Gluten-Free Tacos Al Pastor
Experience the vibrant flavors of Mexico with this irresistible recipe for Gluten-Free Tacos Al Pastor! Perfectly seasoned slices of tender pork shoulder are marinated in a rich blend of smoky gluten-free dried chilies, tangy pineapple juice, garlic, and spices, creating layers of bold, authentic taste. Grilled pineapple adds a juicy sweetness that balances the heat, while fresh cilantro, diced onion, and zesty lime wedges deliver the perfect finishing touch. Served on warm gluten-free corn tortillas, these tacos are a delicious and allergy-friendly twist on the classic dish. Ideal for cookouts, family dinners, or taco nights, this recipe is sure to delight everyone at the table! Make it ahead by marinating overnight for maximum flavor and grill your way to taco perfection.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 4 whole Gluten-free dried guajillo chilies
- 2 whole Gluten-free dried ancho chilies
- 1 cup Pineapple juice (unsweetened)
- 0.25 cup White vinegar
- 1 tablespoon Chipotle chili in adobo sauce (ensure gluten-free)
- 3 whole Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 slices Fresh pineapple slices
- 12 pieces Gluten-free corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 1 medium White onion, finely diced
- 2 whole Fresh limes, cut into wedges
Instructions
Remove the stems and seeds from the guajillo and ancho chilies. Place them in a heatproof bowl and cover with boiling water. Let them soak for 15 minutes until softened.
While the chilies are soaking, cut the pork shoulder into thin slices about 1/4 inch thick.
In a blender, combine the softened chilies, pineapple juice, white vinegar, chipotle chili in adobo, garlic, cumin, oregano, salt, and black pepper. Blend until you have a smooth marinade.
Place the pork slices in a large mixing bowl or resealable plastic bag. Pour the marinade over the pork, making sure each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Preheat a grill or skillet over medium-high heat. Brush with olive oil to prevent sticking.
Grill the marinated pork slices in batches, cooking for 3–4 minutes on each side until lightly charred and fully cooked. Set aside to rest for a few minutes, then chop into bite-sized pieces.
Grill the pineapple slices for 2–3 minutes on each side until caramelized. Chop them into small chunks once cooled.
Warm the gluten-free corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
Assemble the tacos by placing a portion of the chopped pork on each tortilla. Top with grilled pineapple, cilantro, and diced onion.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 455.3 g | 166% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 92.2 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5727 mg | 122% | |
*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.
