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Al Pastor is a beloved Mexican dish with origins tracing back to Lebanese shawarma, brought to Mexico by immigrants in the early 20th century.
Traditionally cooked on a vertical spit (trompo), this flavorful pork is marinated in a creamy blend of Greek yogurt, pineapple juice, and aromatic spices, then roasted or grilled to perfection. I purchased mu trompo pan on Amazon (Find it Here).
This at-home version captures the essence of Al Pastor using simple methods while delivering the same juicy, slightly charred, and mouthwatering results. Serve it in warm tortillas with fresh toppings for an unforgettable taco experience!
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Prep Time: 1 hour
Cook Time: 1 hour
Serves: 4
Marinated Pork Al Pastor
Ingredients
For the Marinade
- 3 lbs boneless pork shoulder or pork loin, thinly sliced
- ½ cup plain Greek yogurt
- ¼ cup apple cider vinegar
- ¼ cup pineapple juice, canned (optional but recommended)
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
For the Potatoes
- 2 lbs mini potatoes (or any potatoes, peeled and cut into medium sized chunks)
- 2 tbsp olive oil
- 1 tbsp fresh squeezed lemon juice (optional)
- 1 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp salt
- black pepper, as desired
Directions
-
Make the Marinade:
- Mix the Greek yogurt, apple cider vinegar, pineapple juice, garlic, onion, oregano, cumin, cinnamon, paprika, salt, and pepper together in a bowl.
- If needed, add a little water to achieve a thick but pourable marinade.
-
Marinate the Pork:
- Place the sliced pork in a large bowl or resealable plastic bag.
- Pour the marinade over the pork and mix well to coat each piece.
- Cover and refrigerate for at least 2-4 hours, preferably overnight.
-
Assemble the Al Pastor:
- Prepare your trompo pan (You can also DIY this by sticking the base of skewer into a thick slice of pineapple and place it in the center of a cast iron pan. Perferrably a pan with a deep enough edge to hold the potatoes and catch all of the juices while it’s cooking).
- Layer the pork slices through the skewer, stacking them to form a tower in the center of the pan.
- Season the potatoes with the olive oil, lemon juice, garlic, oregano, rosemary, salt and pepper and place them in the pan around the pork tower.
-
Cook the Al Pastor:
- Oven Method: Preheat oven to 425°F. Place the trompo with the meat and potatoes into the center of the oven. Bake for approximately 1.5 hours depending on your oven. (check temperature of the meat with a thermometer).
- Grill Method: Preheat the grill to medium-high heat. Place the trompo with the meat and potatoes on the BBQ, then lower the temperature to medium. Close the lid and grill for approximately 1 hour depending on your own grill (check periodcially)
- NOTE: The internal temperature of the meat should be 145°F (62.8 °C) measured with a food thermometer before removing meat from the heat source.
-
Assemble & Serve:
- Let the pork rest for at least 10 minutes, then slice it off the skewer into bite-sized pieces.
- Serve with the roasted potatoes, fresh cilantro, chopped onion, and a squeeze of lime.
Notes
- I recommend using canned pineapple juice rather than fresh pineapple juice. The sugars in the canned pineapple juice will help caramelize the meat while cooking.
- Spice this up by adding adobo chillies (canned), and achiote paste (or powder) in the marinade.
- Serve the sliced pork on soft tortillas with a pineapple salsa.
- Liven up this dish with fresh squeezed lime juice right before serving.
- Store leftovers in the fridge for up to 5 days. This is great for lunch the next day!
Did you try this recipe?
Tag @she_is_italian on Instagram so we can admire your creations! 💬
Did you try this recipe?
Tag @she_is_italian on Instagram so we can admire your creations! 💬
