A taco with two homelands
Al pastor — literally "shepherd style" — was born in Mexico City when Lebanese immigrants brought the vertical spit-roasted lamb (shawarma) of the Levant to Puebla and the capital in the early 20th century. Mexican cooks swapped lamb for pork, layered the meat onto a vertical trompo, and seasoned it with the chiles, spices, and fruit of their own pantry. The result is one of the most beloved tacos in the world — and one of the most demanding to do well.
At Crown, al pastor isn't a shortcut. It's a process.
How we build the flavor
Our marinade leans on the classics:
- Guajillo and ancho chiles for body, color, and a gentle, raisiny heat.
- Achiote (annatto) for that signature brick-red hue and earthy, peppery backbone.
- Cumin, clove, oregano, garlic for depth.
- Pineapple, vinegar, citrus to tenderize and brighten.
The pork is sliced thin, layered, and marinated long enough for the chiles to penetrate — not just coat — the meat. That slow soak is what separates a real al pastor from a "pastor-flavored" pork.
Why the edges matter
The magic of al pastor lives at the edge — the crisp, lacquered crust where marinade meets heat. When the meat is shaved off, you want a contrast in every bite: tender inside, caramelized outside, with that faint sweetness from pineapple cutting through the chile.
A bite that's all uniform texture? That's pulled pork with chile on it. It's not al pastor.
How to eat it at Crown
Keep it simple and let the meat speak:
- A handmade corn tortilla (warm, never microwaved).
- A small slice of grilled pineapple.
- White onion and cilantro, finely chopped.
- A squeeze of lime.
- Your salsa of choice — we recommend something with smoke or acidity, not just heat.
That's the whole taco. No cheese. No lettuce. No sour cream. Anything more is a different dish.
Pastor for your event
Al pastor is one of our most requested proteins for catering — the color alone makes a taco bar look alive. For events, we prep, marinate, and finish on-site so the edges stay crisp from the first guest to the last.
Taste it first at the counter in Hurst — then book the taco bar for your next gathering.