Al Pastor Tacos
Nothing beats the classic combination of spicy chilis and sweet pineapple. This easy al pastor marinade is ready quick by pureeing all the ingredients in a blender together.
Servings Prep Time
8Servings 20Minutes
Cook Time Passive Time
30Minutes 2 Hours50 Minutes
Servings Prep Time
8Servings 20Minutes
Cook Time Passive Time
30Minutes 2 Hours50 Minutes
Ingredients
  • Corn tortillas, as needed
  • Cilantro, as needed
  • 2.5lb boneless pork shoulder or pork sirloin
  • 6cloves garlic
  • 1 white onion, diced, divided (1/2 for serving)
  • ¾cup pineapple juice
  • ½cup white distilled vinegar
  • 1tbsp oregano
  • 1tbsp vegetable oil
  • 1 chipotle in adobo plus 1 tbsp sauce
  • 1tbsp cumin
  • 1tbsp paprika
  • 2tbsp achiote paste
  • 1tbsp chili powder
  • 1tbsp – 1salt
  • 1cup pineapple, diced
  • Fresh salsa, as needed
Instructions
  1. Freeze the pork shoulder for 15 Minutes to firm. Cut into slices as thinly as possible.
  2. Add garlic cloves, 1/2 of onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle peppers, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt in a blender. Puree until smooth.
  3. Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
  4. Air Fry in batches at 400°F / 205°C for 8-10 Minutes, or until the edges are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
  5. Air Fry the pineapple chunks at 400°F / 205°C for 8 Minutes, or until golden. Set aside.
  6. Cut the pork into thin slices and set aside in a bowl.
  7. To assemble, top corn tortillas with sliced pork, top with diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges.