Recipe courtesy of Andale Taqueria y Mercado

Al Pastor Marinated Pork

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  • Level: Intermediate
  • Total: 8 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
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4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours 

4 ounces garlic 

4 ounces apple juice 

4 ounces freshly squeezed orange juice 

4 ounces white vinegar 

2 ounces white onion 

1 ounce achiote paste 

1/4 ounce ground cinnamon 

1/4 ounce ground cloves 

1/4 ounce ground cumin 

1/4 ounce dried oregano 

1/4 ounce dried thyme 

4 bay leaves 

Salt and freshly ground black pepper

1 pound pork shoulder, thinly sliced 

2 ounces chopped bacon 

Oil, for cooking 

Diced fresh pineapple, optional


  1. Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
  2. Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces. 
  3. Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

Cook’s Note

Use this marinated pork as a filling for sandwiches, burritos, quesadillas or tacos.