Two kinds of dried chiles, achiote powder, chipotles in adobo, fresh orange juice, a splash of vinegar, and a long, lazy marination. That’s the whole secret to al pastor. Everything else is just logistics (tortillas, pineapple, onion, cilantro, repeat forever).
This is a project, I’m not gonna lie. You toast chiles, build a marinade, pound pork thin, stack it with bacon, bake for 4 hours, chill, slice, crisp, glaze, THEN assemble. But the actual hands-on work is maybe 30 minutes? The oven does the heavy lifting.
The payoff is wild. Sweet and smoky and tangy all at once, the pork edges crisp up, the pineapple gets jammy, and you’re just stacking these into tortillas for anyone who wanders into the kitchen. Total chaos. Highly recommend.
No Vertical Spit? No Problem
- STACK the marinated pork in a loaf pan with bacon between every layer. The bacon renders fat DOWN through the stack during the bake, basting everything below it. No spit needed when your dish does the rotating for you.
- BAKE LOW AND SLOW at 275°F for four hours. This renders the fat, tenderizes the pork, and lets the marinade penetrate every slice. Rushing this step with high heat gives you tough, dry meat.
- CHILL the loaf completely before slicing. Warm meat shreds. Cold meat shaves into those signature thin, taco-ready pieces with clean edges.
- FINISH in a screaming hot skillet with the reserved rendered fat. This is where you get the CARAMELIZED CRISPY EDGES that spit-roasted pastor is famous for. Don’t skip it.
Layer, bake, chill, shave, sear. That’s the whole game right there….
Make-Ahead Tips for al Pastor
The MARINADE can be blended up to 3 days ahead and stored in the fridge…. just pour it over the pork whenever you’re ready. (The chiles actually get better with a little time to mingle.)
Build and bake the meat stack the day before serving, then slice and crisp it right before assembly. The rendered fat on top? Save it… that’s liquid gold for brushing the pineapple.
How to Get Crispy, Glazed Edges
Step 1: Slice the chilled meat into THIN shavings (paper-thin is the goal).
Step 2: Heat a skillet over MEDIUM-HIGH with a tablespoon of rendered fat from the meat pan.
Step 3: Sear in BATCHES to avoid crowding, 3-4 minutes until edges go deeply golden.
Step 4: Add the meat juices or leftover marinade and cook ONE more minute until glossy.
Step 5: Remove from heat immediately so the inside stays tender.
Crispy glazed exterior, juicy tender inside…. that’s the whole magic of al pastor right there!
Other Recipes You’ll Love
- Smoky Tacos al Pastor
- Zesty Hawaiian Chicken Tacos with Jalapeño Pineapple Salsa
- Gluten-Free Corn Salsa Shrimp Tacos
- Crunchy Taco Salad
- High Protein Cottage Cheese Chicken Taco Bowl
- Cowboy Caviar Quesadillas
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5000-5500
- Protein: 270-300 g
- Fat: 250-280 g
- Carbohydrates: 420-480 g
Ingredients
For the marinade:
- 2 ancho chiles (stems and seeds removed)
- 2 pasilla chiles
- 1/2 cup chicken stock
- 2 tsp vegetable oil
- 1 1/4 tsp oregano
- 1 tsp cumin
- 1 1/2 tbsp achiote powder
- 2 chipotle in adobo
- 1 tbsp adobo sauce
- 1/3 cup white vinegar
- 1/4 cup fresh orange juice
- 2 1/2 tsp salt
- 2 1/2 tsp sugar
- 4 garlic cloves (freshly minced)
For the meat loaf:
- 2 lb pork sirloin (sliced into thin 1/8-inch sheets)
- 8 oz bacon (thinly sliced)
For serving:
- 1 pineapple (peeled and sliced into 1/2-inch thick rings)
- 32 corn tortillas
- 1 1/2 cups white onion (finely diced)
- 3/4 cup cilantro (finely chopped)
- 1 cup salsa verde
- 6 limes (cut into wedges)
- 1/2 tsp kosher salt (for garnishing the onion/cilantro mix)
Step 1: Blend the Marinade
- 2 ancho chiles
- 2 pasilla chiles
- 1/2 cup chicken stock
- 2 tsp vegetable oil
- 1 1/4 tsp oregano
- 1 tsp cumin
- 1 1/2 tbsp achiote powder
- 2 chipotle in adobo
- 1 tbsp adobo sauce
- 1/3 cup white vinegar
- 1/4 cup fresh orange juice
- 2 1/2 tsp salt
- 2 1/2 tsp sugar
- 4 garlic cloves
Heat a dry skillet over medium heat and toast the ancho and pasilla chiles for about 5 minutes, stirring occasionally, until fragrant—this deepens their flavor significantly.
Transfer to a bowl and cover with the chicken stock to soften for 10 minutes while you prepare the aromatics.
In the same skillet, heat the vegetable oil over medium heat and toast the cumin, oregano, and achiote powder for 30 seconds until fragrant, then add the chipotles in adobo and their sauce and cook for another 30 seconds.
Remove from heat and add the vinegar, orange juice, salt, and sugar, then stir in the minced garlic.
Pour this mixture into a blender with the softened chiles and their soaking liquid, and blend until completely smooth—about 1 minute—creating your marinade base.
Step 2: Pound and Coat the Pork
- 2 lb pork sirloin
- marinade from Step 1
Working with the thin pork sirloin slices, place them between plastic wrap or parchment paper and gently pound them to about 1/4-inch thickness using a meat mallet—this ensures even cooking and helps them absorb the marinade.
Transfer the pounded pork to a large bowl and pour the marinade from Step 1 over it, stirring well to coat every piece evenly.
Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat deeply.
Step 3: Layer the Pork and Bacon
- 8 oz bacon
- marinated pork from Step 2
Preheat your oven to 275°F.
In a loaf pan or small baking dish (roughly 9×5 inches), begin layering by arranging a thin layer of thinly sliced bacon on the bottom, then add a layer of marinated pork, overlapping slightly.
Continue alternating bacon and pork layers until all ingredients are used, finishing with a bacon layer on top.
I like to reserve a tablespoon or two of the excess marinade to pour over the top—it keeps the meat moist during the long bake.
Cover the pan with foil and bake at 275°F for 4 hours, allowing the pork to become incredibly tender and the flavors to meld beautifully.
Step 4: Chill the Meat and Roast Pineapple
- 1 pineapple
- rendered fat from baked meat
Remove the baked meat from the oven and let it cool to room temperature, then refrigerate for at least 2 hours (this makes slicing much easier).
While the meat chills, increase the oven temperature to 350°F and prepare the pineapple: brush the 1/2-inch thick pineapple rings generously with the rendered fat from the top of the cooled meat stack.
Arrange the brushed pineapple on a baking sheet and bake for 25 minutes until caramelized and golden at the edges.
Once cooled slightly, chop the pineapple into bite-sized pieces.
Step 5: Sear the Shaved Meat
- sliced cooked meat from Step 4
- rendered fat from meat stack
- meat juices/marinade
Remove the chilled meat stack from the pan and slice it into thin shavings—you’ll get beautiful, tender pieces.
Heat a large skillet over medium-high heat and add about 1 tablespoon of the rendered fat from the meat stack.
Working in batches to avoid crowding, add the meat shavings and cook until the edges become crispy and browned, about 3-4 minutes.
Once crisped, add the meat juices from the bottom of the pan (or any remaining marinade) and cook for another minute until everything is glossy and glazed.
This technique builds incredible depth of flavor with caramelized edges while keeping the interior tender.
Step 6: Warm Tortillas and Prep Toppings
- 32 corn tortillas
- 1 1/2 cups white onion
- 3/4 cup cilantro
- 1/2 tsp kosher salt
- 1 cup salsa verde
- 6 limes
- crispy al pastor meat from Step 5
- chopped pineapple from Step 4
While the meat finishes crisping, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.
In a small bowl, combine the finely diced white onion with the chopped cilantro and toss with the 1/2 teaspoon of kosher salt—this simple mix becomes an essential textural and fresh contrast to the rich meat.
Arrange all your taco components on the table: warm tortillas, crispy al pastor meat from Step 5, chopped pineapple from Step 4, the onion-cilantro mix, salsa verde, and lime wedges.
Step 7: Assemble and Serve
To build each taco, place a small handful of the crispy meat on a warm tortilla, add a small spoonful of chopped pineapple, a pinch of the onion-cilantro mixture, and a small dollop of salsa verde.
Finish with a squeeze of fresh lime juice.
Serve immediately while the meat is still warm and the tortillas are soft—the contrast of textures and flavors is what makes tacos al pastor truly special.
Smoky Tacos al Pastor
Ingredients
Method
- Heat a dry skillet over medium heat and toast the ancho and pasilla chiles for about 5 minutes, stirring occasionally, until fragrant—this deepens their flavor significantly. Transfer to a bowl and cover with the chicken stock to soften for 10 minutes while you prepare the aromatics. In the same skillet, heat the vegetable oil over medium heat and toast the cumin, oregano, and achiote powder for 30 seconds until fragrant, then add the chipotles in adobo and their sauce and cook for another 30 seconds. Remove from heat and add the vinegar, orange juice, salt, and sugar, then stir in the minced garlic. Pour this mixture into a blender with the softened chiles and their soaking liquid, and blend until completely smooth—about 1 minute—creating your marinade base.
- Working with the thin pork sirloin slices, place them between plastic wrap or parchment paper and gently pound them to about 1/4-inch thickness using a meat mallet—this ensures even cooking and helps them absorb the marinade. Transfer the pounded pork to a large bowl and pour the marinade from Step 1 over it, stirring well to coat every piece evenly. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat deeply.
- Preheat your oven to 275°F. In a loaf pan or small baking dish (roughly 9x5 inches), begin layering by arranging a thin layer of thinly sliced bacon on the bottom, then add a layer of marinated pork, overlapping slightly. Continue alternating bacon and pork layers until all ingredients are used, finishing with a bacon layer on top. I like to reserve a tablespoon or two of the excess marinade to pour over the top—it keeps the meat moist during the long bake. Cover the pan with foil and bake at 275°F for 4 hours, allowing the pork to become incredibly tender and the flavors to meld beautifully.
- Remove the baked meat from the oven and let it cool to room temperature, then refrigerate for at least 2 hours (this makes slicing much easier). While the meat chills, increase the oven temperature to 350°F and prepare the pineapple: brush the 1/2-inch thick pineapple rings generously with the rendered fat from the top of the cooled meat stack. Arrange the brushed pineapple on a baking sheet and bake for 25 minutes until caramelized and golden at the edges. Once cooled slightly, chop the pineapple into bite-sized pieces.
- Remove the chilled meat stack from the pan and slice it into thin shavings—you'll get beautiful, tender pieces. Heat a large skillet over medium-high heat and add about 1 tablespoon of the rendered fat from the meat stack. Working in batches to avoid crowding, add the meat shavings and cook until the edges become crispy and browned, about 3-4 minutes. Once crisped, add the meat juices from the bottom of the pan (or any remaining marinade) and cook for another minute until everything is glossy and glazed. This technique builds incredible depth of flavor with caramelized edges while keeping the interior tender.
- While the meat finishes crisping, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable. In a small bowl, combine the finely diced white onion with the chopped cilantro and toss with the 1/2 teaspoon of kosher salt—this simple mix becomes an essential textural and fresh contrast to the rich meat. Arrange all your taco components on the table: warm tortillas, crispy al pastor meat from Step 5, chopped pineapple from Step 4, the onion-cilantro mix, salsa verde, and lime wedges.
- To build each taco, place a small handful of the crispy meat on a warm tortilla, add a small spoonful of chopped pineapple, a pinch of the onion-cilantro mixture, and a small dollop of salsa verde. Finish with a squeeze of fresh lime juice. Serve immediately while the meat is still warm and the tortillas are soft—the contrast of textures and flavors is what makes tacos al pastor truly special.