Whole30 Tacos Al Pastor

Transform your taco night with this flavorful Whole30 Tacos Al Pastor recipe, a healthy and grain-free twist on the traditional Mexican favorite. Tender slices of marinated boneless pork shoulder are infused with a vibrant blend of rehydrated guajillo chilies, fresh pineapple, and a medley of spices like smoked paprika and cumin, then perfectly seared to smoky, caramelized perfection. Served in crisp butter lettuce leaves instead of tortillas, these tacos are light yet satisfying, making them ideal for Whole30 enthusiasts or anyone seeking a low-carb, gluten-free meal. Garnished with fresh cilantro, diced onion, sweet pineapple chunks, and a zesty squeeze of lime, each bite is a refreshing explosion of bold flavors. Ready in just over an hour (plus marination time), this recipe is perfect for meal prep or serving at your next taco-themed gathering!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds boneless pork shoulder
• 1 medium (divided into chunks and juice) pineapple
• 4 dried guajillo chilies
• 4 garlic cloves
• 1 (divided into chunks and diced for garnish) white onion
• 2 tablespoons apple cider vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 12 butter lettuce leaves
• 0.25 cup (chopped for garnish) fresh cilantro
• 1 (cut into wedges for serving) lime

Directions

Step 1

Slice the pork shoulder into thin strips about 1/4 inch thick and set aside.

Step 2

Rehydrate the guajillo chilies by placing them in a bowl with boiling water for about 10 minutes. Once softened, remove the stems and seeds.

Step 3

In a blender, combine the guajillo chilies, chunks of pineapple (reserve a small amount for garnish), garlic cloves, chunks of onion, apple cider vinegar, smoked paprika, cumin, oregano, sea salt, black pepper, and 1 tablespoon of olive oil. Blend until smooth to create the marinade.

Step 4

Place the pork slices into a large bowl or resealable plastic bag and pour the marinade over the meat. Toss to ensure every piece is coated. Cover and refrigerate for at least 3 hours or up to overnight.

Step 5

Preheat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.

Step 6

Cook the marinated pork in batches, allowing each slice to sear for 3-4 minutes per side or until cooked through. Remove cooked pieces and keep them warm while you finish the remaining pork.

Step 7

Chop the cooked pork into bite-sized pieces for serving, if desired.

Step 8

Assemble the tacos by placing a portion of the pork onto each butter lettuce leaf. Top with diced onion, chopped cilantro, and small chunks of reserved pineapple.

Step 9

Serve immediately with lime wedges on the side for drizzling.

Nutrition Facts

Serving size	(2826.7g)

Amount per serving	% Daily Value*
Calories	3305.3

Total Fat 216.7g	0%
Saturated Fat 68.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 725.7mg	0%
Sodium 3077.1mg	0%
Total Carbohydrate 183.8g	0%
Dietary Fiber 38.3g	0%
Total Sugars 106.8g
Protein 184.7g	0%

Vitamin D 0IU	0%
Calcium 516.1mg	0%
Iron 23.1mg	0%
Potassium 6583.3mg	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: 57.0%

Protein: 21.6%

Carbs: 21.5%