IPA-Braised Pulled Pork Tacos with Pickled Onions

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Slow-cooked pork shoulder braised in hoppy IPA beer served in soft tortillas with tangy pickled onions and fresh cilantro. This Mexican-inspired pork recipe, ready in about 220 minutes, pairs salt, black pepper, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 12 oz India Pale Ale (IPA) beer
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 small red onion, thinly sliced
• 12 corn tortillas
• 1/2 cup fresh cilantro leaves
• for serving lime wedges

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Instructions

1. Step 1: Rub 3 lbs pork shoulder chunks evenly with 1 tbsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, and 1 tsp ground cumin. Let rest for 20 minutes at room temperature.
2. Step 2: Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork chunks and sear on all sides until browned, about 3-4 minutes per side. Remove pork and set aside.
3. Step 3: Add 1 large sliced yellow onion and 4 minced garlic cloves to the pot, sautéing for 4-5 minutes until softened and fragrant.
4. Step 4: Pour in 12 oz IPA beer, scraping up browned bits from the bottom. Return the pork to the pot, cover, and reduce heat to low. Simmer gently for 3 hours until the pork is tender and shreds easily.
5. Step 5: Meanwhile, in a small bowl, combine 1/2 cup apple cider vinegar, 1 tbsp sugar, and 1 small thinly sliced red onion. Let sit at least 30 minutes to pickle.
6. Step 6: Remove pork from the pot and shred with two forks. Return shredded pork to the pot and stir well to coat with braising liquid.
7. Step 7: Warm 12 corn tortillas on a skillet or griddle. Assemble tacos by filling each tortilla with shredded pork, a spoonful of pickled onions, and a sprinkle of 1/2 cup fresh cilantro leaves. Serve with lime wedges.