Paleo Al Pastor Street Tacos
Indulge in a flavorful twist on a Mexican classic with these Paleo Al Pastor Street Tacos! Perfectly marinated pork shoulder—infused with the smoky spice of guajillo and ancho chiles, a medley of citrus juices, and aromatic spices—roasts to tender perfection alongside caramelized pineapple slices for an irresistible balance of savory and sweet. Served on crisp lettuce leaves instead of tortillas, these tacos are a grain-free, healthy delight that's bursting with bold flavors. Topped with fresh cilantro, tangy red onion, and a splash of lime, this recipe is ideal for paleo enthusiasts and taco lovers alike. With minimal prep and maximum taste, these tacos are sure to steal the show at your next dinner table 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 apple cider vinegar
- 0.5 cup orange juice
- 4 garlic cloves
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon cumin powder
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 6 pineapple slices
- 2 tablespoons coconut oil
- 12 lettuce leaves
- 1 red onion, thinly sliced
- 0.5 cup cilantro, chopped
- 2 lime, cut into wedges
Instructions
Start by cutting the pork shoulder into 2-inch cubes and set aside in a large mixing bowl.
To make the marinade, remove stems and seeds from the guajillo and ancho chiles. Place them in a bowl and cover with hot water for about 15 minutes until softened.
In a blender, combine softened chiles, pineapple juice, apple cider vinegar, orange juice, garlic cloves, smoked paprika, dried oregano, cumin powder, sea salt, and black pepper. Blend until smooth.
Pour the marinade over the pork cubes, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, ideally overnight, for deeper flavor.
Preheat the oven to 375°F (190°C). Spread the marinated pork cubes in a single layer on a large baking sheet, alternating with pineapple slices.
Roast in the oven for about 45-50 minutes, turning halfway through, until the pork is tender and edges are caramelized.
In a large skillet, heat coconut oil over medium-high heat. Add cooked pork and pineapple slices, searing for 2-3 minutes to crisp the meat.
To assemble the tacos, take a lettuce leaf and fill it with a generous scoop of the pork and pineapple mixture.
Top with thinly sliced red onion, chopped cilantro, and a drizzle of lime juice from the lime wedges.
Serve immediately while hot and enjoy your Paleo Al Pastor Street Tacos!
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 109.8 g | ||
| Protein | 233.8 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 6740 mg | 143% | |
*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.
