Whole30 Al Pastor Taco

Savor the vibrant flavors of a classic Mexican street food in a wholesome, gluten-free twist with these Whole30 Al Pastor Tacos. Tender, slow-cooked pork shoulder is marinated in a smoky-sweet blend of guajillo chiles, pineapple juice, and warm spices, then shredded to perfection and paired with charred pineapple for a delightful contrast of flavors. Served in crisp romaine lettuce leaves and topped with fresh cilantro, tangy red onion, and a squeeze of lime, this recipe is a perfect low-carb and sugar-free option that doesn't skimp on bold, authentic taste. Whether you're following a Whole30 diet or simply craving an irresistible taco night dish, these Al Pastor Tacos are a must-try!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder
• 4 Dried guajillo chiles
• 1 cup Pineapple juice (no added sugar)
• 0.25 cup Apple cider vinegar
• 1 Orange (juice and zest)
• 4 Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Coconut aminos
• 1 tablespoon Avocado oil
• 0.5 cup Pineapple slices
• 8 Romaine lettuce leaves
• 0.5 cup Red onion, thinly sliced
• 0.25 cup Cilantro leaves
• 4 Lime wedges

Directions

Step 1

Start by preparing the marinade. Stem and seed the dried guajillo chiles, then soak them in boiling water for about 15 minutes until softened.

Step 2

Drain the chiles and add them to a blender along with pineapple juice, apple cider vinegar, juice and zest of the orange, garlic cloves, ground cumin, dried oregano, salt, black pepper, and coconut aminos. Blend until smooth.

Step 3

Cut the pork shoulder into 2-inch cubes and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Step 4

After marinating, preheat your oven to 325°F (165°C).

Step 5

In a large Dutch oven or oven-safe skillet, heat the avocado oil over medium-high heat. Once hot, add the marinated pork cubes in batches, searing them until browned on all sides. Transfer the seared pork to a plate.

Step 6

Once all the pork is seared, return all pieces to the Dutch oven, pour over any remaining marinade, and cover it.

Step 7

Place the Dutch oven in the preheated oven and cook for about 4 hours, or until the pork is tender and easy to shred.

Step 8

Remove the pork from the oven and let it cool slightly before shredding it with two forks.

Step 9

While the pork cools, grill the pineapple slices on a stovetop grill or pan until slightly charred, then chop into small pieces.

Step 10

To assemble the tacos, place a generous serving of shredded pork on each romaine lettuce leaf and top with grilled pineapple pieces, sliced red onion, and cilantro leaves.

Step 11

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

Nutrition Facts

Serving size	(1824.3g)

Amount per serving	% Daily Value*
Calories	2550.4

Total Fat 125.6g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat g
Cholesterol 800.5mg	0%
Sodium 3623.9mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 59.3g
Protein 226.0g	0%

Vitamin D 0IU	0%
Calcium 510.0mg	0%
Iron 17.2mg	0%
Potassium 5529.7mg	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: 45.5%

Protein: 36.4%

Carbs: 18.0%