Tacos al Pastor
These Tacos al Pastor bring authentic, rotisserie-style flavor straight from a traditional trompo to your backyard cookout. Thin slices of pork shoulder are marinated in a rich blend of guajillo chiles, pineapple, citrus, and Spanglish Asadero Al Pastor Seasoning, then stacked and slow-roasted on a spit until perfectly caramelized and juicy. Every bite is topped with fresh pineapple, creamy guacamole, and a smoky fire-roasted Salsa Verde for the ultimate balance of sweet, smoky, and tangy flavor.
A true labor of love, these tacos are perfect for a weekend cookout or special gathering — bringing bold, authentic al pastor flavor home without a trip to your favorite taqueria.
These Tacos al Pastor bring authentic, rotisserie-style flavor straight from a traditional trompo to your backyard cookout. Thin slices of pork shoulder are marinated in a rich blend of guajillo chiles, pineapple, citrus, and Spanglish Asadero Al Pastor Seasoning, then stacked and slow-roasted on a spit until perfectly caramelized and juicy. Every bite is topped with fresh pineapple, creamy guacamole, and a smoky fire-roasted Salsa Verde for the ultimate balance of sweet, smoky, and tangy flavor.
A true labor of love, these tacos are perfect for a weekend cookout or special gathering — bringing bold, authentic al pastor flavor home without a trip to your favorite taqueria.
Ingredients
Pork & Marinade:
1 deboned pork shoulder, thinly sliced
6 dried guajillo chiles, toasted & deseeded
½ fresh pineapple
Juice of 3 oranges
Juice of 2 limes
½ Cup brown sugar
5 cloves garlic
½ Cup fresh cilantro
2 Tbsp achiote paste
Guacamole:
3 avocados
Juice of 2 limes
1 Roma tomato, diced
¼ white onion, diced
3 cloves garlic, minced
¼ Cup chopped cilantro
1 jalapeño, diced
Fire-Roasted Salsa Verde:
6 tomatillos
2 Anaheim peppers
½ white onion
3-4 cloves garlic
Cilantro
Juice of 1 lime
For Serving:
Corn tortillas
Fresh pineapple, diced
Diced white onion
Chopped cilantro
Lime wedges
Instructions
Blend all marinade ingredients until smooth. Coat the pork slices thoroughly and refrigerate overnight.
Fire-roast the tomatillos, Anaheim peppers, onion, and garlic over charcoal. Grind in a molcajete with cilantro, lime juice, and Spanglish Asadero Garlic Salt seasoning. Refrigerate until ready to serve.
Mash the avocados and mix with the lime juice, tomato, onion, garlic, cilantro, jalapeño, and Spanglish Asadero Garlic Salt seasoning.
Place two large pineapple pieces on each end of the rotisserie spit. Stack the marinated pork slices tightly between the pineapple and secure firmly in place.
Cook on the rotisserie over charcoal for about 1 hour, shaving off the crispy outer layer as it cooks. Return the spit to continue cooking and repeat until all the pork has been sliced.
Build the tacos with corn tortillas, guacamole, al pastor, pineapple, salsa verde, diced onion, cilantro, and fresh lime juice. Serve immediately.
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