Paleo Al Pastor Taco
Satisfy your taco cravings with a healthy twist in this Paleo Al Pastor Taco recipe! Perfectly seasoned pork shoulder is marinated in a vibrant blend of guajillo and ancho chiles, citrus juices, and warm spices, then grilled to smoky perfection. Fresh pineapple chunks are caramelized to enhance their natural sweetness, complementing the pork with a tropical flair. Served on crisp lettuce leaves and topped with cilantro, red onion, and jalapeños, these tacos are entirely grain-free and packed with bold, authentic flavor. Ready in under 30 minutes of prep time and ideal for paleo diets, this taco recipe is a fresh, wholesome take on the classic al pastor tradition. Don't forget the squeeze of lime for a zesty finish!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 cup pineapple
- 4 units dried guajillo chiles
- 2 units dried ancho chiles
- 4 units garlic cloves
- 0.25 cup white vinegar
- 0.5 cup orange juice
- 0.25 cup lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons avocado oil
- 8 units lettuce leaves
- 0.5 cup cilantro
- 0.5 cup red onion
- 2 units jalapeños
- 4 units lime wedges
Instructions
Start by rehydrating the dried guajillo and ancho chiles. Remove stems and seeds, then soak the chiles in hot water for about 15 minutes until soft.
While the chiles are soaking, cut the pork shoulder into thin slices about 1/4 inch thick and set aside.
In a blender, combine the soaked chiles, garlic cloves, white vinegar, orange juice, lime juice, ground cumin, dried oregano, salt, and black pepper. Blend until you achieve a smooth marinade.
Place the sliced pork in a large mixing bowl and pour the marinade over it. Ensure all slices are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill or a large skillet over medium-high heat. Add avocado oil.
Grill the marinated pork slices in batches, making sure they are well-cooked and have a nice char, about 3-4 minutes per side.
While grilling, chop the fresh pineapple into small chunks.
Once all the pork is grilled, quickly grill the pineapple chunks until slightly caramelized, about 2-3 minutes.
To serve, place a few slices of pork onto each lettuce leaf. Top with grilled pineapple, chopped cilantro, diced red onion, and jalapeño slices.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 32.9 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5349 mg | 114% | |
*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.
