Grilled Whiskey-Glazed Pork Tacos

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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.

Tender pork marinated and grilled with a whiskey-infused glaze, served in warm tortillas with fresh toppings for a smoky, tangy taco experience. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs pork shoulder, whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced pork shoulder
1/4 cup whiskey
2 tbsp brown sugar
2 tbsp soy sauce
3 cloves minced garlic
2 tbsp lime juice
8 small corn tortillas
1/4 cup chopped cilantro
1/4 cup diced red onion
1/2 cup sliced radishes
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: In a medium bowl, combine 1/4 cup whiskey, 2 tbsp brown sugar, 2 tbsp soy sauce, 3 cloves minced garlic, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Whisk until sugar dissolves and marinade is smooth.
Step 2: Add 1 lb thinly sliced pork shoulder to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Preheat grill or grill pan to medium-high heat and brush with 2 tbsp olive oil to prevent sticking.
Step 4: Remove pork from marinade, letting excess drip off, and grill slices for 3-4 minutes per side until edges are caramelized and pork reaches an internal temperature of 145°F.
Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
Step 6: Assemble tacos by dividing grilled pork evenly among tortillas, then top with 1/4 cup chopped cilantro, 1/4 cup diced red onion, and 1/2 cup sliced radishes for crunch and freshness.
Step 7: Serve immediately with lime wedges if desired for extra zest.