Pastor meat is not a separate type of meat. It simply refers to a traditional Mexican way of seasoning and cooking meat, most commonly used for al pastor. In this method, pork is the most common choice, and it is marinated with chilies, spices, vinegar, and achiote before being stacked and slowly roasted on a vertical spit. So when you see “pastor meat” on a menu, it is describing how the meat is prepared, not what animal it comes from.
This article takes a closer look at al pastor, focusing on the type of meat used, its origins, and the reasons behind its distinct appearance and flavor.
What Does “Al Pastor” Mean?
The word “pastor” comes from Spanish, where it means “shepherd.” In Mexican food history, the term became linked with a cooking tradition influenced by Middle Eastern immigrants who settled in Mexico in the early 20th century. When combined with the Spanish phrase “al,” which means “in the style of,” the term al pastor literally translates to “shepherd style.” In food usage, this does not refer to the animal itself but to a method of preparation associated with this tradition.
This preparation later became closely associated with central Mexico, especially Mexico City, where al pastor developed into a well-known street food. Today, pastor meat is strongly identified with Mexican cuisine, even though its roots reflect a mix of cultural influences.
The Meat Traditionally Used for Pastor
Traditionally, al pastor is made using pork. Pork shoulder or pork loin is the most common choice because it absorbs marinade well and becomes tender when slow cooked. In classic Mexican al pastor, pork is considered the authentic and original meat.
Outside Mexico, different interpretations of al pastor can be found. In some regions, it may be prepared using chicken, beef, or other meats, depending on local preferences or dietary restrictions. Even when different meats are used, the preparation style remains similar, which is why these versions are still referred to as pastor meat.
In short, pork is the traditional meat used for pastor, but modern versions may use other meats while keeping the same seasoning and cooking method which is common when meat is treated as more than a single food.
The Red Color of Al Pastor
The red color of the pastor does not come from the meat itself. It comes from the marinade. The key ingredients behind the color are dried red chilies and achiote paste. These ingredients stain the meat deeply, giving it the rich red or orange-red appearance that pastor meat is known for.
Because of this, some people may think pastor meat is a special type of red meat or heavily processed. The color, however, comes entirely from the spices used in the marinade.
Traditional Cooking Method
Al Pastor is traditionally cooked on a vertical rotisserie called a trompo. Thin slices of marinated meat are stacked on a spit, slowly roasted, and shaved off as the outer layers cook. This method was inspired by Middle Eastern shawarma cooking techniques and was introduced to Mexico by Lebanese immigrants.
In home kitchens or smaller restaurants, pastor meat may also be grilled, pan-seared, or oven-roasted using the same marinade. Even without a vertical split, the overall flavor remains similar.
Meat and Nutrition
The nutritional value of pastor meat depends on the type of meat used and how it is prepared. When made with lean cuts of pork, it can provide protein along with nutrients such as iron and B vitamins. However, it may also contain higher levels of fat or sodium, largely due to the marinade and cooking method.
Chicken or turkey pastor is usually leaner and lower in fat, which makes it a lighter option. Beef pastor offers protein and iron, though the fat content can vary depending on the cut used.
As with many meat-based dishes, pastor meat fits best as part of an overall meal when paired with simple sides, such as vegetables or corn tortillas, rather than heavy toppings.
Al Pastor and Other Mexican Meat Styles
Pastor meat is often compared with other Mexican meat preparations such as carnitas or barbacoa. The differences mainly come down to seasoning and cooking method.
Carnitas are typically made from pork cooked slowly in its own fat, with relatively simple seasoning.
Barbacoa, on the other hand, is traditionally slow cooked meat, often goat or beef, prepared by steaming or pit cooking over long hours.
Pastor meat stands apart for its bold marinade and distinctive vertical roasting style.
Another Mexican meat style that often raises similar questions is birria, which uses a different preparation method but is just as closely tied to the meat itself. You can read our detailed explanation in this article on birria meat.
Each method can create a very different flavor and texture, even when the same type of meat is used.
Spice Level and Flavor
Pastor meat is known for its flavor, but it is not always spicy. The chilies used in the marinade are often mild and selected more for color and depth than for heat. Some versions have a gentle warmth, while others remain very mild.
The level of spice can vary depending on the recipe and the region. Restaurants often adjust the heat to match local preferences.
The Popularity of Al Pastor
Al pastor has gained popularity around the world through a mix of social media exposure, street food culture, and the growing visibility of Mexican cuisine. Its bold color, rich aroma, and visual appeal help it stand out, especially when served in tacos.
Because the preparation style can be adapted to different meats, it fits easily into many cuisines while still retaining its Mexican identity.
Final Thoughts
Pastor is not a separate animal or a mysterious type of meat. It refers to a traditional Mexican way of seasoning and cooking meat, most commonly pork. The name points to the preparation style rather than the meat itself.
When al pastor appears on a menu, it usually describes marinated meat cooked in the al pastor style. Understanding this makes it easier to know what to expect in terms of flavor and overall character.
Seen in a broader food context, pastor meat shows how preparation alone can transform taste and appearance without changing the core ingredient.
Learn more about al pastor on Wikipedia.
FAQ
Is pastor meat pork or beef?
Traditionally, pastor meat is made with pork, though some modern versions may use beef or other meats.
What animal does pastor meat come from?
Pastor meat does not refer to an animal. It describes a preparation style, traditionally using pork.
Is pastor meat healthy?
Pastor meat can be part of a balanced diet, depending on the meat used and how it is prepared.
Why is pastor meat red?
The red color comes from the marinade, mainly dried red chilies and achiote paste.
Is pastor meat spicy?
Pastor meat is flavorful but not always spicy, and the heat level varies by recipe.
