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Traybake Tacos al Pastor

Traybake Tacos al Pastor

By Courtney HillJanuary 31, 2025

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

We’ve moved tacos al pastor off the spit roast and onto your baking sheet. Well-marbled boneless pork shoulder turns crisp and succulent in a high-heat oven, then gets drenched with a sweet-and-spicy chili blender sauce. To simplify prep, buy fresh pineapple that has already been peeled, cored and sliced. Chopping the meat and pineapple together at the end is key, evenly distributing fatty, crunch bits with the tangy fruit. We like to tuck the mixture into warm tortillas and serve with chopped white onion, cilantro and a squeeze of lime.

Ingredients
  • 3

    medium guajillo chilies (½ ounce), stemmed and seeded

  • 2

    medium ancho chilies (1 ounce), stemmed and seeded

  • Boiling water

  • ½

    medium pineapple, peeled and cored

  • 3

    medium garlic cloves, peeled

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon packed light brown sugar

  • ¾

    teaspoon ground cumin

  • ¼

    teaspoon dried oregano, preferably Mexican oregano

  • Kosher salt and ground black pepper

  • 2

    pounds boneless pork shoulder, trimmed and cut into ¼-inch-thick slabs

  • Warm corn tortillas, to serve

Step 1

In a heatproof bowl, combine all the chilies; cover with boiling water. Let stand until softened, 15 to 20 minutes. Reserve ¼ cup of the water, then drain. Meanwhile, halve the pineapple lengthwise, then cut each piece crosswise ¼ inch thick.

Step 2

In a blender, puree the chilies, reserved water, ½ cup pineapple slices, garlic, oil, sugar, cumin, oregano, 1½ teaspoons salt and 1 teaspoon pepper on high until smooth, 1 to 2 minutes. In a medium bowl, toss the sauce with the pork to coat.

Step 3

Heat the oven to 500°F with a rack in the upper-middle position. Line a rimmed baking sheet with foil and spread the pork in an even layer. Arrange the remaining pineapple over the pork. Roast until the pineapple is spotty brown and the pork is crisp at the edges, 25 to 30 minutes. Transfer to a cutting board and chop the pork and pineapple together into bite-sized pieces. Taste and season with salt and pepper, then serve with corn tortillas and desired toppings.

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