Denver-Style Smoked Pork Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky pulled pork tacos topped with tangy pickled red onions and fresh cilantro wrapped in warm corn tortillas. This Mexican-inspired pork recipe, ready in about 440 minutes, pairs pork shoulder, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.

Prep: 20 min Cook: 420 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

3 lbs, boneless pork shoulder
2 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
1/2 cup apple cider vinegar
1 medium, thinly sliced red onion
1 tbsp sugar
12 corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a small bowl, mix 2 tbsp smoked paprika, 1 tbsp ground cumin, 1 tbsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice blend evenly over 3 lbs pork shoulder.
Step 2: Place pork shoulder in a smoker or low oven set to 225°F. Smoke or roast for 6-7 hours until pork is tender and shreds easily.
Step 3: While pork cooks, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, and 1 medium thinly sliced red onion in a bowl. Let sit for at least 1 hour to pickle.
Step 4: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Shred the cooked pork using two forks, then pile about 1/3 cup shredded pork onto each tortilla. Top with 1 tbsp pickled red onions and sprinkle with 1 tsp fresh chopped cilantro. Serve with lime wedges for squeezing over tacos.