Low Sodium Authentic Al Pastor Pork
Experience the bold, vibrant flavors of Mexico with this Low Sodium Authentic Al Pastor Pork recipe, a healthier twist on the traditional dish. Tender, thinly sliced pork shoulder is infused with a perfectly balanced marinade of dried guajillo and ancho chiles, fresh pineapple, citrus juices, and warm spices, delivering a smoky-sweet depth without relying on excess salt. Slow-cooked to perfection, the pork is charred just right for a tantalizing caramelized texture. Served in warm corn tortillas and topped with grilled onions, a sprinkle of fresh coriander, and a squeeze of lime, this dish is an explosion of flavor in every bite. Ideal for those seeking low-sodium yet authentic Mexican street food, this Al Pastor recipe is perfect for family dinners, meal prep, or taco night!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 cup pineapple juice
- 1 cup fresh pineapple
- 2 tablespoons white vinegar
- 1 third cup orange juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 4 cloves fresh garlic
- 2 tablespoons fresh coriander
- 1 onion
- 12 corn tortillas
- 2 lime wedges
Instructions
Start by preparing the chiles. Remove the stems and seeds from the guajillo and ancho chiles. Heat a skillet over medium heat and toast the chiles for about 1-2 minutes on each side until fragrant. Be careful not to burn them.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
While the chiles soak, cut the pork shoulder into thin slices, about 1/4-inch thick.
Once the chiles are softened, drain them and add to a blender along with pineapple juice, fresh pineapple, white vinegar, orange juice, ground cumin, dried oregano, ground black pepper, and minced garlic. Blend until smooth to form a marinade.
In a large non-reactive bowl or resealable plastic bag, add the sliced pork and the marinade. Ensure each piece is well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill or a large skillet over medium-high heat. Lightly oil the grates if grilling to prevent sticking.
Once hot, remove the pork from the marinade, letting the excess drip off. Grill or pan-fry the slices in batches for about 8-10 minutes, turning occasionally, until cooked through and slightly charred.
During the last few minutes of cooking, add the thinly sliced onions to the pan or on the grill, and cook until caramelized.
Serve the Al Pastor pork in warmed corn tortillas, topped with grilled onions and fresh coriander. Accompany with lime wedges for added zest.
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 373.8 g | 136% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 66.7 g | ||
| Protein | 260.0 g | 520% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 6191 mg | 132% | |
*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.
