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+ servings

Chuletas al Pastor (Marinated Pork Chops)

All the flavors of pork al pastor in a pork chop! Ready for tacos any night of the week!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings



    For Marinade

    • 5 dried chile guajillo stems and seeds removed
    • 5 chipotles in adobo add less if you want it less spicy
    • 2 ounces achiote paste
    • 4 cloves of garlic
    • 1/4 piece of onion
    • 1 cup pineapple or orange juice canned or bottled
    • 1/3 cup apple cider vinegar
    • 1/2 teaspoon pepper
    • Salt to taste

    You Will Also Need

    • 6 thin center cut pork chops bone in, about 2 1/2 pounds.
    • 6 fresh pineapple rings or planks grilled and chopped
    • assorted fresh chiles serrano, habanero or jalapeño
    • 1/2 cup Onion dice or sliced thin
    • 1/4 cup Cilantro chopped
    • Lime wedges
    • Salsa Verde see link for recipe
    • Radishes sliced
    • 12 Corn Tortillas warmed



    • In the blender, combine all of the ingredients for the marinade. I am using a power blender and did not soften the chiles ahead of time. See notes. Pour over pork chops and marinate for overnight or at least 6 hours.
    • When ready, remove the pork from the marinade at let them come to room temperature for 25 minutes.
    • Preheat large skillet to medium for 4 minutes. Add a couple tablespoons of grapeseed oil to the skillet. Pan sear the pork chops for 5 minutes per side. Rotate and turn them as needed. Don't overcrowd the chops in the skillet. If needed cook them in batches. Too crowded and they will just steam instead of searing. 
    • Transfer to a baking dish covered with foil paper. Keep warm in a low temperature oven.
    • Drizzle a little oil on the pineapple and lightly season with salt. Preheat a stove top grill pan or cast iron skillet to medium. Grill or sear the fresh pineapple, turning as needed, until it begins to caramelize and blacken in some spots. Throw in some of the fresh chiles and cook until they begin to blister. Remove all from skillet.
    • When ready to serve, dice the pineapple and set aside. Brush a few corn tortillas with the oil left in the pan from cooking the pork and heated them on a warm comal (griddle) until soft. Place in tortilla warmer.
    • Transfer pork to serving dish. Top with pineapple, salsa verde, onions and cilantro. Garnish with lime, radishes and blistered chiles toreados.


    Avoid using fresh pineapple  or fresh juice in the marinade. The fresh pineapple will change the texture of the pork and make it mealy. Not a desirable texture. I speak from experience. Canned or bottled pineapple juice is fine. 
    In the past I have used pork steaks for this recipe. If you are ok with darker meat and a little more fat on the pork, I would suggest using this cut. It is almost moist and flavorful. 
    If you own a power blender like a vitamix, you can add the chile guajillo without softening in hot water. But if not, add the prepared chiles to boiling water and cook for 7-10 minutes to soften.