HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAl Pastor Pulled Pork Tacos
Al Pastor Pulled Pork Tacos

Al Pastor Pulled Pork Tacos

with Pineapple Salsa

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Fun fact! Did you know that al pastor tacos were originally a mash-up of Middle Eastern shawarma spices and Mexican cuisine? Here, our chefs’ take on the traditional street food gives the dish an extra-quick twist by using spiced pulled pork. Plus, no taco would be complete without salsa: This one is studded with pineapple and onion. In just 15 minutes, you’ll be ready to bite right in!

Tags:SpicyNo Oven

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

Total Time15 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

4 ounce


1 unit


¼ ounce


8 ounce

Pulled Pork

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate76 g
Sugar15 g
Dietary Fiber3 g
Protein28 g
Cholesterol95 mg
Sodium2440 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 Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain pineapple over a small bowl, reserving juice; roughly chop. Quarter lime. Finely chop cilantro.


• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and season with salt and pepper; cook, stirring, until just softened, 3-4 minutes. • Add another drizzle of oil, then add pork*, Tex-Mex paste, Southwest Spice, pineapple juice, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. • Turn off heat.


• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


• Divide tortillas between plates; fill with pork filling and pineapple salsa. Serve with any remaining lime wedges on the side.