Al Pastor Tacos


  • Corn tortillas, as needed
  • Cilantro, as needed
  • 2.5 lb boneless pork shoulder or pork sirloin
  • 6 cloves garlic
  • 1 white onion, diced, divided (1/2 for serving)
  • ¾ cup pineapple juice
  • ½ cup white distilled vinegar
  • 1 tbsp oregano
  • 1 tbsp vegetable oil
  • 1 chipotle in adobo plus 1 tbsp sauce
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tbsp achiote paste
  • 1 tbsp chili powder
  • 1 tbsp - 1salt
  • 1 cup pineapple, diced
  • Fresh salsa, as needed
  • Freeze the pork shoulder for 15 Minutes to firm. Cut into slices as thinly as possible.
  • Add garlic cloves, 1/2 of onion, pineapple juice, vinegar, oregano, vegetable oil, chipotle peppers, adobo sauce, cumin, paprika, achiote paste, chili powder, and salt in a blender. Puree until smooth.
  • Add the pork shoulder slices to a large mixing bowl with the al pastor marinade. Toss to combine. Cover and refrigerate for at least 2 hours, or up to 24.
  • Air Fry in batches at 400°F / 205°C for 8-10 Minutes, or until the edges are brown and crispy. Repeat as necessary until all pork is fried, pouring out any leftover marinade juices between each batch. Set aside on a plate.
  • Air Fry the pineapple chunks at 400°F / 205°C for 8 Minutes, or until golden. Set aside.
  • Cut the pork into thin slices and set aside in a bowl.
  • To assemble, top corn tortillas with sliced pork, top with diced white onion, and season with fresh salsa, cilantro sprigs, and lime wedges.
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