Tacos al Pastor, meaning “shepherd-style tacos,” are a beloved Mexican street food with roots in the 1920s-1930s, influenced by Lebanese immigrants who brought shawarma techniques. Marinated pork is stacked on a vertical spit (trompo), slow-roasted with a pineapple on top for caramelized sweetness, then shaved thinly and served in corn tortillas with onions, cilantro, and pineapple.

This fusion dish captures Mexico’s vibrant street culture and bold flavors.

Ingredients (serves 4-6):

• 2kg pork shoulder, thinly sliced
• Marinade: achiote paste, guajillo/chipotle chilies, pineapple juice, vinegar, garlic, oregano, cumin
• Fresh pineapple slices
• Corn tortillas
• Toppings: diced onion, cilantro, lime, salsa

Step-by-Step Instructions:

1. Blend marinade ingredients and coat pork slices; marinate overnight.
2. Stack marinated pork on a vertical rotisserie (or bake in oven layered).
3. Top with pineapple and roast slowly until edges are crispy (about 2-3 hours).
4. Shave thin slices off the spit.
5. Warm tortillas, fill with pork and pineapple bits, top with onion, cilantro, and salsa.
6. Serve with lime wedges.

Tips: For home cooks without a spit, broil layered pork for crispy edges. The pineapple enzymes tenderize the meat beautifully.