Before you cook
Background Recipe story & origin
Tacos al pastor emerged in 1930s-40s Puebla, created by Lebanese immigrants who brought shawarma techniques to Mexico. The vertical spit and meat-shaving method come directly from Middle Eastern kebab traditions, but the Mexican adaptation replaced lamb with pork and introduced achiote-based marinades, dried chiles, and pineapple. The pineapple-mounted atop the trompo (spinning cone of meat)-caramelizes from the heat and is sliced onto tacos, its acidity cutting through the rich pork. 'Pastor' means shepherd, referencing the Lebanese origin. The dish spread from Puebla to Mexico City, where taco stands perfected the art. Authentic pastor requires the trompo and fire; home versions approximate with oven-roasted or grilled pork. The standard serving is on small doubled corn tortillas with onion, cilantro, and salsa verde.
Before you start Equipment you'll need
- grill or cast iron — Provides high heat surface for grilling pork until charred and cooked through
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
- Keep perishable ingredients refrigerated until ready to use.
Non-negotiables Rules for success
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Make the marinade
Toast guajillos, soak 20 minutes. Blend with achiote, pineapple juice, vinegar, garlic, cumin, orega...
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Marinate the pork
Coat pork slices thoroughly with marinade. Refrigerate at least 2 hours, overnight is better.
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On the grill
Grill pork at 450°F or over direct flame 3-4 minutes per side until charred. Grill pineapple slices ...
Prep Get set first
About 10 min of prep
- Prepare grill or cast iron
This recipe takes about 90 minutes total.
Ingredients
Instructions
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Make the marinade
Toast guajillos, soak 20 minutes. Blend with achiote, pineapple juice, vinegar, garlic, cumin, oregano, and salt until smooth.
-
Marinate the pork
Coat pork slices thoroughly with marinade. Refrigerate at least 2 hours, overnight is better.
-
On the grill
Grill pork at 450°F or over direct flame 3-4 minutes per side until charred. Grill pineapple slices until caramelized. Chop pork and pineapple into small pieces.
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Assemble to serve
Warm tortillas. Top with pork, grilled pineapple, onion, cilantro. Serve with lime wedges and salsa.