-
View
Al Pastor is one of Mexico’s most iconic dishes, a tantalizing blend of flavours that brings together the richness of marinated pork with the sweetness of pineapple and the kick of smoky chili. Commonly served in tacos, this dish is known for its vibrant flavours and mouth-watering aromas.
Whether you encounter it from a street vendor or at a family gathering, Al Pastor embodies the vibrancy and soul of Mexican cuisine.
What Is Al Pastor?
Al Pastor, which translates to “shepherd style,” is a dish made from marinated pork, typically cooked on a vertical spit, reminiscent of shawarma. Thinly sliced pieces of pork are layered onto the spit and slowly roasted, allowing the meat to become tender and infused with a smoky flavour.
As the outer layers crisp up, they’re shaved off and served, usually in warm tortillas with toppings like fresh pineapple, cilantro, onions, and a squeeze of lime. The combination of savoury, sweet, and spicy flavours makes Al Pastor an unforgettable experience with every bite.
Al Pastor’s preparation involves marinating the pork in a flavourful mixture of dried chilies, garlic, vinegar, and a blend of spices, which gives the meat its signature deep red colour and robust taste.
It’s this balance of bold seasoning and the unique way of cooking that sets Al Pastor apart, making it a beloved choice among taco lovers around the world.
Ingredients and Taste
The heart of Al Pastor lies in its marinade. The pork is soaked in a mixture of dried guajillo and ancho chilies, giving the dish its characteristic warmth without being overly spicy.
These chilies are balanced with garlic, cumin, oregano, and a touch of vinegar, which helps tenderize the meat and develop a depth of flavour. Some recipes also call for a hint of cinnamon or cloves, adding subtle complexity to the marinade.
One of the most distinctive ingredients in Al Pastor is fresh pineapple, either grilled alongside the pork or added as a topping. Its natural sweetness contrasts beautifully with the smoky, spiced pork, adding a refreshing burst to each bite.
The pork itself, once cooked, is tender, slightly caramelized on the edges, and carries a smoky, savoury flavour with just a hint of heat from the chilies. When combined with the tangy, sweet pineapple and the freshness of cilantro and onions, the taste is vibrant and full of life.
The lime juice adds a citrusy brightness that ties everything together, making each bite balanced and deeply satisfying.
A Taste of History
The origins of Al Pastor can be traced back to the 1920s and 1930s when Lebanese immigrants brought their tradition of spit roasting meat, particularly shawarma, to Mexico.
In Puebla, these immigrants adapted their recipes using local ingredients, and over time, Mexican cooks infused their own spices and flavours into the dish, giving birth to what we now know as Al Pastor.
The name “Al Pastor,” meaning “shepherd style,” reflects this history, as it nods to the method of cooking traditionally associated with lamb, though pork became the preferred choice in Mexico.
The use of pineapple in the dish is thought to be a uniquely Mexican twist, adding sweetness to complement the chili-marinated pork.
This blending of cultural influences, Middle Eastern technique with Mexican ingredients and flavours, created a dish that feels deeply rooted in Mexico’s culinary heritage yet still carries traces of its international past.
Al Pastor (Shepherd Style Pork) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 500g pork shoulder, thinly sliced
- 2 dried guajillo chillies, seeds removed
- 2 dried ancho chillies, seeds removed
- 3 cloves garlic, minced
- 1/4 cup white vinegar
- 1/2 cup pineapple juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tbsp achiote paste (for authentic colour and flavour)
- Salt and black pepper to taste
- 2 tbsp olive oil
For Serving:
- Fresh pineapple slices
- Small corn tortillas
- 1/4 cup fresh cilantro, chopped
- 1/4 cup onion, finely diced
- Lime wedges for garnish
- Salsa of your choice
Directions
Preheat your oven to 180°C (350°F). To begin the marinade, bring a small pot of water to a boil and add the dried guajillo and ancho chillies. Boil for 5 minutes to soften the chillies. Drain and place the softened chillies in a blender along with the garlic, vinegar, pineapple juice, cumin, oregano, cinnamon, cloves, achiote paste, salt, and pepper. Blend until smooth.
In a large bowl, pour the marinade over the thinly sliced pork shoulder. Use your hands to ensure the marinade is evenly coating the meat. Let the pork marinate for at least 2 hours or overnight in the refrigerator for best results, allowing the flavors to penetrate deeply.
Heat a large oven-safe skillet or griddle over medium heat and add the olive oil. Sear the marinated pork slices in batches, cooking for 2-3 minutes on each side until they begin to brown. You don’t need to fully cook them at this stage, as they will finish in the oven.
Once all the pork slices have been seared, layer them in the same skillet or transfer them to a baking dish. Place a few pineapple slices between the layers of pork to add sweetness and moisture during roasting.
Cover the dish with foil and transfer it to the preheated oven. Roast the pork for 25-30 minutes until fully cooked and tender, allowing the pineapple flavour to permeate the meat.
While the pork is roasting, prepare the garnishes. Finely chop fresh cilantro and onions and slice the lime wedges for serving. Set these aside for topping the tacos.
Once the pork is done, remove it from the oven and allow it to rest for a few minutes. Slice the roasted pork into thin strips, ensuring to mix the pineapple into the meat for added flavour.
To serve, warm the corn tortillas either in a dry skillet or wrapped in foil in the oven. Fill each tortilla with a generous portion of sliced pork, top with cilantro, diced onion, and a squeeze of lime juice. Add a slice of fresh pineapple and your favourite salsa for extra brightness and spice.
Leave a Review