Whole30 Al Pastor Tacos
Indulge in the bold and zesty flavors of these Whole30 Al Pastor Tacos—an irresistible, grain-free twist on the Mexican classic. Made with tender, marinated pork shoulder infused with a smoky-sweet blend of guajillo chiles, pineapple juice, and a medley of warm spices, this recipe delivers a flavor-packed punch without any added sugar or grains. Each bite features the perfect balance of caramelized grilled pineapple, savory pork, and crisp romaine lettuce wraps, making it both paleo-friendly and gluten-free. Quick to marinate and easy to grill, these tacos are perfect for a weeknight dinner or a flavorful meal-prep option. Finished with fresh cilantro, a squeeze of lime, and a sprinkle of chopped onion, these guilt-free tacos prove that healthy eating doesn’t have to compromise on taste or authenticity.
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 4 units dried guajillo chiles
- 1 cup pineapple juice (100% juice, no added sugar)
- 0.25 cup apple cider vinegar
- 1 large white onion, chopped
- 4 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 medium pineapple, peeled and sliced
- 8 units romaine lettuce leaves
- 0.5 cup fresh cilantro, chopped
- 2 units lime, cut into wedges
Instructions
Start by preparing the guajillo chiles. Remove the stems and seeds, then soak them in warm water for about 10 minutes until they are softened.
In a blender, combine the soaked guajillo chiles, pineapple juice, apple cider vinegar, half of the chopped onion, minced garlic, cumin, oregano, smoked paprika, sea salt, and black pepper. Blend until smooth to form the marinade.
In a large bowl, combine the pork cubes with the marinade, ensuring the meat is well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Preheat your grill or a grill pan over medium-high heat. Thread marinated pork onto skewers, alternating with pineapple slices.
Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked through and has a nice char.
To assemble the tacos, place grilled pork and pineapple onto lettuce leaves.
Top with the remaining chopped onion and fresh cilantro.
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 53.6 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4629 mg | 98% | |
*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.
