A healthier take on the al pastor tacos inspired this easy weeknight taco bowl made with spicy pork.
Usually, to make al pastor tacos you need to marinade the meat over several days and then spit-grill the pork like shawarma. This method is direct influence of Lebanese merchants who settled in Mexico in the early 1900s.
This recipe is the quick-fire version of the real thing, though just as delicious for an easy weeknight meal.
You don’t need a spit to make this authentic-tasting al pastor tacos recipe. Grilling the pork over low heat gives the marinade time to caramelize. Then toss it in a bowl, for an easy weeknight warm protein bowls.
What Does Tacos Al Pastor Mean?
Al Pastor translates from Spanish to “shepherd style”, meaning its a crisp-thin shavings of a vertical split-roasted pork marinaded in Lebanese herbs and indigenous Mexican flavors.
Here is what you need to make the spicy pork taco bowls recipe:
- boneless pork loin
- white onion
- pineapple
- orange juice
- white vinegar
- ancho chile powder
- garlic cloves
- chipotle in adobo
- salt
- oregano
For serving
- leafy greens
- white onion
- rice ( you can even use cauliflower rice to save on carb calories!)
- fresh chopped cilantro
- pineapple
- avocado
- olive oil
- lime
What Cut of Meat is Used for Al Pastor Tacos?
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Print Spicy Pork Taco Bowls Recipe
Al Pastor Taco Bowls Recipe
Ingredients
- 2 lbs
boneless pork loin
- 1
white onion, chopped
- 1 cup
pineapple, peeled cored and cubed
½
cup orange juice- 1/4 cup
white vinegar
- 2 tbsp
ancho chili powder
- 4
garlic cloves, minced
- 1
chipotle in adobo
- 1/2 tsp
salt
- 1 tsp oregano
For Serving as a Bowl
- 2 cups
leafy greens
- 2 cups rice
- 1/2 cup
fresh chopped cilantro
- 1 cup
pineapple, peeled cored and cubed
- 3 avocado, sliced
- 1 tbsp olive oil
- 2 limes, wedges
Instructions
- Slice pork into thin slices. Place in a large mixing bowl or resealable plastic bag.
- Add the roughly chopped onion into a blender along with 1 cup of the cubed pineapple. Add in orange juice, white vinegar, chipotle, chili powder, garlic, salt, and oregano. Puree until smooth.
- Pour marinade over pork. Refrigerate and let marinate. Ideally, at least 4 hours or as long as possible.Heat a skillet or grill to high heat.
- Heat a skillet or grill to high heat. Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes. Roughly chop the cooked pork.
- Serve meat up hot on a warmed bed of rice add greens, freshly chopped cilantro, remaining pineapple chunks, sliced white onion, avocado and a lime wedge.
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