Grilled Tacos al Pastor (Home-Style Pork Tacos with Pineapple)
These grilled tacos al pastor feature juicy marinated pork and roasted pineapple for that classic sweet-savory balance—made easy at home without a trompo. A simple, approachable recipe perfect for taco nights, cookouts, and feeding a crowd.
Servings: 20 tacos
Ingredients
- 3 guajillo chiles softened
- 3 chipotle chiles in adobo sauce plus 2 tablespoons of the canning sauce
- 1/4 cup olive oil
- 1/2 cup fresh orange juice
- ½ red onion roughly chopped
- 2 pineapple rounds cored
- 3 garlic cloves
- 2 teaspoons coarse kosher salt
- 1 teaspoon dried oregano preferably Mexican
- 1/4 teaspoon ground cumin
- 2 pounds pork sirloin thinly sliced
- Roasted Pineapple Salsa
- Corn tortillas
Garnishes
Instructions
- Remove stem and seeds from guajillo chile pods and place pods in hot water for about 15 minutes to soften.
- In a blender, combine the softened guajillo chile pods, chipotle chiles, adobo sauce, oil, juice, onion, pineapple, garlic, salt, and spices. Blend until smooth. Place the pork chops in a large gallon re-sealable bag and pour the marinade over the meat. Cover and refrigerate for at least one hour, but I would suggest overnight to lock in the flavors.
- On a hot grill lay pork chops in a single layer. When richly browned, usually just about 3 to 4 minutes, flip and brown the other side.
- As the meat is done, transfer it to a cutting board and chop it up (between 1/4 and 1/2-inch pieces). Scoop into a skillet and place on a warm grill keeping the meat warm.
- Add the pineapple salsa to the pork and toss everything together.
- Serve with tortillas and salsa for your guests to make soft tacos.
Notes
- No achiote needed: This recipe was developed without achiote paste to keep the ingredients accessible. For a deeper red color and earthier flavor, achiote paste can be added to the marinade if desired.
- Marinating time: Marinate the pork for at least 2–4 hours, or up to 24 hours for best flavor.
- Make ahead: The pork can be marinated, grilled, sliced, and refrigerated up to 2 days in advance. Reheat gently before serving.
- Pork substitutions: Pork sirloin is recommended for grilling, but pork loin also works—just avoid overcooking.
- Heat level: These tacos are flavorful but not overly spicy. Remove seeds from jalapeños if serving sensitive eaters.
- Serving tip: Warm tortillas and serve with extra pineapple salsa, lime wedges, and cilantro.
Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 28mg | Sodium: 257mg | Potassium: 309mg | Fiber: 2g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 47mg | Calcium: 18mg | Iron: 1mg