Backyard Tacos al Pastor with Pork Tenderloin & Grilled Pineapple

Recipe Note

Recipe FAQ

Can I use a different cut of pork instead of tenderloin?

You can. Tenderloin keeps things lean and quick-cooking, but thin-sliced pork shoulder or pork loin both work well with this achiote marinade. The key is keeping the slices around 1/4 inch thick so they cook through fast and pick up a good sear over direct heat without needing to sit on the grill long enough to dry out.

How spicy is the al pastor marinade?

It carries a moderate, smoky heat from the four chipotle chiles and adobo sauce. If you want it milder, drop down to two chiles and reduce the adobo by half; if you want more heat, leave the seeds in the chiles or add an extra one to the blender. Either way, the pineapple and date relish provide sweetness that softens the overall heat level in the finished taco.

What's the role of the beer in the cilantro date relish?

The beer soaks into the diced dates for about an hour, softening them and adding a subtle malty depth before it's strained off and discarded. The goal is to plump the dates until they're jammy and tender — not to make the relish taste like beer. What's left after straining is a bright, sweet-tart mix of soft dates, fresh cilantro, and lime juice that balances the smoky char of the pork.

What internal temperature should the pork reach?

Grill the thin-sliced tenderloin over direct heat, flipping once, until it hits an internal temperature of 140°F. At that point the pork is fully cooked and still juicy — going much beyond that with slices this thin will dry them out quickly. Let everything rest briefly on the cutting board before dicing and building tacos.

Can I cook this indoors?

Indoor cooking rating: 2 out of 5 — Can be done inside, loses key flavor. A cast iron skillet over high heat can replicate the sear on the thin pork slices, and the pineapple and onion can be charred in the same pan. What you lose is the live-fire flavor — the combination of grill char, smoke, and open-flame caramelization that makes al pastor taste the way it does. The marinade and relish still shine, but the finished taco lacks the depth you get off a hot grate.

Recipe Highlights

• Slice Thin, Sear Hard: Cutting the tenderloin to 1/4 inch is what makes this recipe work at backyard speed. Thin slices maximize surface contact with the grate, so you get the crusty, caramelized exterior that al pastor is known for in the same time it takes to char the pineapple and onions. A thicker cut would require more time over indirect heat and lose that direct-fire character entirely.

   

• Only Use Half the Marinade: The recipe blends a full batch but calls for only half of it on the pork — reserve the rest for another cook. The achiote-chipotle base works on chicken, shrimp, and even vegetables over high heat, and it keeps well in the refrigerator for a week. Don't let it go to waste after one use.

   

• Dice Everything Together on the Board: After pulling the pork, pineapple, and onion off the grill, transfer all three to the same cutting board and dice them together into roughly the same size pieces. Mixing them on the board rather than building them as separate toppings means every scoop into a tortilla gets pork, fruit, and onion in the same bite — which is how it's supposed to work.

   

• Warm the Tortillas Last: Small corn tortillas go onto the grill or a dry cast iron pan just before serving — 30 to 60 seconds per side until they're pliable and have a few char spots. Tortillas that sit warm for too long steam themselves soft and lose their structure. Time the tortilla step to coincide with the pork coming off the grill, not before.

Recommended Recipes

• Tacos al Pastor (Rotisserie Method)

• Pork Belly Tacos al Pastor

• Carne Asada Tacos

• Pulled Pork Tacos with Smoked Arbol Salsa