Low Sodium Al Pastor Tacos
Discover the bold and tangy flavors of Low Sodium Al Pastor Tacos, a healthier twist on a Mexican classic that doesn’t skimp on taste. This recipe features tender slices of marinated pork shoulder infused with a smoky blend of guajillo and ancho chiles, fresh pineapple, and aromatic spices like cumin and oregano—all with significantly reduced sodium for a heart-friendly dish. Oven-roasted or grilled to perfection, the pork is chopped into succulent bites and served on warm corn tortillas, topped with sweet pineapple, vibrant cilantro, and a refreshing squeeze of lime. With just 25 minutes of prep and an overnight marinade, these tacos are ideal for crafting an impressive yet wholesome meal for taco night or any gathering. Perfectly balanced and loaded with authentic flavor, these low-sodium tacos will have you coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 3 units Guajillo chiles, dried
- 2 units Ancho chiles, dried
- 2 cups Pineapple, fresh and diced
- 1 unit White onion, medium, chopped
- 3 units Garlic cloves, minced
- 1 cup Orange juice, fresh
- 1 tablespoon White vinegar
- 1 tablespoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Black pepper, ground
- 12 units Corn tortillas
- 0.5 cup Cilantro, fresh, chopped
- 2 units Lime wedges
Instructions
Begin by soaking the guajillo and ancho chiles in a bowl of hot water for about 15 minutes until they are softened.
Once the chiles are soft, remove the stems and seeds. Add the chiles to a blender.
To the blender, add pineapple (1 cup only, reserve the rest for toppings), white onion, garlic cloves, orange juice, white vinegar, paprika, cumin powder, oregano, and black pepper. Blend until smooth to form a marinade.
Cut the boneless pork shoulder into thin slices about 1/4 inch thick.
Place the pork slices into a large bowl or a zip-top bag and pour the marinade over the top. Ensure that each slice is covered with the marinade.
Marinate the pork in the refrigerator for at least 2 hours, or overnight for best results.
Preheat oven to 350°F (175°C) or prepare a grill for indirect cooking.
Remove the pork from the marinade and shake off any excess. Reserve the remaining marinade.
If using an oven, line a baking pan with foil and place the pork slices in a single layer. Roast for 45 minutes, basting occasionally with the reserved marinade.
For grilling, place the pork slices on the grill away from direct flames. Grill for 45 minutes, turning occasionally, until fully cooked.
After cooking, let the meat rest for a few minutes, then chop it into small, bite-sized pieces.
Warm the corn tortillas on a skillet or over a grill for about 1 minute on each side.
Assemble the tacos by placing the chopped pork onto the warm tortillas and topping with reserved diced pineapple, fresh cilantro, and a squeeze of lime.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 75.2 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4704 mg | 100% | |
*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.
