Tacos al Pastor are one of our favorite authentic Mexican tacos. These tacos are traditionally served on a corn tortilla and topped with a slice of pineapple on top. To preserve the main flavors of this recipe, we came up with the idea of slicing the pineapple and using it as a wrap for this Whole30 version. You can also enjoy pork al Pastor on a salad, with grilled veggies on the side, and it is so flavorful that even on its own!
For the pork al pastor:
1 pound of pork shoulder cut in 2 inch cubes
1 pouch of Saucy Lips Al Pastor sauce
For the tacos:
1 pineapple to make the pineapple wraps
1/4 cup chopped onions
1/4 cup fresh cilantro leaves minced
(For extra spice) a drizzle of our Habanero Carrot sauce
ADD your meat and the Al pastor sauce to a bowl and toss to coat.
Instant pot version
ADD your marinated meat and pressure cook for 45 minutes. Manually release and shred with two forks.
FOR a crispy version, transfer to a baking sheet and broil for 3-5 minutes.
MARINATE for at least 45 minutes in the sauce before cooking.
PLACE a large pan over medium heat, with your favorite oil.
ADD your meat in a single layer. Cook for about 7 min per side, or until it is fully cooked through. Depending on the size of your pan, you might need to cook the meat in batches.
MARINATE meat for at least 45 minutes in the sauce before cooking.
PREHEAT grill or indoor grill pan to medium high heat.
PLACE pork on the grill. Cook for 3-4 minutes per side, or until pork is just cooked through.
How to make the pineapple wraps
THINLY CUT your pineapple into slices to resemble tortillas.
BRUSH the individual slices with olive oil (both sides) and place them in a baking sheet.
SET the oven to broil and insert the baking sheet for 3 min, flip the pineapple slices over and broil for another 2-3 minutes.
USE kitchen scissors to cut around the edges and remove the skin of the pineapple.
ASSEMBLE your tacos and top with your favorite taco toppings!