Tacos Al Pastor

A mouthwatering Mexican classic featuring tender pork marinated in smoky chilies and warm spices, perfectly balanced by sweet pineapple.

Tacos Al Pastor

Included Ingredients

Pork, onions, pineapple chunks, orange juice, pineapple juice, lime juice, chipotle peppers, bouillon, spices

Groceries Needed

  • 4 inch corn or flour tortillas
  • fresh pineapple
  • diced white onions
  • chopped cilantro
  • cotija cheese
  • jalapeno

Optional Additions

  • lime wedges

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Warm tortillas directly over a gas flame or on a dry cast iron skillet until slightly browned. Build a taco with shredded pork, pineapple chunks, onion, jalapeno, and cotija cheese. Squeeze a lime wedge over the top.

Alternate Serving Instructions: Serve as a salad, burrito, rice bowl, or nachos.

Low Carb Serving Suggestion: Use butter lettuce as tortillas or use carb neutral tortilla options

Small

3 Servings

Grill

Thaw meal in refrigerator overnight. Once thawed, move meat around in the bag to ensure marinade covers all slices. Grill meat until cooked through or reaches an internal temperature of 145°F. Important: Discard leftover marinade—do not pour over cooked meat. Slice and serve in taco shells with grilled pineapple.

Oven

Thaw meal in refrigerator overnight. Preheat oven to 400°F. Line a sheet pan with foil or parchment paper. Optional but recommended: Peel and slice fresh pineapple. Layer pineapple slices on the pan, add one layer of meat, then top with a second layer of pineapple. Bake for 30 - 45 minutes until meat reaches an internal temperature of 145°F. Slice meat and pineapple, then serve in taco shells. If not cooking with pineapple: Spread meat evenly over the pan and bake for 30-45 minutes until done.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-6 hours or to an internal temperature of 160° F. Shred meat and return to juice to soak about 20 minutes before serving.

Pressure Cooker

Add 1/4 cup of water. Cook on manual for 30 minutes, or to an internal temperature of 160 F, natural pressure release. Shred meat and return to juice to soak about 20 minutes before serving.

Medium

6 Servings

Grill

Thaw meal in refrigerator overnight. Once thawed, move meat around in the bag to ensure marinade covers all slices. Grill meat until cooked through or reaches an internal temperature of 145°F. Important: Discard leftover marinade—do not pour over cooked meat. Slice and serve in taco shells with grilled pineapple.

Oven

Thaw meal in refrigerator overnight. Preheat oven to 400°F. Line a sheet pan with foil or parchment paper. Optional but recommended: Peel and slice fresh pineapple. Layer pineapple slices on the pan, add one layer of meat, then top with a second layer of pineapple. Bake for 30 - 45 minutes until meat reaches an internal temperature of 145°F. Slice meat and pineapple, then serve in taco shells. If not cooking with pineapple: Spread meat evenly over the pan and bake for 30-45 minutes until done.

Slow Cooker

Cook on low 4-6 hours or to an internal temperature of 145 F. Shred meat and return to juice to soak about 20 minutes before serving.

Pressure Cooker

Add 1/4 cup of water. Cook on manual for 40 minutes, or to an internal temperature of 160 F, natural pressure release. Shred meat and return to juice to soak about 20 minutes before serving.

Nutrition Facts

Serving Size | 5 oz
260 Calories | 7g Total Fat | 14g Carbs | 2g Fiber | 35g Protein | 7g Sugars | 2g Sat. Fat | 342mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made. Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.