HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAl Pastor Pico Pork
Al Pastor Pico Pork

Al Pastor Pico Pork

with Zesty Lime Rice & Smoky Red Pepper Crema

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We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for al pastor. Traditionally, the dish features pineapple-marinated pork shoulder that’s spit-roasted until caramelized and meltingly tender. For this riff on the classic, we swap in pork chops, which we rub with Southwest spices, then sear until juicy. The pineapple actually makes not one, but two appearances: The juice is simmered with rich spices and lime to form a tantalizing pan sauce, while the fruit is chopped and stirred into pico de gallo. It’s all served with zesty rice and a dollop of smoky red pepper crema.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

2 unit


1 unit

Roma Tomato

1 unit


4 ounce


1 unit

Tex-Mex Paste

12 ounce

Pork Chops

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate75 g
Sugar11 g
Dietary Fiber3 g
Protein41 g
Cholesterol95 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


• While rice cooks, drain pineapple over a small bowl, reserving juice; roughly chop. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime. • To bowl with pineapple juice, stir in Tex-Mex paste, 2 TBSP water (3 TBSP for 4 servings), and juice from half the lime.


• In a medium bowl, combine tomato, chopped pineapple, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.


• Pat pork* dry with paper towels and season all over with half the Southwest Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If seasoning begins to burn before pork is cooked through, reduce heat to medium. • Turn off heat; transfer to a cutting board. Wipe out pan.


• Return pan used for pork to medium-high heat. Add pineapple juice mixture and bring to a simmer. Cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.


• Fluff rice with a fork; stir in lime zest and season with salt and pepper. Thinly slice pork crosswise. • Divide rice between bowls and top with pork. Drizzle pork with pan sauce, then garnish with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.