Paleo Authentic Al Pastor Pork
Transport your taste buds to the vibrant streets of Mexico with this Paleo Authentic Al Pastor Pork recipe—a health-conscious twist on a beloved classic. Tender pork shoulder is marinated in a rich, fragrant paste made from toasted guajillo and ancho chilies, fresh pineapple juice, apple cider vinegar, and a medley of bold spices, then slow-cooked to perfection. Infused with smoky, tangy, and sweet notes, this dish is a true flavor explosion. Finished with caramelized pineapple for a hint of tropical sweetness, it’s paleo-friendly and perfect for serving atop lettuce wraps or paired with a crisp slaw. Whether you're hosting a dinner party or enjoying a casual family meal, this irresistible recipe captures the essence of authentic Mexican cuisine while embracing wholesome ingredients.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 1 cup Pineapple, freshly chopped
- 1 cup Fresh pineapple juice
- 0.25 cup Apple cider vinegar
- 4 pieces Garlic cloves, peeled
- 1 medium Onion, roughly chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1.5 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
Instructions
Remove the seeds and stems from the guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them.
Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.
While the chilies are soaking, cut the pork shoulder into 1-inch cubes and set aside.
Drain the chilies and place them in a blender. Add the pineapple juice, apple cider vinegar, garlic cloves, chopped onion, oregano, cumin, sea salt, and black pepper. Blend until the mixture becomes a smooth paste.
In a large mixing bowl, combine the pork cubes with the chili paste. Ensure the pork is thoroughly coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
Preheat your oven to 300°F (150°C).
In a large oven-safe Dutch oven or heavy pot, heat the coconut oil over medium-high heat.
Add the marinated pork pieces and sear them on all sides until browned.
Add the chopped pineapple to the pot, stir to combine, then cover the pot with a lid.
Transfer the pot to the preheated oven. Bake for approximately 2.5 to 3 hours until the pork is tender and easily shredded with a fork.
Once cooked, remove the pot from the oven and let it rest for about 10 minutes.
Serve the Al Pastor pork with the cooked pineapple, and top with fresh cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 3.3 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4564 mg | 97% | |
*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.
