Thin-sliced marinated pork roasted on a spit, served on a tortilla with pineapple. Counters in Bushwick, Greenpoint and Downtown Brooklyn sell it from $5 a taco.

Al pastor, Spanish for herdsman style, is sliced spit-grilled pork from Puebla in central Mexico, and the method is based on the lamb shawarma that Lebanese immigrants brought there. In Brooklyn, Taqueria Al Pastor in Bushwick piles crisp marinated pork and cubed pineapple on its tacos, Taqueria El Chato in Greenpoint serves corn tacos of tender al pastor with red salsa and pineapple, Taqueria Ramirez in Greenpoint is modeled on Mexico City taquerias, and Jefe Tacos lists an al pastor taco at DeKalb Market Hall.

Where to eat Tacos al pastor in Brooklyn

4 editor picks for Tacos al pastor in Brooklyn, ranked by editorial score. All Brooklyn signature dishes · Tacos al pastor across every city.

  • Taqueria El Chato

    Try Al pastor and asada tacos

    Taqueria El Chato is a Bib Gourmand taco counter on Manhattan Avenue in Greenpoint, Brooklyn, with al pastor tacos at $5 and ribeye asada tacos at $6.

    DetailsDirections

  • Taqueria Ramirez

    Order Suadero, al pastor and longaniza tacos, with the blow-torched tripa for the adventurous.

    Taqueria Ramirez is a counter-service taqueria on Franklin Street in Greenpoint, Brooklyn, modeled on Mexico City shops, with tacos of suadero and al pastor.

    DetailsDirections

  • Taqueria Al Pastor

    Try Al pastor tacos

    Taqueria Al Pastor is a taco counter on Wyckoff Avenue in Bushwick, Brooklyn, with al pastor tacos at $5.95 and a kitchen open until 00:00 Monday to Saturday.

    DetailsDirections

  • Jefe Tacos

    Try Al pastor taco

    Jefe Tacos is a taco stall inside DeKalb Market Hall in Brooklyn, serving al pastor, pollo asado and mushroom tacos on fresh ground corn tortillas.

    DetailsDirections

Book food experiences in Brooklyn

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Make it at home

Serves Makes 20 tacos; serves 5 or 64 hrIntermediate

Ingredients

  • 5 dried ancho chiles, stemmed (or 1/2 cup powdered ancho)
  • 8 unpeeled garlic cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil, plus more for cooking
  • 1/2 of a 3 1/2 ounce package achiote paste
  • Salt
  • 1/4 large pineapple, peeled and cored (8 to 10 ounces)
  • 1 tablespoon agave
  • 1 1/2 pounds thin-sliced pork shoulder
  • 20 warm corn tortillas
  • 3/4 cup chopped white onion, rinsed
  • 1/2 cup chopped cilantro

Method

  1. Toast the chile pieces in an ungreased skillet over medium heat, then soak in hot water 20 to 30 minutes and drain, keeping the liquid.
  2. Roast the garlic in the skillet until blotchy black and soft, then peel it.
  3. Blend the chiles, garlic, cinnamon, pepper, cumin, oregano, vinegar and 2 teaspoons salt until smooth, adding soaking liquid as needed, and set half the adobo aside.
  4. Add the achiote, agave, oil and one piece of pineapple to the blender and blend until as thick as ketchup.
  5. Spread the marinade on both sides of the pork and marinate for several hours or overnight.
  6. Sear the pineapple in a hot skillet or on a grill until caramelized, chop it, then sear the pork in batches, mostly on one side, and chop.
  7. Serve on warm tortillas with the pork, pineapple, onion and cilantro.

Editor tip. Slice the pork thin, a little over 1/4 inch, and sear it mostly on one side to mimic the char of a vertical spit.

Common allergens: Gluten.