Low Carb Al Pastor Taco

Satisfy your taco cravings without the carbs with this irresistibly flavorful Low Carb Al Pastor Taco recipe! Tender slices of marinated pork shoulder are infused with a smoky, tangy blend of guajillo and ancho chiles, pineapple juice, and aromatic spices, then grilled to perfection for a slight char. Served in crisp romaine lettuce leaves instead of tortillas, these tacos are a refreshing, keto-friendly twist on the classic. Fresh toppings like caramelized grilled pineapple, creamy avocado, zesty lime, and a sprinkle of cilantro enhance the vibrant flavors in every bite. Ready in just over an hour, this easy yet impressive dish is perfect for weeknight dinners or entertaining guests. Bring bold, authentic Mexican flavors to your table while staying low-carb and gluten-free!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 pound pork shoulder
• 3 units dried guajillo chiles
• 2 units dried ancho chiles
• 0.5 cup pineapple juice
• 0.25 cup apple cider vinegar
• 0.25 cup orange juice
• 3 units garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 rings pineapple rings
• 1 unit avocado
• 1 unit lime
• 8 units romaine lettuce leaves
• 0.25 cup fresh cilantro
• 0.5 unit white onion
• 2 tablespoons olive oil

Directions

Step 1

Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes, stirring frequently to prevent burning.

Step 2

Remove the chiles from heat and soak them in hot water for 10 minutes to soften.

Step 3

Drain the chiles and remove the stems and seeds. Place them in a blender.

Step 4

Add pineapple juice, apple cider vinegar, orange juice, garlic cloves, oregano, cumin, salt, and black pepper to the blender. Blend until smooth to create the marinade.

Step 5

Cut the pork shoulder into thin slices, about 1/4 inch thick.

Step 6

Pour the marinade over the pork slices in a bowl or resealable plastic bag. Ensure all pieces are coated. Marinate for at least 30 minutes, or overnight for best results.

Step 7

Preheat the grill or a large skillet over medium-high heat. Add olive oil to the skillet if using.

Step 8

Grill pineapple rings for 2-3 minutes per side until charred and caramelized. Set aside.

Step 9

Remove pork from the marinade and grill or cook in the skillet for about 4-5 minutes per side, until fully cooked and slightly charred.

Step 10

Dice the grilled pineapple rings and avocado.

Step 11

Serve by placing grilled pork slices in romaine lettuce leaves, topped with grilled pineapple, diced avocado, chopped onion, and fresh cilantro.

Step 12

Squeeze lime juice over the top before serving.

Nutrition Facts

Serving size	(1583.3g)

Amount per serving	% Daily Value*
Calories	2015.5

Total Fat 109.6g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 5.4g
Cholesterol 400.2mg	0%
Sodium 2752.0mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 35.5g	0%
Total Sugars 71.2g
Protein 121.9g	0%

Vitamin D 0IU	0%
Calcium 358.0mg	0%
Iron 13.8mg	0%
Potassium 4484.4mg	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: 48.2%

Protein: 23.8%

Carbs: 27.9%