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Carne Al Pastor

Thinly sliced pork marinated in a delicious red sauced infused with pineapple. Perfect for tacos.
Course: Main Course
Cuisine: Mexican
Keyword: al pastor, mexican recipe, whole30
Servings: 8 servings


  • 3 lb pork butt or shoulder thinly sliced
  • 5 guajillo peppers
  • 1 ancho pepper
  • ½ onion
  • 1 garlic clove
  • 1 cup water
  • 1 tsp oregano
  • ½-1 tsp chipotle powder optional* see note
  • 2 tsp salt divided
  • 1 tbsp white vinegar
  • ½ cup pineapple juice
  • ¼ cup pineapple diced
  • or
  • 2 pineapple sliced for oven method
  • 1 tbsp olive oil for stove top method



  • Remove the stems and seeds from the peppers. Use gloves when handling peppers to avoid burning.
  • Add water, peppers, onion, and garlic to small pot and bring to boil.
  • Add pot contents, including water, oregano, chipotle powder, 1 tsp salt, vinegar, and pineapple juice to blender and blend until smooth.

Prepping meat

  • In a large container add pork and 1 tsp salt, making sure the salt is worked into the meat.
  • Pour sauce on top and work into the meat well until all of it is covered.
  • Cover and leave to marinate overnight or at least a couple of hours in the refrigerator.


  • Place large pan over medium heat and add oil.
  • Once oil is hot start adding pork and diced pineapple to pan in a single layer. Cook for 15 minutes or until cooked through, about 15 minutes. Continue to cook in batches and set meat aside.
  • Add all of the cooked meat and pineapple to pan and sear for about 15 minutes. This will make meat a little crispy.
    Alternatively you can add all of the meat to a large baking sheet and place under broiler for 3-5 minutes to make a little crispy. (Watch carefully not to burn!).
  • Slice or dice all the meat and pineapple when ready to serve.

Oven (to resemble a 'trompo')

  • Soak 3 wooden skewers in water for at least an hour. Can use metal skewers instead.
  • Remove the top rack in oven and preheat to 425°.
  • Place a slice of pineapple on baking sheet and pierce skewers through it. This will make the base for the meat "tower".
  • Start stacking the pork slices by piercing them through the skewers on top of the pineapple slice. Once all the meat is stacked, top with last pineapple slice.
  • Cover exposed skewers, (if any), with foil to avoid burning.
  • Place baking sheet on bottom rack and cook for an hour.
  • Slice the meat down from top to bottom to create small strips.
    The drippings that accumulate on the baking sheet make the best marinade so don't discard.
  • Once the meat is all sliced, keep on baking sheet and place under broiler for 3-5 minutes to make a little crispy.
  • This 'trompo' style is for pure entertainment!


Chipotle powder adds spice and smokiness to sauce. Use amount based on spice level desired.