Inspired by the street taquerías of Mexico City

In 1930s Mexico City, Lebanese immigrants arrived with their shawarma — spiced meat stacked on a vertical spit, carved fresh as it crisped and caramelised. Mexico watched- then made it entirely its own, but better. Out went the lamb. In went pork, dried chillies and — crucially — a whole fresh pineapple balanced on top of the spit.

That pineapple changed everything. Its sweetness softens the heat of the chillies. Its acidity tenderises the meat as it cooks. And when a slice drops down onto the meat in the final moments — sticky, charred and caramelised — something genuinely magical happens. Al Pastor was born and the taquerias of Mexico City have served it up to long ques on the daily ever since. 

Our blend captures that balance: ancho and guajillo chilli for earthy depth, pineapple juice for that essential tropical sweetness, smoked paprika for to sweeten and colour and lime for an infusion of citrus that ties everything together. Bright, fruity, and absolutely unlike anything you've made at home before.

Four Simple Steps for amazing Al Pastor

1. Rub 2 tablespoons per kg into pork shoulder, leg or chicken thighs. 

2. Leave to marinate for at least 2 hours, or overnight for best results.

3. Add sliced pineapple — it's not a decoration, it sets off the flavour
4. Add stock and slow cook on low for 6–8 hours until the pork/chicken is tender and the juices run golden and sticky.

BBQ: You can also use our Al Pastor blend as a marinade for pork or chicken on the BBQ and because there is no added sugar it won't burn like other marinades. Marinate overnight with pineapple juice, cook low and slow and until sticky, caramelised and slightly charred edges appear. 

Serve in small warm tortillas with fresh pineapple, diced onion and a good helping of our Salsa Roja. One bite and it will all make complete sense.