Grilled Pork Tacos Al Pastor

Get ready to transport your taste buds to Mexico with these mouth-watering Grilled Pork Tacos Al Pastor! Inspired by the classic street food, these vibrant tacos combine the bold flavors of citrus, spices, and smoky grilled pork, all wrapped up in a crispy tortilla and topped with a fresh pineapple-onion salsa.

Ready Time

2 hrs 15 mins

Yields

6 servings

Ingredients

For the marinade:
1 1/2 cups orange juice
1 1/2 cups lime juice
1/2 cup olive oil
1/4 cup chopped onion
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
2 pounds pork shoulder, thinly sliced
For the pineapple-onion salsa:
1 ripe pineapple, diced
1/2 red onion, diced
1 jalapeño pepper, seeded and finely chopped
2 tablespoons lime juice
Salt and pepper, to taste
For the tacos:
6 corn tortillas
Sliced radishes
Chopped cilantro
Lime wedges

Instructions

Start by whisking together orange juice, lime juice, olive oil, chopped onion, garlic, oregano, cumin, smoked paprika, cayenne pepper, salt, and pepper in a large bowl to make the marinade. Add the sliced pork shoulder to the marinade, making sure each piece is coated, then cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat a grill to medium-high heat.

Remove the pork from the marinade, letting any excess liquid drip off. Grill the pork for 3-4 minutes per side, or until cooked through.

While the pork is cooking, combine diced pineapple, red onion, chopped jalapeño, and lime juice in a bowl for the pineapple-onion salsa.

Season with salt and pepper to taste. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by slicing the grilled pork into thin strips, then placing them onto a tortilla along with a spoonful of the pineapple-onion salsa, some sliced radishes, a sprinkle of chopped cilantro, and a squeeze of lime juice.

Serve immediately and enjoy!

Notes

For the marinade, make sure to whisk all the ingredients thoroughly to ensure everything is well combined. Don’t overcrowd the bowl with the pork slices, make sure each piece is coated with the marinade and you can even marinate in batches if needed.

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.

While grilling the pork, make sure to flip them frequently to get those nice grill marks and to prevent burning. For the pineapple-onion salsa, taste as you go and adjust the seasoning, you can always add more lime juice, salt, or pepper.

To toast the tortillas, you can also grill them for a few seconds on each side, this will give them a nice char and some extra flavor.

Radishes can be thinly sliced or diced, depending on your desired texture. Keep all the components ready and assemble the tacos just before serving, this will ensure everything stays fresh and flavorful.