Gluten-Free Al Pastor Tacos

Ingredients

• 1.5 lbs pork shoulder, thinly sliced 1.5 lbs pork shoulder, thinly sliced
• 1 tbsp achiote paste 1 tbsp achiote paste
• 1 tbsp ancho chili powder 1 tbsp ancho chili powder
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp dried oregano 1 tsp dried oregano
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 0.5 cup pineapple juice 0.5 cup pineapple juice
• 0.25 cup GF apple cider vinegar 0.25 cup GF apple cider vinegar
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 tbsp olive oil 1 tbsp olive oil
• 12 corn tortillas 12 corn tortillas
• Garnishes: chopped cilantro, diced white onion, lime wedges, salsa verde (optional) Garnishes: chopped cilantro, diced white onion, lime wedges, salsa verde (optional)

Instructions

1. 1

   In a medium bowl, combine the thinly sliced pork shoulder with achiote paste, ancho chili powder, cumin, oregano, salt, and black pepper. Add the pineapple juice, GF apple cider vinegar, GF tamari, and minced garlic, ensuring the pork is well-coated. Let this marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.

2. 2

   Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering. Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the pork for about 5-7 minutes per side, until it develops a beautiful deep brown crust and is cooked through, about 20-25 minutes total for all batches.

3. 3

   Once the pork is cooked and has a nice char, add the thinly sliced onion to the pan with the pork. Sauté the onions with the pork for about 5-7 minutes, stirring occasionally, until they soften and become slightly caramelized, absorbing the delicious pork drippings.

4. 4

   While the pork and onions are cooking, warm the corn tortillas. You can do this by briefly heating them in a dry skillet over medium heat for about 30-60 seconds per side until pliable and warm, or by wrapping them in a damp paper towel and microwaving for 30-45 seconds. Ensure they are warm and flexible for easy folding.

5. 5

   To assemble the tacos, spoon the al pastor pork and caramelized onions generously onto the warm corn tortillas. Garnish with fresh chopped cilantro, diced white onion, and a squeeze of lime juice. Serve immediately with salsa verde on the side, if desired, for an extra burst of flavor.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.