Carnitas and al pastor are two of Mexico’s most beloved pork dishes, but they are very different in technique and flavor. Carnitas are slow-braised until tender, then crisped in their own fat, with a pure, rich pork taste. Al pastor features thinly sliced, marinated pork stacked on a vertical spit, roasted and charred, with a bold, tangy, chile-acid flavor. This article breaks down both methods, gives you a full recipe for each, and explains how to get authentic results at home.
Ingredients
For Carnitas
- 3 lbs (1.4 kg) pork shoulder (or pork butt), cut into 2-inch chunks
- 1 medium orange, quartered
- 1 medium white onion, quartered
- 4 cloves garlic, smashed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) dried oregano (Mexican oregano preferred)
- 1 tsp (2 g) ground cumin
- 1 bay leaf
- Water or chicken broth, enough to barely cover the meat
For Al Pastor
- 2 lbs (900 g) pork shoulder, thinly sliced (about 1/4-inch thick)
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce (from a can)
- 1 cup (240 ml) pineapple juice
- 1/4 cup (60 ml) white vinegar
- 3 cloves garlic
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 cup (50 g) achiote paste (or 2 tbsp (14 g) annatto powder mixed with 2 tbsp (30 ml) warm water)
- 1 small pineapple, peeled, cored, and cut into rings or chunks (for serving)
Instructions
For Carnitas
- Place the pork chunks in a large heavy pot or Dutch oven. Add the orange quarters, onion, garlic, salt, oregano, cumin, and bay leaf. Pour in enough water or broth to barely cover the meat (about 3-4 cups / 720-960 ml).
- Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 2 to 2.5 hours, until the pork is fork-tender and easily shreds. Check occasionally and add more liquid if needed to keep the meat mostly submerged.
- Preheat the oven to 400°F (200°C). Using a slotted spoon, transfer the pork to a baking sheet lined with parchment paper. Discard the orange, onion, and bay leaf; reserve the cooking liquid.
- Shred the pork into bite-size pieces. Drizzle with about 1/2 cup (120 ml) of the reserved cooking liquid (skim off excess fat if you prefer).
- Roast for 15-20 minutes, until the edges are browned and crispy. For extra crispiness, broil for the last 2-3 minutes, watching closely. (USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest; since this is already cooked, you are just crisping it.)
For Al Pastor
- Soak the guajillo and ancho chiles in hot water for 10 minutes until softened. Drain.
- In a blender, combine the soaked chiles, chipotle, pineapple juice, vinegar, garlic, cumin, oregano, salt, black pepper, and achiote paste. Blend until smooth. If too thick, add a few tablespoons of water.
- Place the sliced pork in a large bowl or zip-top bag. Pour the marinade over and mix well, ensuring every slice is coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Preheat the oven to 375°F (190°C). If you have a vertical rotisserie, use it; otherwise, use a baking dish. For a home version, thread the marinated pork slices onto a metal skewer or stack them in a loaf pan, pressing down firmly. Place the pineapple rings on top of the meat.
- Roast for 45-60 minutes, until the internal temperature of the pork reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) and the edges are charred. If using a loaf pan, you may need to drain excess liquid halfway through.
- Let rest for 10 minutes, then slice thinly against the grain. Serve with the roasted pineapple.
Tips
- For carnitas: Do not rush the braise. Low and slow is key. If the pork is not fork-tender after 2.5 hours, continue cooking in 15-minute increments.
- For al pastor: The marinade is the star. Let the pork marinate overnight (up to 24 hours) for the most authentic flavor.
- Substitutions: If you cannot find achiote paste, use annatto powder mixed with a little water. If guajillo or ancho chiles are unavailable, use 3-4 dried New Mexico chiles or 1-2 tbsp (8-16 g) chili powder (not the spice blend, just ground chiles).
- Common mistake: Overcrowding the pan when crisping carnitas. Give the pieces space so they get crispy, not steamed.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with diced onion, cilantro, salsa verde, and a squeeze of lime. They also shine in tacos, burritos, or over rice and beans. Al pastor is classically served in tacos with pineapple, onion, cilantro, and a spicy salsa. Add a side of grilled vegetables or Mexican street corn (elote) for a full meal.
Variations
- Carnitas: Add a cinnamon stick or a few allspice berries to the braising liquid for a subtle warmth. Some regions use orange juice instead of water for extra sweetness.
- Al pastor: For a smoky twist, add 1-2 dried chipotle peppers to the marinade. If you have a grill, you can cook the marinated pork on skewers over medium-high heat, turning frequently, until charred and cooked through.
- Both: Use pork loin instead of shoulder for a leaner (but slightly drier) result; adjust cooking times down by about 20%.
Storage and Reheating
Both dishes keep well. Store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, place carnitas in a skillet over medium heat with a splash of water or broth, and crisp them up. For al pastor, reheat in a hot skillet or under the broiler until sizzling. Always reheat leftovers to an internal temperature of 165°F (74°C) (USDA FSIS safe minimum for leftovers).
Frequently Asked Questions
Can I make these in a slow cooker or Instant Pot? Yes. For carnitas, cook on low for 8 hours or high for 4-5 hours, then crisp in the oven. For al pastor, you can cook the marinated pork in a slow cooker on low for 6 hours, but you will miss the charred edges; finish under the broiler.
What is the best cut of pork for these recipes? Pork shoulder (also called pork butt or Boston butt) is ideal because it has enough fat to stay moist during long cooking. Pork loin works but will be drier; if using loin, reduce cooking times and consider adding a little oil.
Can I use the al pastor marinade on chicken or beef? Absolutely. The marinade works well with chicken thighs (cook to 165°F / 74°C) or beef skirt steak (cook to 145°F / 63°C for medium-rare). Adjust cooking times accordingly.
Why is my carnitas not crispy? Either the meat is not dry enough before roasting, or you did not roast long enough. Pat the shredded pork dry with paper towels before roasting, and make sure the baking sheet is not overcrowded.
What is achiote paste and can I skip it? Achiote paste is made from annatto seeds, vinegar, and spices; it gives al pastor its characteristic red color and earthy flavor. You can substitute an equal amount of paprika mixed with a little vinegar, but the flavor will be different.
Is al pastor traditionally made with pineapple? Yes, pineapple is a classic component, both in the marinade and as a topping. The acidity helps tenderize the meat and balances the chiles.
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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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