Al Pastor vs. Carnitas vs. Carne Asada: The Big Three Taco Meats, Explained

Stand in front of any taqueria menu and you'll see the big three: al pastor, carnitas and carne asada. They all land in a corn tortilla with onion and cilantro, but that's where the similarities stop. Different meats, different marinades, different fires.

Here's the fun part for grillers: all three are made for your backyard. Let's break down what makes each one tick, and how to cook every one of them at home.

Al pastor vs. carnitas vs. carne asada: side by side

Al pastor: marinated pork, built on a spit

Al pastor means "shepherd style," and its story is a fusion one. Lebanese immigrants brought spit-roasted shawarma to Mexico in the late 1800s and early 1900s. In Puebla it became tacos árabes, served in pita-like bread, and pork replaced lamb. In Mexico City it evolved into al pastor: pork marinated in a chile and achiote adobo, roasted on a vertical trompo, and served in corn tortillas with pineapple.

What sets it apart is the marinade. Guajillo and ancho chiles bring color and earthy fruitiness, achiote adds a peppery tang and that signature red, and pineapple juice brings sweetness. Then the spit does the rest: as the stack turns, the fat bastes the layers below and the outside chars into crispy edges.

Want the full story, the marinade recipe and four backyard methods? It's all in our Al Pastor Guide.

Carnitas: pork, cooked low in fat

Carnitas translates to "little meats," and it's the comfort food of the trio. The style is most closely tied to Michoacán, where it's traditionally made in big copper pots called cazos. Pork shoulder (and often other cuts) simmers slowly in lard or its own fat for about three to four hours until it's meltingly tender, then the heat goes up so the outside crisps. It's closer to a confit than a braise.

The seasoning is simpler than al pastor: salt, often orange, garlic and herbs. The magic is texture. You want juicy, tender pork with crunchy, browned edges in every bite.

On the grill, our pitmasters get there two ways. The Carnitas-Style Smoked Pork Shoulder smokes a bone-in shoulder until it pulls apart, tosses it in a bright carnitas-style sauce, then crisps it on a griddle or grill. For a faster weeknight version, Grilled Pork Carnitas marinates shoulder chunks in citrus and spices and grills them over medium-high heat before shredding.

Carne asada: beef, hot and fast

Carne asada simply means "grilled meat," and it's the griller's home turf. It's beef, usually skirt, flank or flap steak, marinated in lime juice, garlic, salt and spices, then grilled over a hot fire for a charred outside and a juicy center. It's most closely associated with the ranching country of northern Mexico, especially Sonora and Nuevo León, where a carne asada is as much a backyard gathering as a dish.

Try our Carne Asada Steak Tacos, seared hard on a griddle or skillet over high heat, or go full fiesta with the Fiesta Carne Asada Skirt Steak, grilled hot and fast with a bright citrus finish and Fiesta That Mexican Seasoning.

Which one should you cook this weekend?

• Short on time? Carne asada. Marinate in the morning, grill in minutes.
• Feeding a crowd? Carnitas. A smoked shoulder stretches a long way, and it holds well.
• Want the showstopper? Al pastor. A backyard trompo with a pineapple on top is pure theater, and the flavor delivers.
• Can't decide? Do all three. A taco bar with pork two ways and beef one way is a party everybody remembers.

How to cook all three on the grill

Al pastor: build a DIY trompo on a pineapple base and cook it over indirect heat at 325 to 350°F, rotating every 30 to 45 minutes, then shave and crisp. Full walkthrough: Al Pastor on the Grill: The Backyard Trompo Method. Short on time? Thread marinated pork onto skewers with pineapple, or glaze grilled pork with Braswell's Al Pastor BBQ Sauce in the last 5 to 10 minutes. It's built on the al pastor combo of pineapple, lime and chipotle over a tomato and apple cider vinegar base, with mild heat, so you get that taqueria direction instead of plain sweet BBQ pork.

Carnitas: smoke a pork shoulder low and slow at 250 to 275°F until it pulls apart, then chop it and crisp it hard on a hot griddle or cast iron with a little of its own fat. Brush on Carnitas Grill & Wing Squeeze from the Flavor Fiesta BBQ Box right before it hits the griddle.

Carne asada: marinate skirt or flank for at least an hour, then grill over the hottest part of the fire, a few minutes per side. Rest it, slice against the grain and chop.

Pro move for the taco bar: stock one bottle per meat. Braswell's for the al pastor, a citrusy rub or seasoning for the carne asada, a hot sauce for the salsa bar. A Build Your Own BBQ Bundle lets you pick every item from 250+ sauces, rubs, hot sauces and tools, with free US shipping.

Taco night FAQ

What's the difference between al pastor and carnitas?

Both are pork shoulder. Al pastor is marinated in chiles, achiote and pineapple and roasted on a vertical spit, so it's sweet, tangy and charred. Carnitas is lightly seasoned and slow-cooked in fat, then crisped, so it's rich and savory with crispy edges.

What's the difference between al pastor and carne asada?

Al pastor is marinated pork cooked slowly on a vertical spit. Carne asada is marinated beef, usually skirt or flank steak, grilled hot and fast.

What's the difference between carnitas and carne asada?

Carnitas is pork shoulder cooked low and slow in fat for hours, then crisped. Carne asada is beef steak marinated in citrus and garlic and grilled over high heat in minutes.

Which is spiciest?

None of the three is very spicy on its own. Al pastor has the most chile in the marinade, but guajillo and ancho chiles are mild. Most of the heat comes from the salsa.

Which taco meat is best for a crowd?

Carnitas. A smoked pork shoulder feeds a lot of people, holds well once it's cooked, and crisps back up on a griddle right before serving.

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