Easy Ground Pork Tacos Al Pastor
Jump to RecipeQuick ground pork tacos al pastor with bold adobo, melted Oaxaca cheese, and pineapple salsa—spectacular flavor!
This ground pork tacos al pastor recipe delivers that smoky-sweet Mexican flavor fast—no trompo needed! Plus, swapping slow-cooked pork for ground pork makes it quick, easy, and a total win for busy nights.
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What Are Tacos al Pastor?
Tacos al pastor, or shepherd-style tacos, are a Mexican street-food gem, drawing inspiration from Lebanese shawarma.
Originally, the pork soaks in a vibrant adobo packed with citrus, vinegar, Mexican spices, chiles, and the essential achiote, before being spit-roasted low and slow until it’s perfectly charred on the outside with a juicy, textured bite.
Then, a skilled taquero thinly slices the meat as it falls into the taco, next adding a few roasted pineapple slices. Finally, it’s finished with a sprinkle of cilantro, diced onion, and a drizzle of salsa.
Made Simple with Ground Pork
Yet, that traditional process requires time and gear most home cooks lack—which explains why my grilled tacos al pastor recipe is such a hit here!
Meanwhile, this ground pork tacos al pastor version simplifies it even more, swapping in ground pork to skip marinating. Cook it in a skillet, then finish it with golden, bubbly melted cheese broiled on top.
In fact, we hadn’t even finished filming the recipe when my husband, Nelson, was already grabbing tortillas! Watch the tutorial below to see it all come together.
Recipe Video Tutorial
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Pineapple: The Star Ingredients
What makes tacos al pastor iconic? Pineapple! It’s the heart of the dish, delivering that sweet-tart magic you can’t skip.
Notably, in this ground pork tacos al pastor recipe, pineapple shines both in the marinade and as a fresh, diced salsa topping—classic yet so easy.
For me, melted Oaxaca cheese is non-negotiable; I’ve always loved them that way and wouldn’t change a thing!
I first tasted these tacos at a popular Georgia spot, and their bold, unique flavor stole my heart. I even brought a chef friend along to try them, sharing my culture over those unforgettable tacos.
Ingredients
How to Make Ground Pork Tacos Al Pastor
Adobo Sauce
Prepare the pineapple salsa and avocado salsa ahead of time.
In a dry skillet over medium-low heat, lightly toast the spices (cumin, peppercorns, allspice, cloves) and dried chiles (guajillo, ancho, chile de árbol) until fragrant, stirring constantly to prevent burning.
Remove chiles, rinse, and soak in hot water for 10 minutes until soft. Reserve the soaking liquid.
Transfer the hydrated chiles (not the soaking liquid), toasted spices, oregano, ground onion, cinnamon, garlic, achiote, orange juice, pineapple juice, vinegar, and salt to a blender.
Blend into a smooth, thick sauce, adding 1-2 tbsp of chile soaking liquid only if needed to blend (use as little as possible). Set aside briefly.
Tacos al Pastor
Heat 2 tbsp of oil in a large oven-safe skillet over medium-high heat. Lay the pork in a single layer and let it brown on the bottom. Once browned, break it apart and give it a quick mix.
Lower the heat to medium-low, stir in the adobo, cover, and cook for another 5-10 minutes or until the pork is fully cooked. Add salt to taste and top with grated Oaxaca cheese.
Broil on high until the top has golden-brown spots and melted, about 3-5 minutes.
Remove from the oven and serve the pork with cheese in warm corn tortillas, topped with pineapple salsa and avocado salsa.
What to Serve With These Tacos al Pastor:
Storing
Fridge: Store leftover cooked ground pork in an airtight container in the refrigerator for up to 3-4 days.
Freezer: For longer storage, place the cooked ground pork mixture in a freezer-safe airtight container or bag—good for up to 2-3 months.
More Mexican Tacos:
- Tacos de Alambre
- Tacos de Bistec
- Tacos al Pastor on the Grill
- Tacos al Vapor
- Birria Quesa Tacos
- Carne Asada Tacos
FAQs : Your Questions Answered
A: Yes! For instance, ground chicken or turkey works well, though pork best mimics the traditional flavor. Adjust cooking time slightly for doneness.
A: The spice comes mainly from the chiles de árbol—just one or two gives it a subtle kick, while more turn up the fire. For example, adjust the amount to match your heat preference, or skip them entirely for a mild, still-delicious flavor.
A: Corn tortillas are the classic pick, offering a soft, authentic bite that pairs perfectly with the pork and pineapple. In fact, flour tortillas work too if you prefer a chewier texture!
A: Mozzarella melts similarly with a mild taste, or try Monterey Jack for a slightly sharper edge—both broil nicely atop the tacos.
A: Absolutely! Blend the adobo sauce up to 2 days ahead and stash it in a non-reactive container in the fridge.
Easy Ground Pork Tacos Al Pastor
12
tacos15
minutes20
minutes35
minutesCraving tacos al pastor but short on time? This quick and delicious ground pork version comes together in just 30 minutes—no trompo needed! Perfectly spiced, juicy, and easy to make at home.
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Ingredients
2 lbs 2 ground pork
- Adobo Sauce
1/4 tsp 1/4 cumin seed
1/2 tsp 1/2 black peppercorns
1/4 tsp 1/4 whole allspice
3 3 cloves
4 4 guajillo chile, de-seeded, stemmed
1 1 ancho chile, de-seeded, stemmed
2 2 chiles de arbol, stemmed
1 tsp 1 Mexican dry oregano
11/2 tsp 11/2 ground onion
1/4 tsp 1/4 ground cinnamon
4 4 garlic cloves, peeled
1.5 oz 1.5 achiote paste
1/4 cup 1/4 orange juice, freshly squeezed
1/2 cup 1/2 pineapple juice, no added sugar
2 tbsp 2 apple cider vinegar
2 tsp 2 kosher salt
- Other Items
12 oz 12 Oaxaca cheese, grated
Oil as needed
Directions
- Adobo Sauce
- Prepare the pineapple salsa and avocado salsa ahead of time
- In a dry skillet over medium-low heat, lightly toast the spices (cumin, peppercorns, allspice, cloves) and dried chiles (guajillo, ancho, chile de árbol) until fragrant, stirring constantly to prevent burning.
- Remove chiles, rinse, and soak in hot water for 10 minutes until soft. Reserve the soaking liquid.
- Transfer the hydrated chiles (not the soaking liquid), toasted spices, oregano, ground onion, cinnamon, garlic, achiote, orange juice, pineapple juice, vinegar, and salt to a blender.
- Blend into a smooth, thick sauce, adding 1-2 tbsp of chile soaking liquid only if needed to blend (use as little as possible). Set aside briefly.
- Tacos al Pastor
- Heat 2 tbsp of oil in a large oven-safe skillet over medium-high heat. Lay the pork in a single layer and let it brown on the bottom. Once browned, break it apart and give it a quick mix.
- Lower the heat to medium-low, stir in the adobo, cover, and cook for another 5-10 minutes or until the pork is fully cooked. Add salt to taste and top with grated Oaxaca cheese.
- Broil on high until the top has golden-brown spots and melted, about 3-5 minutes.
- Remove from the oven and serve the pork with cheese in warm corn tortillas, topped with pineapple salsa and avocado salsa.
Recipe Video
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