Gluten-Free Al Pastor Street Tacos

Savor the authentic flavors of Mexico with these Gluten-Free Al Pastor Street Tacos—a vibrant, crowd-pleasing dish perfect for taco night or any festive gathering! Tender, marinated pork shoulder is slow-cooked to perfection in a blend of smoky guajillo and ancho chiles, tangy pineapple juice, orange juice, and aromatic spices like cumin and oregano. The shredded pork is then pan-fried for irresistibly crispy edges before being nestled into warm, gluten-free corn tortillas. Topped with juicy fresh pineapple, diced onions, and fragrant cilantro, these tacos deliver the perfect balance of savory, sweet, and zesty flavors. Served with a squeeze of lime, they're a naturally gluten-free take on a street food classic that will transport your taste buds straight to Mexico!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 4 pieces dried guajillo chiles
• 2 pieces dried ancho chiles
• 4 slices canned pineapple slices
• 1 cup pineapple juice
• 2 tablespoons white vinegar
• 0.5 cup orange juice
• 1 medium white onion
• 3 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons achiote paste
• 2 tablespoons olive oil
• 12 pieces corn tortillas (gluten-free)
• 0.5 cup fresh cilantro
• 2 whole lime wedges

Directions

Step 1

Start by soaking the dried guajillo and ancho chiles in hot water for 15 minutes until they are soft.

Step 2

Drain the chiles and remove the stems and seeds.

Step 3

In a blender, combine the softened chiles, pineapple juice, white vinegar, orange juice, peeled garlic cloves, ground cumin, dried oregano, salt, black pepper, and achiote paste. Blend until smooth.

Step 4

Dice the white onion and set aside half for garnish.

Step 5

Cut the pork shoulder into 1-inch cubes and place them in a large bowl or resealable plastic bag.

Step 6

Pour the blended marinade over the pork and mix in the diced onion, ensuring the pork is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 7

Preheat the oven to 325°F (165°C).

Step 8

Transfer the marinated pork to an oven-safe pot or Dutch oven. Add the olive oil and cover with a lid or aluminum foil.

Step 9

Bake for 3-3.5 hours, until the pork is tender and easy to shred.

Step 10

Remove from the oven and let the pork cool slightly, then shred it using two forks.

Step 11

In a pan over medium-high heat, cook the shredded pork, stirring occasionally, until crispy and browned edges form.

Step 12

Grill or warm the gluten-free corn tortillas in a dry skillet for a few seconds on each side until pliable.

Step 13

Assemble the tacos by placing a portion of the pork onto each corn tortilla.

Step 14

Top with finely chopped fresh pineapple, reserved diced onion, and fresh cilantro.

Step 15

Serve with lime wedges for squeezing over the top before enjoying.

Nutrition Facts

Serving size	(2283.8g)

Amount per serving	% Daily Value*
Calories	4154.2

Total Fat 160.2g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.5mg	0%
Sodium 3181.7mg	0%
Total Carbohydrate 419.1g	0%
Dietary Fiber 57.9g	0%
Total Sugars 65.4g
Protein 249.7g	0%

Vitamin D 0IU	0%
Calcium 887.8mg	0%
Iron 22.8mg	0%
Potassium 6038.2mg	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: 35.0%

Protein: 24.3%

Carbs: 40.7%