Al Pastor (Mexican Pork)

Marinate overnight in achiote paste, pineapple juice, vinegar, and chiles. Al pastor's signature red color and tangy depth comes from the achiote, and the pineapple's enzymes tenderize the pork. Less than 8 h and the flavor is shallow.

Cook at 145°–150°F for 4 h. The bath is just long enough to cook the pork through and let the marinade penetrate, without softening the texture so much that it can't take a hard char. You want firm, sliceable meat for the final step.

Char hard on a flat-top or in a smoking-hot cast iron skillet. The trompo-style spit sear is what defines al pastor - that slightly burnt, caramelized edge. Without it, you've got marinated pork. With it, you've got tacos al pastor.

Slice paper-thin against the grain. Al pastor is supposed to be shaved off the spit in delicate ribbons. Use a very sharp knife and angle the blade to get the thinnest possible slices. Thick slices ruin the texture-to-tortilla ratio.

Anti-tip: don't skip the pineapple garnish. Authentic al pastor tacos always come topped with a tiny chunk of grilled pineapple. The sweet-acid pop cuts the rich pork perfectly. It's not optional. Grill a few rings while you sear the pork.

Achiote paste (recado rojo) is essential for authentic flavor and color

Marinate overnight for deepest flavor penetration

Sear with pineapple to caramelize the sugars

The higher temp makes the pork more forgiving during searing

Great for meal prep - texture holds up well when reheated

Add a splash of pineapple juice when reheating leftovers