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Wild Boar al Pastor Tacos with Pineapple Habanero Salsa

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




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Its TACO TUESDAY this month on Wilderness to Table. And that means I’ll be bringing you a new wild game taco recipe every Tuesday for the month of March!!

Tacos may be the best dish ever! I mean who does not like a killer taco? If you said no, then you can probably skip to the previous blog post now!

The best tacos I EVER had, in my life, were from the only gas station in a town called Pescadero in Northern California. Talk about the dreamiest tacos ever! I would drive hundreds of miles all over, just to eat those tacos. But since Georgia is quite a ways from California, I have to make do by making them myself. So these tacos are an ode to my favorite ones from that tiny little gas station.


By: Chef Bri for Wilderness to Table



·      1- White Onion, diced

·      1 Cup Pineapple Juice

·      ½ Cup Orange Juice

·      ¼ Cup Distilled White Vinegar

·      ¼ Cup Guajillo Chile Powder

·      ¼ Cup Sugar

·      4 Garlic Cloves, chopped

·      2 tsp. Dried Mexican Oregano

·      2 tsp. Cumin, ground

·      2 Chipotle Peppers and 1 TBS adobo from canned chipotle chilies in adobo

·      5 TBS- Kosher Salt

·      3 Pounds Boneless Wild Boar Shoulder

·      1- Pineapple, peeled, cored and cut into rings

·      1-Red Onion, finely diced

·      2-Habanero Chiles, seeds and ribs removed, finely chopped

·      ¼ Cup Fresh Mint, chopped

·      3 TBS Fresh Lime Juice

·      16 Corn Tortillas


Combine the onion, pineapple juice, orange juice, distilled white vinegar, chile powder, sugar, garlic, oregano, cumin, chipotle peppers with sauce, salt in the bowl of a crock-pot add the pork and cook on low temperature for 8 hours. Or seal all ingredients in vacuum seal bag and cook sous vide for 8 hours at 158F/70C. Once cooked, shred the meat using 2 forks. Place into a bowl and top the meat with the marinade it cooked in.

Pineapple Habanero Salsa:

Start by grilling the pineapple rings on a grill pan or hot grill. Grill till there are nice grill marks on both sides. Then dice the rings into small pieces. In a bowl combine the diced pineapple, red onion, habanero chilies, mint and lime juice. Stir together and let sit in the refrigerator for at least 45 minutes.

To Serve:

Gently oil a BBQ and slightly char the tortillas. Then fill the tortillas with the wild boar al pastor and top with the pineapple habanero salsa. 


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Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!