Gluten-Free Al Pastor Street Tacos
Elevate your taco night with these irresistible Gluten-Free Al Pastor Street Tacos—crafted with tender, marinated pork shoulder that's slow-cooked to perfection and then crisped up for delectably caramelized edges. Infused with the smoky heat of guajillo and ancho chiles, tangy pineapple juice, and vibrant achiote paste, this bold recipe delivers authentic street taco flavors without gluten. Served on warm, gluten-free corn tortillas and garnished with fresh pineapple chunks, zesty onion, and fragrant cilantro, each bite is a harmonious blend of sweet, smoky, and savory. Complete the experience with a squeeze of lime for an irresistible finish that's sure to become a household favorite. Perfect for a crowd or a special dinner, these tacos are a celebration of flavor and convenience.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 4 slices canned pineapple slices
- 1 cup pineapple juice
- 2 tablespoons white vinegar
- 0.5 cup orange juice
- 1 medium white onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons achiote paste
- 2 tablespoons olive oil
- 12 pieces corn tortillas (gluten-free)
- 0.5 cup fresh cilantro
- 2 whole lime wedges
Instructions
Start by soaking the dried guajillo and ancho chiles in hot water for 15 minutes until they are soft.
Drain the chiles and remove the stems and seeds.
In a blender, combine the softened chiles, pineapple juice, white vinegar, orange juice, peeled garlic cloves, ground cumin, dried oregano, salt, black pepper, and achiote paste. Blend until smooth.
Dice the white onion and set aside half for garnish.
Cut the pork shoulder into 1-inch cubes and place them in a large bowl or resealable plastic bag.
Pour the blended marinade over the pork and mix in the diced onion, ensuring the pork is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 325°F (165°C).
Transfer the marinated pork to an oven-safe pot or Dutch oven. Add the olive oil and cover with a lid or aluminum foil.
Bake for 3-3.5 hours, until the pork is tender and easy to shred.
Remove from the oven and let the pork cool slightly, then shred it using two forks.
In a pan over medium-high heat, cook the shredded pork, stirring occasionally, until crispy and browned edges form.
Grill or warm the gluten-free corn tortillas in a dry skillet for a few seconds on each side until pliable.
Assemble the tacos by placing a portion of the pork onto each corn tortilla.
Top with finely chopped fresh pineapple, reserved diced onion, and fresh cilantro.
Serve with lime wedges for squeezing over the top before enjoying.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 419.1 g | 152% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 65.4 g | ||
| Protein | 249.7 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 888 mg | 68% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6038 mg | 128% | |
*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.
