These pork tacos are all about contrast: smoky marinaded pork with crisped edges, bright and tangy homemade salsa verde, sweet pineapple, and warm corn tortillas with a slight char for a balanced, deeply satisfying taco. It’s an easy, crowd pleasing taco night recipe that feels special without being complicated.

What is al pastor?

Al pastor is a classic Mexican taco filling made from pork marinated in a chile based adobo. Traditionally it is cooked on a vertical spit and shaved as it roasts. This technique was influenced by Lebanese immigrants who brought shawarma-style cooking to Mexico in the early 20th century, where it was adapted using pork, dried chiles, and often pineapple. The result is meat that is smoky, tangy, slightly sweet, and deeply savory.

What is salsa verde?

Salsa verde is a fresh, tangy green sauce commonly used in Mexican cooking. It’s typically made with tomatillos, jalapeno or serrano peppers, onion, garlic, cilantro, and lime juice. The flavor is bright and slightly acidic with a gentle heat, making it a perfect contrast to rich, smoky meats like al pastor.

What is the history of tacos?

Tacos have deep roots in Mexican history, dating back to pre-Hispanic times when indigenous people used corn tortillas as edible plates. The word ‘taco’ was later used in the 18th and 19th century to describe small fillings wrapped in tortillas, often eaten by laborers because of their easy portability and nourishment. Over time tacos evolved regionally across Mexico, shaped by local ingredients, migration, and trade - becoming one of the most enduring and adaptable foods in Mexican cuisine.

How to make pork tacos?

Marinate the pork shoulder pieces in the adobo para pastor marinade for 12-24 hours. Peel and cut one onion in half. Lightly roast the halved tomatillos, jalapenos, and the white onion. Then place in a food processor and add one bunch of cilantro, juice of 2 limes, garlic cloves, and salt to taste. Blend until smooth. Place in an airtight container and set aside. Cook pork over medium high heat until done, remove from heat, then turn up the heat and crisp the edges on the meat. Remove from heat and aside. Without wiping, warm up the corn tortillas until slightly charred. Set aside. Chop the remaining onion and cilantro. Then cut the remaining lime into wedges. Assemble the tacos by topping the warm corn tortillas with pork. Serve with the prepared salsa verde, onion, cilantro, pineapple, Mexican sour cream, and queso fresco.

Tips

Don’t skip crisping the edges, but also don’t over cook it. Goal is to add texture but keep the pork juicy.
Warm corn tortillas directly on the grill or skillet after cooking the pork to soak up the flavor. The slight char also adds flavor and structure.
Finish the tacos with a squeeze of fresh lime juice for brightness.