Curry-Spiced Pulled Pork Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy pulled pork infused with fragrant curry spices, piled into warm tortillas and topped with tangy pickled red onions for a bold taco experience. This Mexican-inspired pork recipe, ready in about 380 minutes, pairs pork shoulder, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, trimmed and cut into chunks pork shoulder
• 1 medium, sliced yellow onion
• 4, minced garlic cloves
• 1 tsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tbsp curry powder
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 8 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup for garnish cilantro leaves
• 4, for serving lime wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large skillet over medium heat, warm 2 tbsp olive oil. Add 1 medium sliced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 2 lbs chunks of pork shoulder to the skillet along with 1 tsp ground turmeric, 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tbsp curry powder, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to coat the meat evenly with spices.
3. Step 3: Transfer the pork mixture to a slow cooker or heavy pot. Pour in 1 cup chicken broth, cover, and cook on low for 6-8 hours or until pork is tender enough to shred.
4. Step 4: While the pork cooks, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a jar or bowl. Let sit for at least 1 hour to pickle.
5. Step 5: When pork is ready, shred it with two forks and mix it with the cooking juices.
6. Step 6: Warm 8 small corn tortillas in a dry skillet or microwave. Serve the curried pulled pork in tortillas topped with pickled red onions and 1/4 cup fresh cilantro leaves. Provide lime wedges for squeezing over the tacos.