Whole30 Tacos Al Pastor
Enjoy a healthier twist on a Mexican classic with our Whole30 Tacos Al Pastor! This vibrant recipe transforms traditional tacos al pastor into a clean, Whole30-friendly dish by swapping tortillas for crisp butter lettuce leaves and using fresh, wholesome ingredients. Tender slices of marinated pork, infused with smoky guajillo chilies, fresh pineapple, and aromatic spices, are perfectly seared to create a burst of bold flavors. Garnished with diced onion, chopped cilantro, juicy pineapple chunks, and a squeeze of lime, these tacos deliver a satisfying balance of tangy, sweet, and smoky goodness—all in under 90 minutes! Perfect for anyone following the Whole30 program or simply seeking a nutritious meal loaded with authentic flair, these lettuce-wrapped tacos are sure to become a favorite.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 medium (divided into chunks and juice) pineapple
- 4 dried guajillo chilies
- 4 garlic cloves
- 1 (divided into chunks and diced for garnish) white onion
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 12 butter lettuce leaves
- 0.25 cup (chopped for garnish) fresh cilantro
- 1 (cut into wedges for serving) lime
Instructions
Slice the pork shoulder into thin strips about 1/4 inch thick and set aside.
Rehydrate the guajillo chilies by placing them in a bowl with boiling water for about 10 minutes. Once softened, remove the stems and seeds.
In a blender, combine the guajillo chilies, chunks of pineapple (reserve a small amount for garnish), garlic cloves, chunks of onion, apple cider vinegar, smoked paprika, cumin, oregano, sea salt, black pepper, and 1 tablespoon of olive oil. Blend until smooth to create the marinade.
Place the pork slices into a large bowl or resealable plastic bag and pour the marinade over the meat. Toss to ensure every piece is coated. Cover and refrigerate for at least 3 hours or up to overnight.
Preheat a large skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil to the pan.
Cook the marinated pork in batches, allowing each slice to sear for 3-4 minutes per side or until cooked through. Remove cooked pieces and keep them warm while you finish the remaining pork.
Chop the cooked pork into bite-sized pieces for serving, if desired.
Assemble the tacos by placing a portion of the pork onto each butter lettuce leaf. Top with diced onion, chopped cilantro, and small chunks of reserved pineapple.
Serve immediately with lime wedges on the side for drizzling.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 9.9 g | 36% | |
| Total Sugars | 33.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1680 mg | 36% | |
*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.
