Paleo Taco Al Pastor
Experience the vibrant flavors of Mexico with this wholesome and irresistible Paleo Taco Al Pastor recipe. Perfect for those following a paleo diet, this unique twist on a classic taco swaps traditional tortillas for butter lettuce leaves, creating a fresh and healthy vessel for the flavorful, marinated pork. The star of the show is the tangy chili-pineapple marinade, made from dried guajillo and ancho chilies blended with fresh pineapple, warm spices like cumin and cinnamon, and zesty orange juice. Grilled to perfection, the juicy pork is paired with caramelized pineapple slices and topped with fresh cilantro, optional white onion, and a squeeze of lime for a burst of flavor. This recipe is a showstopper at any gathering, offering a deliciously smoky and slightly sweet profile while remaining gluten-free, dairy-free, and paleo-friendly. Ready in just over an hour, these tacos will quickly become a go-to favorite for a light yet satisfying meal.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 4 pieces dried guajillo chilies
- 2 pieces dried ancho chilies
- 1 cup pineapple chunks (fresh)
- 4 slices pineapple slices (for grilling)
- 3 tablespoons apple cider vinegar
- 1 cup orange juice
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 leaves butter lettuce leaves (for serving)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (for serving)
- 0.5 cup white onion, finely chopped (optional topping)
Instructions
Start by preparing the marinade. Remove the stems and seeds from the guajillo and ancho chilies, then place them in a small pot with enough water to cover. Simmer for 10 minutes, or until soft.
Drain the softened chilies and transfer them to a blender. Add the pineapple chunks, apple cider vinegar, orange juice, minced garlic, ground cumin, ground cinnamon, dried oregano, smoked paprika, sea salt, and black pepper. Blend until smooth.
Cut the pork shoulder into 1/4-inch thick slices. Place the sliced pork in a large bowl or zip-top bag and pour the chili-pineapple marinade over it. Mix well to ensure all the pork is coated. Cover and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to develop.
Preheat your grill or grill pan to medium-high heat. Brush the grill grates lightly with olive oil to prevent sticking.
Grill the pork slices in batches for about 3-4 minutes per side, or until fully cooked and slightly charred. Remove from heat and set aside.
On the same grill, cook the pineapple slices for about 2 minutes per side, or until caramelized and lightly charred. Chop the grilled pineapple into small chunks.
To assemble the Paleo tacos, place a few pieces of grilled pork into a butter lettuce leaf. Top with the chopped grilled pineapple, fresh cilantro, and, if desired, finely chopped white onion.
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy immediately!
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.3 g | 281% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 96.5 g | ||
| Protein | 185.0 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6275 mg | 134% | |
*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.
