Braised Tacos Al Pastor
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Tacos al pastor are known for their bold combination of smoky chiles, sweet pineapple and tender pork. Traditionally, the meat is cooked on a vertical spit, but this braised version delivers those same signature flavors using a Dutch oven and a slow oven braise—no special equipment required.
As the pork cooks, it becomes fall-apart tender while soaking up a rich sauce made with dried chiles, pineapple juice, citrus and warm spices. Pile the shredded pork into warm tortillas with fresh pineapple, onion and cilantro for an easy taco night that’s perfect for feeding a crowd. While this preparation isn’t traditional, you get the tender braised meat without the hassle and the need for extra equipment. If you can’t get enough of taco inspo, check out my crispy ground beef tacos or these crowd-pleasing Mexican chicken street tacos next.
What does al Pastor mean?
Al pastor is a Mexican preparation of pork seasoned and cooked on a vertical spit. It’s served shaved off the spit with a sharp knife and onto corn tortillas for tacos with a simple topping for a popular street food. Common pairings with the tacos are pineapple, onion, cilantro, jalapeño and a squeeze of lime juice. While this version is made in the oven rather than the traditional spit method it uses the same flavor profile.
Why You’ll Love This Recipe
- Big al pastor flavor at home – This oven-braised version captures the smoky, sweet and tangy flavors of traditional al pastor without a vertical spit.
- Perfect for entertaining – The pork can be made ahead and easily kept warm for taco bars, parties or family dinners.
- Tender, juicy pork every time – Slow-braising pork shoulder creates flavorful meat that shreds effortlessly.
Key Ingredients in This Recipe
- Pork – Pork shoulder comes from the front shoulder of a pig. It’s best slowly cooked so the meat has a change to break down and become tender. Pork butt also work in this recipe. When buying pork for this recipe know that you are going to end up with roughly half of the weight in the finished meat as it cooks and the fat renders or fatty pieces are discarded.
- Pineapple – Pineapple juice is used in the braising liquid for the pork while grilled pineapple is later chopped and added to the top of the tacos. Pineapple slices are typically cooked on the spit with al pastor pork so I tried to mimic that flavor.
- Chilies – The main flavors of the braising liquid in the pork comes from a combination of guajillo chilies and ancho chili. They add a smokey flavor and mild heat to the recipe. Dried chilies are often found on the end-caps of aisles in grocery stores or by the Mexican ingredients. If you cannot locate the dried chilies in stores I recommend ordering them online. Reconstitute the chilies in hot water to soften them again before blending them in the sauce.
- Seasonings – A combination of annatto (achiote), oregano, cumin, black pepper, cloves and cinnamon seasons the pork, complementing the chilies and pineapple. The annatto or achiote (the two names are interchangeable) is what gives the al pastor pork the signature bright red color. It can be found in the spice aisle of most grocery stores or at a Mexican market. If needed it can be substituted with paprika.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t discard the braising liquid after shredding the pork. Stir the meat back into the sauce before serving to keep every bite moist and flavorful.
Swaps and Substitutions
- Pork shoulder: Pork butt works just as well and becomes equally tender after braising.
- Guajillo chiles: Substitute New Mexico chiles if needed.
- Ancho chiles: Use additional guajillo chiles for a slightly brighter flavor.
- Achiote: Paprika can be substituted if achiote isn’t available, though the flavor will be milder.
- Corn tortillas: Flour tortillas can be used if preferred.
Special Equipment
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. If you’re looking to start braising I’d recommend one of these Dutch ovens:
- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge (a much more affordable option)
How to Make Braised Tacos al Pastor (Step-by-Step)
- Soften the chilies. Preheat oven to 325ºF (170ºC). Soak dried chilies in hot water for 10 minutes, until soft. Drain and discard water.
- Make the sauce. Blend softened chilies with onion, garlic, oregano, cumin, pepper, cloves, cinnamon, pineapple juice, orange juice, and vinegar until smooth.
- Brown the pork. Season pork with salt. In a Dutch oven, heat oil over medium. Brown pork in batches, about 6 minutes per batch. Set aside.
- Build the braise. Deglaze the pot with chicken stock. Return pork to the pot and pour sauce over the top. Add pineapple chunks.
- Braise. Bring to a simmer, then cover and transfer to oven. Cook for about 2½ hours, flipping the pork halfway through, until tender.
- Shred the pork. Let the pork cool slightly, then shred with two forks. Stir the meat back into the braising liquid.
- Make onion topping: Mix diced pineapple, onion, cilantro, and lime juice. Season with salt.
- Warm tortillas. Stack two mini tortillas and warm in a skillet or on a griddle until pliable.
- Assemble tacos. Add about ¼ cup of pork to each tortilla. Top with pineapple-onion mixture and optional avocado-tomatillo salsa verde.
How to Serve This Recipe
- Traditional style: Top with diced pineapple, white onion, cilantro and a squeeze of fresh lime.
- With salsa: Serve with avocado-tomatillo salsa verde or your favorite salsa roja.
- Taco bar: Set out tortillas, toppings and salsas so everyone can build their own tacos.
- With sides: Pair with Mexican rice, charro beans, esquites or elote for a complete meal.
How to Store This Recipe
- Store toppings separately: Keep the pineapple, onion, cilantro and tortillas separate until serving.
- Refrigerator: Store the shredded pork with the braising liquid in an airtight container for up to 4 days.
- Freeze: Freeze the cooked pork for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of the reserved braising liquid.
FAQ – Frequently Asked Questions
Pork shoulder (also called pork butt) is the best choice because it becomes tender and easy to shred after slow cooking.
Yes. The pork can be made 1 to 2 days ahead and reheated in its braising liquid. The flavor becomes even better as it sits.
Absolutely. Let the pork cool completely, then freeze it with some of the braising liquid in an airtight container for up to 3 months.
Traditional toppings include diced pineapple, white onion, chopped cilantro and fresh lime juice. Salsa verde, salsa roja, avocado and pickled onions are also delicious additions.
Al pastor is a traditional Mexican style of marinated pork that’s typically cooked on a vertical spit and served in tacos with pineapple, onion and cilantro. This recipe recreates those classic flavors using an oven braise instead.
Other Recipes to Try
If you enjoy this braised tacos al pastor recipe, take a look at some of my other favorite Mexican-inspired recipes below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Braised Tacos Al Pastor
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Equipment:
Ingredients:
For the al pastor pork:
- 3 tablespoons vegetable oil
- 3 dried guajillo chilies
- 2 dried ancho chilies
- ½ medium yellow onion, quartered
- 4 cloves garlic, smashed
- 1 teaspoon chopped oregano
- ½ teaspoon cumin
- ½ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ½ cup pineapple juice
- ¼ cup orange juice
- ¼ cup white vinegar
- 4 pounds boneless pork shoulder, cut into 2” slices
- Kosher salt, to taste
- ½ cup chicken stock
- 1½ cups diced pineapple
For serving:
- 1 cup diced pineapple
- 1 cup diced white onion
- ⅓ cup chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 36 small white corn tortillas
- avocado-tomatillo salsa verde, optional, for serving
- Lime wedges, for serving
Instructions:
For the al pastor pork:
- Preheat the oven to 325ºF (170ºC).
- Add the chilies a medium mixing bowl and top with hot water. Let sit until the chilies have softened, about 10 minutes. Remove the chilies and discard the water.
- Add the reconstituted chilies, onion, garlic, oregano, cumin, cloves, cinnamon, pineapple juice, orange juice and vinegar to a blender. Blend until the mixture is puréed.
- Season the pork on all sides with kosher salt. Heat a large (7.25-quart) Dutch oven over medium heat, add the oil and heat through. Add the pieces of pork, working in batches and brown on all sides about 6 minutes. Set aside.
- Add the chicken stock to the pot to deglaze the bottom. Return the browned pork to the Dutch oven and pour the mixture over the top. Add the pineapple.
- Bring the mixture to a simmer over medium heat. Move the Dutch oven to the oven and cook until the mixture is fork tender, about 2½ hours, rotating the meat halfway through cooking.
- Remove the meat, from the braising liquid and let cool. Use two forks to shred the meat or chop the meat then return to the braising liquid.
For serving:
- In a small bowl stir together the pineapple, onion, cilantro and lime juice. Season the mixture with salt and set aside.
- Heat a large skillet or griddle over medium heat and put two tortillas on top of each other, then warm the tortillas on both sides. Repeat with remaining tortillas.
- Use tongs to place about ¼ cup of meat on each tortillas. Top with a spoonful of pineapple, onion cilantro mixture and Avocado-tomatillo salsa verde (optional).
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Notes:
Nutrition:
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How would you do this recipe if you didn’t have a Dutch oven?!
If you don’t have a Dutch oven the best thing would be to use a big cast-iron pan or oven-safe pot and then rather than putting a lid on, cover it tightly with a few sheets of aluminum foil. Hope this helps!
This looks amazing. Can I prepare the meat the night before and then reheat? If so, how can I reheat it? Thanks!
Thank you! Yes, you can absolutely make it the night before. I’d recommend simply microwaving it in a microwave safe bowl and stirring every minute or so until it is completely reheated. You can also add it back to the pot and heat in the oven until the meat is warmed, about 30 minutes at 350º. Hope you enjoy!
These tacos are amazing! Our family and friends requested the recipe after trying it and make it now too. It is simple to make and comes out perfect every time. It yields a good portion so we always have leftovers. 10/10!!!
Thank you for sharing Stephanie! That makes me so happy!!