Tacos Al Pastor Recipe

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Tender, marinated, and grilled pork is packed with flavor to make the most delicious taco meat for these homemade tacos al pastor.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Marinade Time2

Total Time2 35

Course: Dinner, Main Course

Cuisine: Mexican

Servings:

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

*I like boneless pork sirloin roast for this recipe, but pork butt also works.

**Fresh grilled pineapple adds flavor, sweetness, and acidity to the dish. It creates a great contrast to the salty and savory pork!