Savory LifeRECIPES

Carnitas vs Al Pastor: What’s the Difference?

Updated November 4, 2026

Total time
4 hr
prep 30 min · cook 3 hr 30 min
Serves
8
portions as written

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Carnitas vs Al Pastor: What's the Difference?

Carnitas and al pastor are two of Mexico’s most beloved pork dishes, but they are very different in technique and flavor. Carnitas are slowly braised or confit-style cooked pork that becomes tender and crispy, while al pastor is marinated pork stacked on a vertical spit, typically served with pineapple and cilantro. This article breaks down the differences and provides a recipe for each so you can make both at home.

Ingredients

For Carnitas

  • 4 lb (1.8 kg) pork shoulder, cut into 2-inch chunks
  • 1 cup (240 ml) orange juice
  • 1/2 cup (120 ml) lime juice
  • 4 cloves garlic, smashed
  • 1 tbsp (15 g) kosher salt
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) dried oregano
  • 1 bay leaf
  • 1/2 cup (120 ml) water
  • 1/4 cup (60 ml) vegetable oil (optional, for crisping)

For Al Pastor

  • 3 lb (1.4 kg) pork shoulder, thinly sliced (or use pork butt)
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1/2 cup (120 ml) pineapple juice
  • 1/4 cup (60 ml) white vinegar
  • 3 cloves garlic
  • 1 tbsp (15 g) achiote paste
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) dried oregano
  • 1 tsp (5 g) salt
  • 1/2 tsp (1 g) black pepper
  • 1/2 cup (120 ml) water (to soak chiles)
  • 1 fresh pineapple, peeled and sliced into rings (for serving)
  • 1/2 white onion, finely chopped (for serving)
  • 1/2 cup (20 g) fresh cilantro, chopped (for serving)
  • 8 small corn tortillas, warmed

Instructions

Make the Carnitas

  1. In a large Dutch oven or heavy pot, combine the pork, orange juice, lime juice, garlic, salt, cumin, oregano, bay leaf, and water. The liquid should almost cover the pork; add more water if needed.
  2. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 2 to 2 1/2 hours, until the pork is fork-tender.
  3. Uncover and increase heat to medium-high. Cook for another 15-20 minutes, stirring occasionally, until the liquid has evaporated and the pork begins to brown in its own rendered fat.
  4. For extra crispy edges, heat the vegetable oil in a separate skillet over medium-high heat and crisp the pork in batches. Alternatively, spread the pork on a baking sheet and broil for 3-5 minutes until crispy spots form.
  5. Shred the pork with two forks. Season with additional salt if needed. Keep warm.

Make the Al Pastor

  1. Soak the guajillo and ancho chiles in hot water for 20 minutes until softened.
  2. Drain the chiles and place them in a blender with the pineapple juice, vinegar, garlic, achiote paste, cumin, oregano, salt, and pepper. Blend until smooth. If too thick, add a few tablespoons of water.
  3. In a large bowl, toss the sliced pork with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  4. Preheat oven to 350°F (175°C). Place the marinated pork in a baking dish in an even layer. Cover with foil and bake for 45 minutes.
  5. Remove the foil and continue baking for 20-30 minutes, until the pork is cooked through and slightly charred at the edges.
  6. While the pork cooks, grill or broil the pineapple rings until caramelized, about 3-4 minutes per side. Chop into small pieces.
  7. Serve the al pastor in warm tortillas, topped with the chopped pineapple, onion, and cilantro.

Tips

  • For carnitas, do not rush the braising step; low and slow is key to tender meat. If the liquid evaporates too quickly, add a splash of water.
  • For al pastor, the marinade needs time. At least 2 hours is fine, but overnight gives a much more complex flavor.
  • If you have a vertical rotisserie (trompo), use it for al pastor. Otherwise, the oven method works well. Slice the pork thinly against the grain for best texture.
  • Both dishes freeze well. Portion them into airtight containers and freeze for up to 3 months.

Serving Suggestions

Serve carnitas with warm tortillas, pickled red onions, salsa verde, and lime wedges. Al pastor is traditionally served with pineapple, chopped onion, cilantro, and a squeeze of lime. Both are excellent in tacos, burritos, or over rice.

Variations

For a spicier al pastor, add a dried chipotle or a teaspoon of chili powder to the marinade. For carnitas, you can substitute the orange juice with beer or chicken broth for a different flavor. If you prefer a leaner option, use pork loin, but note that it will be less juicy.

Storage and Reheating

Refrigerate leftovers in airtight containers for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, cover, and heat until steaming, about 5-7 minutes. For crispy carnitas, reheat in a hot oven at 400°F (200°C) for 10 minutes. Al pastor can be reheated in a microwave, but it will be softer.

Frequently Asked Questions

Can I use pork loin instead of shoulder? Yes, but it will be drier. Pork shoulder has more fat, which keeps the meat moist during long cooking.

What is achiote paste and where can I find it? Achiote paste is a seasoning made from annatto seeds, vinegar, and spices. It’s sold in Latin grocery stores or online. If you can’t find it, substitute with paprika mixed with a little vinegar.

Is al pastor always cooked on a vertical spit? Traditionally yes, but home cooks often use an oven or grill. The flavor comes from the marinade, not the spit itself.

Why is my carnitas tough? It likely wasn’t cooked long enough. Pork shoulder needs at least 2 hours of simmering to break down the collagen. Cook until it shreds easily.

Can I make these in a slow cooker? Yes. For carnitas, cook on low for 8 hours. For al pastor, cook on low for 6 hours, then broil for a few minutes to char.

What’s the difference between carnitas and pulled pork? Carnitas are cooked in fat (confit-style) and often crisped, while pulled pork is usually smoked or slow-cooked with a dry rub and barbecue sauce.

Storage and Reheating

Both dishes keep well in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized bags for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines for leftovers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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