Mexican · Dinner
Marinated Pork Pineapple Tacos (Gluten-Free)
Grilled marinated pork shoulder tossed with charred pineapple, wrapped in warm corn tortillas and finished with white onion, cilantro and a lime squeeze. Achiote and chile-spiked marinade brings smoky-tangy depth in the style of tacos al pastor, adapted here without any gluten-containing pantry ingredients.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
38.5gProtein
24.8gFat
38.2gCarbs
9.4gSugar
6.1gFiber
980mgSodium
128mgChol
6.9gSat Fat
780mgPotassium
95mgCalcium
3.8mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Toast the dried chilies in a dry skillet over medium heat for 1 minute until fragrant, then soak in hot water for 10 minutes until softened.
2
Blend the softened chilies with smoked paprika, cumin, oregano, garlic, vinegar, orange juice, salt and pepper into a smooth paste.
3
Marinate
Toss the pork shoulder with the chili paste, cover and refrigerate for 2 hours.
4
Sear the marinated pork in vegetable oil over medium-high heat for 5 to 6 minutes, turning occasionally, until cooked through and charred at the edges.
5
Add pineapple to the skillet, cook over medium-high heat for 2 to 3 minutes, stirring once, until caramelized.
6
Warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly speckled.
7
Plate
Fill each tortilla with pork and pineapple, top with white onion and cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 44 dried chilies (guajillo or ancho)
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp cumin
- 1 tsp1 tsp oregano
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp white vinegar
- 2 tbsp2 tbsp orange juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 5 oz140g pineapple
- 2 tbsp2 tbsp vegetable oil
- 44 corn tortillas (certified gluten-free)
- 4 tbsp4 tbsp white onion
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
