Paleo Al Pastor Street Tacos

Savor the bold and smoky flavors of these delectable Paleo Al Pastor Street Tacos—an irresistible twist on a traditional favorite that's both gluten-free and low-carb. Juicy pork shoulder is marinated in a vibrant blend of guajillo and ancho chiles, pineapple juice, and fragrant spices like smoked paprika and cumin, then oven-roasted to perfection alongside caramelized pineapple slices. Each taco is served in crisp lettuce leaves instead of tortillas, staying true to paleo principles while providing a refreshing crunch. Garnished with fresh cilantro, zesty red onion, and a squeeze of lime, these tacos are bursting with tangy, smoky, and sweet notes in every bite. Perfect for a crowd-pleasing dinner or a guilt-free indulgence, this paleo street taco recipe brings authentic al pastor flavors to your table with a healthy, modern twist!

Nutriscore Rating: 74/100

Prep Time:60 mins

Cook Time:60 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 1 cup pineapple juice
• 1 cup apple cider vinegar
• 0.5 cup orange juice
• 4 garlic cloves
• 2 tablespoons smoked paprika
• 1 tablespoon dried oregano
• 1 tablespoon cumin powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 6 pineapple slices
• 2 tablespoons coconut oil
• 12 lettuce leaves
• 1 red onion, thinly sliced
• 0.5 cup cilantro, chopped
• 2 lime, cut into wedges

Directions

Step 1

Start by cutting the pork shoulder into 2-inch cubes and set aside in a large mixing bowl.

Step 2

To make the marinade, remove stems and seeds from the guajillo and ancho chiles. Place them in a bowl and cover with hot water for about 15 minutes until softened.

Step 3

In a blender, combine softened chiles, pineapple juice, apple cider vinegar, orange juice, garlic cloves, smoked paprika, dried oregano, cumin powder, sea salt, and black pepper. Blend until smooth.

Step 4

Pour the marinade over the pork cubes, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, ideally overnight, for deeper flavor.

Step 5

Preheat the oven to 375°F (190°C). Spread the marinated pork cubes in a single layer on a large baking sheet, alternating with pineapple slices.

Step 6

Roast in the oven for about 45-50 minutes, turning halfway through, until the pork is tender and edges are caramelized.

Step 7

In a large skillet, heat coconut oil over medium-high heat. Add cooked pork and pineapple slices, searing for 2-3 minutes to crisp the meat.

Step 8

To assemble the tacos, take a lettuce leaf and fill it with a generous scoop of the pork and pineapple mixture.

Step 9

Top with thinly sliced red onion, chopped cilantro, and a drizzle of lime juice from the lime wedges.

Step 10

Serve immediately while hot and enjoy your Paleo Al Pastor Street Tacos!

Nutrition Facts

Serving size	(2577.9g)

Amount per serving	% Daily Value*
Calories	3055.5

Total Fat 146.3g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 800.5mg	0%
Sodium 5420.5mg	0%
Total Carbohydrate 198.5g	0%
Dietary Fiber 40.9g	0%
Total Sugars 109.8g
Protein 233.8g	0%

Vitamin D 0IU	0%
Calcium 672.7mg	0%
Iron 28.8mg	0%
Potassium 6739.7mg	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: 43.2%

Protein: 30.7%

Carbs: 26.1%