Tacos con Cerdo Marinado y Piña Asada bring together tangy, achiote-spiced pork and caramelized pineapple for tacos that are bright, smoky, and deeply satisfying. These are the kind of tacos that shine at a casual weeknight dinner, a backyard grill, or whenever you want the sweet-savory contrast of classic al pastor—without turning your kitchen into a smokehouse. If you like rich mains with a fresh side, try pairing them with a hearty pasta for contrast, such as the creamy gnocchi with spinach and feta.
Why you’ll love this dish
This recipe gives you big, restaurant-style flavors with fairly little fuss. Thin slices of pork shoulder soak up a tangy, annatto-forward marinade and then sear quickly for a charred edge. Quick-grilled pineapple adds natural sweetness and acidity that cuts through the richness.
“A perfect balance of sweet and smoky — the pineapple caramelization transforms every bite.” — home cook review
Reasons to make it:
- Fast sear time after marinating means weeknight-ready once the pork has sat in the fridge.
- Economical: pork shoulder is budget-friendly and yields great flavor.
- Crowd-pleaser: kids and adults alike respond to the sweet-savory combo.
- Adaptable: grill, griddle, or cast-iron pan all work.
The cooking process explained
This recipe breaks down into six simple phases: toast and rehydrate chiles, blend the marinade, marinate the pork, caramelize the pineapple, sear the pork, and assemble tacos. Expect active cooking of about 20–30 minutes (not counting marinating). The marinade both flavors and tenderizes—achiote and citrus do much of the heavy lifting—so even quick-seared slices come out juicy and aromatic.
What you’ll need
- 2–3 lb pork shoulder (Boston butt), thinly sliced — ask your butcher to slice it 1/8–1/4" for fastest sear
- 3–4 dried guajillo chiles, stemmed and seeded
- 2 tbsp achiote paste (or 1 tbsp annatto/annatto powder + 1 tbsp paprika)
- 1/2 cup orange juice (fresh preferred; pineapple juice is an option)
- 1/4 cup white vinegar or apple cider vinegar
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp kosher salt (adjust to taste)
- 1/2 pineapple, sliced into rings
- Corn tortillas, warmed
- Finely chopped white onion, for topping
- Fresh cilantro, for topping
- Lime wedges, for serving
- Your favorite salsas (roja and verde recommended)
Substitutions and notes:
- No achiote paste? Use annatto powder + paprika for color and subtle earthiness.
- If guajillos are unavailable, ancho chiles are milder and smoky; pasilla adds deeper earthiness. Adjust quantity for heat.
Step-by-step instructions
- Toast and soften the chiles: Heat a dry skillet over medium-high. Toast each chile 20–30 seconds per side until slightly fragrant and flexible—don’t burn them. Transfer to a bowl, cover with hot water, and soak 15 minutes. Drain thoroughly.
- Make the marinade: In a blender combine softened chiles, achiote paste, orange juice, vinegar, garlic, cumin, oregano, pepper, and salt. Blend until completely smooth. If the mixture is too thick, add a splash of water. Taste and adjust salt.
- Marinate the pork: Place thin pork slices in a shallow dish or zip-top bag. Pour the marinade over the meat, turning to coat. Refrigerate 2–8 hours. (For best flavor overnight is fine; don’t exceed 24 hours.)
- Char the pineapple: Heat a grill or heavy skillet over high. Pat pineapple rings dry. Grill 1.5–2 minutes per side until caramelized and slightly charred. Chop into small pieces.
- Sear the pork: Remove pork from the fridge 10 minutes before cooking. Pat slices dry with paper towels (this helps browning). Heat a heavy skillet or grill to high, add a thin film of oil, and sear slices in batches 2–3 minutes per side until deeply browned. Avoid overcrowding. Rest the meat 1–2 minutes, then chop or shred.
- Combine: Toss the chopped pork with the charred pineapple so the juices and caramelization mingle. Adjust seasoning with a squeeze of lime or extra salt if needed.
- Assemble tacos: Warm corn tortillas. Fill with pork and pineapple, top with diced onion, cilantro, a squeeze of lime, and salsa. Serve immediately.
Safety tip: Discard any leftover marinade that has touched raw pork. If you want to use it as a sauce, bring it to a rolling boil for a few minutes to kill bacteria.
Best ways to enjoy it
Serve these tacos hot and fresh. Pair ideas:
- Simple sides: Mexican rice, refried beans, or a crisp jicama slaw.
- Drinks: Mexican lager, mezcal-based cocktails, or a bright lime agua fresca.
- Textural contrast: add pickled red onions or a quick cabbage slaw for crunch.
If you’d rather use a leaner roast for an easier make-ahead main, check this baked pork tenderloin for a straightforward swap and serving ideas.
Storage and reheating tips
- Refrigeration: Store cooled pork in an airtight container up to 3–4 days. Keep tortillas separate.
- Freezing: Freeze cooked pork up to 3 months in a freezer-safe bag or container. Thaw in the refrigerator overnight.
- Reheating: Reheat gently in a skillet over medium with a splash of stock or water to keep meat moist. Microwaving is fine for quick reheats—cover and heat in short bursts. Reheat to at least 165°F (74°C).
- Food safety: Always marinate in the refrigerator, not at room temperature. Never reuse raw marinade without boiling it first.
Pro chef tips
- Dry the pork before searing. Moisture is the enemy of a good crust.
- Don’t overcrowd the pan. Sear in batches to keep the heat high and get a deep Maillard crust.
- Balance the pineapple: caramelize until brown but not burned—a touch of char adds depth without bitterness.
- Make the marinade in advance: flavors deepen overnight. If you’re short on time, 2 hours still gives good flavor.
- Use a thermometer if you’re unsure: thin slices won’t need long; you’re aiming for a nicely browned exterior and juicy interior.
- For a more authentic al pastor vibe, skewer and rotate pineapple on a vertical spit (if you have one) or grill pineapple pieces on a stick.
Creative twists
- Slow-cooker version: Use the same marinade, cook pork shoulder low 6–8 hours until fall-apart tender, then shred and mix with charred pineapple.
- Chicken or tofu swap: Use thigh meat or firm tofu marinated the same way, then grill.
- Torta al pastor: Pile the pork on a toasted bolillo roll with avocado and pickled onions for a sandwich.
- Heat dial: Add a smoky chipotle or a few de-seeded arbol chiles to the blender for spicier tacos.
- Toppings: Queso fresco, crema, or a mango-pineapple salsa amplify the tropical notes.
Common questions
Q: How long should I marinate the pork for best flavor?
A: At least 2 hours; 4–8 hours is ideal. Overnight (up to 24 hours) will deepen the flavor but avoid much longer to prevent the meat from becoming mushy from the acid.
Q: Can I use other dried chiles if I don’t have guajillos?
A: Yes. Ancho chiles are milder and sweeter; pasilla adds earthiness. Combine varieties to fine-tune heat and smokiness. Always remove stems and seeds to control heat and blend smooth.
Q: Is it safe to sear thin pork slices quickly?
A: Yes—thin, well-seared slices cook through fast. For food safety, keep marinating and resting in the fridge, and make sure the meat reaches a hot internal temp. If you prefer, sear briefly and finish over medium heat until done.
Q: Can I make components ahead for entertaining?
A: Absolutely. Marinate pork ahead. Grill pineapple and sear pork up to a day before; reheat gently and assemble tacos just before serving to keep tortillas and toppings fresh.
Q: What’s the best way to get char on the pineapple?
A: High heat and a dry surface. Pat pineapple dry, preheat the grill or pan until very hot, and don’t move the rings for 1.5–2 minutes per side.
Tacos con Cerdo Marinado y Piña Asada
Ingredients
For the Marinade
- 2-3 lb pork shoulder (Boston butt), thinly sliced Ask your butcher to slice it 1/8–1/4" for fastest sear.
- 3-4 pieces dried guajillo chiles, stemmed and seeded Ancho chiles are mild and smoky; pasilla adds deeper earthiness.
- 2 tbsp achiote paste Or 1 tbsp annatto/annatto powder + 1 tbsp paprika.
- 1/2 cup orange juice Fresh preferred; pineapple juice is an option.
- 1/4 cup white vinegar or apple cider vinegar
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1 tsp kosher salt Adjust to taste.
For the Tacos
- 1/2 pieces pineapple, sliced into rings
- Corn tortillas as needed warmed
- to taste finely chopped white onion For topping.
- to taste fresh cilantro For topping.
- lime wedges for serving
- as needed your favorite salsas (roja and verde recommended)
Instructions
Preparation
- Toast and soften the chiles: Heat a dry skillet over medium-high. Toast each chile for 20–30 seconds per side until slightly fragrant and flexible—don’t burn them. Transfer to a bowl, cover with hot water, and soak for 15 minutes. Drain thoroughly.
- Make the marinade: In a blender, combine softened chiles, achiote paste, orange juice, vinegar, garlic, cumin, oregano, pepper, and salt. Blend until completely smooth. If the mixture is too thick, add a splash of water. Taste and adjust salt.
- Marinate the pork: Place thin pork slices in a shallow dish or zip-top bag. Pour the marinade over the meat, turning to coat. Refrigerate for 2–8 hours (overnight is best, but don’t exceed 24 hours).
- Char the pineapple: Heat a grill or heavy skillet over high. Pat pineapple rings dry, grill for 1.5–2 minutes per side until caramelized and slightly charred, then chop into small pieces.
Cooking
- Sear the pork: Remove pork from the fridge 10 minutes before cooking. Pat slices dry with paper towels. Heat a heavy skillet or grill to high, add a thin film of oil, and sear slices in batches for 2–3 minutes per side until deeply browned. Avoid overcrowding. Rest the meat for 1–2 minutes, then chop or shred.
- Combine: Toss the chopped pork with the charred pineapple to mingle the juices and caramelization. Adjust seasoning with a squeeze of lime or extra salt if needed.
- Assemble tacos: Warm corn tortillas. Fill with pork and pineapple, top with diced onion, cilantro, a squeeze of lime, and salsa. Serve immediately.