Dairy-Free Al Pastor Taco

Experience the vibrant flavors of Mexico with this Dairy-Free Al Pastor Taco recipe—a perfectly balanced combination of tender, marinated pork, charred caramelized pineapple, and zesty citrus notes. This crowd-pleaser starts with pork shoulder infused in a bold achiote-based marinade made with pineapple juice, orange juice, and a medley of spices like smoked paprika and chili powder, resulting in mouthwatering layers of smoky, tangy, and slightly sweet goodness. Grilled to perfection and served in warm corn tortillas, these tacos are topped with fresh cilantro, thinly sliced red onion, and a squeeze of lime for a refreshing finish. Completely dairy-free and irresistibly flavorful, these tacos make an excellent centerpiece for taco night, backyard barbecues, or casual gatherings.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder
• 1 cup Pineapple juice
• 0.25 cup White vinegar
• 0.25 cup Orange juice
• 3 tablespoons Achiote paste
• 4 large, minced Garlic cloves
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 12 Corn tortillas
• 1 small Pineapple, sliced
• 0.5 Red onion, thinly sliced
• 0.5 cup Fresh cilantro, chopped
• 2 Lime, cut into wedges

Directions

Step 1

Cut the pork shoulder into thick slices, approximately 1/2 inch thick.

Step 2

In a large mixing bowl, combine the pineapple juice, white vinegar, orange juice, achiote paste, minced garlic, oregano, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to form the marinade.

Step 3

Add the pork slices to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Preheat your grill to medium-high heat. Lightly oil the grates with a bit of olive oil to prevent sticking.

Step 5

Grill the marinated pork slices for about 6-8 minutes on each side, or until fully cooked and slightly charred. Once cooked, remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.

Step 6

While the pork is resting, grill the pineapple slices until they are caramelized and have grill marks, about 3 minutes on each side.

Step 7

Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

Step 8

To assemble the tacos, place some pork and a few pieces of grilled pineapple onto each tortilla. Top with red onion slices and fresh cilantro.

Step 9

Serve the tacos with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2347.1g)

Amount per serving	% Daily Value*
Calories	3885.0

Total Fat 155.5g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.5mg	0%
Sodium 3205.5mg	0%
Total Carbohydrate 354.9g	0%
Dietary Fiber 51.1g	0%
Total Sugars 57.8g
Protein 256.5g	0%

Vitamin D 0IU	0%
Calcium 753.4mg	0%
Iron 23.4mg	0%
Potassium 5203.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 26.7%

Carbs: 36.9%