Gluten-Free Al Pastor Tacos

Ingredients

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• 1.5 lbs pork shoulder, thinly sliced
• 1 tbsp achiote paste Shop
• 1 tbsp ancho chili powder Shop
• 1 tsp ground cumin Shop
• 1 tsp dried oregano Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup pineapple juice
• 0.25 cup gluten-free apple cider vinegar Shop
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 tbsp olive oil
• 12 corn tortillas Shop
• 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, gluten-free apple cider vinegar, gluten-free 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

• Slice the pork shoulder very thin. Partly freezing it for 30 minutes makes even slices much easier.
• Use ancho chili powder and achiote paste labeled gluten-free, since spice blends can include fillers.
• Cook the pork in batches, as step 2 says. A crowded pan steams the meat instead of charring it.

Common questions