Pineapple Pork Al Pastor

by Rick Bayless

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Soy Free

Tree Nut Free

Peanut Free

Gluten Free

Contains Pork

Chef Rick brings street taco magic to your plate—minus the tortilla. Tender pork, grilled and glazed with achiote and spices, gets crowned with charred pineapple salsa and a dollop of smoky morita heat. Creamy red bean refritos and crumbled queso fresco round out this bold, balanced meal.

Nutritional facts

Protein

48g

Carbs

38g

Calories

530kcal

Fat

20g

Ingredients

Black Pepper, Red Onion, Agave Syrup, Dried Morita Chile, Pork Tenderloin, Kosher Salt, Mexican Oregano, Ancho Pepper, Orange Juice, Pork Lard, Onion, Canola Oil, Canola and Olive Oil Blend, Queso Fresco, Cumin, Achiote Paste, Serrano Peppers, Garlic, Red Kidney Beans, Cinnamon, Cilantro, Pineapple, Lime Juice, Apple Cider Vinegar, Tomatillo Salsa

Contains milk.

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About Rick Bayless

Rick Bayless is best known for his Chicago-based award winning Mexican restaurants, winning Bravo’s Top Chef Masters and earning multiple Daytime Emmy nominations for his Public Television series, Mexico–One Plate at a Time.
Bayless’s casual Frontera Grill, founded in 1987, received the James Beard Foundation’s Outstanding Restaurant Award (2007), while his fine-dining destination next door Topolobampo later earned the same distinction (2017), making history as side-by-side winners of one the industry’s most prestigious restaurant award. In 2009, Bayless added to the same Chicago block with the addition of the fast casual Xoco, with the mezcal-focused speakeasy Bar Sótano following in 2018. His Tortas Frontera at O’Hare and Tortazo locations around the U.S. continue to showcase his unparalleled knowledge and lifelong commitment to celebrating Mexican cooking.
Bayless is the author of nine acclaimed cookbooks, including Mexican Kitchen which won the Julia Child IACP Cookbook of the Year Award, Mexico–One Plate at a Time which took home the James Beard Award for Best International Cookbook and Fiesta at Rick’s, a New York Times bestseller which cemented his reputation as an expert on Mexican cuisine. He has received the rare distinction of having been awarded the Mexican Order of the Aztec Eagle for his contributions to Mexican culture.
In addition to his culinary success, Bayless is dedicated to philanthropy. His Frontera Farmer Foundation supports small farms with grants and the Frontera Scholarship helps Mexican-American students pursue culinary arts education. His deep commitment to making a difference continues through mentorship and ongoing work promoting better food systems.