.

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What You’ll Need:

6-quart Instant Pot/Slow Cooker- My instant pot has a slow cooking setting (just use a glass lid) and I cook it in there on HIGH for 10 hours. I do this in the morning before I grab coffee and by the time we are done with work, dinner is done! I have tried cooking this with the pressure cooker settings, and you can but the flavors are best doing a slow cook.

3-3.5 lbs. Boneless Pork Shoulder- Trim excess fat and cut into 6-8 large chunks.

Dried Guajillo & Ancho Chilies- Fresh chilies have color to them and have a pliable texture. Avoid using chilies that are dry, brittle, and bland in color.

Garlic- You can use whole garlic cloves or granulated (not powdered) garlic. Both work great.

Apple Cider Vinegar– Adds the necessary acidity.

Fresh Pineapple- Use a nice ripe, sweet pineapple. Add one cup to the marinade and cut the rest into small bite sized pieces for finishing off the tacos.

Fresh Orange Juice- Bottled also works.

Clove & Ginger– You can use ground clove or whole cloves as listed below. Using clove and ground ginger was something that I was a little unsure of. After much research I realized that it is found in many authentic recipes. The ingredients are all simple, but each one adds to the complexity of the flavors.

Cumin

Salt– Add what is listed in the recipe and more if needed to taste. Sometimes I like to add a pinch or two of flaked sea salt over the tacos as part of the garnish.

Pepper- I tend to use fresh cracked pepper which can be a challenge when measuring. I have added whole peppercorns to this marinade since it is all going in the blender anyways. You can use any pepper you have.

Annatto Seeds- Annatto is a product of the achiote tree, which is native to Central and South America, and Mexico. In the event that you can’t find annatto seeds you can substitute it with one packet of Sazon Goya with Annatto & Coriander.

Bay Leaves- Toss a couple into the pot when cooking.

Large Ziplock Bag or Covered Container

Garnishes- Red Salsa, Fresh Pineapple, Chopped Cilantro, Avocado.

Tortillas- Corn tortillas are our favorite. I love to warm them over the gas stove for those slightly blackened edges.

Love Tacos?

Try my other recipes for Slow Cooker Salsa Chicken Tacos and Instant Pot Cuban-Style Pork Tacos, or make a simple Taco Seasoning for your pantry.