Al Pastor-Style Pork Tacos with Pineapple Salsa
Spiced vinegar-marinated pork strips served in tortillas with fresh pineapple salsa.
This home skillet version of al Pastor-style tacos starts with one kilogram of thinly sliced pork. The source seasons it with annatto, cumin, paprika, garlic, vinegar and oil, then finishes each of sixteen tortillas with pineapple and red onion. Keep the marinating pork refrigerated for at least two hours; do not reuse the raw marinade as a table sauce. Fry in batches over a hot skillet so the meat browns instead of steaming, and check that the pieces are cooked through. Toss the pineapple and onion together just before eating so they stay fresh and crisp. Warm the tortillas separately and build the tacos at the table, adding salt and pepper to taste.
Recipe card
Al Pastor-Style Pork Tacos with Pineapple Salsa
Equipment: Nonreactive bowl, large skillet, knife, tongs
Ingredients
Instructions
Marinate
Mix pork with vinegar, garlic, annatto, cumin, paprika, oil, salt and pepper; cover and refrigerate at least 2 hours.
Make salsa
Dice pineapple and red onion and toss together with a pinch of salt.
Cook pork
Heat skillet and brown pork in batches until thoroughly cooked; discard used marinade.
Warm tortillas
Heat each tortilla briefly in a dry pan until pliable.
Assemble
Divide pork among tortillas, add pineapple salsa and serve hot.
How to tell when it is ready
Pork browned and cooked through, tortillas warm and flexible.
Tips
- Slice pork thinly.
- Marinate under refrigeration.
- Cook in batches.
- Cut pineapple fresh.
Troubleshooting
- If pork steams, cook smaller batches.
- If tortillas crack, warm them briefly before folding.
Substitutions
- Use a similarly tender whole-cut pork for thin strips.
- Use the same total volume of apple cider vinegar if desired.
Variations
- Add chopped cilantro at the table.
- Offer fresh lime wedges with salsa.
Serving suggestions
- Add lime wedges.
- Offer chopped cilantro.
- Serve with salsa verde.
- Pair with a cabbage salad.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate cooked pork separately up to 3 days; assemble fresh.
Food safety
Marinate pork in refrigerator and prevent raw marinade from touching finished tacos. For whole-cut pork, reach at least 63°C (145°F) plus a 3-minute rest.
Frequently asked questions
Does this use a vertical spit?
No. It adapts the source’s annatto pork for a home skillet.
How should I store pork and pineapple tacos al pastor-style?
Refrigerate cooked pork separately up to 3 days; assemble fresh.
Build tacos just before eating to keep the tortillas pliable.
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