Low Sodium Al Pastor Street Tacos

Experience the vibrant flavors of Mexico with these Low Sodium Al Pastor Street Tacos, a healthier twist on the classic street food favorite. Tender pork shoulder is marinated in a luscious blend of guajillo chilies, pineapple, and achiote paste, creating a smoky, tangy, and slightly sweet flavor profile—all without the excess salt. Slow-roasted to perfection, the pork is then nestled in warm corn tortillas and topped with fresh red onion, cilantro, and a zesty squeeze of lime for a bright finish. Ideal for those watching their sodium intake, this recipe delivers bold, authentic taste in just a few easy steps. Perfect for taco night or entertaining, these tacos are a must-try for any food lover seeking a guilt-free indulgence.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 1 cup, diced pineapple
• 4 cloves, minced garlic
• 1 cup white vinegar
• 4 whole, seeded and stemmed guajillo chilies
• 2 tablespoons achiote paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 2 tablespoons canola oil
• 12 small corn tortillas
• 1 medium, finely chopped red onion
• 0.5 cup, chopped fresh cilantro
• 2 whole, cut into wedges lime

Directions

Step 1

Cut the pork shoulder into thin, manageable slices, about 1/4 inch thick, and set aside.

Step 2

In a small saucepan, bring 2 cups of water to boil and remove from heat.

Step 3

Add the guajillo chilies to the hot water, submerge completely, and let them soak for about 15 minutes until softened.

Step 4

In a blender, combine softened chilies, 1 cup of diced pineapple, minced garlic, white vinegar, achiote paste, ground cumin, dried oregano, and black pepper. Blend until smooth to form a marinade.

Step 5

Place the sliced pork in a large bowl or a resealable plastic bag and pour the marinade over the pork slices. Ensure the pork is completely coated and refrigerate for at least 1 hour, ideally overnight.

Step 6

Preheat your oven to 350°F (175°C).

Step 7

In a large oven-safe skillet, heat the canola oil over medium-high heat. Sear the marinated pork slices in batches, cooking each side for about 2-3 minutes until browned.

Step 8

Once all pork is seared, transfer the skillet to the preheated oven. Roast the pork for 1 hour, or until it is tender and cooked through.

Step 9

Remove the pork from the oven and let it rest for 5-10 minutes before slicing into small strips suitable for tacos.

Step 10

Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until soft.

Step 11

To assemble the tacos, place a portion of pork on each tortilla, top with chopped red onion and cilantro.

Step 12

Serve with lime wedges for squeezing over the tacos before eating.

Nutrition Facts

Serving size	(2056.4g)

Amount per serving	% Daily Value*
Calories	3353.1

Total Fat 150.9g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 7.3g
Cholesterol 800.5mg	0%
Sodium 764.1mg	0%
Total Carbohydrate 235.8g	0%
Dietary Fiber 43.5g	0%
Total Sugars 30.4g
Protein 244.2g	0%

Vitamin D 0IU	0%
Calcium 621.2mg	0%
Iron 19.7mg	0%
Potassium 5391.3mg	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: 41.4%

Protein: 29.8%

Carbs: 28.8%