Grilled Whiskey-Marinated Pork Tacos with Pickled Onion Salsa

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

Tender pork marinated in whiskey and spices, grilled to perfection and served in warm tortillas with a tangy pickled onion salsa. This mexican-inspired tacos & burritos ready in about 35 minutes blends pork shoulder, cut into 1-inch cubes, whiskey, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pork shoulder, cut into 1-inch cubes
• 1/4 cup whiskey
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 8 small corn tortillas
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: In a medium bowl, combine 1 lb pork shoulder cubes with 1/4 cup whiskey, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly, cover, and marinate for at least 1 hour in the refrigerator.
2. Step 2: While the pork marinates, place 1 small thinly sliced red onion in a small bowl and add 1/4 cup apple cider vinegar and 1 tbsp sugar. Stir until sugar dissolves and let sit at room temperature for 30 minutes to pickle.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread the marinated pork cubes onto skewers and grill for 8-10 minutes, turning occasionally, until the pork is cooked through and slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by placing grilled pork on each tortilla, topping with pickled red onions and 2 tbsp chopped fresh cilantro. Serve immediately with lime wedges for squeezing over the top.