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Paleo Tacos Al Pastor - Ready to Eat Dinner

<p>Chipotle pineapple pork, creamy avocado, and crisp iceberg lettuce top homemade plantain tortillas in these Paleo Tacos Al Pastor. Taking a page from the cuisine of Central Mexico, the highlight of this freezer friendly dish is the spicy pork loin slow cooked to a perfect fall apart tender.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Pork Tenderloin
  • 2 individual Chipotle Peppers in Adobo Sauce
  • 1 cup dice Onion, Red
  • 1 fluid ounce Vinegar
  • 2 tablespoons juice Lime
  • 2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 2 teaspoons Chipotle Chili Powder
  • 1/2 cups Water
  • 2 cups dice Pineapple
  • 1 cup chop Cilantro, Fresh
  • 8 individual Plantain Tortillas

Serving Day Ingredients

  • 2 cups shred Lettuce, Iceberg
  • 2 cups peel, pit, and dice Avocado

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 276 Calories
  • 7g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1097mg Sodium
  • 29g Total Carb
  • 5g Fiber
  • 18g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
  2. Place pineapple in blender or food processor, puree and add to slow cooker.
  3. Cook on low 4 hours.
  4. After 4 hours remove pork and shred with two forks. Return to slow cooker and mix into liquid.
  5. Mix in cilantro.
  6. Top each tortilla with pork, shredded lettuce and diced avocado.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a slow cooker combine pork, chipotles, red onion, vinegar, lime juice, sea salt , pepper, garlic powder, cumin, chipotle powder and water.
  2. Place pineapple in blender or food processor, puree and add to slow cooker.
  3. Cook on low 4 hours.
  4. After 4 hours remove pork and shred with two forks. Return to slow cooker and mix into liquid.
  5. Mix in cilantro.
  6. Cool completely.
  7. Divide pork mixture among allocated gallon freezer bags, label and freeze.
  8. Place bag of tortillas together with meat mixture, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat pork mixture in microwave for approximately 5 minutes. If desired warm tortillas in microwave or lightly toast on a griddle or grill pan.
  3. Top each tortilla with pork mixture, lettuce and avocado.

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