Sugar-Free Al Pastor Tacos
Indulge in a guilt-free twist on a Mexican classic with these Sugar-Free Al Pastor Tacos! Perfectly marinated pork shoulder is infused with vibrant flavors from smoky guajillo and ancho chilies, tangy pineapple juice, zesty orange juice, and aromatic achiote paste—all completely free of added sugar. Grilled to charred perfection alongside caramelized pineapple slices, these tacos are a delightful balance of sweet, savory, and smoky. Served on warm corn tortillas and topped with fresh cilantro and red onion, they bring authentic street taco flair right to your table. Whether prepping for a casual dinner or a taco night, these wholesome, sugar-free al pastor tacos are sure to impress. Keywords: sugar-free al pastor tacos, healthy tacos, no sugar added recipes, Mexican street tacos, grilled pork tacos.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 4 Dried guajillo chilies
- 2 Dried ancho chilies
- 1 cup Pineapple juice
- 0.25 cup White vinegar
- 0.5 cup Orange juice (freshly squeezed if possible)
- 2 tablespoons Achiote paste
- 4 Garlic cloves, peeled
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 Red onion, thinly sliced
- 1 Pineapple, sliced into thin rings
- 12 Corn tortillas
- 0.5 cup Cilantro, chopped
- 2 Lime, cut into wedges
Instructions
Cut the pork shoulder into thin slices, about 1/4 inch thick, and set aside.
Remove the stems and seeds from the dried guajillo and ancho chilies. Toast the chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
Place the toasted chilies in a bowl and cover them with hot water to soak for about 10 minutes or until softened.
In a blender, combine the soaked chilies (discard the soaking water), pineapple juice, white vinegar, orange juice, achiote paste, garlic cloves, cumin, oregano, salt, and black pepper. Blend until you have a smooth marinade.
Pour the marinade over the sliced pork and mix until well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat your grill or a stovetop grill pan over medium-high heat. Grill the pork slices for about 3-4 minutes per side, or until fully cooked and slightly charred. Transfer to a plate and set aside.
In the same grill pan, quickly grill the pineapple slices for about 2 minutes per side until they are caramelized.
Warm the corn tortillas on the grill or in a skillet for about 30 seconds per side.
Assemble the tacos by adding slices of grilled pork to each tortilla, followed by a slice of grilled pineapple, and a sprinkle of sliced red onion and chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 384.2 g | 140% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 65.8 g | ||
| Protein | 262.6 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 6443 mg | 137% | |
*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.
