Grilled Whiskey-Glazed Pork Tacos with Pickled Red Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender pork shoulder marinated in a whiskey-spiced glaze, grilled to smoky perfection, and served in warm tortillas topped with tangy pickled red onions. This mexican-inspired tacos & burritos ready in about 35 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 350 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

• 1.5 lbs pork shoulder
• 1/4 cup whiskey
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 medium red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup chopped cilantro
• 4 lime wedges

Instructions

1. Step 1: Thinly slice 1 medium red onion into rings. In a small bowl, combine 1/2 cup apple cider vinegar, 1/2 cup water, and 1 tbsp sugar. Add the sliced onions and let them pickle at room temperature for at least 30 minutes until vibrant and tangy.
2. Step 2: In a large bowl, whisk together 1/4 cup whiskey, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil to create the marinade. Add 1.5 lbs pork shoulder cut into 1-inch thick slices and toss to coat thoroughly. Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the marinated pork slices for 5-6 minutes per side, until internal temperature reaches 145°F and edges have a slight char, creating smoky caramelized notes.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted. Thinly slice the grilled pork.
5. Step 5: Assemble tacos by layering sliced pork on each tortilla, topping with pickled red onions, chopped 1/4 cup cilantro, and a squeeze of lime from 4 wedges. Serve immediately for a balance of smoky, sweet, and tangy flavors.