Paleo Authentic Al Pastor Pork

Transport your taste buds straight to Mexico with this irresistible Paleo Authentic Al Pastor Pork recipe! Featuring tender pork shoulder marinated in a smoky, vibrant chili paste made from dried guajillo and ancho chilies, fresh pineapple juice, and fragrant spices like oregano and cumin, this dish is as rich in flavor as it is in tradition. Slowly cooked to perfection in a Dutch oven, the pork becomes melt-in-your-mouth tender, while chunks of pineapple add a natural sweetness that balances the earthy heat of the chilies. This paleo-friendly version swaps out processed ingredients for clean, wholesome flavors, making it a healthier take on the classic street food. Serve your Al Pastor pork topped with fresh cilantro and a squeeze of lime for a show-stopping dish that’s perfect for family dinners or meal prep.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder
• 4 pieces Dried guajillo chilies
• 2 pieces Dried ancho chilies
• 1 cup Pineapple, freshly chopped
• 1 cup Fresh pineapple juice
• 0.25 cup Apple cider vinegar
• 4 pieces Garlic cloves, peeled
• 1 medium Onion, roughly chopped
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1.5 teaspoons Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Coconut oil

Directions

Step 1

Remove the seeds and stems from the guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.

Step 2

Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.

Step 3

While the chilies are soaking, cut the pork shoulder into 1-inch cubes and set aside.

Step 4

Drain the chilies and place them in a blender. Add the pineapple juice, apple cider vinegar, garlic cloves, chopped onion, oregano, cumin, sea salt, and black pepper. Blend until the mixture becomes a smooth paste.

Step 5

In a large mixing bowl, combine the pork cubes with the chili paste. Ensure the pork is thoroughly coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.

Step 6

Preheat your oven to 300°F (150°C).

Step 7

In a large oven-safe Dutch oven or heavy pot, heat the coconut oil over medium-high heat.

Step 8

Add the marinated pork pieces and sear them on all sides until browned.

Step 9

Add the chopped pineapple to the pot, stir to combine, then cover the pot with a lid.

Step 10

Transfer the pot to the preheated oven. Bake for approximately 2.5 to 3 hours until the pork is tender and easily shredded with a fork.

Step 11

Once cooked, remove the pot from the oven and let it rest for about 10 minutes.

Step 12

Serve the Al Pastor pork with the cooked pineapple, and top with fresh cilantro and lime wedges if desired.

Nutrition Facts

Serving size	(1078.4g)

Amount per serving	% Daily Value*
Calories	2383.4

Total Fat 140.6g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 800.5mg	0%
Sodium 4184.0mg	0%
Total Carbohydrate 39.2g	0%
Dietary Fiber 17.5g	0%
Total Sugars 3.3g
Protein 222.1g	0%

Vitamin D 0IU	0%
Calcium 309.7mg	0%
Iron 15.1mg	0%
Potassium 4564.0mg	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: 54.8%

Protein: 38.4%

Carbs: 6.8%