Low Sodium Al Pastor Tacos

Discover a fresh twist on a beloved classic with these Low Sodium Al Pastor Tacos, a healthier take on the iconic Mexican street food. Crafted with tender, marinated slices of boneless pork shoulder, this recipe skips the added salt, instead packing every bite with bold, smoky flavors from guajillo and ancho chiles, fresh pineapple, and a fragrant blend of spices like cumin, paprika, and oregano. The slow-roasting or grilling process ensures the pork remains juicy and flavorful, while the finishing touch of warm corn tortillas, sweet pineapple chunks, vibrant cilantro, and zesty lime juice offers a balanced, mouthwatering experience. Perfect for those looking for a low sodium meal without compromising on taste, this dish is a standout choice for taco night or any festive dinner gathering!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 3 units Guajillo chiles, dried
• 2 units Ancho chiles, dried
• 2 cups Pineapple, fresh and diced
• 1 unit White onion, medium, chopped
• 3 units Garlic cloves, minced
• 1 cup Orange juice, fresh
• 1 tablespoon White vinegar
• 1 tablespoon Paprika
• 1 teaspoon Cumin powder
• 1 teaspoon Oregano, dried
• 0.5 teaspoon Black pepper, ground
• 12 units Corn tortillas
• 0.5 cup Cilantro, fresh, chopped
• 2 units Lime wedges

Directions

Step 1

Begin by soaking the guajillo and ancho chiles in a bowl of hot water for about 15 minutes until they are softened.

Step 2

Once the chiles are soft, remove the stems and seeds. Add the chiles to a blender.

Step 3

To the blender, add pineapple (1 cup only, reserve the rest for toppings), white onion, garlic cloves, orange juice, white vinegar, paprika, cumin powder, oregano, and black pepper. Blend until smooth to form a marinade.

Step 4

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

Step 5

Place the pork slices into a large bowl or a zip-top bag and pour the marinade over the top. Ensure that each slice is covered with the marinade.

Step 6

Marinate the pork in the refrigerator for at least 2 hours, or overnight for best results.

Step 7

Preheat oven to 350°F (175°C) or prepare a grill for indirect cooking.

Step 8

Remove the pork from the marinade and shake off any excess. Reserve the remaining marinade.

Step 9

If using an oven, line a baking pan with foil and place the pork slices in a single layer. Roast for 45 minutes, basting occasionally with the reserved marinade.

Step 10

For grilling, place the pork slices on the grill away from direct flames. Grill for 45 minutes, turning occasionally, until fully cooked.

Step 11

After cooking, let the meat rest for a few minutes, then chop it into small, bite-sized pieces.

Step 12

Warm the corn tortillas on a skillet or over a grill for about 1 minute on each side.

Step 13

Assemble the tacos by placing the chopped pork onto the warm tortillas and topping with reserved diced pineapple, fresh cilantro, and a squeeze of lime.

Step 14

Serve immediately with additional lime wedges on the side.

Nutrition Facts

Serving size	(1895.3g)

Amount per serving	% Daily Value*
Calories	2915.0

Total Fat 188.4g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat g
Cholesterol 725.7mg	0%
Sodium 693.8mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 24.8g	0%
Total Sugars 75.2g
Protein 177.6g	0%

Vitamin D 0IU	0%
Calcium 339.7mg	0%
Iron 18.4mg	0%
Potassium 4703.8mg	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: 56.4%

Protein: 23.6%

Carbs: 20.0%