Overview
Al pastor is a beloved Mexican dish featuring thin-sliced pork marinated in achiote, dried chilies, pineapple, and spices. Traditionally cooked on a vertical spit (trompo), the meat develops caramelized edges while staying juicy inside. Sous vide recreates this texture with precise temperature control, while a final sear with pineapple adds the characteristic char and sweetness.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 145°–150°F | 3–6 h | 12 h |
| Caramelized | 150°–155°F | 4–8 h | 12 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Pork should reach at least 145°F / 63°C for food safety per USDA guidelines. Cooking at 145°–155°F for 3+ hours ensures complete pasteurization while developing the tender texture characteristic of al pastor. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 145°–150°FTender
- Tender, juicy pork with a slight give - similar to traditional al pastor from the spit. The meat is cooked through but maintains moisture and has a soft, yielding texture.
- 150°–155°FCaramelized
- Slightly firmer pork with more developed flavor from the marinade. This higher temperature allows the sugars from the pineapple to penetrate and caramelize slightly, creating deeper, richer flavor.
Prep & Bagging
- Prepare achiote marinade with chilies, pineapple juice, vinegar, and spices (Toast and rehydrate dried chilies first)
- Slice pork shoulder into thin steaks (1/4 inch thick) (Thin slices mimic traditional trompo preparation)
- Marinate pork overnight (8–24 h) (Longer marination = deeper flavor and color)
- Transfer pork and marinade to vacuum bags (Work in batches if needed)
- Vacuum seal or use water displacement method
- Ensure bags are fully submerged in water bath
Finishing & Searing
- Remove pork from bags and pat dry
- Heat cast iron skillet or griddle over high heat
- Add small amount of vegetable oil
- Working in batches, sear pork slices 1–2 min per side
- Transfer seared pork to cutting board
- In same hot pan, add fresh pineapple chunks
- Sear pineapple 2–3 min per side until caramelized
- Chop pork and pineapple into bite-sized pieces
- Serve immediately in warm corn tortillas