Searching for al pastor near me? Every Poco Loco Supermercado carnicería sells pork marinated in-house for al pastor, so you can take it home and cook it in a hot skillet in minutes. If you’d rather make it from scratch, this guide has a homemade al pastor marinade and two ways to cook it without a vertical spit. Either way, you’ll have tacos al pastor on the table tonight.
What Is Al Pastor?
Al pastor is thinly sliced pork marinated in dried chiles, achiote, vinegar, pineapple, and spices. It’s traditionally stacked on a vertical spit called a trompo and roasted slowly, with a pineapple on top. The taquero shaves thin, crisp-edged slices straight onto a small corn tortilla and flicks on a piece of pineapple.
The dish has an unusual history. Lebanese immigrants brought spit-roasted shawarma to Mexico in the early 1900s. Over the following decades, cooks in central Mexico swapped lamb for pork and added a red chile marinade and pineapple. The result is now one of the most popular tacos in Mexico and in Texas.
Where to Buy Al Pastor Meat Near You
The fastest route to tacos al pastor is the carnicería. Every Poco Loco location has a full-service carnicería with meats marinated in-house, including al pastor, carne asada, and adobado. The marinating is already done, so the pork only needs a hot pan.
How to cook pre-marinated al pastor: Heat a cast-iron skillet or griddle over high heat with a thin film of oil. Cook the pork in a single layer, in batches, for 3 to 4 minutes per side, until it’s cooked through and charred at the edges. Let it rest for 5 minutes, then chop it into small pieces. If the pieces are thick, cook them a little longer and check that the center is no longer pink.
While you’re in the store, pick up the rest of the plate in one trip:
- Fresh pineapple from produce, for searing and dicing on top
- Corn tortillas pressed fresh daily
- White onion, cilantro, and limes for toppings
- Fresh salsas, made in-house every day
For more on our meat counter, see our meat market guide. Want tacos made for you instead? Our prepared foods counter makes made-to-order tacos daily; see Tacos Near Me.
Al Pastor vs. Adobada
The two names overlap, and they’re often confused. In most of Mexico, al pastor means pork marinated with achiote and chiles, cooked on a trompo, and served with pineapple. Adobada (or adobado) means pork marinated in a red chile adobo. It’s usually grilled or braised, without the pineapple. In Tijuana and Baja California, though, adobada is also cooked on a trompo, so you’ll see the words used for nearly the same taco.
Our carnicería marinates both al pastor and adobado in-house, so you can try each and pick a favorite.
The Best Cut for Al Pastor
If you’re making the marinade yourself, use pork shoulder (Boston butt). Its marbling keeps thin slices juicy over high heat, and the fat helps the edges crisp. Leaner cuts like loin dry out fast.
The slices should be about ¼ inch thick. Ask our butchers to slice the shoulder for you. It’s tricky to cut evenly at home, and thin, even slices are what make al pastor cook fast and crisp.
Homemade Tacos al Pastor Recipe (No Trompo Needed)
Serves: 6 to 8 (about 24 tacos) · Prep: 30 minutes, plus marinating · Cook: about 2½ hours (loaf-pan method) or 20 minutes (skillet method)
The marinade is what makes al pastor. Achiote paste gives it the brick-red color and earthy flavor, the dried chiles add depth, and the pineapple juice and vinegar keep it bright. You’ll find achiote, dried guajillo and ancho chiles, and fresh pineapple at Poco Loco.
Ingredients
For the marinade:
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 3 tablespoons achiote paste
- ½ cup pineapple juice
- ¼ cup white vinegar
- 4 garlic cloves
- ¼ white onion
- 2 teaspoons kosher salt
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 2 whole cloves, or a pinch of ground cloves
For the tacos:
- 3 lb boneless pork shoulder, sliced about ¼ inch thick
- 1 fresh pineapple, peeled and cut into ½-inch rings
- 24 small corn tortillas
- 1 white onion, finely diced
- 1 bunch cilantro, chopped
- Limes, cut into wedges
- Salsa verde or your favorite fresh salsa
Instructions
- Make the marinade. Stem and seed the chiles, then toast them in a dry skillet over medium heat for 15 to 30 seconds per side, until fragrant. Soak in hot water for 20 minutes and drain. Blend the chiles with the rest of the marinade ingredients until completely smooth.
- Marinate the pork. Coat every slice of pork with the marinade. Cover and refrigerate for at least 4 hours, ideally overnight. If you squeezed the juice from a fresh pineapple, keep it under 24 hours, because its enzymes can make the pork mushy.
- Cook the pork using one of the two methods below.
- Sear the pineapple. Cook the pineapple rings in a hot skillet or on a grill for 2 to 3 minutes per side, until caramelized. Dice them small.
- Build the tacos. Warm the tortillas on a dry griddle and stack two per taco, the way taquerías do. Add the pork, then top with pineapple, onion, cilantro, salsa, and a squeeze of lime.
Method 1: Loaf-Pan “Trompo” (Juiciest)
This method copies the layered stack of a trompo in your oven. Pack the marinated slices tightly into a loaf pan, pressing each layer down. Cover with foil and bake at 300°F for about 2 hours, until the pork is tender. Let it rest for 20 minutes, then turn it out and slice it thin across the layers. Sear the slices in a very hot skillet with a little of the pan juices until the edges char and crisp.
Method 2: Skillet or Grill (Fastest)
Cook the marinated slices in a single layer on a very hot cast-iron skillet or grill for 3 to 4 minutes per side, until charred at the edges and cooked through (145°F). Work in batches so the pan stays hot. Rest the pork for 5 minutes, then chop it into small pieces. It’s less juicy than the loaf-pan version but ready in about 20 minutes.
How to Serve Al Pastor
The classic is simple: tacos al pastor on doubled corn tortillas with diced onion, cilantro, pineapple, salsa verde, and lime. Al pastor works well beyond the taco too:
- Gringas: al pastor and melted Oaxaca cheese folded in a flour tortilla, a Mexico City taquería favorite. Our Mexican cheese guide explains why Oaxaca is the cheese that melts.
- Quesadillas and burritos, using our flour tortillas pressed fresh daily.
- Tortas on a soft roll with avocado, onion, and a smear of beans.
- Bowls with rice, beans, and pineapple salsa.
Build a Taco Bar
Al pastor is the star of a taco night, but a spread with two or three meats is hard to beat. Pair it with carne asada, carnitas, or tacos de lengua, all from our carnicería. For hosting tips, see How to Throw the Perfect Mexican Fiesta.
Storing Leftovers
Cooked al pastor keeps in the refrigerator for 3 to 4 days. Reheat it in a hot, lightly oiled skillet for a few minutes so the edges crisp up again, rather than in the microwave. Cooked al pastor also freezes well for up to 3 months.
For more dishes built around what’s on our shelves, see 10 Must-Try Mexican Dishes You Can Cook at Home and our guide to authentic Mexican ingredients.
Frequently Asked Questions
Where can I buy al pastor meat near me?
Every Poco Loco Supermercado carnicería sells pork marinated in-house for al pastor, ready to cook in a hot skillet or on the grill. Our stores also carry achiote, dried chiles, fresh pineapple, and corn tortillas pressed daily. Find your nearest store on our Locations page.
What is al pastor made of?
Thin slices of pork, usually shoulder, marinated in dried chiles, achiote, vinegar, pineapple, and spices. It’s traditionally cooked on a vertical spit called a trompo and served with pineapple.
What cut of meat is used for al pastor?
Pork shoulder, sliced about ¼ inch thick. Its marbling keeps the meat juicy over high heat and helps the edges crisp. Lean cuts like pork loin dry out.
How do you make al pastor without a trompo?
Pack the marinated slices tightly into a loaf pan, bake at 300°F for about 2 hours, then slice thin and sear in a hot skillet. For a faster version, cook the slices directly on a very hot skillet or grill for 3 to 4 minutes per side.
What is the difference between al pastor and adobada?
Al pastor is pork marinated with achiote and chiles, cooked on a trompo, and served with pineapple. Adobada is pork in a red chile adobo, usually grilled or braised without pineapple. In Tijuana and Baja California, adobada is also cooked on a trompo.
Where did al pastor come from?
Lebanese immigrants brought spit-roasted shawarma to Mexico in the early 1900s. Over the following decades, cooks in central Mexico swapped lamb for pork and added a red chile marinade and pineapple, creating tacos al pastor.
How long should al pastor marinate?
At least 4 hours, and ideally overnight. If the marinade uses juice squeezed from fresh pineapple, keep it under 24 hours, because the fruit’s enzymes can make the pork mushy.
What toppings go on tacos al pastor?
Diced white onion, chopped cilantro, a piece of pineapple, salsa verde, and a squeeze of lime. Most taquerías serve them on two small corn tortillas.
Get Al Pastor at Your Nearest Poco Loco
Pick up pork marinated in-house at our carnicería, or grab the achiote, chiles, and pineapple to make your own. Find your nearest Poco Loco Supermercado and check this week’s Weekly Ad for current specials on meat and produce.