Whole30 Al Pastor Taco
Savor the vibrant flavors of this Whole30 Al Pastor Taco recipe, a healthy twist on a classic favorite! Slow-cooked pork shoulder is marinated in a smoky-sweet blend of guajillo chiles, pineapple juice, apple cider vinegar, and fresh citrus, then oven-roasted to tender perfection. Served on crisp romaine lettuce leaves, these tacos are topped with charred pineapple chunks, thinly sliced red onion, and fresh cilantro for a medley of bright, bold flavors. Paleo-friendly and free of added sugar or grains, this gluten-free dish is perfect for a wholesome yet indulgent meal. Simple to prepare and bursting with flavor, these tacos are sure to impress—whether you're following Whole30 or simply craving a delicious, light alternative to traditional tacos.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 4 Dried guajillo chiles
- 1 cup Pineapple juice (no added sugar)
- 0.25 cup Apple cider vinegar
- 1 Orange (juice and zest)
- 4 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut aminos
- 1 tablespoon Avocado oil
- 0.5 cup Pineapple slices
- 8 Romaine lettuce leaves
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Cilantro leaves
- 4 Lime wedges
Instructions
Start by preparing the marinade. Stem and seed the dried guajillo chiles, then soak them in boiling water for about 15 minutes until softened.
Drain the chiles and add them to a blender along with pineapple juice, apple cider vinegar, juice and zest of the orange, garlic cloves, ground cumin, dried oregano, salt, black pepper, and coconut aminos. Blend until smooth.
Cut the pork shoulder into 2-inch cubes and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
After marinating, preheat your oven to 325°F (165°C).
In a large Dutch oven or oven-safe skillet, heat the avocado oil over medium-high heat. Once hot, add the marinated pork cubes in batches, searing them until browned on all sides. Transfer the seared pork to a plate.
Once all the pork is seared, return all pieces to the Dutch oven, pour over any remaining marinade, and cover it.
Place the Dutch oven in the preheated oven and cook for about 4 hours, or until the pork is tender and easy to shred.
Remove the pork from the oven and let it cool slightly before shredding it with two forks.
While the pork cools, grill the pineapple slices on a stovetop grill or pan until slightly charred, then chop into small pieces.
To assemble the tacos, place a generous serving of shredded pork on each romaine lettuce leaf and top with grilled pineapple pieces, sliced red onion, and cilantro leaves.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 59.3 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5530 mg | 118% | |
*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.
