Low Carb Taco Al Pastor
Dive into authentic Mexican flavors with this irresistible Low Carb Taco Al Pastor recipe, a lighter take on a beloved classic. Tender pork shoulder is infused with a bold marinade made from smoky chipotle peppers, tangy white vinegar, sweet pineapple, and zesty orange juice, delivering a perfect balance of sweet, savory, and spicy notes. The meat is caramelized to perfection and served in crisp butter lettuce wraps, making it a satisfying option for keto and low-carb diets. Fresh toppings like chopped cilantro, diced white onion, and a drizzle of simmered marinade bring vibrant flavors and textures to every bite. Quick to prepare and ideal for weeknight dinners or casual entertaining, this healthy taco recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 lb Pork shoulder
- 1 cup Pineapple chunks (fresh or canned in 100% juice, no sugar added)
- 1 tbsp Chipotle peppers in adobo sauce
- 2 tbsp White vinegar
- 2 tbsp Fresh orange juice
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 cloves Garlic cloves (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 10 leaves Butter lettuce leaves (or any lettuce suitable for wraps)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup White onion (diced)
- 2 limes Fresh lime wedges
Instructions
Cut the pork shoulder into 1/4-inch slices and set aside.
In a blender, combine pineapple chunks, chipotle peppers in adobo sauce, white vinegar, orange juice, oregano, cumin, smoked paprika, minced garlic, salt, and black pepper. Blend until smooth to create the marinade.
Place the pork slices in a large bowl or a resealable plastic bag. Pour the marinade over the pork, making sure every slice is well coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best results.
Heat a large skillet or grill pan over medium-high heat. Add olive oil to the pan.
Remove the pork from the marinade, letting any excess drip off. Cook the pork slices in batches, searing them for 2-3 minutes per side until fully cooked and slightly caramelized.
While the pork cooks, heat any remaining marinade in a small saucepan and simmer for 5 minutes. Set aside as a sauce for serving.
Once cooked, chop the pork into small bite-sized pieces.
To assemble the tacos, place a few pieces of cooked pork into the center of each butter lettuce leaf.
Top with chopped cilantro, diced onion, and a small amount of the cooked marinade sauce.
Serve with fresh lime wedges for squeezing over the tacos. Enjoy immediately!
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 29.0 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2424 mg | 52% | |
*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.
