Copycat McCormick Al Pastor Seasoning Mix (Homemade Al Pastor Seasoning)

Make McCormick’s Al Pastor Seasoning Mix at home in 5 minutes with 10 pantry spices. This copycat blend nails the smoky, tangy, slightly sweet flavor of the packet — and one batch seasons a full pound of pork or chicken for taqueria-style tacos al pastor.

If you’ve ever flipped over a McCormick Al Pastor packet and read the label, you already know the secret: it’s spices — ancho chili pepper, smoked paprika, annatto, cumin, and oregano — plus onion, garlic, salt, sugar, and a hit of pineapple tang. In other words, things you almost certainly already own, or can grab in one pass down the spice aisle.

And here’s the thing about this particular packet: it’s good, but it’s also one of the hardest McCormick blends to actually find in stock. Al pastor has exploded in popularity, and the little 0.75 oz packet sells out constantly. Once you have this recipe, you’ll never stand in the taco aisle empty-handed again. Whisk it up in five minutes, and taco night is back on.

This is the newest addition to my copycat spice jar shelf, right next to my McCormick taco seasoning copycat and my homemade fajita seasoning — and honestly, it might be the most exciting one of the bunch.

What Is Al Pastor?

Al pastor is one of Mexico’s most iconic street foods: thin slices of pork marinated in dried chiles, spices, and pineapple, stacked on a vertical spit called a trompo, and slowly roasted until the edges char and crisp. Taqueros shave the meat straight off the spit into warm tortillas, usually with a sliver of caramelized pineapple riding on top.

The flavor is the whole point — smoky and earthy from the dried chiles, a little tangy and a little sweet from the pineapple, with warm cumin and oregano underneath. That’s exactly the profile this blend recreates, minus the spinning spit.

Why This Recipe Works

• It matches the packet. Every flavor note on the McCormick label is accounted for: ancho for smoky-sweet chile depth, smoked paprika for that spit-roasted note, annatto for the signature red-orange color, and a touch of tang standing in for the pineapple juice solids.
• 5 minutes, one bowl, one whisk. The hardest step is finding your measuring spoons.
• You control everything. Less salt, more heat, no sugar — the blend bends to you. Store packets can’t do that.
• Pennies per batch. One packet costs more than a whole jar’s worth of homemade once you own the spices.
• Always in stock. Your spice cabinet doesn’t sell out.
• Naturally gluten-free and dairy-free. No fillers, no anti-caking agents, no “natural flavor” mystery — just spices.

Ingredients You’ll Need

Here’s everything in the blend and why it earns its spot:

• Ancho chile powder: The backbone. Ancho is a dried poblano: mild, smoky, almost raisiny. Make sure you’re buying pure ground ancho, not generic “chili powder,” which is already a salted blend.
• Smoked paprika: Doubles down on the smoke and mimics that spit-roasted char.
• Ground annatto/achiote: The secret to al pastor’s famous red-orange color and a subtle earthy, peppery note. Look for it in the Hispanic foods aisle, often labeled achiote. Can’t find it? Add extra smoked paprika.
• Ground cumin: Warm, earthy, unmistakably taco.
• Dried Mexican oregano: Brighter and more citrusy than Mediterranean oregano, though either works.
• Onion powder and garlic powder: The savory base every great blend is built on.
• Fine sea salt: Fine grain distributes evenly through the mix.
• Granulated sugar: Echoes the pineapple sweetness in traditional al pastor and balances the chile.
• Citric acid: The sneaky ingredient that makes the packet taste “tangy.” Find it in the canning aisle (sometimes labeled sour salt). True Lime powder works too, or just finish the cooked meat with a big squeeze of fresh lime.

How to Make Al Pastor Seasoning

Step 1: Measure. Add every ingredient to a small bowl or straight into a spice jar.

Step 2: Whisk. Stir or shake for about 30 seconds until the color is a uniform brick red with no streaks.

Step 3: Use or store. One batch — about 2½ tablespoons — seasons 1 pound of meat, exactly like one 0.75 oz packet.

That’s genuinely the whole recipe. The printable recipe card with exact amounts is at the bottom of the post.

How to Use It (The 20-Minute Taco Night)

Skillet method (just like the packet): Cut 1 pound of pork tenderloin into thin ¼-inch strips, toss with 1 tablespoon oil and the full batch of seasoning, and sear in a hot skillet 5–7 minutes until cooked through (145°F). Pile into warm tortillas with diced pineapple, cilantro, and onion.

Air fryer method (my favorite): Same seasoned pork strips, air fried at 400°F for 8–10 minutes, shaking halfway. The air fryer chars the edges the way a trompo does — scatter diced pineapple right in the basket and it caramelizes alongside the pork. If you’re comfortable cooking pork tenderloin in the air fryer, this is the same idea in strip form, just faster.

Chicken al pastor: Swap in boneless, skinless chicken thigh strips and cook to 165°F. If your family splits between chicken and pork on taco night, keep a jar of this next to my chicken taco seasoning and you’re covered either way.

Pro tip for the most authentic flavor: toss the meat with 1 tablespoon of pineapple juice along with the seasoning. That’s the fresh version of the pineapple juice solids McCormick puts in the packet, and it makes a real difference.

Beyond Tacos

This blend is far too good to save for tortillas alone:

• Carnitas-style pork shoulder: Rub a batch onto pork shoulder chunks before cooking for an al pastor twist on my air fryer pork carnitas.
• As a marinade: Whisk the blend with oil and a splash of pineapple or orange juice and let the meat sit 20–30 minutes — the same trick behind the best blends in my pork marinade roundup.
• Ground meat: Use it in place of taco seasoning when you’re making air fryer taco meat for a smokier, tangier take on taco night.
• Snacks and sides: Dust it over air fryer tortilla chips, roasted potatoes, grilled corn, or shrimp.
• Sauce it up: Al pastor pork with a drizzle of my copycat Taco Bell Baja sauce is an unreasonably good combination.

Al Pastor Seasoning vs. Taco Seasoning

They’re cousins, not twins. Taco seasoning — like my Old El Paso copycat — is built on generic chili powder and often includes a starch to thicken the pan sauce. Al pastor seasoning is smokier (ancho + smoked paprika), tangier (citric acid), and slightly sweet (sugar standing in for pineapple), with annatto for color. You can swap one for the other in a pinch, but al pastor blend on pork strips with pineapple is a completely different dinner than ground-beef tacos — in the best way.

Big Batch for the Jar

The real magic of homemade blends is never measuring twice. Multiply everything by 4 and it fills a half-pint jar:

8 tsp ancho chile powder, 4 tsp smoked paprika, 3 tsp annatto, 3 tsp cumin, 2 tsp Mexican oregano, 4 tsp onion powder, 3 tsp garlic powder, 4 tsp salt, 4 tsp sugar, 1 tsp citric acid.

Shake the sealed jar for 30 seconds until uniform, then label it “2½ tbsp = 1 lb meat” so future-you never has to look it up.

Storage

Keep the blend in an airtight jar in a cool, dark cabinet — not above the stove, where heat fades spices fast. It stays at peak flavor for about 6 months and is safe well beyond that; ground spices don’t spoil, they just go quiet. Open the jar and take a sniff — if the ancho and cumin don’t jump out at you, it’s time for a fresh batch. Always use a dry spoon to keep moisture out.

Frequently Asked Questions

What can I substitute for annatto (achiote)? Extra smoked paprika, measure for measure. You’ll lose a bit of the classic red-orange color but keep most of the flavor.

Can I use regular chili powder instead of ancho? In a pinch — but American “chili powder” is already a blend containing salt and cumin, so cut the added salt and cumin roughly in half. Pure ancho gives the truest al pastor flavor.

Is al pastor seasoning spicy? No — it’s mild and smoky as written. Ancho brings flavor, not fire. For heat, add ¼–½ teaspoon cayenne or chipotle powder per batch.

What is citric acid and where do I buy it? A natural fruit acid that gives the packet its tangy edge. Look in the canning or baking aisle, sometimes labeled “sour salt.” True Lime powder or a squeeze of fresh lime over the cooked meat both work as substitutes.

How much equals one McCormick packet? One batch — about 2½ tablespoons — equals one 0.75 oz packet and seasons 1 pound of meat.

Can I make it salt-free or low-sodium? Yes. Cut the salt to ½ teaspoon (or omit it entirely) and bump the onion and garlic powder up slightly so it still tastes seasoned. Salt the meat separately to taste.

Is this gluten-free? As written, yes — it’s naturally gluten-free, dairy-free, keto, paleo, and Whole30-friendly (omit the sugar for Whole30 and finish with lime instead of citric acid if you prefer).

What’s the best meat for al pastor at home? Thin-sliced pork tenderloin is the fastest and most tender. Thin-sliced pork shoulder is richer and closer to traditional trompo meat but takes a couple extra minutes. Boneless chicken thighs are the best poultry option.

Share Your Creations!

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More Copycat McCormick Seasonings

Once you’ve made one DIY blend, it’s hard to go back to packets. Here are more McCormick copycats worth keeping in a jar:

1. McCormick Taco Seasoning Copycat — tastes identical to the packet, in 5 minutes
2. Homemade Fajita Seasoning (McCormick Copycat) — for sizzling chicken or steak fajitas
3. Homemade Chili Seasoning Mix (McCormick Copycat) — for your next pot of chili
4. White Chicken Chili Seasoning Mix (McCormick Copycat) — the creamy, cozy cousin
5. Homemade Sloppy Joe Seasoning (McCormick Copycat) — weeknight dinner in a jar
6. Copycat McCormick Lemon Pepper Seasoning — bright and zesty, no dyes
7. Copycat McCormick’s Smash Seasoning — built for smash burgers and fries
8. Copycat McCormick Mesquite Grill Seasoning — smoky Grill Mates flavor at home
9. Copycat McCormick Smokehouse Maple Seasoning — sweet-smoky rub for pork and salmon
10. Copycat McCormick Rotisserie Chicken Seasoning — that signature savory rotisserie flavor