Grilled Whiskey-Glazed Pork Tacos with Pickled Red Onion

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

Smoky grilled pork marinated in a whiskey glaze, served in warm tortillas topped with tangy pickled red onions for a vibrant street food twist. 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.

Ingredients

• 1 lb, thinly sliced pork shoulder
• 1/4 cup whiskey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 3, minced garlic cloves
• 8 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 1/4 cup, chopped cilantro leaves
• for serving lime wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1/4 cup whiskey, 2 tbsp brown sugar, 2 tbsp soy sauce, and 3 minced garlic cloves; whisk until sugar dissolves to create the marinade.
2. Step 2: Add 1 lb thinly sliced pork shoulder to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, preferably 4 hours.
3. Step 3: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tsp salt in a small saucepan. Bring to a boil, then pour over 1 medium thinly sliced red onion in a jar. Let cool to room temperature, then refrigerate until ready to serve.
4. Step 4: Preheat a grill or grill pan to medium-high heat (around 400°F). Remove pork from marinade and grill slices for 3-4 minutes per side until edges char slightly and pork is cooked through.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
6. Step 6: Assemble tacos by placing grilled pork slices on each tortilla, topping with pickled red onions, 1/4 cup chopped cilantro leaves, and serving with lime wedges for squeezing over.