Tacos al pastor features tender pork marinated in a slightly spicy chipotle pepper sauce, then grilled in minutes to create the perfect taco meat right at home. I love loading up tortillas with this flavor-packed pork, juicy grilled pineapples, and my favorite taco toppings for a taco night treat! These al pastor tacos are the perfect balance of sweet and savory, and the meat is so moist!
I can’t stop eating tacos al pastor lately! My addiction is so strong that I just knew I had to learn to make this delicious pork recipe at home! I utilized pork sirloin roast for its mild flavor, tender texture, and low fat content. Grilling the pork locks in the flavor, creating a moist and tender taco meat. The marinade is made with chicken broth, white vinegar, chipotle peppers, garlic, and spices to create a wonderfully savory flavor that’s just the right amount of spicy. I can’t get enough!
Tacos Al Pastor Recipe
Equipment
- High Powered Blender
- Grill or Indoor Grill Pan
Ingredients
For the Pork
- 2 pounds boneless pork sirloin roast*
- 1 pineapple**
- 1 white onion roughly chopped
- ½ cup low-sodium chicken broth
- ¼ cup distilled white vinegar
- 2 tablespoons ancho chili powder
- 4 cloves garlic
- 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce from the can
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
For Serving
- 12 corn tortillas
- Lime wedges
- Chopped fresh cilantro
- Diced onion
Instructions
- Slice the sirloin into thin slices. Place in a large bowl.2 pounds boneless pork sirloin roast*
- Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.1 pineapple**
- To the blender, add the onion, chicken broth, vinegar, ancho chili powder, garlic, chipotle chili, adobo sauce, salt, oregano, and cumin. Blend until smooth.1 white onion, ½ cup low-sodium chicken broth, ¼ cup distilled white vinegar, 2 tablespoons ancho chili powder, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1½ teaspoons kosher salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin
- Pour the marinade over the meat and toss well to coat. Cover and refrigerate for 2 hours and up to 3 days.
- Heat your grill, or grill pan, over medium-high heat. Grill the meat in batches until cooked through, 2-4 minutes per piece.
- Grill the pineapple until charred.
- Chop the meat and pineapple into small bite-sized pieces. Serve in tortillas with lime wedges, cilantro, and onion.Lime wedges, Chopped fresh cilantro, Diced onion, 12 corn tortillas
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tacos Al Pastor Step by Step
Prep the Meat and Pineapple: Slice 2 pounds of boneless pork sirloin roast into thin slices and place in a large bowl. Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.
Make the Marinade: To the blender, add 1 roughly chopped white onion, ½ cup of low-sodium chicken broth, ¼ cup of distilled white vinegar, 2 tablespoons of ancho chili powder, 4 cloves minced garlic, 1 chipotle pepper in adobo sauce (plus 2 tablespoons of the sauce), 1½ teaspoons of kosher salt, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Blend until smooth.
Marinate the Meat: Pour the marinade over the meat and toss well to coat. Cover and refrigerate for at least 2 hours, or up to 3 days (the longer, the better, in my opinion!).
Grill the Meat: Heat your grill (or grill pan) over medium-high heat, then grill the pork in batches until cooked through, 2-4 minutes per piece.
Grill the Pineapple: Grill the pineapple pieces until charred.
Chop and Serve: Chop the al pastor meat and pineapple into small bite-sized pieces. Serve as tacos in 12 corn tortillas with lime wedges, chopped fresh cilantro, and diced onion.
How to Store and Reheat
Store leftover tacos al pastor components in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet set over medium-low heat, or in the microwave until warmed through.
Serving Suggestions
I love to serve these tacos al pastor with Mexican rice, esquites, and refried beans just like at my favorite restaurant. And don’t forget the margaritas!
