Mexican·non-vegetarian·medium

Grilled Pork Al Pastor Tacos with Grilled Pineapple Salsa

Name: Grilled Pork Al Pastor Tacos with Grilled Pineapple Salsa
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 900g boneless pork shoulder; 4 dried guajillo chiles; 3 tbsp achiote paste; 3 tbsp white vinegar; 200g fresh pineapple chunks; 4 garlic cloves; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1.5 tsp salt; 0.5 tsp black pepper; 300g pineapple slices; 1 red onion; 1 fresh jalapeño; 2 tbsp lime juice; 30g fresh cilantro; 18 corn tortillas; 2 tbsp vegetable oil

Imagine standing at a bustling market stall in Mexico City, the air thick with the scent of smoky, marinated pork spinning on a vertical spit. That’s the magic of al pastor, and while you might not have a trompo at home, you can absolutely capture its soul on your grill. This version starts with a deeply aromatic marinade of guajillo chiles, achiote, pineapple, and spices that tenderizes the pork while painting it a brilliant, rusty red. As the meat grills, it chars and caramelizes, developing those coveted crispy edges. You’ll serve it in warm corn tortillas, topped with a vibrant, charred pineapple salsa that adds a burst of sweetness and tang. A final squeeze of lime and a sprinkle of fresh cilantro brings everything into bright, bold focus. This isn’t just dinner; it’s a journey—a smoky, savory, and slightly sweet fiesta that you can taste in every single bite.

60 min(prep 40 + cook 20)

6 servings

520 kcal

Ingredients

boneless pork shoulder900g
dried guajillo chiles4
achiote paste3 tbsp
white vinegar3 tbsp
fresh pineapple chunks200g
garlic cloves4
ground cumin1 tsp
dried oregano1 tsp
smoked paprika1 tsp
salt1.5 tsp
black pepper0.5 tsp
pineapple slices300g
red onion1
fresh jalapeño1
lime juice2 tbsp
fresh cilantro30g
corn tortillas18
vegetable oil2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Toast the guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then transfer to a bowl and cover with boiling water. Let soak for 20 minutes until softened.
2
Drain the chiles and combine in a blender with the achiote paste, vinegar, fresh pineapple chunks, garlic, cumin, oregano, smoked paprika, salt, and pepper. Blend until you have a smooth, vibrant marinade.
3
Slice the pork shoulder into 5mm-thick slices against the grain. Place the slices in a large bowl, pour the marinade over them, and massage it into the meat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
4
For the salsa, grill the pineapple slices, half the red onion, and the jalapeño over high heat until charred on both sides, about 4-5 minutes. Dice the grilled ingredients and mix with the remaining finely chopped red onion, lime juice, and chopped cilantro. Season with a pinch of salt.
5
Heat your grill or a cast-iron skillet to high heat. Cook the marinated pork slices for 2-3 minutes per side until charred and cooked through. Let rest briefly, then chop into small pieces.
6
Warm the corn tortillas on the grill or in a dry pan. Fill each tortilla with the chopped pork, top generously with the grilled pineapple salsa, and serve with extra lime wedges.

#tacos #al pastor #mexican #grilled

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