Mexican Tacos al Pastor

Why This Mexican Tacos al Pastor Works

During the long marinating time, the pineapple juice and vinegar soak deep into the thin slices of pork shoulder. The acid starts to break down the meat fibers, so the pork softens before it even hits the heat. Achiote paste and the spices cling to the outside of each slice, so every piece is coated instead of just having seasoning on top.

Once the stacked pork cooks on the grill or spit, the outside starts to brown and get a little charred. As it slowly cooks, the fat in the pork melts and runs through the stack, keeping the meat moist instead of drying out. The outside edges crisp up, while the inside stays tender from the marinade and the steady heat.

After slicing, those thin strips have a mix of crispy bits and juicy centers. Warm tortillas bend around the pork without cracking, and the fresh pineapple, onion, and cilantro stay cool and crunchy on top, so each taco has soft, juicy meat with bright, fresh bites around it.

Mistakes To Avoid

Letting the pork marinate for only an hour or two keeps the center of each slice almost plain, so the outside colors up but the inside tastes flat and a bit bland. The meat also doesn’t soak up as much liquid, so it can dry out faster on the grill.

Cutting the pork too thick means the outside chars while the inside stays a little tough and chewy instead of tender. Thick slices also stack unevenly on the spit, so some parts cook much faster and end up dry while others are still pale.

When the grill or spit runs too hot, the sugar in the pineapple juice and the achiote paste burns on the surface before the pork is fully cooked. The meat then has a bitter, blackened crust while the inner layers stay a bit rubbery.

Skipping the step of warming the corn tortillas often leads to tacos that crack and split as soon as the pork is added. Cold tortillas stay stiff and dry, so the filling falls out and the tacos are hard to fold and eat.