Adobada Vs Al Pastor - What's the difference?

Al pastor and adobada are taco fillings, popular in the United States and Mexico.

Both are made from pork marinated in vinegar, chili, and other spices, and while they share some similarities, they are definitely not the same.

What is the difference between the adobada and the al pastor?  Both the adobada and the al pastor are pork meat marinated with certain spices and ingredients. The difference between the two is marked by the way they are cooked. The al pastor is cooked in a vertical split, or a trompo, and the adobada is simmered on a grill.

If the two confuse you, or if you want to get to know Mexican cuisine a little better, read on to see all the differences between adobada and al pastor.

All about the marinade

The Mexican adobada is a filling traditionally used for tacos. The pork is marinated in a mixture of red chilies, vinegar, oregano, and other spices. Once it has been allowed to marinate, the meat is grilled into flatter pieces.

The marinade that is used is usually very thick and very flavorful and has to be chili based. The meat is cooked wrapped in foil over low heat in the oven, over low heat for tender.

It can also be cooked directly on the grill or in a hot pan. As the pan is very hot, the meat acquires a charred and crispy exterior, while the interior is succulent and juicy.

This makes the most delicious taco filling, as the meat is stuffed into a taco along with chopped onion, cilantro and a little lime juice.

Some people marinate the meat for up to 5 days, ensuring that it takes on as much flavor as possible and is juicy and moist when cooked.

The vinegar also helps break down the meat so it is not tough and soft and tender when cooked and eaten.

What meat is used?

When making the marinade, the most common is to use the pork shoulder. This is because it has a high level of fat, which means that the meat is juicy and flavorful.

However, the meat used also depends on how the adobada is cooked.

For example, if the meat is cooked on the grill, it should be a cut that can be sliced thin. If the meat is to be stewed, it is better to use pieces of pork.

Thicker cuts of pork should be marinated a little longer to ensure they absorb all the flavor and juices well before cooking.

How is the marinade made?

The marinade for the adobada is very specific and has simple ingredients that need to be properly prepared.

Traditionally, you have to roast a mixture of chiles. They can be anchos and guajillos, or whatever you prefer or have available, but mostly red chiles are used.

Once toasted, you have to soak them in hot water until they soften.

The chiles are then blended with vinegar, oregano, and perhaps a few other spices, to create a thick, fine paste. This paste is then rubbed over the meat, covering it completely. It can be left from a few hours to a few days.

Is the marinade very spicy?

The adobada is considered a spicy dish, but this depends on the chiles that are used. You can use milder chiles to make a milder adobado, or you can go big and use very hot chiles for a very spicy dish.

Most commonly, the adobada is made with guajillo chiles, which are not too hot and can be mild.

How do you cook the marinade?

The marinade can be cooked in several ways. Most often the meat is covered with aluminum foil and baked on low heat, or the meat is cut into thin slices and cooked on the grill.

There are many variations of the recipe that are adapted for cooking at home, where the meat can be cooked in a very hot pan. The way to cook the marinade depends on the cut of meat you have.

What is the adobada served with?

The adobada is usually cut into slices or small pieces and served with corn tortillas. Then you can top it with your favorite toppings, like red onion and cilantro, or whatever you prefer for your tacos.

It is also a good idea to serve the marinade with a side of rice and beans if you want a more substantial meal. The meat and marinade lend themselves to many different foods, but most often it is served as a filling for a taco.

All about the al pastor

Al pastor is a very popular meat, and the way it is prepared is very easy to recognize in restaurants or food trucks.

This meat takes advantage of the pineapples that abound in Mexico. It is traditionally cooked on a rotisserie, but it can also be cooked on the stove if you want to make it at home.

The meat is cut into thin pieces and marinated in a sauce made with pineapples and chipotle chiles. These slices of meat are overlapped on a skewer and cooked like this on a grill.

Al pastor originated in Mexico, and the name al pastor translates to pastoral style, as shepherds began preparing their meat this way, marinating strips of pork and cooking them on vertical rotisserie.

You can cook al pastor at home, but it’s a very popular dish in Mexican restaurants and food trucks, often served in a tortilla with some toppings.

It is important that the marinade for the al pastor is done correctly, and that pineapple is used to give it a sweet and spicy flavor.

What meat is used?

Al pastor is almost always made with pork, and the traditional way is to make it only with pork.

The best cut of pork to use is pork shoulder, as it is tender and full of flavor, and can be sliced thin to skewer upright.

However, there are other cuts of meat that you can use to make al pastor, and it depends on what you have available and which cut you prefer. Pork loin and pork tenderloin are other options that you can also use.

You have to be careful when using pork loin or tenderloin, as these two cuts are often leaner than pork shoulder and have a greater chance of drying out when cooked longer.

It is helpful to marinate these cuts longer to ensure they absorb as much moisture as possible.

How is the marinade made?

The secret of the al pastor marinade is that pineapple is included in the mix. Pineapple juice isn’t always used in newer or commercial recipes, but it was a traditional inclusion in the marinade.

Aside from the pineapple, the adobo includes red chili peppers, vinegar, oregano, and other spices, which is similar to the marinade used for adobada.

In addition to using the pineapple juice in the marinade, fresh grilled pineapple can be added to the tacos along with the meat al pastor, adding amazing flavor and dimension to the dish.

The longer you marinate the meat, the more flavor it will absorb and the more tender it will be once cooked.

Is the al pastor very spicy?

The al pastor can be very spicy if enough chipotle peppers are added, but you can turn the heat down if you like.

You can choose to use milder chiles in the marinade, or use just a few instead of the amount called for in the recipe.

The traditional recipe calls for chili peppers to be used, so it can be quite spicy. It also depends on where you buy the al pastor.

Some food trucks may turn the heat down to make it more accessible to more people, or some may turn up the heat to make it a super spicy dish.

Some al pastor marinade recipes even call for chili powder to be added, which can take the heat to the next level!

How do you cook al pastor?

Al pastor is traditionally cooked on a vertical skewer. Thin layers of marinated pork are placed on top of each other on a skewer, which is usually cooked upright.

If you cook al pastor at home, you can skewer it on a skewer, but it may be easier to cook it horizontally on a grill. This way, you’ll still get great results and the meat will still be tender and juicy.

When cooking al pastor, you need to do it at a relatively constant temperature to ensure even the inner layers of the pig are fully cooked , but there should be enough heat for the outer layer to form some grill marks.

When cutting off the outer shell to serve it in a soft shell taco, newly exposed meat can develop these charred marks.

What is the al pastor served with?

The al pastor is traditionally served as a filling for tacos. As the meat cooks on the vertical skewer, it is sliced and placed in a soft shell taco.

What you then put into the al pastor filling is up to you, but it’s usually served with fried or fresh pineapple, pico de gallo, cilantro, and a splash of lime juice.

This gives it incredible depth of flavor and sweet, sour and salty notes in one bite that will keep you coming back for more.

How are the adobada and the al pastor similar?

The preparation and the ingredients used in the adobada and the al pastor are quite similar. Both are made with pork, mainly pork shoulder.

The reason the pork shoulder is a favorite of both is that it has a great marbling of fat that allows it to cook for a long time without the meat becoming dry or rubbery.

Both al pastor and adobada can be made with sirloin or pork loin if pork shoulder is not available, but these are not as fat and can dry out quickly.

Another similarity they share is that of the ingredients used to make the marinades for both.

Red chilies are combined with vinegar, coriander, and other spices to make an adobo paste for both, and then other ingredients are added for either dish.

Both are traditionally served on a corn tortilla, topped with pico de gallo, cilantro, and a squeeze of lime juice.

There are many similarities between the two, but they are different dishes that deserve their own love.

How are the adobada and al pastor different?

There are two main differences between the adobada and the al pastor: the cooking method and the flavor.

Although both use pork and some similar ingredients in the adobo, and although both are usually served in a corn tortilla, they are different and you will be able to taste the difference between them.

The cooking method and flavor of both are different and give each dish the unique properties that make both so beloved throughout Mexico and the United States.

cooking method

The biggest difference between the adobada and the al pastor is how the two are cooked.

The adobada is traditionally cooked over low heat, wrapped in aluminum foil, and left to cook at a low temperature for a longer time . It can also be cooked on the grill or in a hot skillet, or even grilled in larger pieces.

Al pastor is traditionally cooked on a vertical skewer or spit. Thin layers of marinated pork are placed on a skewer, which is then rotated and cooked.

The charred outer part of the meat is cut off and placed on a corn tortilla, so that the meat underneath is cooked and charred.

Taste

Both the adobada and the al pastor are typically made with pork shoulder, and both marinades include chiles, cilantro, and vinegar, but the two have very different flavors.

The al pastor has a very sweet and sour flavor that is easily recognized. This is because the pineapple juice is included in the marinade, as well as fresh pineapples being roasted and added to the taco.

The adobada, on the other hand, has a spicier flavor due to the range of chilies that are used. This level of spiciness can be adjusted to your liking, but the adobada is usually spicier than the al pastor.

Related questions

Now that we’ve reviewed the differences between al pastor and adobada, let’s look at some related questions!

Is al pastor always made with pork?

The al pastor is traditionally made with pork. There may be other variants, but the true al pastor is made with pork shoulder, or else with pork loin or tenderloin.

Are the adobada and al pastor healthy?

Both the adobada and the al pastor are considered healthy meals , as long as they are enjoyed in corn tortillas and topped with healthy toppings. They do not contain much sugar or other added ingredients.