Taco Tuesdays are just way too restrictive. Every day should be taco day in my book. Especially weekends, am I right? This recipe is especially perfect for weekend enjoyment since it involves grilling. Though I don’t make pork very often, pork al pastor is hard to resist. I’ve tried a few recipes before but none were worth making a second time. Finally I’ve found one worth keeping!

I love that this is grilled because it lends a really nice texture and depth of flavor to the dish. The pineapple, pickled red onions and cilantro add a dose of fresh flavor and beautiful vibrant color as well. Stay tuned because I’ll be sharing the drink pictured next and it’s a fab one that you are sure to love. Happy weekend!



  • Yield about 6 servings


For the marinade: 

  • 4 guajillo chiles, stemmed and seeded
  • 5 cloves garlic, chopped
  • ½ yellow onion, coarsely chopped
  • 1 cup unsweetened pineapple juice
  • 1/3 cup freshly squeezed lime juice
  • ¼ cup cider vinegar
  • 2 tbsp. achiote paste
  • 2 tbsp. kosher salt
  • 1 tbsp. dried Mexican oregano
  • 1 tsp. ground cumin
  • 3½ lbs. boneless pork shoulder, cut into ½-inch thick slices

To assemble: 

  • Sliced fresh pineapple, cored
  • Corn tortillas
  • Chopped fresh cilantro
  • Pickled red onions
  • Lime wedges


  • 01

    Place the guajillo chiles in a bowl. Cover with hot water, weighing down with a smaller bowl or plate to keep them submerged. Let soak for about 15 minutes until softened. Drain the chiles and transfer to a blender or a food processor along with the garlic, onion, pineapple juice, lime juice, vinegar, achiote paste, salt, oregano, and cumin. Puree until smooth.

  • 02

    Pour some of the marinade into a 9 x 13-inch baking dish, enough to cover the bottom. Place some of the pork slices into the dish and flip to coat both sides. Pour more of the marinade and top with another layer of pork and repeat. Pour any remaining marinade over the top. Cover the dish with plastic wrap and refrigerate at least 8 hours or up to 24 hours.

  • 03

    Heat a grill to medium-hot. Remove the pork from the marinade and let come to room temperature. Arrange the pork on the grill and cook, turning once, until it has a bit of char and is cooked through but not dry (145-160˚ F internal temp on an instant read thermometer). Transfer the pork to a cutting board and chop into cubes. Serve with corn tortillas, chopped fresh pineapple (grilled if you prefer), cilantro, and lime wedges.