Oven-Roasted Al Pastor Tacos with Charred Pineapple

Name: Oven-Roasted Al Pastor Tacos with Charred Pineapple
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lb (1360 g) boneless pork shoulder (pork butt), trimmed of thick fat caps, then sliced against the grain into ¼-inch (6 mm) thick slices about 3 inches (7.5 cm) wide; 6 whole (about 1 oz) (30 g) dried guajillo chiles, stemmed, slit open, and seeded; 2 whole (2 g) dried chiles de árbol, stemmed (leave the seeds in for more heat) (optional); 2 tbsp (30 g) achiote paste, broken into small pieces; ½ cup (120 ml) pineapple juice; ¼ cup (60 ml) distilled white vinegar; 5 cloves (25 g) garlic cloves, peeled; 2 tbsp (30 ml) neutral oil such as avocado or canola; 1 tsp (2 g) ground cumin; 1 tsp (1 g) dried Mexican oregano; ¼ tsp (½ g) ground cloves; ½ tsp (1 g) black pepper, freshly ground; 4 tsp (12 g) Diamond Crystal kosher salt; 12 oz (340 g) fresh pineapple, peeled, cored, and cut into ½-inch (1.25 cm) thick wedges or rings; 18 tortillas (540 g) corn tortillas, 5–6 inch (13–15 cm), fresh or store-bought; ½ medium (75 g) white onion, finely diced (about ½ cup); ½ cup (15 g) fresh cilantro, leaves and tender stems, chopped; 3 whole (about 7 oz total) (200 g) limes, cut into wedges

From the MyKitchenBank Kitchen

Thin slices of pork shoulder soak overnight in a brick-red marinade of guajillo chiles, achiote, and pineapple juice, then roast on racks and finish under the broiler for crisp, caramelized edges. Piled on warm corn tortillas with roasted pineapple, onion, cilantro, and lime, they give you taqueria flavor without a vertical spit.

Prep: 45 min
Cook: 30 min
Wait: 8 hr 35 min
Total: 9 hr 50 min
Makes: 18 tacos (6 servings of 3 tacos)

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Ingredients

6 servings

For the pork
3 lb (1360 g) boneless pork shoulder (pork butt), trimmed of thick fat caps, then sliced against the grain into ¼-inch (6 mm) thick slices about 3 inches (7.5 cm) wide
For the marinade
6 whole (about 1 oz) (30 g) dried guajillo chiles, stemmed, slit open, and seeded
2 whole (2 g) dried chiles de árbol, stemmed (leave the seeds in for more heat) (optional)
2 tbsp (30 g) achiote paste, broken into small pieces
½ cup (120 ml) pineapple juice
¼ cup (60 ml) distilled white vinegar
5 cloves (25 g) garlic cloves, peeled
2 tbsp (30 ml) neutral oil such as avocado or canola
1 tsp (2 g) ground cumin
1 tsp (1 g) dried Mexican oregano
¼ tsp (0.5 g) ground cloves
½ tsp (1 g) black pepper, freshly ground
4 tsp (12 g) Diamond Crystal kosher salt
For the tacos
12 oz (340 g) fresh pineapple, peeled, cored, and cut into ½-inch (1.25 cm) thick wedges or rings
18 tortillas (540 g) corn tortillas, 5–6 inch (13–15 cm), fresh or store-bought
½ medium (75 g) white onion, finely diced (about ½ cup)
½ cup (15 g) fresh cilantro, leaves and tender stems, chopped
3 whole (about 7 oz total) (200 g) limes, cut into wedges

Equipment (9)

2 rimmed baking sheets, about 18×13 inches (46×33 cm)
2 wire cooling racks that fit inside the baking sheets
Aluminum foil
Blender
Sharp chef's knife and cutting board
Large bowl or 2-gallon (7.5 L) zip-top bag for marinating
Large dry skillet or griddle, 10–12 inches (25–30 cm)
Instant-read thermometer
Tongs

Steps

Before you start

Plan ahead: the pork needs at least 8 hours in the marinade (up to 24 hours), so start the day before or early in the morning.
Pork shoulder is much easier to slice thinly after 30 minutes in the freezer. Make room in your freezer for the pork on a plate.
Achiote paste is sold in small bricks in the Latin foods aisle or at Mexican markets. Guajillo chiles are sold dried, in bags.
Open a window or turn on the vent fan: toasting chiles and broiling can get smoky.

1
Chill pork, soak chiles
- Put the whole pork shoulder on a plate in the freezer for 30 minutes so it firms up for slicing.
- Meanwhile, heat a dry skillet over medium heat.
- Toast the guajillo chiles (and chiles de árbol, if using) for 15–20 seconds per side, pressing them flat with tongs.
- Transfer them to a heatproof bowl, cover with 1½ cups (360 ml) boiling water, and weigh them down with a small plate.
- Soak for 15 minutes.
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Ready when: Chiles are fragrant and slightly darker, and they feel pliable and soft after soaking
Tip: Do not let the chiles scorch or blacken. Burnt chiles make the marinade bitter.
2
Blend the marinade
- Lift the chiles out of their soaking water and put them in a blender.
- Add ¼ cup (60 ml) of the soaking liquid, the achiote paste, pineapple juice, vinegar, garlic, oil, cumin, oregano, cloves, black pepper, and salt.
- Blend on high for 1–2 minutes.
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Ready when: The marinade is completely smooth, thick like ketchup, and deep brick red with no flecks of chile skin
Tip: If the blender stalls, add 1 tablespoon of soaking water at a time. Discard the rest of the soaking water.
3
Slice the pork
- Trim any thick fat caps from the chilled pork, leaving thin streaks of fat.
- Slice against the grain into ¼-inch (6 mm) thick slices about 3 inches (7.5 cm) wide.
- Cut any very long slices in half.
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Ready when: Slices are even in thickness, about ¼ inch (6 mm), so they cook at the same rate
Tip: Use a very sharp knife and a gentle sawing motion. Return the pork to the freezer for 10 minutes if it becomes soft and floppy.
4
Marinate the pork
- Put the pork slices in a large bowl or zip-top bag.
- Pour in the marinade and massage with your hands (or gloves) until every slice is coated evenly.
- Cover or seal and refrigerate for at least 8 hours and up to 24 hours.
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Ready when: The pork is a deep red-orange all over
Tip: Do not marinate longer than 24 hours. The acid and pineapple juice can make the pork mushy.
5
Heat oven, prep pansOven 450°F / 230°C
- Set one oven rack in the upper third and one in the lower third.
- Heat the oven to 450°F (230°C).
- Line two rimmed baking sheets with foil and set a wire rack in each.
- Lay the pork slices on the racks in a single layer, with edges touching but only slightly overlapping.
- Scrape any extra marinade from the bowl onto the pork.
- Set the pineapple pieces aside for step 7.
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Ready when: Pork lies in a mostly single layer with space for hot air to circulate
Tip: The foil keeps cleanup easy, and the racks let fat drip away so the pork roasts and chars instead of stewing.
6
Roast first sideOven 450°F / 230°C
- Slide both pans into the oven and roast at 450°F (230°C) for 15 minutes without opening the door.
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Ready when: The tops are glossy and the marinade has darkened and started to dry at the edges
7
Flip, add pineappleOven 450°F / 230°C
- Remove the pans.
- Flip each pork slice with tongs.
- Scatter the pineapple pieces over the open spaces on the pans (or on the pork).
- Swap the pans' positions top to bottom and return to the 450°F (230°C) oven.
- Roast for 10 minutes more.
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Ready when: Pork is no longer pink inside and reads at least 145°F (63°C) at the thickest part; pineapple has browned edges
Tip: Cut into one thicker slice to check. Thin slices cook quickly, so don't leave them in longer than needed.
8
Broil for charOven 500°F / 260°C
- Switch the oven to broil on high (about 500°F / 260°C).
- Move one pan at a time to the rack about 4 inches (10 cm) below the element.
- Broil for 3–4 minutes, watching constantly, until the edges blacken in spots.
- Repeat with the second pan.
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Ready when: Edges of the pork are crisp, with dark brown to black spots, and the pineapple is charred at the tips
Tip: Do not walk away. Marinade with sugar from pineapple juice goes from charred to burnt in under a minute.
9
Rest and chop
- Let the pork and pineapple rest on the racks for 5 minutes.
- Chop the pork into small, bite-size pieces about ½ inch (1.25 cm), and chop the pineapple into ½-inch (1.25 cm) pieces.
- Toss the pork with any juices from the foil.
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Ready when: Pork pieces are tender, juicy, and have crisp, dark edges
Tip: Chop the pork while still warm. It stays juicier and the crispy bits don't go soft.
10
Warm the tortillas
- Heat a dry skillet or griddle over medium-high heat.
- Warm the tortillas 20–30 seconds per side, a few at a time, until soft, flexible, and flecked with brown spots.
- Stack them in a clean kitchen towel to keep warm and steam.
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Ready when: Tortillas are hot, pliable, and have light brown spots; they bend without cracking
Tip: For sturdier tacos, double up two tortillas per taco.
11
Assemble and serve
- Pile about 3 tablespoons of chopped pork on each tortilla.
- Top with a spoonful of chopped pineapple, a pinch of diced onion, and a sprinkle of cilantro.
- Serve right away with lime wedges for squeezing.
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Ready when: Tacos are generously filled and tortillas are still warm
Tip: A squeeze of lime right before eating brightens the rich pork.

Good to know

Tips

Slicing the pork thin and against the grain is the key to tender, crisp-edged meat, so freeze it briefly first.
Use Diamond Crystal salt as listed. If using Morton kosher salt or table salt, cut the amount by about half.
Wear gloves when handling chiles and marinade, and avoid touching your eyes.
For extra char without the broiler, finish the chopped pork in a very hot cast-iron skillet for 2–3 minutes.

Make ahead

The marinade can be blended and refrigerated up to 3 days ahead. The pork can be marinated up to 24 hours. You can also roast the pork a day ahead, refrigerate it chopped, and reheat in a hot skillet for a few minutes until sizzling and crisp.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store cooked pork and pineapple in an airtight container for up to 4 days. Freezer: freeze cooked pork up to 3 months, thaw overnight in the fridge. Reheat in a hot, lightly oiled skillet over medium-high heat for 3–4 minutes until hot and crisp at the edges. Warm tortillas fresh each time.

Substitutions

achiote paste → 1 tbsp sweet paprika plus 1 tbsp extra pineapple juice and 1 tsp white vinegar. Gives similar color but less earthy, peppery flavor.
dried guajillo chiles → Dried ancho or puya chiles, or a mix. Ancho is sweeter and milder; puya is hotter. Use the same weight.
boneless pork shoulder (pork butt) → Boneless, skinless chicken thighs. Slice the same thickness, reduce roasting to about 20 minutes total, and cook to 165°F (74°C).
fresh pineapple → Canned pineapple rings, drained and patted dry. Sweeter and softer, so add them only for the final broil.