Easy al pastor recipe for juicy tacos
Easy al pastor recipe for juicy tacos Okay, so let me tell you about my love affair with al pastor tacos. It all started when I went to this tiny taco stand in the middle of nowhere (okay, it was actually downtown, but it felt like an adventure). The smell of that marinated pork cooking…
Easy al pastor recipe for juicy tacos
Okay, so let me tell you about my love affair with al pastor tacos. It all started when I went to this tiny taco stand in the middle of nowhere (okay, it was actually downtown, but it felt like an adventure). The smell of that marinated pork cooking on the spit was like a siren song. I took one bite and boom—hooked for life. But here’s the thing: I don’t have a giant spinning meat tower in my kitchen (shocking, I know). So I figured out how to make easy al pastor tacos at home that still taste amazing. And guess what? You can too.
This recipe is my lazy-but-still-delicious version. No fancy equipment, no weird ingredients you’ll never use again. Just juicy, flavorful pork that’ll make your taco night legendary. And if you mess up? Who cares. It’s just tacos. They’re forgiving like that.
Recipe Card
Recipe Title: Easy al pastor recipe for juicy tacos
Servings: 4
Prep Time: 20 minutes (plus 2 hours marinating if you’re patient)
Cooking Time: 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 1.5 lbs pork shoulder, sliced thin (ask your butcher to do this if you’re lazy like me)
- 1/4 cup pineapple juice (from a can is fine, relax)
- 2 tbsp white vinegar
- 2 chipotle peppers in adobo sauce (or just use 1 if you’re scared of spice)
- 3 cloves garlic (or 4 if you’re a garlic fiend)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cinnamon (trust me on this)
- 1 tbsp oil (any kind)
- Corn tortillas (flour if you must, but corn is better here)
- Toppings: chopped onion, cilantro, lime wedges, extra pineapple chunks if you’re fancy
Directions:
- Throw everything except the pork and oil into a blender. Yes, everything. Blend until it’s smooth like a weird marinade smoothie.
- Put your pork slices in a bowl or ziplock bag. Pour that marinade all over it. Massage it in if you’re feeling fancy. Let it sit in the fridge for at least 2 hours (overnight is better but who has that kind of planning skills?).
- Heat oil in a big pan over medium-high heat. Cook the pork in batches—don’t crowd the pan or it’ll steam instead of getting nice and browned. About 3-4 minutes per side.
- While the pork cooks, warm your tortillas. I just throw them directly on my gas burner for a few seconds each side because I like living dangerously.
- Chop the cooked pork into smaller bits if you want (or leave it as slices, no rules here). Pile it on tortillas with your toppings. Squeeze lime all over because that’s the law.
- Eat immediately. No photos for Instagram, just eat.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 25g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Pork shoulder | Chicken thighs (but pork is better) |
| Chipotle peppers | 1 tbsp smoked paprika + pinch of cayenne |
| Fresh pineapple chunks | Canned pineapple (drained) |
Tips
- If you’re really short on time, marinate for just 30 minutes. It won’t be as amazing but still good.
- Don’t skip the pineapple juice—it tenderizes the meat and gives that classic al pastor sweetness.
- Leftover pork makes killer quesadillas the next day. Just saying.
FAQ
Q: Can I make this ahead of time?
A: Totally. Marinate the pork up to 24 hours ahead. Cooked pork keeps in the fridge for 3 days.
Q: Can I freeze leftovers?
A: Yep! Freeze the cooked pork for up to 2 months. Thaw in fridge overnight.
Q: Do I really need cinnamon?
A: No, but it adds that authentic flavor. Use just a pinch if you’re unsure.
That’s it, folks. My easy al pastor recipe for when you want killer tacos without the hassle. The first time I made these, I may or may not have eaten four tacos in one sitting. No regrets. Give it a try and let me know how your taco night goes!
