What is the name of the Mexican dish of spit-roasted pork with pineapple?

The Mexican dish of spit-roasted pork with pineapple is tacos al pastor. Thin slices of marinated pork are stacked on a vertical rotisserie called a trompo, where the outer layers brown before being shaved directly into tortillas.

The pork is commonly seasoned with dried chiles, spices, vinegar, and achiote paste. Pineapple is placed on or near the top of the trompo and is often sliced onto the finished tacos along with onion, cilantro, lime, and salsa. Recipes vary by region and taquería, but the combination of smoky, chile-rich pork and sweet-tart pineapple is characteristic.

Al pastor developed in central Mexico, especially around Puebla and Mexico City, through the adaptation of vertical spit-roasting techniques associated with Lebanese immigrants. The method resembles shawarma and ultimately connects to the wider doner-kebab tradition. During the twentieth century, cooks replaced lamb with pork, introduced Mexican adobo flavors, and served the meat in corn tortillas.

The dish may also be called tacos de trompo or tacos de adobada in parts of Mexico. It is distinct from carnitas, which are usually pork pieces slowly cooked in fat, and from cochinita pibil, a Yucatecan preparation traditionally made with achiote-marinated pork cooked underground or in an earth oven.