Traditional al pastor is pork, slow-roasted on a vertical spit, and kissed by pineapple and smoky chilies. It’s a marvel of flavor, born from Lebanese immigrants merging shawarma with Mexican ingredients. So when you see “chicken al pastor” on a menu, your brain does a double-take—pork? chicken? both? It’s a totally justified confusion, and honestly, it’s part of the charm.
But here’s the thing: al pastor is a technique, not a species. The magic is in the marinade—achiote, guajillo chili, vinegar, garlic, and pineapple. You can slap that marinade on anything: chicken, tofu, cauliflower, even mushrooms. The pork is just the original guest, not the whole party.
