Vegan Authentic Al Pastor Pork
Experience the bold, smoky, and tangy flavors of traditional al pastor in this innovative plant-based twist—Vegan Authentic Al Pastor "Pork." Made with tender shredded jackfruit, this recipe replicates the savory richness of slow-marinated pork using a vibrant blend of guajillo chilies, ground annatto, pineapple juice, and aromatic spices. The jackfruit is marinated to perfection, then sautéed with diced pineapple for that signature sweet and savory balance. Served on warm corn tortillas and garnished with fresh cilantro and lime, this vegan al pastor is a fiesta of flavor perfect for taco nights or casual gatherings. Ready in just over an hour, and with easy-to-follow steps, it’s a sustainable, healthy, and utterly delicious way to enjoy this Mexican street food favorite—completely meat-free!
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Recipe Information
Ingredients
- 800 grams jackfruit (canned, young green, drained and rinsed)
- 2 tablespoons ground annatto
- 4 dried guajillo chilies
- 2 tablespoons white vinegar
- 120 milliliters pineapple juice
- 120 milliliters orange juice
- 2 tablespoons soy sauce
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 200 grams fresh pineapple, diced
- 8 corn tortillas
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
Instructions
Remove the seeds and stems from the dried guajillo chilies. Place them in a small bowl and cover with boiling water. Let them soak for about 15 minutes until soft.
In a blender, combine the softened guajillo chilies, annatto, white vinegar, pineapple juice, orange juice, soy sauce, garlic cloves, ground cumin, dried oregano, smoked paprika, black pepper, and salt. Blend until smooth to create the al pastor marinade.
In a large mixing bowl, add the drained jackfruit. Using your hands or a fork, shred the jackfruit into smaller pieces resembling pulled pork.
Pour the marinade over the shredded jackfruit and mix until well combined. Cover the bowl and let the jackfruit marinate in the refrigerator for at least 1 hour or overnight for optimal flavor.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the marinated jackfruit to the skillet and cook, stirring occasionally, until the jackfruit begins to brown and the marinade is somewhat absorbed, about 20-25 minutes.
Add the diced fresh pineapple to the skillet and continue to cook for an additional 5 minutes to let the flavors meld together.
Warm the corn tortillas either in a skillet or on a griddle for about 30 seconds on each side until pliable.
Serve the al pastor jackfruit on the warmed tortillas, topped with fresh cilantro and a squeeze of lime. Enjoy immediately.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 469.9 g | 171% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 212.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6302 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.
