Low Carb Al Pastor Taco
Elevate your taco night with these flavorful, Low Carb Al Pastor Tacos—an irresistible twist on the classic dish that combines smoky, spicy, and tangy flavors with a guilt-free approach. Tender pork shoulder is marinated in a vibrant blend of guajillo and ancho chiles, pineapple juice, and zesty spices, then grilled to perfection for a delightful charred finish. Caramelized pineapple rings, creamy avocado, fresh cilantro, and crisp romaine lettuce leaves replace traditional tortillas for a low-carb, gluten-free alternative that's perfect for keto diets. With minimal prep time and bold flavors in every bite, these tacos are a fresh and healthy way to satisfy your cravings without skimping on authenticity.
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 3 units dried guajillo chiles
- 2 units dried ancho chiles
- 0.5 cup pineapple juice
- 0.25 cup apple cider vinegar
- 0.25 cup orange juice
- 3 units garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 rings pineapple rings
- 1 unit avocado
- 1 unit lime
- 8 units romaine lettuce leaves
- 0.25 cup fresh cilantro
- 0.5 unit white onion
- 2 tablespoons olive oil
Instructions
Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes, stirring frequently to prevent burning.
Remove the chiles from heat and soak them in hot water for 10 minutes to soften.
Drain the chiles and remove the stems and seeds. Place them in a blender.
Add pineapple juice, apple cider vinegar, orange juice, garlic cloves, oregano, cumin, salt, and black pepper to the blender. Blend until smooth to create the marinade.
Cut the pork shoulder into thin slices, about 1/4 inch thick.
Pour the marinade over the pork slices in a bowl or resealable plastic bag. Ensure all pieces are coated. Marinate for at least 30 minutes, or overnight for best results.
Preheat the grill or a large skillet over medium-high heat. Add olive oil to the skillet if using.
Grill pineapple rings for 2-3 minutes per side until charred and caramelized. Set aside.
Remove pork from the marinade and grill or cook in the skillet for about 4-5 minutes per side, until fully cooked and slightly charred.
Dice the grilled pineapple rings and avocado.
Serve by placing grilled pork slices in romaine lettuce leaves, topped with grilled pineapple, diced avocado, chopped onion, and fresh cilantro.
Squeeze lime juice over the top before serving.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 71.2 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4484 mg | 95% | |
*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.
