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

Al Pastor Pulled Pork Tacos

with Pineapple Salsa

Read more

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, tomato, and onion. In just 15 minutes, you’ll be ready to bite right in!

Tags:Spicy
Allergens:WheatSoy

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

4 ounce

Pineapple

1 unit

Lime

¼ ounce

Cilantro

8 ounce

Pulled Pork

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsWheat, Soy)

1 unit

Roma Tomato

Not included in your delivery

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate77 g
Sugar16 g
Dietary Fiber4 g
Protein28 g
Cholesterol95 mg
Sodium2010 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.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Wash and dry 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. Finely dice tomato. Finely chop cilantro. Quarter lime.

2

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

3

• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, tomato, 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.

4

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