Vegan Authentic Al Pastor Pork
Capture the vibrant, smoky-sweet flavors of traditional Mexican street food with this Vegan Authentic Al Pastor Pork recipe—featuring shredded young green jackfruit as the perfect plant-based substitute for succulent pork. Infused with a bold and aromatic marinade of guajillo chilies, annatto, citrus juices, and warm spices, the jackfruit is cooked to perfection alongside caramelized onions and sweet, juicy pineapple. This easy-to-make dish brings restaurant-quality al pastor right to your kitchen in just over an hour, making it perfect for taco night or a flavorful weeknight dinner. Serve up this mouthwatering vegan al pastor on warm corn tortillas, and garnish with fresh cilantro and zesty lime for an irresistible, gluten-free meal. Whether you're a seasoned vegan or simply looking for a fresh twist on a classic recipe, this dish is guaranteed to impress.
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Ingredients
- 800 grams jackfruit (canned, young green, drained and rinsed)
- 2 tablespoons ground annatto
- 4 dried guajillo chilies
- 2 tablespoons white vinegar
- 120 milliliters pineapple juice
- 120 milliliters orange juice
- 2 tablespoons soy sauce
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 200 grams fresh pineapple, diced
- 8 corn tortillas
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
Directions
Step 1
Remove the seeds and stems from the dried guajillo chilies. Place them in a small bowl and cover with boiling water. Let them soak for about 15 minutes until soft.
Step 2
In a blender, combine the softened guajillo chilies, annatto, white vinegar, pineapple juice, orange juice, soy sauce, garlic cloves, ground cumin, dried oregano, smoked paprika, black pepper, and salt. Blend until smooth to create the al pastor marinade.
Step 3
In a large mixing bowl, add the drained jackfruit. Using your hands or a fork, shred the jackfruit into smaller pieces resembling pulled pork.
Step 4
Pour the marinade over the shredded jackfruit and mix until well combined. Cover the bowl and let the jackfruit marinate in the refrigerator for at least 1 hour or overnight for optimal flavor.
Step 5
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step 6
Add the marinated jackfruit to the skillet and cook, stirring occasionally, until the jackfruit begins to brown and the marinade is somewhat absorbed, about 20-25 minutes.
Step 7
Add the diced fresh pineapple to the skillet and continue to cook for an additional 5 minutes to let the flavors meld together.
Step 8
Warm the corn tortillas either in a skillet or on a griddle for about 30 seconds on each side until pliable.
Step 9
Serve the al pastor jackfruit on the warmed tortillas, topped with fresh cilantro and a squeeze of lime. Enjoy immediately.
Nutrition Facts
| Serving size | (2083.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2360.7 |
| Total Fat 50.7g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3716.3mg | 0% |
| Total Carbohydrate 469.9g | 0% |
| Dietary Fiber 61.1g | 0% |
| Total Sugars 212.4g | |
| Protein 52.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 637.1mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 6301.7mg | 0% |
Source of Calories