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    Home > Mexican Southwest Recipes > Tacos > Tacos al Pastor Made with Grilled Pork Steaks

    Tacos al Pastor Made with Grilled Pork Steaks

    Published: Jul 31, 2010 · Modified: Aug 29, 2022 by Lea Ann Brown · This post may contain affiliate links

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    Tacos al pastor made from marinated pork steaks

    Tacos al Pastor, a beautiful combination of rustic chile pepper heat, sweet pineapple and savory grilled pork steak. A taco that will win your heart for life. If you’re looking for a pork shoulder steak recipe, these tacos are the deal.

    Pork tacos al pastor with pineapple lime wedges on corn tortillas

    It seems like Tacos al Pastor are everywhere lately…my favorite little taco joint here in Denver has them on the menu…Rick Bayless sent over a recipe via his newsletter.

    Food and Wine Magazine talked about them in their taco truck article.

    Gourmet Magazine referenced another Denver Mexican restaurant with Tacos al Pastor as a “must order”. So it seemed like this was a “must make” for me.

    Grilled pork steaks on a white platter for tacos al pastor

    I mean really, who can resist grilled pork shoulder steaks slathered in a Mexican Red Sauce served on steamy corn tortillas topped with sweet grilled pineapple and caramelized onions.

    I read that al pastor is a dish developed in Northern Mexico where a pig is slow roasted in an outdoor spit for two days.

    I’m assuming that an in-ground outdoor backyard spit smoldering a whole pig is against covenants in Highlands Ranch, so the trusty Weber grill will work just fine. Let’s get started.

    For my red sauce I used some mild and earthy flavored dried red peppers as my base. Guajillo peppers are a popular choice and readily available on the Mexican aisle in your grocery store.

    The Guajillo pepper is a dried Mirasol Chile Pepper which is a chile pepper commonly grown in Southern Colorado.

    I also like to use a combo of Guajillo and Pasilla chile peppers. The Pasilla are spicier and darker in color. This will make the sauce even a deeper earthier red. Let’s take a look.

    making red sauce for tacos al pastor in a food processor

    You’ll use your food processor, or blender to puree softened dried chile peppers and spices into this luscious red chile paste.

    Hand cut pork steaks from a pork shoulder roast in a pyrex baking dish.

    With a very large knife, slice the pork shoulder into steaks, about 3/4 inch wide and place in a platter so you can marinate them. A large zip lock plastic bag would also work.

    Tip: If the pork is slightly frozen, it will be easier to cut. And if the pork roast is too large, slice in half vertically and cut the steaks from the two pieces.

    Pork steaks covered with Red Chile Sauce to make Tacos Al Pastor

    Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.

    Pork steaks on a cutting board ready to slice for tacos al pastor

    Once the pork steaks are grilled, let them rest for a few minutes under foil. Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.

    Pork steaks on a cutting board. How to cut pork steaks for tacos al pastor

    With a very sharp knife, slice the steaks very thin, across the grain.

    Tip from culinary school: A sharp serrated knife works well for slicing meat very thin.

    To Build Those Tacos Al Pastor

    Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.

    Recipe for Tacos Al Pastor

    I hope you give these pork tacos a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. It’s a great pork should steak recipe.

    And if you already make tacos al pastor, and have some tasty topping ideas, let me know. 

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    Pork tacos al pastor with pineapple lime wedges on corn tortillas

    Tacos Al Pastor Made With Grilled Pork Steaks

    Tacos al Pastor, a beautiful combination of rustic heat chile, sweet pineapple and savory grilled pork steak. A taco that will win your heart for life.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course Pork, Mexican
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Marinate: 8 hours
    Total Time: 8 hours 50 minutes
    Servings: 8
    Calories: 414kcal
    Author: Lea Ann Brown

    Ingredients

    • 6 dried chile peppers I used 3 Guajillo and 3 Pasilla. Pasilla are hot
    • 2 chipotle chiles in adobo sauce seeds and veins removed
    • 1/2 cup fresh orange juice
    • 1 tablespoon fresh lime juice
    • 1/4 cup cider vinegar
    • 1 teaspoon anise seeds
    • 1/2 teaspoon dried oregano Preferrably Mexican Oregano
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground clove
    • 1/8 cup brown sugar
    • 1/4 teaspoon garlic powder
    • 2 tablespoons olive oil
    • 3 pounds boneless pork shoulder (Boston butt), sliced ¾" thick
    • 6 rings Fresh pineapple cut into chunks
    • 2 sweet onions sliced
    • 16 Corn tortillas
    • cilantro and avocado chopped for serving
    Prevent your screen from going dark

    Instructions

    • Stem and seed the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes.
    • Let cool slightly, then drain and transfer to a food processor. Add the chipotle chilis, orange juice, lime juice, vinegar, anise seeds, oregano, cumin, ground cloves, sugar and garlic powder. Blend until smooth.
    • Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool.
    • Cut the pork roast into 3/4 inch slices. Arrange slices into an oven proof baking dish. A 9/13 Pyrex pan works good here.
    • Slather those pork steaks with the red chile paste. Use either a spatula or a basting brush to get the marinade evenly distributed.
    • Cover and chill 3 – 12 hours.
    • Preheat grill to 500 degrees, then lower to 350. Remove pork from marinade and grill pork steaks about 12 minutes per side. Grill pineapple and onion rings until caramelized, turning to cook on each side.
    • Transfer pork onions and pineapple to a cutting board and let rest 10 minutes, tented.
    • Stack three of the steaks on a cutting board, with the grain of the meat all running the same direction.
    • With a very sharp knife, slice the steaks very thin, across the grain. Tip from cooking school: A sharp serrated knife works well for slicing meat very thin. Chop the onions and pineapple.
    • Warm the corn tortillas. Place slices of pork on the tortillas and sprinkle on pieces of the grilled pineapple and onions. Add some chopped cilantro and serve with lime wedges. Some chopped avocado would work well here.

    Video

    Nutrition

    Calories: 414kcal | Carbohydrates: 36g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 102mg | Sodium: 172mg | Potassium: 879mg | Fiber: 4g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 13.4mg | Calcium: 79mg | Iron: 2.7mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Tacos al Pastor…It’s What’s For Dinner.

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    • 3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas
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    • Rotisserie chicken tacos with potatoes, avocado and romaine.
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    Reader Interactions

    Comments

    1. Cheryl says

      August 03, 2010 at 11:46 pm

      Wow, I have never heard of that recipe before, I am dying to try it, all my favorite flavors!

      Reply
    2. Juliana says

      August 02, 2010 at 10:27 pm

      Wow, these tacos look awesome, and sure I can have at anytime…great pictures!

      Reply
    3. Zia Liz says

      August 02, 2010 at 7:18 pm

      I’m really intrigued by the sauce with cola in it! I’m also delighted because there is no tomato in it. I’m definitely going to have to try this one!

      Reply
      • leaannbrown says

        August 02, 2010 at 9:13 pm

        I didn’t even think about the lack of tomato! You should google it and take a look at a few different sauce recipes. I think this was a combination of three different recipes. 🙂

        Reply
    4. Dave says

      August 02, 2010 at 3:20 pm

      Great looking recipe! Very tasty sounding rojo sauce. I’ll have to give it a try on the BGE. Last time I had tacos al pastor they were being carved from a trompo bigger than me at the Carnaval in Cozumel.

      Reply
      • leaannbrown says

        August 02, 2010 at 4:19 pm

        waaa….I want tacos al pastor carved from a trompo bigger than you at the Carnaval in Cozumel. 🙂 Would love to try the real deal.

        Reply
        • Dave says

          August 05, 2010 at 7:57 pm

          🙂 We watched these guys loading pork onto the spit all morning and knew we had to come back later when it was ready. But I’m thinking the crockpot approach is sure a lot more feasible.

    5. Katherine says

      August 02, 2010 at 8:07 pm

      How can you go wrong with slow roasted pork! Your sauce really puts this over the top. I’m thinking this is going to be a wonderful additon to our tailgating!

      Reply
      • leaannbrown says

        August 02, 2010 at 9:12 pm

        mmmm this would be good tailgating food.

        Reply
    6. Chilebrown says

      August 02, 2010 at 3:55 pm

      Those would be perfect to eat while watching a football game.

      Reply
      • leaannbrown says

        August 02, 2010 at 4:20 pm

        a….noy….ing

        🙂

        Reply
    7. mick says

      August 02, 2010 at 3:11 pm

      drooling….

      Reply
      • leaannbrown says

        August 02, 2010 at 4:19 pm

        🙂

        Reply
    8. Julie M. says

      August 02, 2010 at 2:23 pm

      You’re killing me over here! Our Mexican and Tex/Mex in Charlotte is non existent. This looks like something I’d find back in my old stomping grounds in Texas. I will definitely be trying this one. Yum yum yum!!

      Reply
      • leaannbrown says

        August 02, 2010 at 4:22 pm

        I’m definitely feeling your pain over no Mexican. We only have a handful of restaurants who serve some authentic Mexican dishes. SO good.

        Reply
    9. Steph says

      August 01, 2010 at 1:52 pm

      The tacos look great. I’ve never heard of Tacos Pastor. They sound really tasty!

      Reply
    10. Velva says

      August 01, 2010 at 1:44 pm

      OMG these tacos look fabulous! I really like the sauce that you made for these tacos too. I must be hiding in the sand as I have not heard yet about the Tacos Pastor. of course, I have read your post and will suddenly see it everywhere.

      Thanks for sharing this great recipe.

      Reply
      • leaannbrown says

        August 01, 2010 at 3:54 pm

        That’s exactly how it works Velva…selective perception.

        🙂

        Reply
    11. Larry says

      August 01, 2010 at 3:08 pm

      I’ve not heard of these, but they sound interesting – especially as I try to move beyond my paradigms of what flavors go together and I believe I have some pulled pork in the freezer. Also I’m always on the hunt for a new red sauce.

      Reply
      • leaannbrown says

        August 01, 2010 at 3:54 pm

        That red sauce is pretty strong…I’d be careful what I paired it with.

        Reply
    12. dan says

      August 01, 2010 at 1:37 pm

      Nice.

      I agree w/ Vickie, dig the pit and do some goats and pigs. Yaks too. I’ve heard that the Highlands Ranch arial surveillance cameras will bipass Yak roasting in backyard pits if those new outdoor wood-fire dissipation filters have been installed , because apparently it’s become trendy to have gourmet yak feasts in these upscale suburbs…

      That “Mexican joint at 7th and Santa Fe” makes tacos every known way on the planet. And with every known meat or other animal body part. The place rules.

      Your recipe looks absolutely splended. 1/4 cup Cocal Cola…I’m in.

      Reply
      • leaannbrown says

        August 02, 2010 at 4:23 pm

        Too funny!

        We need to quit talking about that “Mexican joint at 7th and Santa Fe” and GO!

        Reply
    13. My Carolina Kitchen says

      August 01, 2010 at 11:35 am

      Wow, these look and sound wonderful. You’re making me hungry for tacos and it’s only breakfast time here. Come to think of it, why not tacos for breakfast?
      Sam

      Reply
      • leaannbrown says

        August 01, 2010 at 12:01 pm

        I have made breakfast tacos before…and blogged it. Delicious. Thanks for stopping by Sam

        Reply
    14. My Kitchen in the Rockies says

      August 01, 2010 at 4:31 am

      Are those HOA rules in Highlands Ranch interfering with your dinner plans? Unbelievable!
      What a wonderful recipe. I know that my family would love this. Thanks for sharing.

      Reply
      • leaannbrown says

        August 01, 2010 at 12:00 pm

        Yes they are! Think I’ll move south! 🙂

        Reply
    15. Joanne says

      August 01, 2010 at 4:25 am

      Tacos al pastor has to be one of my favorite pork dishes. Ever. It’s just so mindblowingly tasty! I love the sauce you’ve put on it.

      Reply
    16. pam says

      August 01, 2010 at 1:09 am

      I love your red sauce recipe!

      Reply
      • leaannbrown says

        August 01, 2010 at 11:53 am

        That red sauce was pretty pungent. Not sure how it would be in another recipe, and certainly odd on a stand alone basis.

        Reply
    17. Vickie says

      August 01, 2010 at 3:29 am

      I can’t even imagine the results of combining those seasonings – sounds like a unique taste experience. I like that. I’d also like to see you being a rebel, digging a pit with a spit and trying the pig thingie. C’mon, you know you’re tempted. 😀

      Reply
      • leaannbrown says

        August 01, 2010 at 11:58 am

        I also want a goat, think they’d notice?

        Reply
    18. Barbara @ VinoLuciStyle says

      August 01, 2010 at 2:33 am

      Oh my…have not heard of them either or in truth had to have missed them cause we have some very similar subscriptions.

      When are you gonna get on Twitter with me…so you can see I tweeted this to the world; well, my little corner of it anyhow. These look amazing. Won’t you be my neighbor?

      Reply
      • leaannbrown says

        August 01, 2010 at 11:57 am

        Yolandas (Dayton and Arapahoe) has al Pastor, Mexican joint at 7th and Santa Fe was mentioned in an old issue of Gourmet. Thanks for the tweet Barb.

        Reply
    19. girlichef says

      August 01, 2010 at 12:01 am

      Muy Ricos!!! Can I come over for dinner!!?? Awesome tacos, looooove el pastor 😉

      Reply
      • leaannbrown says

        August 01, 2010 at 11:52 am

        C’mon over Heather – you’re always welcome.

        Reply
    20. Year on the Grill says

      July 31, 2010 at 10:42 pm

      Oh My… they may be everywhere except on the islands… First time hearing about them, but i have some pork shoulder coming my way soon, and these sound like terrific left over fare

      Great post!

      Reply
      • leaannbrown says

        August 01, 2010 at 11:51 am

        I don’t see why some of that mango glaze stuff wouldn’t work on tacos and pork. I’m loving that stuff over at your place.

        Reply
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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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