You'll find a pastor on the menu at your favorite taco spot for a reason! It's a simple taco, but the meat has a lot of flavor. A little pork, a little pineapple—it's an amazing combination. While we don't cook ours on the spits you see all over Mexico, we still bring the flavor to your home kitchen with options to cook in a skillet on the stove or outside on the grill.
Make it a full restaurant-style meal with sides Mexican rice And black beans.
Why our recipe?
- An easy marinade to make in a blender that is bursting with flavor.
- Cooks very quickly in a skillet off the stove or grill for even more flavor.
- Easy serving with nothing but tortillas, onions, cilantro, and that delicious pork and pineapple with a hit of lime juice.
Thin slices of pork are marinated in a pineapple-based sauce and then grilled to perfection for the perfect street taco you can make at home. Al Jazak is believed to have originated in the early 20th century when Lebanese immigrants introduced the concept of spit-roasted meat to Mexico. The immigrants used a traditional Middle Eastern method of marinating the meat in spices and cooking it on a spit, and adapted it to use pork instead of lamb or mutton. So Al Pastor is a fun combination between the Middle East and Mexico.
Material notes
- Pork: Use a pork loin or pork butt/shoulder roast. Slice into 1/4-inch slices.
- Pineapple: Fresh pineapple is the absolute best option for this recipe. Canned pineapple works for marinades, but doesn't cook the same way for toppings.
- Onions: Use white or yellow.
- Chipotle in Adobo: They are sold in cans along with other canned peppers such as jalapeños and green chiles.
- Mexican Oregano: It's often found in the Latin section of your grocery store and has a distinct flavor, but can be omitted if you don't have access to it.
- Tortillas: Corn is the traditional choice, but you can use flour. We like to use street taco sizes.
- Toppings: Let the meat and pineapple burn in it and limit the toppings to red onion and cilantro.
Pork substitutes: loin or shoulder
When it comes to making al pastor, the type of meat you use can have a big impact on the taste and texture of the dish. Traditionally, Al Jazak is made with pork and there are different cuts of pork that can be used to make it. We recommend using pork loin or pork shoulder.
Away from the pork: Pork loin is a lean and tender meat that comes from the back of the pig. It's your lean alternative without any fat or potential gristle. It cooks very quickly, but without fat and marbling it can dry out quickly.
Pork Shoulder: Pork shoulder, also known as pork butt or pork Boston butt, is a tough and thick cut of meat that comes from the front of the pig. It has fat and marbling running through it which gives it more flavor and keeps the meat juicy.
Grill or skillet
Grilling al pastor gives it more of that authentic traditional spit-fired flavor, but it doesn't need it. Not everyone has a grill, and we've all run out of propane at some point and had to scramble. When using a skillet, you'll want to use a heavy nonstick option or cast iron for best results.
Adjust the heat level
This recipe uses chipotle in adobo that you can buy in a can. Chipotles are smoked jalapeños so there's definitely some spice in there. Even one goes a long way! You can control the amount of heat in your marinade by adding more or less chipotle pepper. As written, this recipe has a medium heat level, leaning toward mild.
Instead of tacos…
Al Jazak is usually served in tacos, but there are many more creative ways to enjoy it. Here are some serving suggestions for al pastor:
- Al Jazak Salad: For a lighter alternative, try serving al pastor meat on a bed of mixed greens. Top the salad with sliced avocado, cherry tomatoes, corn, black beans, and a drizzle of your favorite dressing.
- Shepherd to the Donkey: For a heartier meal, try wrapping al pastor meat in a large flour tortilla with refried beans, cheese, and your choice of toppings.
- Al Pastor Nachos: For a fun party snack, layer tortilla chips with al pastor meat, cheese, and your favorite nacho toppings. Bake until cheese is melted and bubbly, then serve with salsa, guacamole and sour cream.
- Al Pastor Quesadillas: For a quick and easy meal, try making quesadillas with al pastor meat and cheese. Simply place the meat and cheese on a flour tortilla, top with another tortilla, and cook in a skillet until the cheese melts and the tortillas are crisp.
Storage and reheating instructions
Keep in fridge Leftover meat in an airtight container for up to 3 days. All toppings should be stored separately.
Reheat Roughly chop the pastor in a skillet over medium heat. Cook, stirring frequently, until the meat is heated through and slightly crisp on the edges, about 3 to 5 minutes. Alternatively, you can place the Al Jazak slices on a baking sheet and heat in the oven at 350 degrees F until heated through. Avoid reheating meat in the microwave, as it can become tough and rubbery.
