Tacos al Pastor is a classic Mexican dish that originated in Central Mexico and has since become a staple in Mexican cuisine. These tacos are bursting with flavor, thanks to the marinated pork that’s cooked on a spit and then served on warm tortillas with fresh toppings. Don’t be intimidated by the cooking process – with a little bit of preparation, you can recreate this delicious dish at home.
- 2 lbs. boneless pork shoulder, sliced into thin strips
- 1/2 cup pineapple juice
- 1/4 cup white vinegar
- 3 garlic cloves, minced
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 onion, sliced
- 1 pineapple, peeled, cored, and sliced
- corn tortillas, for serving
- fresh cilantro, chopped, for garnish
- lime wedges, for serving
- In a large bowl, whisk together the pineapple juice, white vinegar, garlic, oregano, cumin, chili powder, smoked paprika, salt, and black pepper.
- Add the sliced pork to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 400°F. Arrange the sliced onion and pineapple on a baking sheet and roast for 20-25 minutes or until golden brown and tender.
- Heat a large skillet over medium-high heat. Add the marinated pork and cook for 6-8 minutes or until browned and cooked through.
- To assemble the tacos, warm the tortillas in a skillet or on a griddle. Add a spoonful of the cooked pork and top with roasted onion and pineapple, fresh cilantro, and a squeeze of lime juice.