Tacos al Pastor

Yes. Marinate the pork up to 12 hours in the refrigerator—longer marinating actually deepens the flavor. Cook the pork up to 1 day ahead, cover, and refrigerate. Reheat gently in a 300°F oven for 10 minutes, stirring occasionally, to warm through without drying it out.

Pork shoulder is the correct cut for its tenderness and fat content when sliced thin and cooked quickly. Pork butt (the same primal) works identically. Avoid lean cuts like loin or tenderloin, which will dry out.

Slicing the pork too thick or not cold enough, which leads to uneven cooking and tough pieces. Always chill the meat before slicing, and slice to ⅛ inch or thinner so it cooks through in 2–3 minutes without toughening.

No. The tacos al pastor technique depends on the high heat and direct contact of a griddle to caramelize the exterior. An oven cannot replicate this, and the meat will braise rather than sear.

Traditional sides are lime wedges, hot sauce (salsa roja or habanero), thinly sliced onion and cilantro (included in the recipe), and a cold beer or agua fresca. Fresh pineapple wedges are also common for eating between bites.

Store cooked pork in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with 1 tablespoon water per cup of pork, stirring occasionally, until warm through—about 3–5 minutes. Do not microwave, which dries it out.