When exploring the vibrant tapestry of Mexican cuisine, few dishes are as iconic and beloved as al pastor and carnitas. Both are derived from pork and often served in tacos, yet they hold distinct identities shaped by history, preparation techniques, and flavor profiles. For food lovers unfamiliar with Mexican culinary traditions, it’s easy to assume these two are interchangeable. But is al pastor like carnitas? While they may share a common base, the answer lies in the nuances of culture, cooking methods, and taste.
In this comprehensive guide, we’ll dissect what sets al pastor and carnitas apart—and where they overlap. From their historical roots to their cooking processes, spice blends, textures, and best serving styles, this article will arm you with everything you need to appreciate the subtle but significant differences between these two Mexican favorites.
Origins and Cultural Influences
To understand whether al pastor is like carnitas, we must first consider their origins—because while both are Mexican, their cultural journeys couldn’t be more different.
Al Pastor: A Fusion of Cultures
Al pastor’s story is one of cultural synthesis. Its roots lie in the Middle East, specifically in Lebanese shawarma, brought to Mexico by Lebanese immigrants in the early 20th century. Over time, these immigrants adapted their traditional spit-grilled meat dishes to local ingredients and tastes. Pork replaced lamb (a more common choice in the Middle East due to Muslim dietary customs), and the marinade evolved to include Mexican staples like guajillo chiles, achiote, and pineapple.
The resulting dish—al pastor—retains the vertical spit (trompo) method of cooking, similar to shawarma and Turkish doner kebab. However, it is now distinctly Mexican, deeply ingrained in the street food culture of cities like Mexico City.
Carnitas: A Purely Mexican Staple
In contrast, carnitas emerged from the rural heartlands of Mexico, particularly in the state of Michoacán. The word “carnitas” literally means “little meats” in Spanish and refers to pork that has been slowly braised or simmered in its own lard until tender. Unlike al pastor, carnitas have no foreign culinary influences; they are a celebration of homegrown Mexican cooking techniques and flavor traditions.
Carnitas were originally made as a way to utilize every part of a butchered pig, transforming tougher cuts into succulent, flavorful morsels through a slow and patient cooking process.
Verdict: Al pastor is a fusion dish shaped by Middle Eastern immigration, whereas carnitas is a purely indigenous Mexican creation. Their histories are fundamentally different.
Meat Selection and Cuts Used
Both dishes use pork, but selecting the right cut is crucial to authenticity and taste.
Cuts Used in Al Pastor
Al pastor typically uses boneless pork shoulder (also known as pork butt), a relatively lean but flavorful cut. The meat is sliced thin and stacked on a vertical spit where it slowly roasts, with outer layers shaved off as needed. This method allows even a leaner cut to remain moist during cooking, especially when marinated properly.
Interestingly, some variations of al pastor may incorporate a few layers of fat in the stack to enhance juiciness as it cooks—a nod to its shawarma ancestry, where fat bastes the meat during roasting.
Cuts Used in Carnitas
Carnitas are all about using a variety of pork cuts to achieve a mix of textures. Commonly used cuts include:
- Pork shoulder (for tender, pull-apart meat)
- Pork belly (for crispy, fatty bits)
- Leaves of fat (to enrich the cooking medium)
- Even organs sometimes (in traditional versions)
The inclusion of fatty cuts is essential because carnitas are traditionally cooked in lard—rendered pork fat—which acts as both a cooking medium and flavor enhancer. The combination of lean and fatty cuts ensures that every bite delivers a mix of crunch, juiciness, and savory depth.
Key difference: While both use pork shoulder, al pastor leans toward leaner, thinly sliced meat for stacking on a trompo, while carnitas embrace a diverse range of cuts—including high-fat options—for textural complexity.
Cooking Methods: Rotisserie vs. Simmering
The way these dishes are cooked dramatically affects their texture and flavor.
How Al Pastor Is Cooked
Al pastor is prepared on a trompo—a vertical rotisserie spit—where marinated pork slabs are stacked in a cone shape. As the spit rotates slowly near a heat source (usually gas), the outer layers cook and caramelize, developing a flavorful crust.
Here’s how the process works:
- The meat is marinated in a blend of chiles, vinegar, herbs, and spices.
- Thin slices are layered onto the trompo, often with alternating fat to self-baste the meat.
- The trompo rotates slowly, cooking the outer layers while keeping the interior moist.
- Thin slices are shaved off the trompo as needed, often with a sharp knife.
This method allows for rapid cooking and continuous service—ideal for busy taco stands.
How Carnitas Are Cooked
Carnitas, on the other hand, are cooked slowly in large copper or steel vats filled with lard. The cooking process usually spans several hours and involves the following stages:
Simmering
The raw pork cuts are submerged in hot lard and simmered gently. This slow-cooking process renders fat from the meat and gradually tenderizes it.
Searing or Crisping
Once tender, the meat is removed from the lard and either fried at high heat or broiled to achieve crispy edges and a golden brown finish. Some cooks also “crack” the meat—breaking it apart and frying it to maximize surface area.
Resting and Seasoning
After crisping, the meat is often lightly seasoned with salt and sometimes garnished with fresh onion, cilantro, and orange slices—citrus being a traditional complement.
Cooking contrast: Al pastor uses a fast, dry roasting method on a vertical spit, while carnitas rely on slow, wet cooking in fat followed by crisping. This leads to substantial texture differences.
Flavor Profiles and Marinades
While both dishes offer bold, meaty flavors, they achieve them through very distinct seasoning approaches.
Al Pastor: Tangy, Spicy, and Sweet
The hallmark of al pastor is its vibrant marinade, known as a “adobo.” This mixture typically includes:
- Dried chiles (guajillo, ancho, or pasilla)
- Vinegar or citrus juice (for acidity)
- Achiote (for color and earthy flavor)
- Garlic
- Oregano (Mexican variety)
- Cumin
- Pineapple juice or fresh pineapple
The pineapple plays a critical role. Its natural enzymes help tenderize the meat, while its sweetness balances the chile heat and vinegar tang. When placed atop the trompo, a pineapple often grills along with the meat, and its juices drip down, infusing the pork with subtle fruitiness.
Important note: In authentic al pastor tacos, you may find small pieces of grilled pineapple served alongside or even shaved with the meat.
Carnitas: Savory, Rich, and Buttery
Carnitas are more subtle in seasoning. Their flavor arises from the meat and fat itself, enhanced by a few simple ingredients:
- Salt
- Orange juice or slices (occasionally other citrus)
- Garlic
- Cinnamon (in some regional versions)
- Bay leaves
The use of orange juice is a traditional touch—citric acid cuts through the richness of the lard and helps tenderize the meat slightly. However, the marination is mild compared to al pastor. The deep, umami flavor of carnitas comes more from the slow rendering of fat and the Maillard reaction during crisping.
Flavor contrast: Al pastor is bold, tangy, and spiced with chiles and fruit; carnitas are rich, deeply savory, and let the pork and fat shine.
Texture and Mouthfeel
Your experience of a taco depends heavily on texture—and here, al pastor and carnitas diverge significantly.
Al Pastor: Tender with a Crisp Edge
Authentic al pastor should have a balance of textures. The outer layers, exposed to direct heat on the trompo, develop a slightly charred, crisp crust. The inner layers remain tender and moist thanks to marination and slow rotation.
When shaved thinly, al pastor presents a uniform bite—ideal for folding into small tortillas. The addition of pineapple further lightens the mouthfeel with its juicy acidity.
Carnitas: Chewy, Crispy, and Variable
Carnitas are all about contrast. A properly prepared batch will offer several textures in one serving:
- Crispy edges: From the final searing
- Tender, juicy interior: From slow cooking
- Fatty, melt-in-your-mouth pieces: Especially from pork belly
- Firm, chewy bits: Often from skin or cartilage
This variety makes carnitas ideal for customizable tacos—diners can pick their preferred texture on each bite.
Summary of textures:
| Dish | Typical Texture | Contrast Level |
|---|---|---|
| Al Pastor | Even, tender, with slight char | Low to moderate |
| Carnitas | Variable: crispy, juicy, fatty, chewy | High |
Serving Styles and Accompaniments
What you serve with these meats can transform the eating experience—and each has its own traditional presentation.
Al Pastor Tacos: Vibrant and Colorful
Al pastor is almost always served in tacos, especially in the classic street taco format:
- Small corn tortillas
- Thinly shaved al pastor
- Topped with chopped white onion and fresh cilantro
- A small piece of grilled pineapple
- Salsa verde or roja on the side
Some stalls add a sprinkle of Mexican oregano or a lime wedge. The combination of sweet (pineapple), savory (pork), and aromatic (cilantro, onion) creates a balanced, lively flavor.
Al pastor is less commonly used in burritos or quesadillas—its delicate flavor and structural form are best suited to tacos.
Carnitas Tacos: Hearty and Rustic
Carnitas are also served in tacos, but the style is more variable. Typical garnishes include:
- White onion
- Cilantro
- Salsa (usually red)
- Lime wedges
- Radishes (in some regions)
Because carnitas can be chunkier and oilier, they are also frequently used in:
- Tostadas (crispy tortillas topped with carnitas and veggies)
- Guisados: Stewed fillings in home-style Mexican cooking
- Tacos estilo Michoacán: Served with pickled vegetables and guacamole
Serving takeaway: While both are taco favorites, carnitas are more versatile in dishes beyond tacos, thanks to their hearty, chunky texture.
Regional Variations
Both dishes vary across regions, offering insight into local tastes and traditions.
Al Pastor Around Mexico
Al pastor is most popular in central and southern Mexico, especially in Mexico City. However, regional adaptations exist:
- Yucatán Peninsula: Achiote-heavy marinade, inspired by cochinita pibil
- Northern Mexico: Sometimes uses beef or chicken (less authentic)
- Coastal areas: May include more citrus or milder chiles
Despite variations, the trompo method remains a universal hallmark.
Carnitas Across States
Carnitas are deeply regional, with Michoacán considered the birthplace. Notable regional styles include:
- Zamora, Michoacán: Uses only copper vats and lard from the same pig
- Jalisco: May incorporate beer or milk into the cooking liquid
- State of Mexico: Tends to be less greasy, with more emphasis on lean meat
- DF/Mexico City: Modern versions may be baked or air-fried for health
Each region prides itself on a unique texture and fat balance.
Can Al Pastor and Carnitas Be Interchanged?
Now, to answer the original question: Is al pastor like carnitas?
The short answer: No, not really. While both are delicious pork taco fillings, they differ in several key ways:
- Origin: Al pastor is Middle Eastern-influenced; carnitas are purely Mexican.
- Cooking method: Al pastor uses vertical rotisserie; carnitas are simmered in lard.
- Flavor: Al pastor is tangy, sweet, and spiced; carnitas are rich and savory.
- Texture: Al pastor is more uniform; carnitas offer crispy, tender, and fatty contrasts.
- Accompaniments: Al pastor includes pineapple; carnitas rely on citrus.
You can substitute one for the other in a taco, but you will lose the essence of what makes each dish unique. Imagine putting al pastor on a plate with pickled vegetables and guacamole—it might taste good, but it won’t feel authentic. Likewise, trying to stack carnitas on a trompo just won’t work due to their chunky form and high fat content.
The bottom line: They are cousins in Mexican cuisine—related by pork and tacos—but distinct in identity and soul.
Which Is Healthier?
If your decision hinges on nutrition, let’s compare both.
Fat Content
- Al Pastor: Uses leaner cuts and a dry cooking method, resulting in lower overall fat. However, marinades can be high in sodium.
- Carnitas: Cooked in lard and often includes fatty cuts, making it higher in saturated fat and calories.
Processing and Additives
Al pastor marinades may contain preservatives in commercial preparations, especially in pre-packaged adobo pastes. Carnitas, when homemade, can be made with minimal additives—just pork, fat, salt, and citrus.
Dietary Considerations
- Low-fat diets: Al pastor is the better choice.
- Low-sodium diets: Both can be high, but carnitas may have less if minimally seasoned.
- Keto diets: Carnitas may be preferred due to high fat content.
Verdict: Al pastor is generally leaner; carnitas are richer and more caloric. The healthier option depends on your dietary goals.
Which One Should You Try First?
For first-time explorers of Mexican cuisine:
- Try al pastor if you enjoy bold, tangy flavors and the combination of sweet and savory.
- Choose carnitas if you love deeply meaty, rich dishes with a mix of textures.
Or better yet—try both! Visit a reputable taqueria known for traditional preparation and enjoy them side by side in small tacos. You’ll quickly appreciate their unique qualities.
Final Thoughts: Embracing the Diversity of Mexican Pork
Is al pastor like carnitas? While both are beloved pork dishes central to Mexican street food culture, they are not the same. Each offers a distinct sensory experience shaped by history, geography, and culinary innovation.
Al pastor dazzles with its vibrant marinade and cultural fusion, while carnitas comfort with their rustic richness and slow-cooked depth. Understanding their differences isn’t just about taste—it’s about appreciating the broader narrative of Mexican cuisine: diverse, evolving, and deeply personal.
So the next time you order tacos, don’t just ask “Which pork?”—ask “Which experience?” Whether you’re biting into the citrus-kissed edge of al pastor or savoring the crackling fat of carnitas, you’re enjoying more than a meal. You’re tasting history.
Further Exploration
To deepen your appreciation:
- Visit Mexico City and try al pastor at a taquería like El Huequito or Los Cocuyos.
- Travel to Michoacán for authentic carnitas in towns like Uruapan.
- Experiment with making both at home—al pastor requires a DIY trompo or broiling method, while carnitas can be recreated in a Dutch oven.
By exploring both, you’ll not only answer “Is al pastor like carnitas?”—you’ll discover why the question itself celebrates the richness of Mexican gastronomy.
What is Al Pastor and how is it traditionally prepared?
Al Pastor is a popular Mexican dish that originated from Lebanese immigrants who brought the technique of cooking meat on a vertical spit, known as a trompo, to Mexico. Over time, this method was adapted using local ingredients and flavors, resulting in Al Pastor, which typically features marinated pork. The marinade usually includes a blend of dried chilies, spices, vinegar, and achiote, giving the meat a vibrant red color and a slightly tangy, spicy flavor. Pineapple is commonly placed on top of the trompo and its juices drip down during cooking, adding sweetness and helping to tenderize the meat.
The cooking process involves stacking thin slices of marinated pork on the vertical spit, which rotates slowly in front of a heat source. As the outer layers cook, they are shaved off thinly and served on tacos or other dishes. Al Pastor is most commonly enjoyed in street food settings, especially as tacos, often garnished with chopped onions, cilantro, and a slice of pineapple. While it shares the spit-roasted technique with Middle Eastern dishes like shawarma, its flavor profile is distinctly Mexican due to the use of native ingredients like guajillo and ancho chilies.
How are Carnitas different from Al Pastor in preparation and cooking style?
Carnitas, which translates to “little meats,” is another traditional Mexican pork dish, but it is prepared in a completely different way than Al Pastor. Instead of using a vertical spit, Carnitas are made by slow-cooking chunks of pork—typically from the shoulder or butt—in lard or oil at a low temperature. This method, known as confit, allows the meat to become incredibly tender and juicy. Once cooked, the heat is increased to crisp the exterior, resulting in a mix of textures: soft, pull-apart meat with crispy edges.
Unlike Al Pastor, Carnitas are not marinated with a complex blend of chilies and spices, although they are seasoned with garlic, orange juice, and herbs like bay leaves or thyme to enhance flavor. The citrus, especially bitter orange, helps break down the meat and add a subtle tang. Carnitas are usually cooked in large batches in copper or cast iron pots and are a staple in central Mexican cuisine, particularly in Michoacán. The lack of a trompo and the use of slow simmering instead of vertical roasting are key factors that set Carnitas apart in both process and outcome.
Do Al Pastor and Carnitas use the same type of meat?
Both Al Pastor and Carnitas primarily use pork, but the cuts and preparation of the meat differ significantly. Al Pastor typically uses thin slices of boneless pork shoulder or loin that are marinated and stacked on the trompo. The thin slices allow the meat to cook quickly and evenly as it rotates, absorbing the flavors of the marinade and the pineapple. The result is tender, slightly charred meat with a consistent texture due to the vertical roasting method.
In contrast, Carnitas often use larger chunks of pork, including cuts with varying amounts of fat and connective tissue such as pork butt or picnic ham. These cuts are ideal for slow cooking, as the fat renders down, basting the meat and making it succulent. The variation in cut size and fat content gives Carnitas a more diverse texture—ranging from melt-in-your-mouth soft to crispy and crunchy—depending on which part of the batch you get. While both dishes celebrate pork, the way the meat is sliced and cooked defines their unique characteristics.
What are the flavor profiles of Al Pastor and Carnitas?
Al Pastor has a bold, complex flavor profile that is both spicy and tangy, with a hint of sweetness from pineapple. The marinade, often made with guajillo and ancho chilies, gives the meat a rich, deep red hue and a mildly smoky heat. Additional ingredients like garlic, cumin, oregano, and vinegar enhance the savory and acidic notes, creating a well-rounded taste. The pineapple’s natural enzymes also act as a tenderizer while contributing sweetness that balances the chilies’ heat.
Carnitas, on the other hand, have a more savory and earthy flavor, emphasizing the natural taste of pork. Seasoned with simple ingredients like garlic, salt, bay leaves, and bitter orange juice, the flavor is more restrained but deeply satisfying. The slow cooking in lard gives the meat a rich, fatty mouthfeel and a subtle umami depth. Unlike Al Pastor, there is no spiciness unless additional salsa or condiments are added. The result is a dish that highlights pork’s natural richness with a rustic, home-cooked appeal.
Can Al Pastor and Carnitas be used interchangeably in tacos?
While both Al Pastor and Carnitas are popular taco fillings, they are not always interchangeable due to their distinct textures and flavors. Al Pastor provides a slightly charred, tender bite with a tangy-sweet marinade and a soft, consistent texture from the shaved meat. The addition of pineapple is integral to the overall taste and experience, and the spiciness level can vary depending on the marinade. Tacos made with Al Pastor often have a vibrant, bold character that pairs well with onions, cilantro, and salsa verde or roja.
Carnitas tacos, in comparison, offer a broader range of textures—crispy, chewy, and tender—within a single serving, due to the varied browning during cooking. Their flavor is milder and more focused on the richness of pork fat and citrus seasoning. They are often topped with raw onions, cilantro, salsa, and lime, allowing the diner to customize the taste. While both make excellent tacos, choosing one over the other depends on whether you prefer a spicier, sweeter profile (Al Pastor) or a hearty, savory one (Carnitas).
Are there regional differences in how Al Pastor and Carnitas are served in Mexico?
Al Pastor is most strongly associated with Mexico City, where it became a street food staple due to the influence of Middle Eastern immigrants. While variations exist, it is typically served as small tacos on corn tortillas, topped simply with chopped onions, cilantro, and a piece of grilled pineapple. Outside of central Mexico, Al Pastor may incorporate local ingredients or be adapted to regional tastes—for example, in northern Mexico, it might be served with flour tortillas or accompanied by different salsas.
Carnitas originate from Michoacán, a state known for its rich culinary traditions, and are often served more formally than Al Pastor. In their home region, Carnitas might be part of a larger meal, with different cuts of meat displayed and selected individually, such as cuerito (pork rind) or maciza (lean meat). They are frequently served in banana leaves to enhance aroma and presentation. While tacos are common, Carnitas also appear in tortas, sopes, or as a main dish with rice, beans, and tortillas, reflecting their versatility across regional cuisines.
Is one healthier than the other—Al Pastor or Carnitas?
When comparing the health aspects of Al Pastor and Carnitas, Al Pastor tends to be leaner since it is made from thinly sliced pork that is vertically roasted, allowing excess fat to drip away during cooking. The marinade, while flavorful, typically contains moderate fat and relies more on spices and acidity from vinegar. The addition of pineapple, rich in vitamin C and digestive enzymes, also contributes some nutritional benefits. When served in tacos with fresh toppings like onions and cilantro, Al Pastor offers a relatively balanced option, especially compared to fried or heavily processed meats.
Carnitas, by contrast, are simmered in lard, which significantly increases their fat and calorie content. The slow cooking process infuses the meat with rendered fat, making it extremely rich and flavorful, but also heavier. While small portions can be part of a balanced diet, Carnitas are generally less lean and more indulgent. That said, the presence of connective tissue in some cuts can provide collagen and other nutrients. Overall, Al Pastor is typically the lighter, more moderate choice, whereas Carnitas are a richer, fattier delicacy best enjoyed in moderation.