Homemade Al Pastor Rub (Copycat Taqueria Seasoning)

Al pastor is a marinade dish at heart. But there are nights when you want the flavor without blending chiles, and that's where a dry al pastor rub earns a spot in your shaker. Mix one batch, and you're 5 minutes from pork chops, chicken thighs or a quick trompo that taste like the taqueria.

New to al pastor? Get the backstory and the full chile marinade in our Al Pastor Guide.

What gives al pastor its flavor?

• Dried chiles: guajillo and ancho give the red color and a fruity, mild heat.
• Achiote: earthy, peppery and the source of that deep red-orange.
• Warm spices: cumin, Mexican oregano and a pinch of clove.
• Savory base: garlic and onion.
• Smoke and kick: chipotle adds smoky heat.
• Sweet and sour: pineapple and vinegar, added at cook time.

Homemade al pastor rub recipe

Ingredients

• 2 tbsp ancho or guajillo chile powder
• 1 tbsp Lane's sweet paprika
• 1 tbsp Lane's granulated garlic
• 2 tsp The Spice Guy ground cumin
• 2 tsp The Spice Guy onion powder
• 2 tsp Mexican oregano, crumbled
• 1 to 2 tsp The Spice Guy chipotle chili powder
• 1 tbsp coarse kosher salt
• 2 tsp brown sugar
• 1/4 tsp ground clove
• Optional: 1 tsp ground achiote (annatto)

Method: whisk everything together in a bowl, break up any clumps, and pour it into a 4 oz spice shaker. Start with 1 tsp chipotle, taste, then add more if you want it hotter.

How to use al pastor rub

As a dry rub: pat pork dry, shake on about 1 tablespoon per pound, and let it sit for at least 30 minutes. Grill thin pork shoulder slices or chops over medium-high heat, then glaze with a splash of pineapple juice at the end.

As a quick marinade: stir 1/4 cup of rub into 1/2 cup canned pineapple juice and 2 tbsp vinegar. Coat 1/4 inch pork shoulder slices and refrigerate overnight. Use canned juice, since fresh pineapple can turn the surface mushy on a long soak.

For a backyard trompo: follow our step-by-step Al Pastor on the Grill guide, using this rub as your marinade base.

Beyond pork

• Chicken thighs: rub, grill over medium heat and finish with a squeeze of lime.
• Shrimp: a light shake right before they hit the grill.
• Grilled pineapple: a tiny dusting before the grates. Sweet, smoky and a little spicy.

Wondering how al pastor compares to other taco fillings? See Al Pastor vs. Carnitas vs. Carne Asada.

FAQ

What is in al pastor seasoning?

Al pastor gets its flavor from dried chiles, achiote, garlic, onion, cumin, Mexican oregano and a little clove, with pineapple and vinegar in the marinade. A dry rub version keeps the spices and adds the acid and fruit later.

Is al pastor rub spicy?

Mildly. Guajillo and ancho bring more fruit than fire. Chipotle and cayenne are where the heat comes from, so adjust those to taste.

Can I make al pastor without achiote?

Yes. You lose some of the earthy flavor and red color, so lean on extra paprika for color. Look for achiote paste or ground annatto in the Latin aisle if you want the classic taste.

How much rub do I use per pound of pork?

Start with about 1 tablespoon per pound of pork, then adjust next time based on taste.

Can I turn the rub into a marinade?

Yes. Stir the rub into canned pineapple juice and a splash of vinegar to make a paste, then marinate thin slices of pork overnight.