Grilled Whiskey-Spiced Pork Tacos with Pickled Onions

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

Juicy pork marinated in a whiskey-infused spice blend, grilled to perfection and served in warm tortillas with tangy pickled onions and fresh cilantro. This Mexican-inspired taco and burrito recipe, ready in about 60 minutes, pairs pork shoulder, whiskey, smoked paprika 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
• 2 tbsp whiskey
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium, thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 8 small corn tortillas
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1 lb thinly sliced pork shoulder, 2 tbsp whiskey, 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. Toss well to coat and marinate at room temperature for 30 minutes.
2. Step 2: Meanwhile, prepare quick pickled onions by placing 1 medium thinly sliced red onion in a small bowl. Heat 1/2 cup apple cider vinegar with 1 tbsp sugar in a small saucepan until sugar dissolves, then pour over the onions and let sit for at least 20 minutes.
3. Step 3: Preheat grill or grill pan to medium-high heat. Grill the marinated pork slices for 3-4 minutes per side until nicely charred and cooked through.
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 dividing grilled pork among the tortillas, topping with pickled onions and 1/4 cup chopped fresh cilantro. Serve with lime wedges to squeeze over before eating.