Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we'd been getting in our basket were...Read More
Paleo Al Pastor Tacos
Geniune al pastor tacos originated in Central Mexico and in spirit are more like Greek gyros or Lebanese sharwarma than the recipe below. They’re carved from a giant slab of pork that’s been mixed with other ingredients (potentially non-paleo ingredients) and roasted over a spit.
Much as I adore the notion of adding a personal rotisserie spit to my kitchen arsenal, the only realistic way for me to eat al pastor tacos at home was to get creative. I replaced corn tortillas with sweet, fresh butter lettuce leaves and diced leftover BBQ pulled pork as a stand-in for the al pastor. The results were just what I hoped: complementary flavors that danced the Jarabe Tapatío on my tongue: sweet/salty, cool/hot, crisp/chewy.
What follows is not so much a recipe, but the ingredients you need to build paleo al pastor tacos. Pineapple required; sombrero optional.
fresh pineapple, diced – or sugar-free canned pineapple chunks, packed in its own juice
1/2 yellow onion, diced
a few sprigs of cilantro, chopped
a fresh jalapeno, seeded and finely diced
1 head Boston or butter lettuce, separated and washed
This is complicated, so pay attention. Place the diced bits into the lettuce leaves and eat. I like to pile all the ingredients in individual bowls, then let everyone build their own.