Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District. It's a marinated roast pork. They make the most incredible tacos and burritos. This is inspired by those flavors.

Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
8 hrs 30 mins
total:
9 hrs 25 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.

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  • Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.

  • Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.

  • Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.

  • Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

  • Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.

  • Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.

  • Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.

  • Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

Cook's Notes:

If you can't get the dried chile peppers, you can use dried ground chiles. Just be sure to use one with a name, such as ancho, instead of using generic chili powder.

Stop putting shredded lettuce on tacos. Use shredded cabbage. It's so much better for you, crunchier, and just as easy and cheap.

Nutrition Facts

256 calories; protein 18.9g 38% DV; carbohydrates 15.3g 5% DV; fat 13.4g 21% DV; cholesterol 56.8mg 19% DV; sodium 309.8mg 12% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2013
Wow! These turned out very tender and delicious! It's very close to what my daughter had a few weeks ago at our new favorite Mexican joint. This will definitely be in with our taco collection. The only ingredient that I couldn't fully use was the cinnamon! I only used half of it. I also used a thin cut pork chop (with a little fat) so that way I don't have to do any cutting before throwing it in the marinade. Slice or roughly dice it after grilling. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/05/2019
I was suprised how flavorless this was. Personally I think it was in the method not the ingredients. If I ever make this in the future I'd use mush smaller pieces and saute vice using the grill. Read More
19 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2013
Wow! These turned out very tender and delicious! It's very close to what my daughter had a few weeks ago at our new favorite Mexican joint. This will definitely be in with our taco collection. The only ingredient that I couldn't fully use was the cinnamon! I only used half of it. I also used a thin cut pork chop (with a little fat) so that way I don't have to do any cutting before throwing it in the marinade. Slice or roughly dice it after grilling. Read More
(7)
Rating: 5 stars
09/28/2016
Tacos al pastor is one of my favorites so I used this pretty much just for the meat part of the recipe. I setup toppings for the tacos and we topped them to our own tastes. The pork was really delicious and very tender (I marinated it overnight). Even my two year old loved it; she does like things a little spicer than average though. I will absolutely make these again and I'm looking forward to the leftovers! Read More
(3)
Rating: 5 stars
06/25/2014
Didn't have chile peppers so used some fresh jalapenos and cooked it in a cast iron skillet on the stove with some chunks of pineapple. Great recipe! Read More
(2)
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Rating: 5 stars
04/08/2018
These were excellent! I couldn t find the appropriate peppers so I did two fresh jalapeños. I took a bit of the marinade out before mixing with the raw pork and heat until bubbling to mix with the pork after cooked. My bbq isn t out yet so I did them in the oven on broil turning once. #AllRecipesAllstarsCanada #TacoLove Read More
(1)
Rating: 5 stars
09/04/2014
Fantastic. Company-worthy! Read More
(1)
Rating: 5 stars
05/07/2017
Made it per receipe for company and we all loved it!!! Used cabbage and the extra crunch was great!!! Flavors are wonderful worth tracking down the chilies for the marinade!!! Read More
(1)
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Rating: 5 stars
06/12/2018
Delicious marinade and as always a great video! Thanks chef! Read More
(1)
Rating: 5 stars
07/03/2019
This was delicious. My husband loved it too and we're having leftovers tonight. I had to leave out cayenne for health reasons but that was the only change I made. Read More
(1)
Rating: 5 stars
06/22/2019
Great recipe very easy to make and has a lot of flavor! Read More
(1)
Rating: 3 stars
03/05/2019
I was suprised how flavorless this was. Personally I think it was in the method not the ingredients. If I ever make this in the future I'd use mush smaller pieces and saute vice using the grill. Read More
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