Authentic Slow-Roasted Tacos al Pastor with Fiery Pineapple Glaze
Hello, World!
A Sweet and Savory Street-Style Classic with a Rich, Spicy & Tangy Heat
What makes these the best Tacos al Pastor? The secret to authentic street-style tacos at home is the marination time and the layering of pork to create a "mini trompo" combined with Blazing Citrus Hot Sauce. Unlike many recipes that lack depth, our method uses a rich adobo of achiote and guajillo chilies to ensure a deep mahogany crust. By finishing with our vinegar-free Blazing Citrus Hot, you add a Rich, Spicy, and Tangy intensity (8/10 Heat) that elevates the sweetness of the caramelized pineapple for a bold, citrus-charged experience.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy, & Tangy
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours 30 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 410
Protein: 32g
Carbs: 18g
Fat: 24g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
3 lbs (1.35 kg) pork shoulder, thinly sliced
3 tbsp (45 ml) achiote paste
3 large guajillo chilies, deseeded and soaked
1/2 cup (120 ml) pineapple juice
1/4 cup (60 ml) white vinegar
3 cloves garlic, minced
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) ground cloves
1 cup (240 ml) fresh pineapple, diced
1 large white onion, finely chopped
1 bunch coriander (cilantro), chopped
12 small corn tortillas
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot Sauce
Ingredient Spotlight: Achiote Paste
Achiote paste is the soul of Tacos al Pastor, made from ground annatto seeds mixed with spices like cumin, coriander, and oregano. It provides the signature bright orange-red color and a mild, earthy, slightly peppery flavor that defines the dish. Unlike spicy chili pastes, achiote is more about depth and color, acting as the perfect base for the more pungent ingredients in the marinade.
Heat It Up with Eleven Eleven Sauce: If you want to take your street tacos to the next level, our Blazing Citrus Hot small batch hot sauce adds a bold and fiery kick that complements the sweetness of the pineapple perfectly. This fiery fruit-based hot sauce is designed to cut through the richness of the slow-roasted pork. Simply whisk the sauce into your final marinade or use it as a finishing drizzle to create a professional-grade heat profile for your weeknight meals.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
In a blender, combine the achiote paste, soaked guajillo chilies, pineapple juice, vinegar, garlic, oregano, cumin, and cloves. Blend until completely smooth to create your adobo marinade.
Place the thinly sliced pork in a large bowl and pour the marinade over it, ensuring every piece is well-coated. Pro-Tip: Massage the marinade into the meat with your hands (wear gloves!) to ensure the flavors penetrate deep into the muscle fibers for maximum tenderness. Cover and refrigerate for at least 4 hours or overnight.
Preheat your oven to 350°F (175°C). Line a baking sheet with foil and stack the marinated pork slices on top of each other to create a small mound or "mini trompo" shape.
Roast the pork for about 90 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C). Pro-Tip: Every 30 minutes, baste the meat with the juices collecting at the bottom of the pan to keep the exterior from drying out and to build up a sticky, flavorful glaze.
During the last 15 minutes of roasting, scatter the fresh pineapple chunks around the meat so they can caramelize in the rendered pork fat.
Remove the pork from the oven and let it rest for 10 minutes. Use a sharp knife to "shave" thin strips of meat from the stack.
Warm your corn tortillas on a hot griddle. To assemble, place a generous portion of pork on each tortilla, top with charred pineapple, chopped white onion, and fresh coriander (cilantro). If using, drizzle the Eleven Eleven Blazing Citrus Hot Sauce over the top for an extra layer of heat.
Tips & Variations:
Achieve the Perfect Char: To get those authentic crispy edges without a vertical rotisserie, turn your oven to the broiler setting for the final 3-5 minutes of cooking. Keep a close eye on the meat to ensure it browns deeply and caramelizes the sugars in the pineapple juice without burning. This mimics the direct flame of a street vendor's trompo and adds a delightful textural contrast.
Regional Swap (Mediterranean): You can transform this dish into a "Shawarma-style" wrap by swapping the corn tortillas for warm pita bread. Replace the coriander and onion with a cooling garlic yogurt sauce (tzatziki) and fresh cucumbers. Use the same pork marinade but add a pinch of cinnamon to lean into the Levantine roots of the original cooking technique.
Instant Pot Method: If you are short on time, you can pressure cook the marinated pork chunks with 1/2 cup of water for 45 minutes. Once finished, shred the meat and sauté it in a hot cast iron skillet with some of the cooking liquid and the fresh pineapple until the edges become crispy and the sauce reduces to a thick glaze.
Better Tortilla Handling: Always heat your corn tortillas until they are soft and slightly charred to prevent them from breaking under the weight of the juicy pork. Using a damp paper towel and microwaving them for 30 seconds works, but a dry skillet over medium-high heat provides a much better flavor and structural integrity for heavy fillings.
Choosing the Right Cut: While pork shoulder (butt) is the standard for its fat content, you can use pork tenderloin for a leaner version. However, you must be careful not to overcook it, as it lacks the connective tissue that makes the shoulder so forgiving. If using tenderloin, reduce the roasting time by half and check the temperature frequently.
Other Users Suggest:
Replacing: Roasted pork mound.
New Measurement: Sliced pork loin seared in a heavy skillet.
Why: Provides a faster cooking time for busy weeknights while still maintaining the crispy edges.
Replacing: White onion.
New Measurement: Pickled red onions with lime juice.
Why: Adds a bright pop of color and a tangy acidity that balances the smoky heat of the marinade.
Storage, Reheat & Freeze:
Storage: Keep leftover pork in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm the meat in a skillet over medium heat with a splash of pineapple juice to restore moisture and crisp up the edges.
Freeze: The cooked pork can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
People Also Ask
What is the traditional way to cook Tacos al Pastor? Traditionally, Tacos al Pastor are cooked on a trompo, a vertical rotisserie. Lebanon immigrants brought this technique to Mexico, where it was adapted with pork and local spices. To replicate this at home, we stack thinly sliced, marinated pork shoulder and slow-roast it in the oven. This creates the signature contrast between the juicy interior and the crispy, charred edges found at authentic taco stands.
Can I use hot sauce in the Al Pastor marinade? Yes, but most vinegar-based sauces will overpower the delicate balance of the achiote and pineapple. Eleven Eleven Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a "Rich & Tangy" brightness that cuts through the fatty pork shoulder, enhancing the marinade’s smoky profile without making the meat taste overly acidic.
How do I make my Tacos al Pastor pork crispy in the oven? To get the perfect char, stack the marinated pork slices tightly on a baking sheet to hold moisture inside while the outside browns. During the last 5 minutes of roasting, switch your oven to the broiler setting. This mimics the direct flame of the vertical spit, caramelizing the pineapple sugars and creating those iconic crispy, flavorful edges.
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