Tacos al Pastor with Pineapple and Achiote (Authentic Taqueria-Style)

Marinated pork shoulder with charred pineapple on warm corn tortillas — this is tacos al pastor the way a good taqueria makes them, with achiote doing the heavy lifting on both color and flavor. Sweet, smoky, tangy, and ready in well under an hour.

It’s one of the 20 recipes inside our Taco & Burrito Cookbook, and we’re sharing this taco al pastor recipe in full so you can taste the standard before you buy the book. No vertical spit required — just a hot skillet and a little patience.

Why this recipe works

Searing the achiote-coated pork in a single layer over high heat rebuilds the char you’d get from a trompo, while charring the pineapple in the same pan pulls up the fond and lets its sugars caramelize into the meat. That two-step in one skillet is what gives these tacos their signature sweet-and-smoky edge.

Ingredients

Pork & marinade

• 300 g pork shoulder, thinly sliced
• 2 tbsp achiote paste (30 g)
• 60 ml pineapple juice
• 2 tbsp white vinegar (30 ml)

To serve

• 6 small corn tortillas (15 cm)
• 150 g fresh pineapple, small dice
• ½ white onion, finely chopped (60 g)
• 1 small bunch cilantro, chopped (15 g)

Optional garnish

• 1 lime, cut into wedges

Serves 2 · Prep 25 min · Cook 20 min · 520 kcal per serving

Instructions

1. Marinate the pork. Whisk achiote paste with pineapple juice, vinegar, and a pinch of salt until smooth. Coat the pork slices thoroughly and marinate for at least 20 minutes at room temperature.
2. Sear the pork. Heat a heavy skillet over high heat and sear the pork in a single layer for 2-3 minutes per side until edges caramelize. Transfer to a board and chop into small pieces.
3. Char the pineapple. In the same skillet, toss the diced pineapple for 2 minutes until edges blacken and sugars caramelize. Combine with the chopped pork.
4. Warm and assemble. Heat tortillas on a dry pan for 15 seconds per side. Pile on pork and pineapple, then finish with onion and cilantro.

Chef’s tip

Slice the pork against the grain while partially frozen for paper-thin cuts that soak up the achiote marinade deeply.

Get the full Taco & Burrito Cookbook

Loved this one? It’s a single recipe from a 20-strong collection of tacos and burritos built the same way — clear ingredients, exact timings, no guesswork. Grab the full Taco & Burrito Cookbook below.