Paleo Taco Al Pastor
Experience the bold, smoky flavors of Mexico with this Paleo Taco Al Pastor recipe, a wholesome twist on a beloved classic! Tender slices of marinated pork shoulder are infused with a vibrant chili-pineapple sauce made from guajillo and ancho chilies, fresh pineapple, and warming spices like cumin and cinnamon. Grilled to perfection alongside caramelized pineapple slices, this dish is then served in crisp butter lettuce leaves for a grain-free, paleo-friendly alternative to traditional tortillas. Topped with fresh cilantro, optional white onion, and a squeeze of zesty lime, these tacos offer a mouthwatering balance of sweet, savory, and tangy flavors. Perfect for family dinners or entertaining, this healthy yet indulgent recipe is sure to impress while staying true to your paleo lifestyle!
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Ingredients
- 2 pounds boneless pork shoulder
- 4 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1 cup pineapple chunks (fresh)
- 4 slices pineapple slices (for grilling)
- 3 tablespoons apple cider vinegar
- 1 cup orange juice
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 leaves butter lettuce leaves (for serving)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (for serving)
- 0.5 cup white onion, finely chopped (optional topping)
Directions
Step 1
Start by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chilies, then place them in a small pot with enough water to cover. Simmer for 10 minutes, or until soft.
Step 2
Drain the softened chilies and transfer them to a blender. Add the pineapple chunks, apple cider vinegar, orange juice, minced garlic, ground cumin, ground cinnamon, dried oregano, smoked paprika, sea salt, and black pepper. Blend until smooth.
Step 3
Cut the pork shoulder into 1/4-inch thick slices. Place the sliced pork in a large bowl or zip-top bag and pour the chili-pineapple marinade over it. Mix well to ensure all the pork is coated. Cover and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to develop.
Step 4
Preheat your grill or grill pan to medium-high heat. Brush the grill grates lightly with olive oil to prevent sticking.
Step 5
Grill the pork slices in batches for about 3-4 minutes per side, or until fully cooked and slightly charred. Remove from heat and set aside.
Step 6
On the same grill, cook the pineapple slices for about 2 minutes per side, or until caramelized and lightly charred. Chop the grilled pineapple into small chunks.
Step 7
To assemble the Paleo tacos, place a few pieces of grilled pork into a butter lettuce leaf. Top with the chopped grilled pineapple, fresh cilantro, and, if desired, finely chopped white onion.
Step 8
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy immediately!
Nutrition Facts
| Serving size | (2447.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3295.4 |
| Total Fat 219.3g | 0% |
| Saturated Fat 69.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 725.7mg | 0% |
| Sodium 5410.6mg | 0% |
| Total Carbohydrate 173.8g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 96.5g | |
| Protein 185.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 512.9mg | 0% |
| Iron 25.4mg | 0% |
| Potassium 6274.6mg | 0% |
Source of Calories