Sugar-Free Al Pastor Tacos

Experience bold, authentic flavors with these Sugar-Free Al Pastor Tacos, a healthier twist on the beloved Mexican classic. Juicy slices of marinated pork shoulder are infused with a rich blend of guajillo and ancho chilies, vibrant citrus juices, and earthy achiote paste, delivering a smoky-sweet depth without added sugar. Grilled pineapple rings add a natural caramelized sweetness, perfectly complementing the charred, spiced pork. Topped with fresh cilantro and crisp red onions, and served on warm corn tortillas, these tacos are an irresistible fusion of tangy, savory, and smoky flavors. Perfect for taco nights and outdoor grilling, this recipe is quick to prepare yet big on taste—ready to wow any crowd while keeping it wholesome!

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder
• 4 Dried guajillo chilies
• 2 Dried ancho chilies
• 1 cup Pineapple juice
• 0.25 cup White vinegar
• 0.5 cup Orange juice (freshly squeezed if possible)
• 2 tablespoons Achiote paste
• 4 Garlic cloves, peeled
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 Red onion, thinly sliced
• 1 Pineapple, sliced into thin rings
• 12 Corn tortillas
• 0.5 cup Cilantro, chopped
• 2 Lime, cut into wedges

Directions

Step 1

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

Step 2

Remove the stems and seeds from the dried guajillo and ancho chilies. Toast the chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.

Step 3

Place the toasted chilies in a bowl and cover them with hot water to soak for about 10 minutes or until softened.

Step 4

In a blender, combine the soaked chilies (discard the soaking water), pineapple juice, white vinegar, orange juice, achiote paste, garlic cloves, cumin, oregano, salt, and black pepper. Blend until you have a smooth marinade.

Step 5

Pour the marinade over the sliced pork and mix until well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Step 6

Preheat your grill or a stovetop grill pan over medium-high heat. Grill the pork slices for about 3-4 minutes per side, or until fully cooked and slightly charred. Transfer to a plate and set aside.

Step 7

In the same grill pan, quickly grill the pineapple slices for about 2 minutes per side until they are caramelized.

Step 8

Warm the corn tortillas on the grill or in a skillet for about 30 seconds per side.

Step 9

Assemble the tacos by adding slices of grilled pork to each tortilla, followed by a slice of grilled pineapple, and a sprinkle of sliced red onion and chopped cilantro.

Step 10

Serve with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	(2416.8g)

Amount per serving	% Daily Value*
Calories	3776.6

Total Fat 132.3g	0%
Saturated Fat 40.8g	0%
Polyunsaturated Fat g
Cholesterol 800.5mg	0%
Sodium 5564.0mg	0%
Total Carbohydrate 384.2g	0%
Dietary Fiber 65.5g	0%
Total Sugars 65.8g
Protein 262.6g	0%

Vitamin D 0IU	0%
Calcium 774.1mg	0%
Iron 26.3mg	0%
Potassium 6442.7mg	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: 31.5%

Protein: 27.8%

Carbs: 40.7%