Paleo Al Pastor Tacos
Al pastor is one of those dishes that feels almost too good to be true when you're eating grain-free, but this version delivers every bit of the smoky, tangy, caramelized magic you'd expect from a taqueria. The marinade is built from rehydrated guajillo and ancho chiles blended with fresh pineapple, apple cider vinegar, and warm spices — no shortcuts, no fillers, just real ingredients doing serious work. After a long soak, the pork shoulder slices hit a screaming-hot cast iron skillet and develop that deeply browned, slightly charred crust that makes al pastor so irresistible. Cassava flour tortillas stand in for corn or flour wraps, giving you a pliable, satisfying base that keeps the whole plate ancestral-eating friendly without sacrificing the taco experience. Topped with fresh diced pineapple, white onion, cilantro, and a squeeze of lime, each bite is bright, savory, and layered in a way that genuinely surprises people. This recipe serves four, so it's a solid weeknight dinner or a low-key taco night that happens to check every grain-free, legume-free box without anyone at the table feeling like they're missing out.
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, sliced ¼-inch thick against the grain
For the marinade
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- ½ cup fresh pineapple chunks
- 3 tbsp apple cider vinegar
- 2 tbsp avocado oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1 tsp salt
- ½ cup water
For cooking
- 1 tbsp avocado oil
For serving
- 8 cassava flour tortillas
- 1 cup fresh pineapple, diced small
- ½ white onion, finely diced
- ½ cup fresh cilantro leaves
- 2 limes, cut into wedges
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Place the guajillo and ancho chiles in a small saucepan with the 1/2 cup water. Bring to a simmer over medium heat and cook for 5 minutes, until the chiles are softened and pliable. Remove from heat and let cool for 5 minutes.
- 2
Transfer the softened chiles and their soaking liquid to a blender. Add the 1/2 cup pineapple chunks, apple cider vinegar, 2 tbsp avocado oil, cumin, oregano, smoked paprika, black pepper, and salt. Blend on high until completely smooth, about 1 minute.
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